Además, te explicamos cómo plantar, abonar o podar las diferentes especies que se recogen en este libro.
"To be able to focus and give your maximum, it is important to have the right people around you. Aki is certainly one of these people. He is honest, calm, loyal and independent... All characteristics that define an ideal working relationship."
- Sebastian Vettel, a four-time Formula 1 champion
The Core is a unique story from the top of the Formula 1 world, where Aki Hintsa, a Finnish F1 coach and a doctor, has for years guided drivers towards success, but more than anything, towards mental and physical wellbeing. Later, top managers and companies from all over the world have taken to Hintsa's model of holistic well-being, and now these groundbreaking methods are available to all of us. In this book, Hintsa gives practical guidelines on better performance and comprehensive well-being and tells his fascinating story from the African plains to the F1 paddocks and the highest level of business - a journey, which made him realise what is important in life.
DR. AKI HINTSA (born 1958) is a specialist in Orthopaedic and Trauma Surgery, who worked for eleven years as a coach and chief medical officer at the Formula 1 paddocks. His philosophy is based on the idea of preventive measures, in other words, preventing ailments before they even occur.
OSKARI SAARI (born 1975) is a producer and a non-fiction author, who has been an F1 commentator on Finnish TV since 2004.
On the cutting edge of kitchen science, Kamozawa and Talbot regularly consult for restaurants to help them solve cooking conundrums. And yet they often find it’s the simplest tips that can be the most surprising—and the ones that can help home cooks take their cooking to a new level.
With this book, you’ll learn:
• Why steaming potatoes in the pressure cooker before frying them makes for the crispiest French fries
• Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results
• How a simple coating of egg white, baking soda, and salt helps create chicken wings that are moist and juicy on the inside with a thin, crackling exterior
• How to cook steak consistently and perfectly every time
• How to make easy egg-free ice creams that are more flavorful than their traditional custard-base cousins
• How to make no-knead Danish that are even better than the ones at your local bakery
• How to smoke vegetables to make flavorful vegetarian dishes
• Why pâte à choux—or cream puff dough—makes foolproof, light-as-air gnocchi
• How pressure cooking sunflower seeds can transform them into a creamy risotto
• How to elevate everyday favorites and give them a fresh new spin with small changes—such as adding nori to a classic tomato salad
Sharing expert advice on everything from making gluten-free baking mixes and homemade cheeses and buttermilk to understanding the finer points of fermentation or sous-vide cooking, Kamozawa and Talbot chronicle their quest to bring out the best in every ingredient. With a focus on recipes and techniques that can help anyone make better meals every day and 75 color photographs that show both step-by-step processes and finished dishes, Maximum Flavor will encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun.
This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly.
Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.
From the Hardcover edition.
• Details the author’s encounters with the Naga Babas, his initiation into their tradition, and his experience at the Kumbh Mela, the largest spiritual gathering on Earth
• Shares the similarities he discovered between the teachings of the Indian tradition and the Western traditions of magic, alchemy, and pagan pantheons
• Introduces a wide cast of characters, including Goa Gil, the world-renowned guru of the Goa techno-trance scene, and Mahant Amar Bharti Ji, a “raised-arm Baba,” who for more than 40 years has held up one arm in devotion to Shiva
Beautifully detailing his spiritual pilgrimage from West to East and back again, in the age of strife known as the Kali Yuga, Aki Cederberg shares the authentic and unbroken magical traditions he experienced in India and Nepal and how his search for a spiritual homeland ultimately led him back to his native Europe.
Cederberg explains how his odyssey began as a search for spiritual roots, something missing in the spiritually disconnected life of the Western world, where the indigenous traditions were long ago severed by the spread of Christianity. Traveling to India, he encounters the ancient esoteric order of mystic, wild, naked holy men known as the Naga Babas, the living source of the Hindu traditions of magic and yoga. Immersing himself in the teachings of the tradition, he receives an initiation and partakes in the Kumbh Mela, the largest spiritual gathering on Earth. With his evocative descriptions, Cederberg shows how traveling in India can be an overwhelming, even psychedelic experience. Everything in this ancient land is multiplied and manifold: people and things, sights and sounds, joy and suffering. Yet beyond the apparent confusion and chaos, a strange, subtle order begins to reveal itself. He starts to glimpse resemblances and analogies between the teachings of the Indian tradition and the Western traditions of magic, alchemy, and pagan pantheons. He meets a wide cast of characters, from mystical hucksters in Rishikesh and the veritable army of naked, chillum-smoking mystics of Maya Devi to Goa Gil, the world-renowned guru of the Goa techno-trance scene, and Mahant Amar Bharti Ji, an urdhvabahu or “raised-arm Baba,” who for more than 40 years has held up one arm in devotion to Shiva.
After extensive traveling and immersing himself in the extraordinary world of India, Cederberg returns to his native soil of Europe. Traveling to holy places where old pagan divinities still linger in the shadows of the modern world, he dreams of forgotten gods and contemplates how they might be awakened yet again, reconnecting the West with its own pre-Christian spiritual traditions, sacred landscapes, and soul.
Aki Peritz and Eric Rosenbach have experienced first-hand the monumental strategy changes in our country's counterterrorism strategy within the intelligence, defense, and political communities. In this book, they show how America learned to be very good at taking on the terrorists, often one at a time, in ever more lethally incisive operations. They offer new details behind some headlines from the last decade. They are frank about the mistakes that have been made. And they explain how a concept coined by General Grant during the Civil War has been reinvented in the age of satellite technology to manage a globally distributed foe, allowing the U.S. to find, fix, and finish its enemies.