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The follow-up to The Sunday Times bestseller The Diabetes Weight-loss Cookbook
Katie and Giancarlo Caldesi are back to guide you through how to reverse the progress of type 2 diabetes, lose weight and bring your blood sugar down to a normal level. This new book is full of simple, delicious recipes that encourage and help you to sustain permanent lifestyle change.
The Reverse Your Diabetes Cookbook is packed full of mouthwatering low-carb dishes using easy-to-source, inexpensive ingredients. With recipes to address common pitfalls, such as food on the go and take-to-work lunches, alongside fakeaways providing healthy alternatives to takeaway favourites, this is food to fill you up without fattening you up.
With a foreword by pioneering GP and diabetes specialist Dr David Unwin, this life-changing book shows you how you too can prevent and reverse type 2 diabetes by adopting a low-carb way of life and choosing lifestyle medicine over lifelong medication.
The Sunday Times Bestseller
'The cookbook every diabetic needs.' - Dr Aseem Malhotra
From the bestselling authors of The Diabetes Weight-loss Cookbook
Being diagnosed with prediabetes or type 2 diabetes can be a real shock. How do you try to lose weight and eat healthily when you also have so little time to cook and shop? Giancarlo Caldesi has successfully lost 4 stone and kept his diabetes in remission for over 8 years. He and his wife, Katie, share their knowledge and experience alongside 100 mouthwatering low-carb recipes that can be made in just 30 minutes or less to help you eat well every day.
Suitable for the whole family, there are weekday suppers, no-cook meals to throw together in minutes, feasts to feed friends and celebrate special occasions and even scrumptious desserts.
With the unique combination of two chefs, pioneering GP and diabetes specialist Dr David Unwin (@lowcarbgp) and highly respected nutritionist Jenny Phillips, this essential book provides a complete plan for beating diabetes for good.
As seen on ITV's Save Money: Lose Weight
'I've got this book and it's fantastic' Tom Watson, former Deputy Leader of the Labour Party
'an inspiring recipe book' Daily Mail
'The food has been filling and quite simple to make... I'm not missing anything. I am satisfied.' Sharon, tester on ITV's Save Money: Lose Weight
'I believe we have eaten our way into this epidemic of diabetes and obesity and that we can eat our way out of it' Dr David Unwin from his Foreword
In 2012 Giancarlo Caldesi was diagnosed with type 2 diabetes. Since adopting a low-carb diet he has lost almost 4 stone and put his diabetes into remission - transforming his and his family's health.
Working with nutritionist Jenny Phillips, Giancarlo and his wife Katie show you how to enjoy a low carb but not no-carb way of life with simple recipes using easy-to-source ingredients that will fill you up without fattening you up. Steak and Chips are still on the menu, as are delicious curries such as Butter Chicken and Spinach Paneer, even puddings like Hot Chocolate Pots or Peanut Butter & Jelly Cake.
An initial diagnosis of diabetes can be shocking and the masses of information daunting, but Katie and Giancarlo share their personal experience of diabetes and weight loss to empower you to make your own informed decisions about food, without sacrificing any of the flavour.
Illustrated with stunning photographs, The Amalfi Coast is a glorious and decadent celebration that captures the elegance and glamour of this favourite destination.
Join Katie Caldesi and her husband Giancarlo in The Amalfi Coast as they tackle the daring driving, precariously perched restaurants and hidden back alleys in search of the food that defines the area. The Amalfi coast is one of Italy’s magical spots: a sun-drenched land that looks like a glamorous film-set, bursting with lemon trees, breath-taking scenery and food fit for a king.
From Positano to Ravello, be inspired by Katie’s recipes, as well as the quirky locals she meets along the way. Feast on crispy pizza garnished with clouds of creamy mozzarella and fresh basil, delicious pastas drenched with tomato sauce and fresh seafood, and homemade tarts that taste like they’re straight out of nonna’s kitchen.
Ideal for children and alerts alike this is the latest Italian cookbook from Katie & Giancarlo Caldesi.
'[One of the top] three best plant-based cookbooks.' You Magazine
'There's a globe full of ingredients to explore and discover.' Food & Travel magazine
Salads are fresh, healthy and delicious - and infinitely adaptable. Katie and Giancarlo show how salads are perfect for any time of day and occasion - Watermelon, Feta and Mint for a refreshing breakfast, meat, fish and vegetable-based mains for a complete meal plus recipes for starters and side salads where salad plays a supporting role. They even cover sweet salads such as Roast Black Fruit Salad or Raspberries and Redcurrants with Whipped Ricotta for a healthier alternative to an indulgent dessert. Featuring recipes from around the world you can enjoy Vietnamese Roasted Duck with Five-Spice Fruit Salad or a spicy Mexican Beef Salad, sample Mediterranean flavours with Courgette and Courgette Flower Carpaccio and Greek Lemon Chicken or savour Middle Eastern classics such as Fattoush and Tabbouleh. With a selection of essential dressings to compliment any salad this mouthwatering collection of inspirational recipes will ensure you'll never be stuck with a limp leaf of iceberg lettuce again.
The Long and the Short of Pasta showcases the best Italian pastas from across the country. With dishes from Tuscany to Rome, this book brings to life the soul of Italy.
Katie and Giancarlo Caldesi bring together a collection of incredible pasta dishes inspired by their lifetime travelling Italy and cooking Italian food. Enjoy dishes such as a Roman potato gnocchi in a tomato sauce, spaghetti with sardine and wild fennel sauce from Sicily and scialatielli with a porcini and pancetta sauce from the Amalfi Coast.
Covering the basics of making fresh pasta and the perfect sauces to pair them with, this will give anyone the confidence to master the art of Italy’s most beloved ingredient.
As with all of the Caldesi’s books, it will include gorgeous photographs of the Italian landscape and city portraits paired with personal travel musings and historical anecdotes about the origins of the recipes.
From the minute they look out of their window in the morning to their last nightcap at the bar, Tuscans, like most Italians, are thinking about food.
In Tuscany, Katie and Giancarlo Caldesi take readers on a culinary journey through a Tuscan day, to discover the delicacies of the region and the stories behind them. The book opens with a section on 'skills from the Tuscan kitchen', immersing us in the very place that it all begins, and teaching you the foundations of Tuscan cooking: the essential stocks, sauces and flavour bases. We are then taken through breakfast, lunchtime, aperitivo and dinner, with pasta and gnocchi, secondi, contorni and a dolce for every single month of the year.
Set against a backdrop of undulating hills, Tuscany takes you on an adventure across this diverse landscape, exploring the traditions and cooking techniques that make this food so extraordinary.
Giancarlo and Katie Caldesi, the husband-and-wife team behind two Italian restaurants and a cookery school in London, are passionate about food and about Italy. Their eagerness to share this with others inspired them to relocate to Tuscany for a few months, to rediscover Giancarlos culinary roots and run a series of courses in traditional Tuscan cooking.
Return to Tuscany is the result of their successful sojourn in Tuscany. Each chapter starts with a lesson, reflecting the different stages of their cookery course, guiding you through the basic techniques of pasta-making, choosing the best ingredients for an antipasti platter, cooking meat on an open fire, and many other aspects of Tuscan cooking.
In 80 delicious regional recipes, Giancarlo and Katie pass on methods used by generations of the Caldesi family, with tips supplied by their Italian friends and neighbours. They describe how to make well-known Tuscan dishes, such Tomato Bruschetta, the classic Ribollita soup and the traditional Plum Crostata, as well as personal favourite that were popular with their students, including Mussel and Clam Spaghetti with Fresh Tomato Salsa and Chicken with Cinnamon and Lemon.
Illustrated with a wealth of stunning location shots and food photography, Return to Tuscany is both an easy-to-follow cookery book and an inspirational introduction to the culture and traditions of this beautiful part of Italy.
In Sicily, Italian aficionados Katie and Giancarlo Caldesi head to the island to immerse themselves in its diverse food scene, and soak up the varied landscapes.
Thanks to its rich history Sicilian food has Italian, Greek, Spanish, French and Arab influences, making the food full of exotic flavours and extremely delicious.
Starting in the capital, Palermo, the couple come across some exciting street food that features tasty Arancini (rice balls stuffed with meat sauce and cheese) to Sfincione, a thick Sicilian pizza, topped with tomatoes, onions, anchovies and casciocavallo cheese. Heading to Noto, almonds feature in some of Italy’s most memorable desserts including a classic Semifreddo to a refreshing Almond Granita (served with fresh brioche, for dunking). No Sicilian book would be complete without Pasta Alla Norma (pasta with tomatoes and eggplants) and the classic, ricotta-filled sweet delight Cannoli.
Join Katie and Giancarlo as they wander along the Arab domes and arches, Byzantine mosaics, baroque stucco work and Norman palace walls. Sicily is a stunning cookbook and visual feast of one of Italy’s most amazing destinations.
All roads lead to Rome, and all roads in the Eternal City itself lead to a delicious meal.
Here, Katie and Giancarlo unearth the city's hidden gems recipes that have been handed down through the generations, as well as new, exciting dishes inspired by Romans from all walks of life.
The duo present their interpretations of classic dishes, like Katie's spicy cheese and pepper pasta, alongside family favourites like sea bass with parma ham and sage. Collaborating with Rome's best chefs, they also share modern recipes like fiery hot chili sorbet that reflect the heat and color of this bustling city. This is an impressive, fresh look at Rome's cuisine that will be sure to inspire.
A beautiful keepsake, Rome offers a sumptuous visual journey to the heart of Italy, from the Pantheon and Colosseum to Renaissance palazzos, Baroque fountains, and neighbourhood trattorias.