eBooks de Carnes y pescados

Jorgito Parrillero, el influencer de cocina más importante de Chile con 1.8 millones de seguidores en Instagram y 2.7 millones en TikTok, comparte sus mejores y más virales recetas, secretos de la parrilla y anecdotas de su vida y emprendimiento.En su primer libro de cocina, el reconocido parrillero e influencer Jorge Valenzuela, mejor conocido como Jorgito Parrillero, comparte sus mejores y mas virales recetas, que van mucho mas alla de las carnes a la parrilla, ademas de anecdotas sobre su vida personal nunca antes contadas. Desde los basicos para convertirte en un buen asador, consejos para elegir el mejor tipo de parrilla y carbon, los utensilios clave del parrillero, hasta sus recetas mas virales, pasando por veinticuatro deliciosas recetas de salsas, las mejores papas fritas del mundo, cortes de carne a la parrilla, jugosos sanguches, hamburguesas llenas de sabor, clasicos chilenos de todos los tiempos, crocantes verduras asadas y acompañamientos varios, este libro enamorara tanto a los millones de seguidores de Jorge como a quienes solo aman la parrilla. Su personalidad es caracteristica: es extrovertido y alegre, y su particular frase ya se ha convertido en su sello: "¿bailemos un poquito?". Lo que mejor representa a este parrillero es esa frase iconica, reconocida por todos sus seguidores. Muchos conocen sus recetas, pero pocos saben detalles sobre la vida personal del autor. ¿Quien es Jorge Valenzuela? ¿Cual es el origen de su famosa frase y baile? ¿Cuantos emprendimientos frustrados hay detras del proyecto de Jorgito Parrillero? Por primera vez, Jorge abre su corazon y cuenta historias de su vida personal, convirtiendo este libro en mucho mas que un manual de parrilla, sino en una forma de conectar con su publico de una manera muy cercana y personal.

El gran libro del inmenso universo gastronómico marino de la mano de Pescaderías Coruñesas, los mejores y más reconocidos especialistas de productos del mar del país. Valentía, esfuerzo y lealtad son las cualidades fundamentales que han convertido a Pescaderias Coruñesas en un referente indiscutible del inmenso mundo de los frutos del mar. El pescado es la proteina animal mas recomendable para la salud, fuente de vitaminas y minerales entre muchos otros beneficios. En esta obra encontraras una amplia informacion del universo marino desde la perspectiva y la experiencia de Pescaderias Coruñesas, referencia indiscutible de nuestro pais, asi como las principales caracteristicas de las diferentes especies mas habituales, consejos sobre su consumo y las recetas mas representativas de nuestras costas. Y es que en la actualidad podemos disfrutar cada dia de pescado y marisco fresco y de calidad desde cualquier lugar, pero no siempre ha sido asi. Los arrieros maragatos y los originales anguleros, con su valentia, esfuerzo y lealtad, fueron los pioneros en transportar el pescado y el marisco desde las costas hasta el interior de la peninsula. Un largo camino recorrido por varias generaciones hasta convertir Madrid en el puerto mas importante de España, con siglos de conocimiento sobre la conservacion y el tratamiento del pescado y del marisco, heredados de generacion en generacion, para convertir Pescaderias Coruñesas en lo que son hoy, un referente del mejor producto del mar que han trasladado tambien a la restauracion mas exigente.Recogiendo este legado con el cariño que se merece, este libro pone ahora en manos de los lectores todo este conocimiento acumulado para disfrutar asi del mejor pescado y marisco posible. Gracias por tener agallas .

Una exhaustiva colección de recetas que le aportarán la confianza necesaria para elegir pescados frescos y otros ingredientes, y fusionarlos en combinaciones deliciosas. Desde decoraciones y rellenos hasta aliños y acompañamientos: toda la informacion necesaria para preparar sushi en casa. Incluye una guia de los diferentes estilos de sushi e instrucciones para prepararlos, desde los clasicos hasta los populares rollitos que fusionan tendencias. El sushi es un plato tipico de origen japones basado en arroz aderezado con vinagre de arroz, azucar y sal y combinado con otros ingredientes como pescados crudos, mariscos, verduras, entre otros. Este plato es uno de los mas reconocidos de la gastronomia japonesa y uno de los mas populares internacionalmente.Una coleccion amena de caracter tematico con 500 recetas en cada volumen. Estas son exquisitas, muy claras y faciles de seguir. Con informacion detallada sobre aspectos fundamentales: tecnicas, equipo, ingredientes e ideas de presentacion.

El gran libro que merece uno de los productos más importantes y emblemáticos de la gastronomía española, de la mano de dos de sus mayores exponentes, Joan Roca y Quique Dacosta.La gamba roja (Aristeus antennatus) se ha convertido en el nuevo icono gastronomico del Mediterraneo. En las ultimas decadas ha logrado atraer la atencion de los comensales mas exigentes y de los grandes cocineros, como Joan Roca y Quique Dacosta, cuyas recetas creativas y tradicionales conforman buena parte del corpus de este libro. La antennatus vive dias de gloria culinaria, pero tanto su futuro como el de los pescadores que la capturan en las profundidades pasan por una situacion compleja que obliga a pescar menos y mejor para garantizar el futuro de la pesqueria y, por ende, de muchos puertos mediterraneos. A lo largo de estas paginas se descubren los secretos de la fisiologia y el habitat de la gamba roja, pero tambien la realidad de los seres humanos que se dedican a su captura y a su cocina. Y disfrutaremos de una cincuentena de recetas tradicionales y creativas de estos dos genios de los fogones, para disfrutar de la gamba roja en todo su plenitud y esplendor.

El interés creciente que existe hoy en el mundo por el conocimiento de un alimento que ocupa un lugar destacado en la dietética humana, el peligro evidente de que el más completo alimento del hombre pueda ser vector de agentes patogenos y la amplia gama de productos derivados del complejo bioquimico segregado por las hembras lecheras, justifican ampliamente la necesidad de una especializacion en lactologia.

No solamente se pueden asar carnes en la parrilla, hay muchas más opciones que quedan exquisitas. Sabor de Casa te sorprende con nuevas formas de comer alimentos en una parrilla.

Las mejores maneras de cocinar pescados y mariscos de manera simple y rápida. No se pierda la coleccion de Sabor de Casa y disfrute de estas recetas con gusto a mar.

Ya sea en la sartén o en el wok, guisadas en la olla o preparadas en el horno, las recetas con carnes pueden estar listas en muy poco tiempo. Un libro imprescindible para todos los amantes de la carn

Las mejores recetas de pescados y mariscos de los mejores chefs del país.La cocina de pescado y marisco, en sus múltiples y diferentes posibilidades que ofrece, es cada vez más una de las estrellas en los grandes restaurantes de nuestro pais. Las especies procedentes del Cantabrico, Atlantico y Mediterraneo son extraordinariamente apreciadas, y en muchos casos se convierten en los verdaderos protagonistas de la mesa. Asimismo, la interminable despensa marina es una de las esencias de la buena alimentacion, un elemento insustituible para garantizar una dieta perfecta desde el punto de vista nutricional y saludable, y por tradicion y talento España es un autentico paraiso de la cocina del mar. En este libro se pone de relieve esta excepcional riqueza que el mar presenta desde el punto de vista gastronomico, a manos de prestigiosos chefs especialistas en la cocina marina, que han prestado sus creaciones para esta obra, grandes cocineros de grandes restaurantes, como Joan Roca (El Celler de Can Roca), Angel Leon (Aponiente), Rafa Zafra (Estimar), Aitor Arregi (Elkano), Martin Berasategui (Martin Berasategui), Elena Arzak (Arzak), Nacho Manzano (Casa Marcial), Quique Dacosta (Quique Dacosta), Jesus Sanchez (Cenador de Amos), Susi Diaz (La Finca) o Eduard Xatruch, Mateu Casañas y Oriol Castro (Compartir y Disfrutar).

When it comes to BBQ there is no better teacher than fire-cooking supremo MARCUS BAWDON.Learn how to cook TEMPTING and EXCITING food over charcoal and flame IN YOUR OWN BACKYARD from the very best.Catering for meat-eaters, veggies and vegans alike this will become your GO-TO BBQ COOKBOOK.The art of barbecue has taken off around the globe, and Marcus has travelled widely to experience many unusual and exciting methods first-hand from South America to Japan, Italy to India. Here he takes inspiration from a wealth of culinary influences to demonstrate how far cooking with fire has come and just how flavoursome it can be.Now the doors of Marcus UK BBQ School have been thrown wide open so you can see in his own stunning photographs what is possible, to encourage you to take giant leaps forward. Included are recipes for meat and seafood, as well as vegetarian and vegan recipes. Also shared is advice on buying (or building) barbecues, tips on cooking technique and honing your skills.

Calling all anglers, hunters, outdoorspeople, and cooks! Essential Fish and Game Cookbook is jam-packed with ways for you to enjoy mouthwatering, wholesome meals, from shore lunches to gourmet dinners using the fish youve caught and the wild game youve harvested. Recipes are made with locally sourced, seasonal ingredients and are user-friendly with few ingredients and preparation steps. Learn the differences in how to cook wild fish and game versus domestic game. For example, domestic turkeys can be cooked as one full piece and will be juicy and delicious; whereas wild turkeys need to be broken down and cooked in parts because the differences in muscle and fat require different times and temperatures. Author Scott Leysath, The Sporting Chef, also provides information on preparing fish and game, field care, processing, and storage. Prepare your catch and create delicious meals for you and your family.

THE OYSTER; WHERE, HOW, AND WHEN TO FIND, BREED, COOK, AND EAT IT!OF the Millions who live to eat and eat to live in this wide world of ours, how few are there who do not, at proper times and seasons, enjoy a good oyster. It may not be an ungrateful task, therefore, if I endeavour to inform them what species of animal the little succulent shell-fish is, that affords to man so much gastronomical enjoymenthow born and bred and nurtured; when, and where; and, lastly, how best it may be eaten, whether in its living and natural state, or having undergone the ordeal of cooking by the skill of a superior artist.Now let us proceed to open the oyster.The Oyster! The mere writing of the word creates sensations of succulencegastronomical pleasures, nutritive food, easy digestion, palatable indulgencethen go sleep in peace!Lobster salads, beef and veal, truffles and chestnuts, all good in their way, are, nevertheless, attended with evil consequences to the human frame.But oystersye pleasant companions of the midnight hours, or the mid-day feast; is there a man, woman or child in all Europeay, or in Asia, Africa, or Americawho does not owe you a debt of gratitude which they repay to the full by the enjoyment of your society tete-a-tete?You are eaten raw and alive, cooked and scolloped, in sauce and without sauce.True, true, oh oyster!Thou art the best beloved of the loved!

Burgers & Bacon Cookbook from World Food Championships (WFC) features award-winning recipes created for the cutthroat world of food competitions. At WFC, the best of the best--from aspiring and established chefs, home chefs and professional competition teams--compete for cash prizes and notoriety. For the first time, those winning secret recipes are shared in this amazing cookbook. The Burgers & Bacon Cookbook is a "must have" for home cooks, culinary students, backyard self-proclaimed grill masters, sous chefs, and food enthusiasts. This amazing cookbook features over 300 recipes--from burgers made with rich Wagyu beef and pork chorizo, and a Surf and Turf burger that includes shrimp, to tantalizing peaches and cream bacon cupcakes, Bacon Bliss Pizza and a Thai inspired Bacon Udon. Additionally, there is a reference guide so you can pick and choose a different meat, bun and topping combination if you want to create your own culinary masterpiece or elevate your own home creations by being introduced to new ingredients, new methods of preparation, and new combinations. Alternative ingredients are also listed to make every recipe an affordable and doable recipe for the home cook. QR codes are included linking you to the excitement only found in World Food Championships kitchen arena.

If you thought making sushi was strictly for the professionals, these easy-to-follow recipes will mean you never need to eat ready-made sushi again!Discover how to create delicious sushi in your own kitchen by following simple basic steps.Nigiri, maki, sashimi, temaki all the different types of sushi are simply explained in this invaluable guide to making sushi at home.This is really easy party food, healthy snack food and great fun for kids too, to make and to eat.This book begins by explaining how to cook the rice perfectly and then introduces simple rolled sushi using classic ingredients such as cucumber, tuna or salmon.Once youve mastered these easy ones you can explore more adventurous variations.The recipes use easy-to-source ingredients, including everything from spinach, asparagus and carrots to prawns, crab and smoked salmon.Also includes recipes for related raw bar dishes such as sashimi and poke, as well as great accompaniments, like fabulous pickles and three ways with wasabi.

How to create a delicious charcuterie board tailored to any occasion and taste, and use charcuterie in simple recipes.Want to make the most of the wide variety of charcuterie products available today? From cured meats, smoked sausages and salami to pates and rillettes, youll find the perfect serving suggestion here.Travel around the world and get to know well-known charcuterie from the obviously popular countries of Italy, Spain and France, delving deeper into the regional intricacies to really understand the origins and appeal. Charcuterie Boards also invites you to travel a bit wider and sample some hidden gems from Germany, the UK, Poland and further afield to discover flavours from around the world. Learn how to match and put together visually impressive and delicious charcuterie boards. Choose from a range of themed boards, to help you create a variety of table showstoppers to wow your guests; or even just when dining solo or for two to really get to know charcuterie and all its wonderful flavours. There is endless possibility for different charcuterie combinations to suit all occasions from grouping various salamis from different countries for a taste sensation, to creating the perfect charcuterie board for an on-the-move picnic.

Nesta publicação voltada para a produção de conservas de carnes brasileira, Vasco Picchi coloca toda sua experiência técnica e científica adquirida durante décadas de atuação como médico veterinário,

Learn the art of barbecue from the best with Marcus Bawdons expert guidance, catering for meat-eaters, vegetarians and vegans alikein 70 recipes, providing something delicious for everyone.For barbecue supremo and teacher Marcus Bawdon, outdoor cooking should always be tempting and exciting, whatever your food choices. And it doesnt always have to be about huge slabs of meat! This book will inspire you to pull together feasts that are guaranteed to wow your friends and family, regardless of their dietary preferences or requirements. The art of barbecue has taken off around the globe, and Marcus has travelled widely to experience many unusual and exciting methods first-hand from South America to Japan, Italy to India. Here he takes inspiration from a wealth of culinary influences to demonstrate how far cooking with fire has come and how flavoursome it can be, even for those with a specific dietary need. Here the doors of Marcus UK BBQ School have been thrown wide open so you can see in glorious technicolour in his own stunning photographs what is possible, to encourage you to take giant leaps forward on your own barbecue at home. Included are recipes for meat and seafood, as well as vegetarian and vegan recipes and options. Also shared is advice on buying (or building) barbecues, tips on cooking technique, and guidance on honing your skills. BBQ is a real journey, and there is no better teacher than Marcus.

In "A Handbook of Fish Cookery: How to Buy, Dress, Cook, and Eat Fish," Lucy H. Yates offers a comprehensive guide that transcends mere culinary instruction to weave a rich narrative about the multifaceted world of fish cookery. With a keen focus on practical methods interspersed with anecdotes from both traditional and contemporary practices, Yates captures the art and science of preparing seafood. Her meticulous attention to detail reflects a deep engagement with the literature surrounding gastronomy, enhancing the readers appreciation of not only the cooking techniques but also the cultural significance of fish within various cuisines. Lucy H. Yates, an esteemed culinary expert and seasoned writer, draws from her vast experience within the fields of gastronomy and nutrition to craft this handbook. Her passion for sustainable fishing practices and her role as an advocate for marine conservation inform her approach, making this work not only a guide to fish cookery but also a call to responsible consumption. Yates background in food science further enriches her insights, making her tips both accessible and grounded in reliable knowledge. This handbook is an invaluable resource for chefs, home cooks, and anyone seeking to enhance their culinary repertoire while developing a profound understanding of fish as a versatile and nutritious component of the diet. With its engaging prose and practical advice, Yates work should find a cherished place in any kitchen, inviting readers to explore the rich possibilities of fish cookery.

In "Fifteen New Ways for Oysters," S. T. Rorer explores the culinary versatility of one of the worldAos most celebrated delicacies: the oyster. Richly illustrated and meticulously structured, this collection offers innovative recipes that reflect modern gastronomic trends while paying homage to traditional techniques. Rorers contributions showcase not just inventive preparations but also a profound appreciation for the oysters unique flavor profiles and textures. With clear instructions and an engaging writing style, the book positions itself within the contemporary gastronomic movement, where simplicity and creativity in seafood cuisine reign supreme. S. T. Rorer, a culinary expert and seafood aficionado, draws upon years of experience in fine dining and culinary education to present this compelling work. Her background as a chef in renowned restaurants, coupled with her passion for sustainable seafood practices, significantly informs her approach to oyster preparations. Rorer recognizes the oysters economic and ecological importance, promoting both ethical consumption and culinary excellence. This book is a must-read for both novice cooks and seasoned chefs seeking to expand their repertoire. RorerAos passion shines through, making it not only an essential guide for oyster preparation but also an enlightening journey into the culinary arts that will inspire readers to appreciate and experiment with this exquisite ingredient.

Eustace Clare Grenville Murrays "The Oyster: Where, How and When to Find, Breed, Cook and Eat It" is a comprehensive exploration of the oyster, intersecting natural history, culinary art, and social commentary. Murrays meticulous research reflects the Victorian eras burgeoning interest in gastronomy and marine biology. Written with vivid prose and a keen eye for detail, the book guides readers through the lifecycle of the oyster, delves into its ecological significance, and presents a delightful array of recipes. He integrates anecdotal narratives, thereby providing not just a manual, but an engaging treatise on the cultural connotations of oysters in society during the late 19th century. Murray, an English naturalist and writer, was influenced by the rising tide of fascination with both marine life and culinary innovations prevalent in his time. His deep-rooted interest in the natural world, coupled with his experiences as a gourmet, enabled him to articulate not just the science behind oysters but also their gastronomic pleasures. He sought to elevate the oysters status from mere food to an object of deep appreciation within the Victorian dining experience, reflecting broader themes of class and consumption. This book is essential for anyone fascinated by food culture, history, or marine biology. MurrayAos eloquent prose and profound insights invite readers to savor the oysters complex journey from ocean to plate, making it not just an educational experience but a culinary adventure. Whether you are a culinary enthusiast, an environmentalist, or simply a lover of seafood, "The Oyster" will broaden your appreciation for this remarkable delicacy and its role in both nature and society.