Libros de Cocina, página 2 de 4

En China, para saludar, en lugar del habitual ¿Que? tal?, se dice ¿Has comido?. Comer bien hace sentirse mejor. Este manual es una introduccio?n a las distintas cocinas regionales chinas: Shandong, en el norte; Jiangnan, en el este; Guangdong, en el sur; y Sichuan, en el sudoeste, con hincapie en la cocina cotidiana.Tofu, arroz y huevos, carne, pescado y verduras, sopas y fideos, dumplings y EN bao zi, e incluso platos frios o dulces y condimentos tienen su seccion en estas paginas. Veremos desfilar desde los grandes clasicos, como el mapo tofuCHIN, el cerdo Dongpo o los fideos dan dan, hasta los platos mas tradicionales, como el congee Ade ternera o la tortilla con ostras.Las paginas tematicas y tecnicas proporcionan las claves para comprender la importancia de la comida en la cultura china: los modales y las costumbres en la mesa, las tecnicas basicas, los distintos tipos de restaurantes y todo aquello que hace que la cocina desempeñe un papel central en las relaciones sociales.Una guia esencial para comprender, aprender y disfrutar la cocina china.

La xef Martina Puigvert comparteix la seva filosofia de vida i cuina vinculada al territori i a l’estacionalitat, seguint el llegat del restaurant Les Cols.

The most widely-read and complete Spanish wine guideIncludes a free access code for the premium subscription to www.guiapenin.wineWith ratings on around 9,600 wines and information on 2,000 wineries Now in its 36th edition, the Guia Peñin is the ultimate guide to Spanish wine. Each year our team of tasters travel to every wine-growing area of Spain to taste and review new varieties, labels and vintages. This year''s edition of the guide covers around 9,600 new wines. Whatever your budget, the Guia Peñin is the essential guide for those who want to discover the best of Spanish wine.

Un curso fácil y acelerado de vino de la mano de la mayor experta mundial.En Experto en vinos en 24 horas, Jancis Robinson comparte toda su experiencia con ingenio y accesibilidad para todos los públicos. Desde la diferencia entre un vino tinto y un vino blanco, hasta saber valorar la forma de las botellas y entender sus etiquetas, pasando por las descripciones basicas de sabor, color y olor, como armonizar cada vino con una comida o saber valorar correctamente la relacion calidad-precio de un vino...

Oriol Castro, Eduard Xatruch and Mateu Casañas havereturned with their new volume of their publishing projectthat illustrates the world of Disfrutar, their iconic Barcelonarestaurant. In this third installment, preceded by the acclaimedachievement of a third Michelin Star, they once again set thebenchmark for culinary publications, as did the two fabulousvolumes that preceded it. This immense undertaking, withprospects to surpass the condition of trilogy, like the greatclassics, covers the tireless creative output of these admiredand inspiring chefs.Disfrutar Vol. 3 introduces a total of 98 new creations at theculinary cutting edge selected from the 20212023 Catalogueof dishes, many of which are the fruit of techniques andconcepts of their own invention and are making their wayaround the world and are shown here in detail accompaniedby QR codes. These new classics of contemporary creativecuisine are showcased in this book together with a record ofthe memory of a restaurant that has already become legendaryin the world of hospitality and has reached the zenith ofculinary achievement. An incomparable finale to a brilliantdecade at the pinnacle of gastronomy.

Oriol Castro, Eduard Xatruch y Mateu Casañas firman esta nueva entrega del proyecto editorial que protagoniza el universo Disfrutar, su icónico restaurante de Barcelona. En esta tercera entrega, esco

Hace unos años Jorge comenzó un blog llamado www.letrasysopas.wordpress.com donde empezó a subir recetas fáciles para que los amigos suyos se animasen a meter mano a los fogones. Pasaron los años, y en las redes sociales empezo a compartir este tipo de recetas faciles y que cualquiera puede hacer, con lo que le animaron a plasmarlo en un libro. No hay ni una receta dificil. Todas son faciles y ademas para quedar bien cuando tengan invitados. El libro esta prologado por el tambien conocido periodista Jesus Ortiz.

Más que pho y bánh mì, la comida vietnamita es una rica y diversa mezcla de sabores, técnicas y costumbres. Vietnam: The Cookbook es una inmersión profunda en esta vibrante cocina, con más de 400 aut

Este libro es un viaje por los innumerables caminos de la historia culinaria. Rosa Tovar reconstruye las huellas invisibles —y a menudo olvidadas— de la cocina hispanomusulmana en América y Europa. L

Franco Pepe no es un pizzaiolo cualquiera: es un genio culinario que ha revolucionado el mundo de la pizza. Nacido en una familia de panaderos, Pepe dominó el arte de la pizza tradicional antes de dedicarse a la experimentacion con antiguas mezclas de harinas y metodos de fermentacion. Fundo su restaurante, Pepe in Grani, en Caiazzo, cerca de Napoles, y rapidamente se gano el reconocimiento mundial, atrayendo a multitudes de viajeros amantes de la gastronomia con pizzas elaboradas con su masa unica e ingredientes locales de alta calidad. Franco Pepe: Pizza Chef revela como Pepe elevo la humilde pizza a nuevas alturas culinarias. Repleto de ricas historias y vividas fotografias, el libro de cocina desvela los secretos del arte de Pepe y presenta 30 recetas exclusivas diseñadas para cocineros caseros. Comenzando con la sencilla y rustica Pizza a Libretto, la coleccion de recetas abarca desde La Ritrovata, un nostalgico homenaje a la pizza marinara del padre de Pepe, y Memento, una pizza vegetal con crema de garbanzos, hasta la dulce y sabrosa Crisommola del Vesuvio, inspirada en el deseo de Franco de utilizar albaricoques locales poco comunes, y Sensazione di Costiera, que fusiona los aromas citricos y los sabores a marisco de la Costa Amalfitana. Juntas, las recetas revelan la pasion de Pepe por los ingredientes locales de alta calidad y el delicado equilibrio de sabores que hace que sus pizzas sean tan excepcionales. El libro tambien incluye prologos de la escritora gastronomica Faith Willinger, la chef y autora Nancy Silverton y el escritor gastronomico y aficionado a la pizza Daniel Young.

A ver, si eres alguien gastronómicamente muy avanzado, sales mucho por ahí y cenar fuera nunca te suscita ninguna duda, este no es tu libro. Probablemente Pérez Reverte haya sacado algo este año. Píllatelo y estareis mas contentos tu y el, en serio. Si por otra parte, cenar fuera te encanta, pero a veces te surgen dudas tipo ¿Que es la quinta gama? ¿Que es el umami? ¿En que se diferencia el curry indio del tailandes? ¿Rioja o Ribera? ¿Donde se cena bien? ¿Cuando funciona un plato? ¿Como cenar por menos de 25 pavos? Entonces bingo, tienes entre las manos una fuente absoluta de poder. El Tipo que Nunca Cena en Casa recopila una gran cantidad de gastroinformacion util, consejos, articulos, sugerencias y opiniones innecesariamente dogmaticas para tu uso y disfrute. Este es su legado en forma de libro.

Mayta is the book of one of Limas most renowned restaurants, led by Peruvian chef Jaime Pesaque.Dining at Mayta is a unique experience divided into eleven moments, each representing some of Perus most important regions and ingredients the sea, the Andes, and the jungle.In 2024, Mayta ranked 41st on the Worlds 50 Best Restaurants list, which features the best dining establishments around the globe.This book, filled with stunning photographs and detailed recipes, captures the essence of this one-of-a-kind gastronomic journey.The edition is available in English and Spanish.

Mayta es el libro de uno de los restaurantes más destacados de Lima, a cargo del chef peruano Jaime Pesaque. Comer en Mayta es una experiencia única que se divide en once momentos (cada uno de ellos

Preorder The Ultimate Air Fryer Cookbook 15 Minute Feasts From the Sunday Times Bestselling author and star of Channel 5 s primetime Air Fryer TV series Clare Andrews for super fast tasty meals 15 minute air fryer meals for when you need them the most This is your ultimate bible of flavour filled ultra fast air fryer meals that will be your perfect hearty mid week dinners for the family bountiful breakfasts lunches to grab while you re on the go and delicious desserts too Packed full with savvy ways to utilise your air fryer space so you can cook more ingredients at the same time coupled with Clare s fastest recipes yet you ll be amazed at what you can create in just 15 minutes Honey Crunch Granola and Berry Compote Spanish Tortilla Saag Paneer with Garlic Naan Tandoori Lamb Chops with Bombay Potatoes Chilli Con Carne Meatballs Prawns Pil Pil Pasta Crispy Chilli Chicken Marmite and Rosemary Chicken Wings Pineapple and Brown Sugar Cobbler Cinnamon BunsAnd so many more

Welcome to the Cafe Cuil Cookbook This isn t a book that demands fancy techniques instead it shows how easy it can be to cook delicious dishes without taking things too seriously using many of the ingredients we have on our doorstep whether you re in Skye or Dalston As featured in the Hebridean Baker s Scottish Cookbook

From New York Times bestselling author and beloved star of the hit Netflix series Somebody Feed Phil comes a brand new collection of Phil s favorite recipes you can make at home featuring dishes from family friends and renowned chefs around the world Phil Rosenthal the beloved creator and host of the hit Netflix series Somebody Feed Phil now airing its eighth season invites you into his kitchen with his latest cookbook Phil s Favorites a collection of his personal favorite recipes that you can make right in your own home Phil s Favorites is more than just a cookbook it s a celebration of food family and friendship With contributions from his wife actress Monica Horan his daughter Lily and son Ben and his brother Richard as well as friends like Judy Gold and Anna Romano this book is filled with heartwarming stories and mouthwatering dishes Delight in Monica s Chicken Corn Soup savor Judy Gold s Carrot Kugel and indulge in Lily s Chocolate Chip Streusel Banana Bread Phil even shares his own recipe for a classic Tuna Sandwich You ll find recipes from acclaimed chefs and restaurants around the globe including Pizzeria Beddia in Philadelphia Daddy s Dogs in Nashville and the Bombay Canteen in Mumbai Each recipe is accompanied by stunning photograph

In this unique and evocative blend of food drink and travel writing Bert Blaize and Victoria Brzezinski give winemakers the floor to take us on a journey around the landscapes cultures cuisines best places to eat and drink and of course wines that they know and love better than anyone on earth Wine producing regions are some of the most beautiful and fascinating parts of the planet Where there s good wine there s almost always good food beautiful landscapes a rich history and fascinating characters who can speak to our complex and evolving relationship with our planet because few people have a closer relationship with the earth than those who make wine from it Those characters including recovering rockstars former engineers making wine in nuclear shelters and daughters who have reclaimed their family s land from defunct communist dictatorships will be the ones whose perspectives recommendations and stories we hear as we travel through the world s wine producing regions both old and new Each chapter will cover a region that could easily be explored within a 2 3 day trip with the winemakers giving insider tips for eating and drinking in their regions as Bert and Victoria shed new light on the world of wine for those who enjoy the end product remin

Rick Stein s first ever Christmas cookbook bringing together all his favourite seasonal recipes and stories for the most wonderful time of the year For the very first time one of the nation s most loved chefs celebrates the most wonderful time of the year with a book to cosy up and hunker down with Rick Stein s Christmas reflects not only his incredible culinary career but also the special memories times with family and festivities that Rick has cherished over the years From unmissable classics to fresh new dishes Rick Stein s Christmas features more than 100 recipes to take you through the festive season Whether it s roast goose glazed ham mince pies a little spice inspired by his wide ranging travels or the best ways to make magic with your leftovers this is Rick s collection of everything that says comfort and joy in the kitchen including Smoked Haddock & Leek TartLeftover Turkey & Ham Raised PieRoast Butternut Squash Wellington with Porcini GravySticky Date & Walnut Toffee PuddingThrough evocative writing about his own festive favourites Rick also shares stories of what makes Christmas special to him and how food plays such an important part in our celebrations no matter what traditions we follow For family feasts candlelit suppers and everything

Obra que analiza a tradición vitivinícola galega, explorando a súa historia, cultura e impacto económico na identidade nacional.

La cacerola u horno holandés es un utensilio esencial para crear comidas prácticas sin sacrificar el sabor. En One Pot, la autora Amandine Bernardi presenta 100 recetas fáciles con vibrantes recetas internacionales, perfectas para la gente con prisa (es una cocina que requiere el minimo de limpieza) no dispuesta a sacrificar calidad ni sabor. Este libro de cocina, con un diseño elegante, ofrece una atractiva gama de recetas para cada ocasion, desde cenas rapidas entre semana hasta reuniones especiales. Los aficionados a la cocina descubriran platos saludables como ratatouille y mujadara con coliflor; platos principales contundentes, como ternera a la bourguignon, gallo al vino y estofado de pescado marroqui; y dulces como manzanas asadas con miel y migas de galleta. Con una guia informativa sobre los utensilios, utiles sugerencias de presentacion y simbolos dieteticos claros que identifican opciones veganas, sin gluten, sin lacteos y sin frutos secos, One Pot es perfecto tanto para cocineros principiantes como experimentados.