Libros de Alimentos, página 63 de 368

Todos los secretos de los postres de Aliter Dulcia por primera vez en papel. Con más de ochenta mil seguidores activos en sus redes, la repostera y bloguera Isabel Perez revela los secretos de un mundo que se ha convertido en su segundo hogar, a traves de un compendio de recetas infalibles y especiales que su comunidad le demanda desde hace tiempo. Y lo hace de una forma especial y muy personal, acompañando a cada lector en los cumpleaños con su familia y hasta en el mismo obrador de Aliter Dulcia. El libro se estructura en cuatro capitulos, cada uno dedicado a poner el foco en un aspecto crucial en la reposteria de Isabel Perez: la familia, la historia, los viajes y Aliter Dulcia. En definitiva, se trata de un libro que tiene el afan de convertirse en un referente de la reposteria, ajeno a cualquier moda. Uno de esos libros que siempre apetece consultar o disfrutar y en el que confias cuando quieres quedar bien con una receta, como afirma la autora.

The first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabian von Hauske of Contra and WildairThis is the story of two places beloved by chefs and foodies worldwide - Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. The book exudes the spirit of collaboration and exploration that inspires the chefs'' passionately seasonal cooking style, boundary-pushing creativity, and love of natural wine. Narratives explore how and why they developed their signature dishes - many of which are ideal for creative home cooks - and are full of their distinctive wit and personality.A Very Serious Cookbook: Contra Wildair includes a foreword by US comedian and wine lover Eric Wareheim; 85 recipes organized into chapters: Always (mainstay, non-seasonal); Sometimes (hyper-seasonal, guest chef collaborations, international travel inspiration); Never (dishes on the menu once, not existent yet, all important); and Pantry. Photos of plated food, the restaurant, its locality, and travel bring the restaurant and its dishes to life.Contra and Wildair have received several Best New Restaurant nods and major acclaim from the New York Times, Saveur, Bon Appetit, and Eater, among many others.

The world-famous chef René Redzepi''s intimate first-hand account of a year in the life of his renowned restaurant, Noma A Journal is a highly personal document of the creative processes at Noma and

Divulgadora de alimentación consciente y apasionada por el dulce, Silvia Mirabet expone como realizar un cambio sustancial en neustra alimentación modificando ciertos hábitos. Va dirigido a quienes quieran evitar los efectos de dulces elaborados con aditivos e ingredientes comestibles, que mal combinados generan una acidificacion de fecto patogeno

Every bookshelf needs this it s Italian food but not as you know it The Times Jamie returns to cooking the food he loves the most getting right to heart of the Italian kitchen in his ultimate go to Italian cookbook He shows you that truly authentic Italian cooking is simple beautiful and achievable Find all of the recipes from Jamie s Channel 4 hit series Jamie Cooks Italy and many more inside this book This wonderful best ever collection of recipes deliver on big flavours and comfort a celebration of truly great Italian food you ll want to cook for yourself your friends and your family Delicious recipes include GRILLED APRICOT SALAD with thyme mozzarella pink peppercorns and proscuttio TUNA FETTUCCINE with baby courgettes cherry tomatoes pecorino and crushed almonds CHICKEN SKEWERS wrapped in proscuttio with salsa verde stuffing potatoes and tomatoes LIMONCELLO TIRAMISU with vanilla mascapone crushed cherries and white chocolate Featuring 140 recipes in Jamie s fuss free and easy to follow style the book has chapters on Antipasti Salads Soups Pasta Rice & Dumplings Meat Fish Sides Bread & Pastry Dessert and all of the Italian basics you ll ever need to know SHORTLISTED FOR A NATIONAL BOO

A lot has changed since Kitchen Confidential - for the subculture of chefs and cooks, for the restaurant business-and for Anthony Bourdain. Medium Raw explores these changes, moving back and forth from the author's bad old days to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe-travelling professional eater and drinker, Bourdain compares and contrasts what he's seen and what he's seeing, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food. And always he returns to the question: `Why cook?' Or the harder one to answer: `Why cook well?' Beginning with a secret and highly illegal after-hours gathering of powerful chefs he compares to a Mafia summit, Bourdain, in his distinctive, no-holds-barred style, cuts to the bone on every subject he tackles.