Libros de Alimentos, página 9 de 363

El chef internacional Tommy Myllymäki enciende los fogones con un libro cuyo título lo dice todo: Carne, caza y aves. El autor profundiza en las características de todo tipo de carnes, desde vacuno h

Juan Manuel Benayas vuelve con una nueva obra dedicada a la cocina del humo, la nueva tendencia gastronómica actual.El descubrimiento del fuego fue el primer paso para la evolución del ser humano. La vida de aquellos humanos primitivos cambio en todos los aspectos y la manada comenzo a reunirse al calor del fuego; el hombre inicio asi la socializacion.La combustion incompleta del fuego genera humo, un humo que con toda probabilidad llegaba a las grandes piezas de caza que el hombre prehistorico colocaba junto a la hoguera con el fin de ahuyentar a otros animales que pudiesen arrebatarles su comida. El fuego, su calor, el humo y la ceniza con todas sus propiedades hicieron evolucionar al hombre.Durante siglos el humo ha participado en la conservacion de los alimentos, pero en la actualidad se usa, dependiendo de cada cultura, como ingrediente culinario, un ingrediente invisible y casi secreto que pocos conocen. Hasta ahora.Rumania, Noruega o Estados Unidos son paises a los que se les reconoce su genial arte en el manejo del humo culinario, y que destaca en platos como el mich rumano, el salmon noruego o el codiciado brisket americano.Esta obra que tienes en tus manos descubre y acerca las virtudes de este condimento invisible que, usado en su justa medida, puede hacer unicos muchos platos, y explica todas las tecnicas de uso de este ingrediente invisible.

Mentre saboregem la xocolata, a les mans teniu els secrets del seu orígen i la seva història; saber com es consumeix avui i com es consumia abans ens ajudaran a entendre com comença el procés de cultiu del cacau fins a l'elaboració de la xocolata que trobem a l'aparador de les pastisseries. Les seves nombroses variants, blanca, negra i amb llet aporten valors nutritius amb els seus secrets, vituts i propietats. De l'obrador a la taula sempre marcat pel calendari pastisser, on en cada diada els dolços i la xocolata són un dels postres més esperats. Per complementar aquestes dates assenyalades, trobareu una recepta per a pastissos, tortells o pastes típiques de cada moment.

THE SUNDAY TIMES BESTSELLERA Guardian book of the yearA Times book of the yearA Daily Mail book of the year

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY REAL SIMPLE I have never read a more passionate and heartfelt expression of Colombian culture and cuisine in English I ve been waiting for years for a book like this to come out J Kenji Lpez Alt New York Times bestselling author of The Food LabA recipe developer and food stylist whose work has taken her across the globe to work with clients like Michelle Obama and into the test kitchens of today s most esteemed culinary publications pays homage to her native country with this vibrant visually stunning cooking the first dedicated solely to Colombian food featuring 100 recipes that meld the contemporary and the traditional To Mariana Vel¡squez a native of Bogot¡ the diverse mix of heritages cultures and regions that comprise Colombian food can be summed up in one simple concept More is more No matter what rung of society Colombians feed their guests well and leave them feeling nourished in body and soul In Colombiana the award winning recipe developer and food stylist draws on the rich culinary traditions of her native land and puts her own modern twist on dishes beloved by generations of Colombians Here are recipes for classics such as arepas and empanadas as well as Colombian ish recipes like Lo

Les principals tecniques culinaries, explicades gracies a la ciencia. Descobreix amb Cuinologia els conceptes fonamentals de la cuina, juntament amb els millors consells practics i tecniques pas a pas, i converteix la teva cuina en un autentic laboratori gastronomic. Hi trobaras resposta a les preguntes que fins ara no tenien solucio i capitols dedicats als principals aliments i preparacions: carns, aus, peixos, llegums, cereals, vegetals Com aconsegueixo que la carn em quedi sempre al punt? Com haig de coure la verdura perque no perdi nutrients? Es millor premsar els alls, o picar-los? Trobareu les respostes a aquestes preguntes i moltes mes en aquest llibre que revela la ciencia que s'amaga rere la cuina. Escrit pel Dr. Stuart Farrimond, Cuinologia sera un autentic descobriment per a tots els qui gaudeixin del plaer de menjar i busquin portar la seva aficio a un altre nivell. Una guia completissima que sorprendra els lectors amb trucs i consells que sentenen i que funcionen. Aquest llibre dona resposta i solucions practiques a mes de 160 enigmes culinaris servint-se dels estudis cientifics mes recents. Amb imatges i diagrames facils dentendre, Cuinologia inclou explicacions sobre processos i tecniques de coccio, consells sobre com treballar els ingredients basics i suggeriments sobre lequipament que cal tenir a la cuina. I tot en un llenguatge planer i sense tecnicismes. Endinsat en la ciencia dels aliments i capgira la teva manera de cuinar

Un manifiesto cultural sobre el verdadero significado de cocinar que revolucionará nuestra relación con la gastronomía. Entusiasta e inconformista, Maria Nicolau nos abre las puertas a una cocina ric

* La guía definitiva para elaborar sushi se ha actualizado con geniales recetas que incluyen las últimas tendencias. * Explore los sabores frescos y la gran variedad del sushi, desde sushi prensado,

Prepárate para disfrutar de un banquete epico, en un viaje cinematográfico compuesto de doce películas que cambiarán tu relación con la comida para siempre. Un libro para cinefilos y para personas que desean cuidarse y vivir en plenitud; un texto personal y autobiografico donde el autor nos comparte sus pasiones en la gran pantalla y todo su conocimiento nutricional. De forma original e innovadora, el autor relaciona cada filme con un tema vinculado a la alimentacion consciente y saludable. Ademas, nos brinda pautas y consejos practicos para aplicar en nuestra vida diaria y, como toque especial, incluye un menu "de pelicula" inspirado en cada obra, ideal para disfrutar en buena compañia.

Desde comprar ingredientes básicos y hacer caldos sencillos hasta la elaboración de sopas superlativas y espectaculares, este libro nos muestra cómo las sopas pueden transformar nuestra cocina y nuestra salud. De la mano de la prestigiosa Fundacion Alicia, todo un referente en el ambito gastronomico y nutricional, aprenderemos a preparar sopas de todo tipo a partir de caldos basicos a la vez que ampliaremos nuestro repertorio de cocina. Recetas de verduras, setas, cereales, carnes, legumbres, pescados y frutas, todo un universo para los amantes de los platos de cuchara, tan deliciosos como nutricionales. Una clase magistral para disfrutar y cuidar nuestra salud.

Del menjar en surten una quantitat extraordinària d’expressions i refranys que ens defineixen. Qui no té un all té una ceba; gallina vella fa bon caldo; remenar les cireres; ser un tros de pa; fer el

Junto a Linda Vongdara, experta en pastelería vegana, el prestigioso chef pastelero Pierre Hermé presenta un nuevo y extraordinario libro de pastelería que prescinde por primera vez de los productos de procedencia animal.El objetivo es explorar a fondo las posibilidades del mundo vegetal para convertir las formulas de los grandes clasicos en delicias sin huevos, ni leche, ni mantequilla, ni nata. Pasteleria vegetal esta dirigido a chefs, pasteleros, investigadores gastronomicos y profesionales del sector que desean ampliar su oferta en creaciones dulces pensando en la clientela vegetariana. Sin duda, es una herramienta de formacion y de trabajo completa, entre cuyas paginas encontraran inspiracion, soluciones y trucos de todo tipo. Ademas, reune un compendio de recetas exclusivas.

b New for 2021 celebrate the life and legacy of the inimitable food writer with WORLD TRAVEL Bourdain s guide to the global food scene compiled by his long time assistant and cookbook co author b Brash wild original and badass This is Anthony Bourdain s interpretation of a normal cookbook As a restaurant professional Bourdain spent his life on the fringes of normality he worked while normal people played and played while normal people slept Since then he has settled kind of into family life and is cooking for the people he loves rather than people who pay These are the recipes he turns to when called in for pancake service at sleepover parties or when preparing a violence free family dinner Each and every word is informed by his years in the industry and a life dedicated to food This is a man who has declared the club sandwich as America s Enemy and wants you to understand the principles of Bad Sandwich Theory He has distilled his views on dessert to this it should always be Stilton With a striking Ralph Steadman illustration for the cover and photography that somehow manages to be both strangely beautiful and utterly grotesque this cookbook Bourdain s first in ten years is a home cooking home entertaining cookbook like no other

La más original historia de la gastronomía universal a través de sus protagonistas: de Apicio a Julia Child.Apicio, Brillat Savarín, Buda, Carême, Julia Child, Dumas, Escoffier, Grimod, Hipócrates de

¡Disfruta de un gran festín de carne! Conviértete en un experto en comprar, preparar y cocinar carne Desde descubrir por qué son importantes los cortes hasta aprender a reconocer la carne de gran calidad, este es el libro que necesitas, practico y completo. Dentro de las paginas de este libro encontraras: - Un curso completo sobre preparacion y coccion de carne, con mas de 250 recetas. - Las recetas incluyen tablas de tiempo y temperatura, ademas de ayudarte a elegir que hierbas combinan con diferentes platos. - Una seccion unica sobre como cortar carne con ilustrados paso a paso. - Consejos de expertos sobre las mejores tecnicas de cocina, el uso del termometro, como saber el punto de coccion (poco hecha, al punto o hecha) y como experimentar con combinaciones de sabores. Tanto si quieres aprender a cocinar a fuego lento para obtener el maximo sabor o crear el asado perfecto para un dia festivo, este libro de cocina tiene todas las respuestas para los amantes de la carne. Mas de 250 platos de aves, cerdo, ternera, cordero y caza del mundo, como pollo jamaicano Jerk, cerdo con almejas a la portuguesa, carne de res de Kerala y cordero marroqui a la parrilla. ¡Conviertete en un gran conocedor de la carne en poco tiempo! El regalo perfecto para cualquier amante de la carne.

Enter Jane Austen s world through the kitchens and dining rooms of her characters and her own family It s a great idea a book that you can read as well as cook from and one that uniquely sends you straight back to the novels themselves Telegraph Online In this charming bit of historical reconstruction Pen Vogler takes authentic recipes from Austen s time and updates them for today You ll find everything you need to recreate Netherfield Ball in your front room Kathryn Hughes The best books on food The Guardian Food is an important theme in Austen s novels used as a commodity for showing off as a way of showing kindliness among neighbours as part of the dynamics of family life and for comic effect Dinner with Mr Darcy takes authentic recipes from the period inspired by the food that features in Austen s novels and letters and adapts them for contemporary cooks The text is interwoven throughout with quotes from the novels and feature spreads cover some of the key themes of food and eating in Austen s time including table arrangements kitchens and gardens and servants and service Whether you are hoping to beguile a single gentleman in possession of a substantial fortune or you just want to have your own version of the picnic on Box Hill

With more than two million devoted fans online Nisha Vora has become the trusted source for exceptional vegan recipes for the home cook That s because of her flavour first philosophy It s an approach she s honed nearly a decade creating plant based dishes that just plain taste amazing labels aside Now she s created an essential comprehensive guide that codifies the principles of plant based cooking for the first time from how to coax the most out of your ingredients and how to understand essential flavour pairings to how to achieve impossible to resist must have more textures and embrace the myriad ways vegetables can be enjoyed roasted caramelized braised pampered in bold marinades and umami rich sauces and so much more As Nisha demonstrates in this groundbreaking book the creative possibilities are endless thanks to the rich variety in the plant based kingdom and the infinite and exciting ways there are to achieve big flavour This book illuminates not only the how but the why of these fundamental principles so that anyone can boost their confidence and reach their full plant savvy potential in the kitchen whether they like to rotate in a few veggie meals a week or they are experienced home cooks looking for next level wow worthy meals

Inspired by Nikos and Andreas Greek culinary heritage and their love of fresh ingredients OPSO restaurant opened in the heart of Marylebone in 2014 with a mission to elevate modern Greek food and introduce Londoners to fine Greek dining With over 80 recipes including all of OPSO s signature Greek dishes seasonal specials and Greek kitchen favourites from their OPSO at Home menu there are delicious Modern Greek recipes for every meal and occasion Opening with the Greek Larder celebrating small plates and Greece s famous sharing food culture and generous hospitality there are chapters on Salads Vegetable dishes Meat Feasts Seafood raw cured and to share Barbecues including Souvlakia Brunches Breads Pastries Deserts and Sweet Treats Including simple but delicious recipes for Spanakopita with lemon yoghurt dip to Baby beetroot salad with Skordalia and blackberries to elevated restaurant favourites Lamb shank with mushrooms trahanas their signature marinated and slow roasted Octopus stifado and a unique and delicious Greek take on Coffee tiramisu profiteroles With stunning photography from the restaurant showcasing the finest fresh ingredients and beautifully modern food styling this will be a well used and loved addition to all cooks bookshelves

75 mouthwatering wing recipes that make the most of the hottest snack in the world right now It s time to elevate your repertoire with this enticing collection of both classic recipes and new ideas to to get your tastebuds tingling Sink your teeth into the most succulent chicken wings prepared with an amazing range of marinades and glazes and accompanied by moreish dips and sauce Begin with the reliable nostalgic favorites including Baked Bourbon Smoky Chipotle and Buttermilk crumbed Wings Or fancy your wings super hot and spicy Then look no further than Harissa Hot Wings and Habanero Pineapple If you like to keep on trend and sample bold new flavors why not help yourself to another portion of Cola Wings Sticky Lime & Maple Wings or the unspeakably decadent Chocolate Wings Fancy something lighter and a little less outrageous Then tuck into the fragrant Baked Pistachio Wings or the deliciously subtle seasoning on the Lemon Basil & Pepper Wings Finally if you ve got a craving for Take Out from the comfort of your own couch then Szechuan Plum Sauce Wings Teriyaki Wings or Cajun Alfredo might just be right up your alley

WINNER OF THE 2023 JAMES BEARD AWARD FOR BEST BAKING AND DESSERTS BOOK A joy and an education Irina Georgescu has disentangled the strands woven into Romanian cooking and identity and she has done so deliciously through glorious cakes pies strudels and doughnuts Cook eat learn Diana Henry I am such a huge admirer of Irina Georgescu in general and of this extraordinarily impressive and important book in particular A must have not just for enquiring bakers but crucially for all those interested in the context and evolution of culinary culture Nigella Lawson Tava is a meticulously researched baking book celebrating centuries of diversity and overlapping cultures that form today s cuisine in Romania The author s aim is to also share the story of those dishes that have come to represent the identity of different cultural communities across the country Tava means tray in Romanian a metaphor for how a whole culinary landscape is presented to the reader You will find Armenian pakhlava Saxon plum pies Swabian poppyseed crescents Jewish fritters and Hungarian langoi alongside plcinte pies alivenci corn cake strudels and fruit dumplings Rice or pearl barley puddings doughnuts and gingerbread biscuits come with their own story while chocolate m