Libros de Estudios, página 2 de 105

In Feast acclaimed cookery writer Sarah Rankin brings together almost 100 recipes starters mains puddings as well as accompaniments and drinks which will help you cater for any kind of occasion that requires that extra bit of special thought to make it a meal to remember

Diana Henry s food writing is a gift I so loved reading this book It is poignant funny and just plain great Stanley Tucci Lyrical radiant timeless A dazzling collection Nigel Slater Diana Henry is thrillingly alive to both the poetry and the practicalities of food and reading her is a nourishing resonant pleasure in itself Nigella Lawson An all too rare blend of sensible and sensuous writing on food Up there with Elizabeth David s An Omelette and a Glass of Wine this book will last Louise Kennedy author of Trespasses Diana writes like a dream Daily Mail The food writers food writer Mark Diacono A table is where we eat and talk where we connect What and how we eat remains a source of constant fascination to me as is how particular ingredients spread across the world I want to make links and trace patterns Food is about history geography our habits imagination and how we relate to each other Diana Henry For Diana s many admirers her evocative writing about places people and food brings just as much pleasure as her delicious recipes Around the Table is a beautiful collection of some of Diana s very best essays handpicked from more than two decades of her beloved cookbooks Moving funny and incisive tog

En Esmorzaret valencià encontrarás los bocadillos más representativos del almuerzo valenciano: desde clásicos como la brascada, el almussafes o el chivito, hasta combinaciones sorprendentes que solo

Vincent Yeow Lim aka DimSimLim also known as the Wolf of Wok Street has earned international acclaim for his exceptional wok cooking amassing over 4 million followers across TikTok Instagram Facebook and YouTube In his debut cookbook The Wolf of Wok Street Vincent presents over 80 authentic recipes that bring his renowned Southeast Asian cuisine to your kitchen From Small Eats like Xiao Long Bao and Prawn Toasts to comforting soups such as Bak Kut Teh and Hot and Sour Soup every dish is crafted to deliver restaurant quality results using genuine ingredients The book also features vibrant rice and noodle dishes like Hong Kong Style Beef Fried Rice and Char Kway Teow alongside a variety of poultry beef lamb pork seafood and vegetable recipes Vincent s comprehensive guide ensures that you can achieve truly authentic and delicious wok cooking perfect for any meal or occasion

Lili s Family Fakeaways is packed with over 80 dishes you ll want to cook again and again all using simple readily available ingredients Whether it s chicken chow mein pad Thai or air fryer falafel taco cheese fries prawn biryani or double decker smash burgers now you can make them at home quicker than ordering a takeaway

No 1 bestselling author Poppy O Toole brings her delicious creative magic to one pot cooking From curries and stir fries with big bold flavours to simple crowd pleasing desserts and of course a whole chapter dedicated to potatoes Poppy has you covered with 90 fuss free flavour packed one pan recipes for breakfast lunch dinner and even dessert These are go to favourites in one pot pan or tray that you ll come back to time and time again all saving you time and energy washing up Recipes include Peri peri spatchcock chicken Black bean beef nachos Candied bacon mac and cheese Chickpea and tomato shakshuka Cheesy pommes anna Crunchy pistachio and chocolate brownies Like this Check out Poppy s other best selling Actually Delicious titles Actually Delicious Air Fryer and Actually Delicious Slow Cooker

The festive period just got easier with The Batch Lady method save on holiday expenses minimise waste and spend less time worrying this Christmas Take the stress out of Christmas with 100 budget friendly made in advance freezable recipes so you can spend less time in the kitchen and more time with family You ll also find easy one pot dinners for busy December nights recipes for tasty homemade gifts tips for using leftovers creatively and ideas for a New Year s Eve feast Includes cooking methods for everyone whether you re making a meal for two doing your entire Christmas dinner in the air fryer or feeding a crowd of 20 using your oven

The 4th book in the bestselling What s For Dinner series by Sarah RossiIf you re forever being asked What s for Dinner help is here Transform your mealtimes using these delicious affordable and family friendly slow cooker recipes From comforting stews and meat free marvels to lighter bites for the summer and sweet treats to be enjoyed all year round What s for Dinner In the Slow Cooker is packed with Sarah Rossi s tried and tested dishes bursting with flavour and satisfying even the pickiest of eaters and making dinner time easier than ever Full nutritional information is included for every recipe so whether you re a busy parent a meal prep pro or simply someone who loves wholesome fuss free food this book has you covered With step by step instructions and tips for perfect slow cooking batch cooking and freezing there s something here for every craving and occasion Let your slow cooker do the work and say goodbye to endless washing up and hello to big flavours with minimal effort

Raise your coupe and step into the delicious world of The Great Gatsby with this ineffably entertaining edition of the complete novel featuring food and drink recipes throughout For every devotee of F Scott Fitzgerald s great American classic this very special edition of The Great Gatsby is an absolute must have Inside readers will discover 15 recipes inspired by the meals and libations enjoyed by the novel s beloved characters Tucked craftily within the pages of the full length novel are removable cards with food and drink recipes inspired by the story from indulgent cocktails to enticing appetizers to languorous sweets so you can truly experience the decadent world of Gatsby Sip on Daisy s Julep while curled in an armchair puzzling over Gatsby s paradoxical motives Serve Deviled Eggs Two Ways an East Egg and a West Egg of course at your book club discussion Whip up the Petite Pastry Pigs and Harlequin Salad to fuel your flapper fetes Learn to make a glorious Champagne tower to impress your guests So let this volume inspire you to beat on with whisk and spoon and be borne back ceaselessly and delightfully into the past for an utterly unique literary and culinary experience FOR FANS OF THE GREAT GATSBY This luxe package combines the full length nov

Desde los campos de Cañete hasta los restaurantes de Europa, el chef Franklin Manrique ha recorrido un camino lleno de sabor, tradición y pasión. En Hijo, ¿que cocinamos? Franklin nos invita a acompañarlo en un viaje intimo donde la cocina no solo alimenta el cuerpo, sino tambien el alma. A traves de sus memorias, anecdotas familiares y recetas autenticas descubrimos como un niño curioso aprendio de su abuela Mama Yola los secretos de la cocina cañetana, como sus hermanos lo guiaron en sus primeros pasos entre ollas y sartenes y como convirtio los momentos de presion en enseñanzas de vida. Este libro es un homenaje a los sabores del Peru, a la fuerza de la familia, al valor de nunca rendirse y a las raices que siempre acompañan, sin importar cuan lejos nos lleve la vida. Incluye mas de veinte recetas tradicionales y de autor, como el famoso ceviche Manrique, el pollo a la brasa al estilo Franklin, el gambothai y dulces como el suspiro a la limeña o la mazamorra de pan. Hijo, ¿que cocinamos? no es solo un libro de cocina, es el alma de un chef contada a fuego lento.

Celebrate Khmer and Cambodian American cuisine with award winning chef and restaurateur Nite Yun featuring over 100 recipes for her favorite dishes Khmer recipes and culinary techniques are traditionally passed orally from generation to generation and in My Cambodia Nite takes special care to preserve these dishes Filled with the historical context of Cambodia s Golden Era cultural fun facts like the rules of rice and introspective anecdotes on using food as a tool to connect with community My Cambodia aims to make Khmer American cuisine accessible to all With recipes organized by different times and places throughout Nite s life this cookbook takes you on a journey from her childhood in Stockton California to Cambodia to Nite s popular Bay Area restaurants Nyum Bai and Lunette Discover her take on dishes such as Kuy Teav Phnom Penh the fragrant pork and noodle soup that started it all for Nite Nom Pachok Somlar Khmer a delicate rustic chowder filled with rice noodles and Amok fish tucked into an aromatic mixture of kroeung and coconut milk and steamed until it puffs up like a souffle For dessert try the decadent Nom Kong donuts glazed in palm sugar and topped with sesame seeds Whether you are new to Cambodian food or have a bowl of kuy teav eve

Receptari clàssic en català escrit per dones, amb més de 900 receptes tradicionals i modernes. Una obra de referència de la gastronomia catalana, recuperada i actualitzada.

The Good Enough to Eat 2026 Wall Calendar allows you enjoy all your favorite junk foods at home without the calories or cleanup Each month highlights one of Noah Verrier s still life oil paintings of delicious treats as seen in the artist s popular social media series The high low juxtaposition in these beautifully traditional paintings of hamburgers tacos and donuts is sure to bring a smile to your face and will have your home office looking like an art museum but yummier Featuring 12 full color scans of Noah s original oil paintings Bonus spread for September December 2025 Generous grids for adding appointments and reminders Includes major official world holidays Includes moon phases Opens to 12 inches x 24 inches

The definitive international reference book of Swiss cuisine 64 delicious Swiss favorites from a beloved cook collected into one must have cookbook Prepare Swiss classics at home Bestselling author Andie Pilot presents the most beloved appetizers main courses desserts and drinks from all over Switzerland Make Zopf or Tresse the traditional Sunday bread Zibelechueche onion tart from Bern Graubunden s savory Capuns dumplings and more The best of Swiss cuisine 64 recipes for the whole family Easy to prepare easy to find ingredients and step by step instructions 100 color photos and illustrations to inspire Swiss cooking at home

Once I hand them off to you these recipes are no longer mine They re yours to do with as you please And maybe in the act of receiving a little thread of connection will be woven between me and each of you How can a recipe express the joy of sharing a meal in person This is the feeling that Samin Nosrat sets out to capture in Good Things offering more than 125 recipes for the things she most loves to cook You ll find go to recipes for ricotta custard pancakes chicken braised with apricots and harissa a crunchy Calabrian chili crisp super chewy sky high focaccia and a decades in the making childhood evoking yellow cake Samin also shares tips and techniques from how to buy olive oil check the harvest date to when to splurge on the best ingredients salad dressing to the one acceptable substitute for Parmigiano Reggiano Grana Padano if you must Good Things captures with Samin s trademark blend of warmth and precision the essence of what makes cooking such an important source of comfort and delight and invites you to join her at the table

A love letter to the food of her childhood acclaimed writer Polina Chesnakova shares 100 vibrant regional recipes from Eastern Europe the Caucasus and Central Asia Born in Ukraine to Russian and Armenian parents from Georgia Polina Chesnakova grew up cooking and eating at the hip of her mother and aunts Chesnok paints a warm portrait of the Soviet diaspora through food with dishes that will be nostalgic and familiar for those within the diaspora and enticing to anyone looking to expand their palate and pantry From Georgian Tkemali sour plum sauce Uzbek and Azeri Plovs and Armenian Gata butter pastry to Ukrainian Varenyky dumplings Russian Olivier Salad and Medovik honey cake Chesnok is your invitation to learn the rich history of a people through their most cherished recipes and traditions Essays stories and profiles of the amazing cooks in Polina s life are peppered amongst recipes as diverse as the communities from which they blossomed and the immigrant experience they were subsequently passed down in

La paella no tiene año de nacimiento, ni autor reconocido, ni receta original& x02026; Nada se sabe de su origen. Muchas veces desconocemos a que nos referimos cuando hablamos de paella. No resulta facil de explicar porque ni siquiera entre los valencianos se alude al mismo plato, o tal vez porque la receta ha ido cambiando a lo largo del tiempo. Quizas la paella es un "concepto" abierto a cada geografia de la Comunidad Valenciana, vinculado al uso de un utensilio de cocina y al arroz. A tales cuestiones responde El gran libro (secreto) de la paella, fruto de la experiencia y dedicacion de Vicente Rioja, un cocinero consagrado a desentrañar la paella valenciana, que pertenece a la cuarta generacion del restaurante familiar que hace mas de cien años se abrio al publico en una preterita zona de arrozales, Benissano, al noroeste de la ciudad de Valencia. Ha recopilado una ingente documentacion historica y desentrañado los secretos de todos los ingredientes y del complejo proceso culinario de una paella, para lo cual ha contado con el apoyo de expertos de la Universidad Politecnica de Valencia. En su paella se aunan tradicion, origen, cariño, generosidad, rigor y ciencia, pero ante todo es honrada y es verdad. La paella, en suma, constituye el patrimonio culinario de un pueblo qu

Del autor de Collado: la maldición de una casa de comidas, llega un retrato crítico de cómo estamos vendiendo el alma de los bares al mejor postor.Matar un bar es una mezcla afilada de autobiografía, cronica costumbrista y ensayo politico sobre los mecanismos que han despojado a los bares de su alma, sobre lo que sucede cuando estos espacios, cargados de historia y de liturgias, son devorados por la precariedad laboral y la gentrificacion disfrazada de modernidad.Carles Armengol, con su estilo lucido, punzante y cargado de humor, construye un alegato a favor de la dignidad del oficio y de quienes lo sostienen. Ademas, se atreve a apuntar a los culpables y a imaginar una restauracion mas justa, mas humana y menos sometida a tendencias importadas. Este libro es el duelo en voz alta que debia escribirse.

Bread Etc is an accessible guide to all things BREAD by expert bread baker chef and professor Matthew James Duffy The book distils the complex art of mixing shaping and baking dough into clear explanations and easy to read instructions You ll begin with an overview of bread baking that breaks down every dough mystery followed by recipes geared to both novice and advanced bakers In the handsomely designed pages of Bread Etc you ll find more than 100 recipes for Yeasted Doughs Start here for reliable breads like Pullman Bread and Challah and baked goods like English Muffins Classic Artisan Bagels and Traditional Pretzels Sourdoughs The thick middle slice of Bread Etc explains sourdough from the starter up developing your skills with a Beginner Sourdough before moving on to richer breads like the Marble Rye a Brown Butter Oat Porridge Sourdough and even desserts like Sourdough Doughnuts and Sourdough Sticky Buns Pizza Doughs Make restaurant worthy pizza at home Focus on perfecting pizza dough with five dough recipes to choose from in either a standard home oven or pizza oven Enjoy simple pies like the Home Oven Margherita or the more topping heavy Pepperoni Toasted Fennel and Jalapeno Pizza Leftover Bread and Sourdough Discard Don t was

A delectable collection of over 70 plant based recipes for vegan butters creams cheeses desserts and more from the award winning chef and bestselling author of Artisan Vegan Cheese Imagine enjoying a batch of fresh strawberry ice cream on a hot summer day It tastes just as delicious as the beloved classic but at its creamy core it s actually plant based Now you can make all the dairy products you love milks creams cheeses savory spreads and rich desserts with nuts seeds and other plant based ingredients instead of animal products Miyoko Schinner a vegan dairy expert has figured out the best way to make these plant based milk products mimic real dairy over the past three decades and is ready to share these meticulously curated recipes in The Vegan Creamery This book encourages people to dig deeper into what various plant milks can do You ll learn to use the age old concepts of culturing to make French Style Soft Truffle Cheese perfect on a charcuterie board and fermenting plant based milk to create Reggie Goat Cheese a tangy spread that is delicious atop a pizza You ll use atypical plant based ingredients like watermelon seed milk to make Mozzarella and mung beans to make Halloumi Alongside these delectable dairy free cheese creations you ll