Libros de Estudios, página 35 de 233

After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist, Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.

Acclaimed food and travel writer Paul Richardson first visited Spain as a humble Inter-railer with just enough Spanish phrases to get by. Some years later, following a chance posting to a Madrid food fair, he became hooked on the glorious fusion of old and new at the heart of Spanish culinary culture and decided to move to Spain for good. It was to be the beginning of a lifelong love affair with the country, its culture and its food. In A Late Dinner, Paul takes an extended journey around Spain to get to the heart of its food and the culture of those who grow and cook it. He depicts the dramatic changes that have gripped Spanish life over the last quarter-century, exploring the extremes of culture and food from the rustic to the avant-garde. Along the way, Paul gets caught up in bidding fever at a fish auction in the Levante, helps out with the almost ritualistic Matanza (the annual pig slaughter that takes place in many households in rural Spain), spends a day with Ferran Adria at his world-famous elBulli restaurant, and makes a never-ending stream of new friends who often welcome him into their homes to reveal the secrets of traditional domestic dishes.His intriguing expedition takes him from typical Spanish coastal cuisine to the shepherd cooking of the mountains, via the vibrant cities where creativity and innovation are now setting the trend for modern cuisine around the globe. Paul Richardson''s lively, vivid and infectious account takes us beyond the cliches of paella, gazpacho and oranges to tell the real story of the mouth-watering food of Spain and the fascinating patchwork of identities that make up this colourful, tradition-rich country.

No Reservations" is Bourdain's fully illustrated journal of his far-flung travels throughout the world. The book traces his trips from New Zealand to New Jersey and everywhere in between, mixing beautiful, never-before-seen photos and oddball mementoes with Bourdain's hilarious and outrageous tales of what really happens when you give a bad-boy chef an open ticket to the world. Want to know where to get good fatty crab in Rangoon? How to order your reindeer medium rare? How to tell a Frenchman that his baguette is invading your personal space? This is your book. With his trademark wit and soulful charm, Bourdain takes readers with him on a hell-for-leather world tour, eating, drinking, hazing his producers, and generally getting in and out of international trouble. For any of Bourdain's growing army of rabid fans, this is an indispensable opportunity to hit the road with the man himself.

250 recetas que previenen y curan ofrece una serie de platos que facilitan la transición de un régimen que incluye alimentos de origen animal a otro mucho más saludable, como es el vegetariano. Las recetas vegetarianas incluidas en este volumen están recomendadas pra cerca de 150 enfermedades,y parecen clasificadas según el órgano o la parte del cuerpo que recibe mayores benefi cios gracias a ellas.