Libros de Internacional, página 8 de 39

La autentica cocina francesa al alcance de sus manos en un libro de excepcional sencillez y atractivo: todas las recetas aparecen paso a paso, con abundantes fotografías y numerosos consejos prácticos. Ademas, una breve guia sobre alimentos.

Il n''existe probablement aucun pays au monde qui ait poussé aussi loin l''art culinaire, établissant autant de liens avec les arts de la table, cherchant harmonies des contenus, des contenants, des parfums, des textures Ces 80 recettes (entrees, plats, desserts) vont vous permettre de vous initier a l''art subtil de la cuisine japonaise !

En este libro se encuentran ordenadas y claramente explicadas numerosas recetas tradicionales y modernas susceptibles de ser preparadas con los alimentos habituales de nuestro país. Encuadernación: T

Selected as a best cookbook of the year by BBC Food Programme'...the high priest of fermentation - the Guardian'The godfather of fermentation.' -The Telegraph'Sandor Katz's teachings and writings on fermentation have changed lives around the world.' - Dan Saladino, BBC's The Food ProgrammeFrom Sandor Katz - New York Times bestselling author of The Art of Fermentation, and the world's most respected advocate of all things fermented - comes his first new cookbook in nearly a decade; destined to become a modern classic. For the past twenty years, Sandor Katz has travelled the world, learning, teaching and sharing his knowledge of fermentation, discovering fascinating techniques for creating fermented foods. Sandor Katz's Fermentation Journeys is the long-awaited follow up to the award-winning The Art of Fermentation, where Sandor shares the recipes, processes, cultural traditions and stories from around the globe that have inspired his life's work.This new cookbook explores the transformative process of fermentation through local customs and ceremonies along with detailed descriptions of traditional fermentation techniques. Katz profiles farmers, makers, and experimenters who he has met on his lifelong culinary journeys, and shares their important stories and connections to truly extraordinary fermented foods. It contains over 60 recipes for global ferments, including:Chicha de jora (Peru)Misa Ono's Shio-koji, or salt koji (Japan)Doubanjiang (China)Efo riro spinach stew (Nigeria)Whole sour cabbages (Croatia)Chucula hot chocolate (Colombia)Katz reminds us that the magical power of fermentation belongs to everyone, everywhere.Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz's work through the years, this book reflects the enduring passion and accumulated wisdom of this unique and much-loved man,who is arguably the world's leading voice on all things fermented. 'In his Fermentation Journeys, Sandor Katz's life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination.' - David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation

Chances are you weren't invited to the wedding of Grace Kelly and Prince Ranier, or to Truman Capote's famous "Black and White" ball at the Plaza Hotel. But now you can experience those and other legendary celebrations in your own home, as well as learn about the historic and cultural moments they embodied. This beautifully designed book brings together twenty menus--both authentic and imagined--along with instructions for preparing each dish and recreating the dinners in your home.

One of the world's most renowned chefs, Heston Blumenthal has made his name creating such original - and some might say bizarre - dishes as Snail Porridge and Nitrogen Scrambled Egg & Bacon Ice Cream at his internationally acclaimed restaurant, The Fat Duck. Heston decided, though, that it was time to go back to both his and our roots and to focus his creative talent on reinventing some of our most well-known and abused dishes. In order to do this he travelled around the world in search of 'perfect' versions of eight dishes which represent the essence of our culinary heritage: Roast Chicken & Roast Potatoes Pizza Bangers & Mash Steak Spaghetti Bolognese Fish & Chips Black Forest Gateau Treacle Tart & Ice Cream Everybody's idea of 'perfection' is different, and so Heston, drawing on interviews with experts and cooks as well as using his own culinary and scientific research, sets out to discover what makes these standards so great. He explores the origins of each dish, how to find the best ingredients, and of course the many different ways - and whys - of cooking them to perfection.He reveals priceless culinary tips along the way: everything from how to cut potatoes for flawless frying, to what makes the choicest beef, to the secret ingredients in the perfect spaghetti Bolognese, to capturing the essence of a fish and chip shop in a perfume bottle, to making aerated chocolate bars at home with a vacuum cleaner. In Search of Perfection examines the role of food in our lives and memories and is a completely original, inspiring and fascinating exploration of these kitchen classics.

Tous en cuisine - 120 recettes à partager ", la collection de cuisine petit prix pour toutes les occasions : 120 recettes et autant de photos à un prix défiant toute concurrence !​Passez tous en cuis

55 recettes de cuisine marocaine aux saveurs sucrées, épicées puisées à travers les traditions des groupes ethnico-culturels qui peuplèrent le Maroc au cours de l''histoire : Berbères, Arabes, Subsah

This stylish book includes information on the history and health benefits of sushi, as well as tips on how to make perfect sushi rice, select the freshest fish, and decorate the sushi plate with beautiful vegetable garnishes. the Japanese often say that the best food is "eaten with the eyes" as well as the mouth. Traditional Japanese food is typically fresh, healthy, low-fat, and is almost always a visual feast. Sushi, like other culinary endeavors, is an art form in Japan. Now, with this practical guide you can make your own sushi at home, using Sushi's step-by-step instructions and photographs to show you how to make a variety of dishes. The recipes are easy to follow and are suitable for both beginners and experienced cooks. Filled with elegant photographs, this beautifully designed volume is a must-have for your cookbook collection. A stylish book that includes information on the history and health benefits of sushi, as well as tips on how to make perfect sushi rice, select the freshest fish, and decorate the sushi plate with beautiful vegetable garnishes. 60 color photos.

Présentation des connaissances technologiques et scientifiques des matières premières, des modes de cuisson et des savoir-faire techniques. Des recettes sont proposées ainsi que des informations sur la législation. Le premier volume est consacré au porc, aux produits, a l'abattage, au salage et au fumage. Le second expose des produits de salaisons sèches, des terrines et des gelées.