Novedades del último mes en ebooks de cocina

El gran libro de referencia de la técnica del fermentado con todos sus fundamentos y las últimas técnicas y tendencias.La fermentación constituye un delicioso proceso colaborativo que ha dejado una huella trascendental a lo largo de nuestra historia, a partir de la accion invisible y conjunta de microorganismos de diversa naturaleza, regulados en mayor o menor medida por seres humanos. Se trata, por lo tanto, de un acto de transformacion que se aborda en este libro desde la perspectiva de las ciencias gastronomicas, de modo que puedas descubrir como bacterias, levaduras y enzimas actuan sobre ingredientes y procesos para aportar sabores, aromas y texturas unicos, ademas de oportunidades para conservar productos, abonar nutricion o, incluso, aportar soluciones sostenibles a la alimentacion de hoy. Desde tiempos inmemoriales, diferentes culturas han perfeccionado tecnicas de fermentacion implicadas en iconos gastronomicos que van desde el pan o el vino, hasta el yogur, el kimchi, el chucrut o el miso, pero no solo. En pleno renacimiento de este legado ancestral, el campo de experimentacion se ha vuelto fertil tanto para aficionados como para profesionales, a sabiendas de que los limites de la fermentacion aparecen donde terminan las posibilidades de la imaginacion humana.De la mano del Basque Culinary Center y junto con expertos tanto del mundo de la ciencia como de la vanguardia culinaria, accederas a metodologias y herramientas de trabajo para elaborar tus propios fermentos, ademas de referencias ligadas a tradiciones e innovaciones para activar tu propia capacidad creativa. Te invitamos a adentrarte en los misterios y las maravillas de un campo extraordinario de experimentacion, pero, sobre todo, a mirar la fermentacion desde otro sentido: no solo como tecnica, un producto o una simple acumulacion de saberes, sino como la expresion de una relacion evolutiva profunda y compartida que hoy se traduce en un campo estimulante donde convertir ingredientes comunes en escenarios llenos de sabor, vida y diversidad.

Cocina real, fácil y al microondas¿Cansada de pensar qué cocinar todos los días? ¿Sentís que no tenés tiempo ni ganas ni espacio para complicarte?Este libro es para vos. Acá no vas a encontrar soluciones magicas, sino reales: recetas que salen, que alimentan y que respetan tu tiempo.Usando ese electrodomestico que tenes en la cocina y que casi siempre esta subestimado: el microondas. Salsas, sopas, carnes jugosas (vacuna, pollo, pescado).Verduras y guarniciones sin olla.Recetas simples para los mas chicos.Budines, postres y dulces en minutos. Tips, tablas de potencia y tiempos orientativos.Mas de 40 recetas faciles, sin vueltas. Cocinar en microondas no es un plan de emergencia: es una forma de hacerte la vida mas simple. Porque lo simple tambien puede ser rico, casero y nutritivo.Nadie nace sabiendo cocinar, todos aprendemos haciendo. Y cuando el metodo es facil, la constancia aparece.

El manifiesto resultante del Primer Summit de Sala en el que han participado los mejores y más importantes restaurantes del país, para dar herramientas y soluciones al sector de la restauración. La sala tiene la palabra. Manifiesto no es solo un libro, es una declaracion de amor y respeto hacia uno de los oficios mas nobles, apasionantes y a menudo menos reconocidos de la hosteleria. Fruto del primer Summit de la Sala, celebrado en julio de 2024 bajo la iniciativa de Abel Valverde, esta obra nace de una necesidad urgente: reivindicar la figura del camarero y devolverle el lugar de honor que merece. Aqui, varios de los mejores profesionales de sala y profesionales afines del pais comparten su vision, experiencia y pasion en un manual de reflexiones que abren los ojos y tocan el alma.Este libro no es solo una recopilacion de ideas: es el primer paso hacia una transformacion mayor en la hosteleria. Es el inicio de un proyecto que no solo busca dignificar el oficio, sino tambien consolidar la Asociacion de Profesionales de Sala, una plataforma creada para apoyar, representar y fortalecer este oficio a nivel nacional e internacional. Cada punto es una llamada a la excelencia, a la sensibilidad, al arte de servir. Porque ser camarero no es solo llevar platos a la mesa: es crear momentos inolvidables, interpretar emociones, orquestar la felicidad de cada comensal. Es escuchar, anticipar, cuidar y sorprender. Es un arte silencioso que transforma lo cotidiano en algo extraordinario.Este manifiesto se dirige a quienes creen que el alma de un restaurante no se encuentra unicamente en la cocina, sino que se construye cada dia en la sala: en cada saludo, en cada gesto, en cada sonrisa autentica. Esta pensado para los profesionales que se sienten orgullosos de su oficio, para los jovenes que sueñan con hacer de la hospitalidad su vida, para los amantes de la restauracion que saben que, detras de toda gran experiencia, hay siempre alguien dispuesto a darlo todo con humildad y pasion.Este libro es un tributo al detalle, a la actitud, al trabajo bien hecho. Un homenaje a quienes, con una buena disposicion, no sirven mesas, sino que regalan experiencias trabajando desde el amor, la pasion y la ilusion por una profesion, y lo contagian. Es un reconocimiento tremendamente inspirador para todos los que cada dia, sin aplausos, lo dan todo en la sala. A quienes no esperan que todo cambie para mejorar, sino que "mejoran ellos para que todo cambie". A quienes no solo sirven platos, sino que crean momentos, construyen recuerdos y siembran emociones.LUIS GALINDO

Recetas del día a día con todo el sabor de Dani García.Este no es un libro para cocinar como un chef… es para hacerlo como Dani García, que cuando llega a casa, se pone el delantal y cocina para sus

Este libro invita a recorrer el universo del ron en Argentina a través de una mirada cercana, humana y profundamente apasionada. Nace del viaje personal de un migrante que encontró en el ron mucho más que una bebida. Se convirtio en un puente con su origen, una compañia en el desarraigo y una forma de construir identidad en una nueva tierra.A traves de relatos personales, investigacion y encuentros con protagonistas del mundo del ron, el autor comparte un recorrido lleno de aprendizajes, desafios, anecdotas y descubrimientos. Es una invitacion a derribar prejuicios, abrir los sentidos y comprender que el ron no es solo un destilado caribeño, sino tambien una historia posible en el sur.Este es un homenaje a quienes sueñan, producen, educan y comparten. Una celebracion del ron como cultura, como pasion y como vinculo que une origenes distintos alrededor de una misma copa.

En el marco de una nueva historia, diferente a la convencional, como propuso, en elsiglo XX, Fernand Braudel- basado en el intento de comprender los ciclos largos- estavez se prestó atención a la estructura economica en una region extrapampeana de laArgentina, con caracteristicas demograficas y culturales propias. Aqui, en el Oestecordobes, el tiempo no desgasto su realidad, por el contrario, la moldeo y, ante loscambios, la preparo para conformar hoy, entre otras, la Ruta provincial del Vino. Sibien hubo coyunturas donde se pudo analizar la bonanza de la produccion vitivinicola,esta dio paso a otras actividades agropecuarias, sincronicamente. Razon por la que laautora pretendio abrir paso a la investigacion colectiva. Por otro lado, el regreso a lamicrohistoria marco la necesidad de seguir produciendo estudios mutidisciplinarios afin de interpretar mejor la sustentatividad social y afrontarla en el presente. Es decir,conocer el pasado para abreva en el las acciones que facilitaron una salida a loconsiderado como un camino sin opciones. La clave esta en desentrañar otrasexperiencias, aportar un clivaje actual sin temor y, con certeza, es factible redescubrirla utilidad de volver la vista atras, en ciertas ocasiones.

From the award-winning author of An Everlasting Meal comes a record of daily delights from inside the kitchen and just outside it; designed to help you find joy every day.From the pleasure of picking sun-warmed cherries to the comfort of a perfectly cooked meal, Adlers reflections range from short, lyrical musings - a series of phrases, a list of words, a quick poem - to longer, thought-provoking meditations. All in all, they represent the kitchen (and adjacent) happinesses of one year.Step into a world where cooking becomes a meditative, soothing retreat. Adler brings her signature warmth and poetic charm to this daily devotional of sorts. With her gentle guidance, even the most routine kitchen tasks become opportunities for reflection. Her voice is like a trusted friendsknowledgeable, comforting, and endlessly inspiring.

65 ingenious short-cut recipes that show how canned, jarred and bottled ingredients are not only convenient and budget-friendly but delicious too!Chef Theo Michaels presents a collection of simple and delicious recipes for meals made using canned food plus just a few basic fresh and/or frozen ingredients. Most of the recipes can be pulled together in less than 30 minutes, ingredients lists are short and also allow for last-minute substitutions. Stock your kitchen cupboards with a good selection of cans, bottles and jars (and pouches!) and youll never be short of dinner options, even when getting out to the shops isnt an option! Rustle up tasty dishes for all the household, from soups and simple pasta dishes, to satisfying oven bakes and one-pot casseroles plus tasty desserts. Theos recipes make clever use of pre-cooked vegetables, fruit, pulses, fish, seafood and even meat and poultry! Try a cannellini bean and artichoke gratin, smoked seafood tagliatelle, chicken and mushroom lasagne bake or a balsamic cherry tarte tatin and more.

O primeiro livro português sobre o Supercrescimento Bacteriano do Intestino Delgado.Com mais de 50 receitas ilustradas com fotos a cores.Com revisão técnica da nutricionista Sofia Oliveira.Nunca se f

E se tornar-se vegano não fosse um sacrifício, mas uma expansão natural daquilo em que você já acredita, que já sente e deseja para si e para o mundo?Em Animais belos e famintos, o filósofo Matthew H

Discover how to recreate the sun-drenched flavors of Italy, Spain, Greece, and Southern France without compromising on taste or tradition. This cookbook bridges ancient culinary wisdom with modern plant-based cooking, showing you how to transform beloved Mediterranean classics into nourishing vegan feasts.Learn techniques for building deep, satisfying flavors using vegetables, legumes, grains, and herbs that have sustained Mediterranean communities for centuries. From Spanish paellas to Italian pastas, Greek mezze to Provençal stews, each recipe honors its cultural roots while embracing plant-forward eating.Whether youre fully vegan, exploring plant-based options, or simply want to eat more vegetables, youll find approachable recipes that celebrate the regions natural abundance. No exotic ingredients or complicated methodsjust honest food that brings people together around the table.

Unlock the secrets of Southern Europes most beloved dining traditionwhere meals become celebrations and every bite tells a story. This guide takes you through the art of creating stunning small plates that capture the essence of Spanish tapas bars, Italian aperitivo hours, Greek mezze spreads, and French aperitifs.Discover how to build balanced menus that combine hot and cold dishes, rich and light flavors, simple and impressive presentations. Learn the techniques behind perfect croquetas, creamy hummus, marinated vegetables, savory tarts, and dozens of other crowd-pleasing bites that encourage lingering conversations and shared enjoyment.Whether hosting intimate dinners or large gatherings, youll master the rhythm of small plates dininghow to time preparation, create visual abundance, and design menus that flow naturally from aperitifs to satisfying finales. No complicated skills required, just an appreciation for good food, good company, and the Mediterranean way of turning meals into memorable moments.

Feeding a family plant-based meals doesnt have to mean cooking separate dinners or battling picky eaters at every meal. This book makes it simple.Youll discover how to create delicious, nutritious plant-based meals that everyone at your table will actually eatfrom toddlers to teenagers. Learn practical strategies for introducing new foods without pressure, handling resistance from skeptical family members, and making gradual transitions that stick. Whether youre going fully plant-based or just adding more vegetables, this guide meets you where you are.Inside, youll find weeknight-friendly recipes designed for real families with real schedules. Each dish uses familiar ingredients, comes together quickly, and can be adapted for different ages and preferences. Youll also get meal planning templates, grocery shopping shortcuts, lunchbox ideas, and tips for navigating social situations from birthday parties to school cafeterias.No food fights. No stress. Just wholesome meals that bring your family together while nourishing growing bodiesone delicious bite at a time.

Fermented foods sound intimidatinguntil you realize theyre just vegetables, salt, and time. This book shows families how to make probiotic-rich foods together, turning gut health into a fun kitchen adventure.Youll discover easy fermentation recipes that require no special equipment and use ingredients you already have. From tangy pickles and crunchy sauerkraut to creamy yogurt and fizzy drinks, each recipe is designed for real families with real schedules. Learn which fermented foods kids actually enjoy, how to involve children in the process safely, and ways to sneak probiotics into everyday meals without resistance.Inside, youll find foolproof techniques for successful fermentation, troubleshooting tips when things dont go as planned, and creative ways to use fermented foods in familiar dishes. Youll also understand the science behind why these foods support gut health, immune function, and digestionexplained in simple terms the whole family can appreciate.No fancy crocks or complicated cultures needed. Just wholesome, living foods that strengthen your familys microbiome one delicious batch at a time.

Eating plant-based as a student shouldnt mean surviving on ramen or draining your meal plan budget. This cookbook is designed specifically for your realitylimited kitchen space, tight finances, and barely enough time between classes.Inside, youll find simple recipes that require minimal equipment and use affordable, easy-to-find ingredients. Each recipe takes 30 minutes or less and costs under $3 per serving. Learn how to meal prep efficiently in shared kitchens, stock a plant-based pantry on a student budget, and create satisfying meals using just a microwave, hot plate, or basic dorm appliances.From quick breakfast bowls and packable lunches to one-pot dinners and late-night snacks, every recipe is tested for student life. Youll also discover smart grocery shopping strategies, food storage hacks for cramped spaces, and tips for eating plant-based in dining halls.No fancy equipment. No expensive ingredients. Just real food that fuels your body and fits your lifestylebecause healthy eating shouldnt be another thing to stress about.

Long before craft beer breweries popped up on every corner or vineyards cultivated fine grapes, humanity was celebrating with mead. Known as the nectar of the gods and the fuel of Viking sagas, honey wine is the oldest fermented beverage in history, yet it remains a mystery to the modern drinker. Liquid Gold Alchemy is your invitation to revive this ancient tradition right on your kitchen counter, stripping away the intimidation of complex brewing science to reveal the elegant simplicity of fermentation.This book rejects the notion that you need industrial equipment or a chemistry degree to create a bottle of wine worth sharing. It guides you through the fundamental transformation of water, honey, and yeast into a complex, golden elixir. You will explore the nuances of varietal honeys, learn how to manage fermentation temperatures in a standard apartment, and discover how to infuse your brew with fruits and spices to create "melomels" and "metheglins." From the first sanitation step to the patience required for aging, this narrative guide serves as a mentor for the aspiring brewer. It provides a direct path to bottling your own history, ensuring that your first batch is not just drinkable, but delicious enough to toast to the ancestors who started it all.

For most people, cheese is something purchased in shrink-wrapped plastic blocks, a rubbery convenience food disconnected from its culinary roots. Yet, the transformation of simple milk into a complex, savory solid is one of the most rewarding miracles of kitchen chemistry. Milk to Magic shatters the illusion that you need a damp cave, a biology degree, or expensive industrial equipment to be a cheesemonger. This guide is dedicated to the immediate gratification of fresh cheesemaking, proving that the best mozzarella you will ever taste is the one you stretch with your own hands just minutes before serving.This book navigates the delicate balance of temperature and acidity with a clear, narrative approach, stripping away the intimidation of complex dairy science. It addresses the most common barrieringredient sourcingby teaching you exactly how to select the right milk from your local supermarket, distinguishing between pasteurized and ultra-pasteurized options that make or break a batch. You will master the coagulation process using rennet and citric acid, learning to read the curd to know exactly when to cut and drain. From the soft spreadability of cream cheese to the squeaky bite of fresh curds, this book empowers you to bypass the dairy aisle entirely. It invites you to reclaim a lost art form, turning your Sunday afternoon into a culinary adventure that results in a product far superior to anything found on a store shelf.

In an age where digital interaction often replaces face-to-face connection, The Grace of Gathering revives the lost art of hosting with timeless charm and modern ease. This book reveals how to transform your home into a welcoming space where guests feel comfortable, conversations flow naturally, and every occasion feels meaningful.Youll learn how to plan and host with intentionselecting menus that impress without stress, setting inviting tables, and curating music, lighting, and ambiance that make gatherings unforgettable. From intimate dinners to festive celebrations, this guide blends practical advice with the heart of hospitality: authentic human connection.Whether youre a first-time host or an experienced entertainer, this book helps you turn everyday meals into cherished moments and your home into a haven of gracious living.

Kombucha Alchemy transforms your kitchen into a living laboratory of flavor and health. This comprehensive guide teaches you how to brew, flavor, and perfect kombucha at homefrom understanding the SCOBY and fermentation process to achieving ideal carbonation and taste. Youll learn the science behind probiotic cultures and acids, as well as creative methods for infusing fruits, herbs, and spices. With troubleshooting, safety tips, and advanced recipes, this book helps both beginners and seasoned brewers refine their craft. Turn simple tea into a sparkling, nutrient-rich drink that fuels your body and creativityone batch at a time.

Rediscover the ancient art of fermentation with The Living Kitchena hands-on, modern guide to creating probiotic-rich foods at home. Go beyond sauerkraut and explore kombucha, kimchi, sourdough, pickled vegetables, miso, and more. Designed for beginners and adventurous home cooks alike, this book walks you through the science and safety of fermentation while celebrating its creativity and versatility. With step-by-step recipes, troubleshooting tips, and flavor variations, youll transform simple ingredients into living, nourishing foods bursting with taste and health benefits. Fermentation isnt just cookingits a living process that connects you to nature, tradition, and your own kitchen.