eBooks de Estudios, página 16 de 86

Em mais uma aventura de Sara e sua turma, Tia Dhi está organizando a tradicional feijoada com samba do condomínio, com a ajuda de Rafael e Sara. Sara quer ajudar, enquanto enche os adultos de perguntas. A conversa entre Sara e tia Dhi enquanto preparam a feijoada e o tema desta historia, que aborda a tematica afro-brasileira.

O que faz de Pilar, pequeno município do interior da Paraíba, um dos territórios mais emblemáticos da literatura brasileira? Berço de José Lins do Rego, a cidade transformou-se em espaço simbólico e fonte inesgotavel de inspiraço, onde a infancia, o engenho, o rio e o homem nordestino se fundem em poesia. Entre ensaio e evocaço poetica, No Universo de Ze Lins investiga como o legado zeliniano continua a pulsar na literatura contemporanea, fazendo de Pilar no apenas cenario, mas um territorio de memoria, tradiço e criatividade em constante ebuliço. Como escreveu o poeta pilarense Jose Augusto de Brito: "Aqui, em Pilar, o gosto pela arte literaria brota da terra, das sementes de Ze Lins." Este livro e uma coletanea de ensaios e artigos sobre a importancia da terra na formaço do escritor e sobre a essencia poetica que atravessa a obra de Jose Lins do Rego uma celebraço da força simbolica de Pilar e da perenidade de sua inspiraço.

Graças à sua Memória Cinematográfica, Lino Porto recapitula o que lhe ficou de recordação sobre o singelo ato de ir a um cinema, tão comum em sua geração, crescida entre os anos 70 e 90 do século pas

Do hot dog tradicional e receitas mais diferentes, no forno, gourmet, vegano, na chapa, cremoso, doce, no prato... 29 PÁGINAS.

Receitas Angolanas – 20 Receitas com Sabores que Contam Histórias Por Nuno Claro Descubra os sabores autênticos de Angola com este livro de culinária que celebra a riqueza gastronómica de um país vib

Este quarto livro de Júlio Anselmo de Sousa Neto contém artigos sobre os mais variados temas ligados ao vinho, escritos ao longo de vinte dos trinta e cinco anos dedicados pelo autor à divulgação, ao

Neste trabalho você encontrará um apurado de informações e conhecimentos no que concede aprendizados sobre saúde e riqueza. Assuntos de interesse da realidade de qualquer ser humano e que geralmente

MASTERCHEF UK CHAMPION 2023 CHARIYA KHATTIYOT presents this eagerly anticipated book on the wonders of Thai cuisine.Welcome to the VIBRANT WORLD OF NORTHERN THAI CUISINE, where TANTALIZING AROMAS and BOLD FLAVOURS dance harmoniously on your palate.The newly crowned MasterChef winner, invites you to join her on a CULINARY ADVENTURE that transcends borders and celebrates the RICH TAPESTRY OF FLAVOURS from her homeland.Within these pages, you will find a collection of meticulously curated recipes that capture the essence of Thai cuisine. From Northern Thai curries that transport you to the bustling streets of Chiang Mai, to savouring the bold spiciness of Eastern cuisine, enjoying the balance of flavours in Central Thai dishes, or indulging in the fiery intensity of Southern Thai cuisine, Thailands culinary landscape promises a gastronomic adventure. Whether you are a seasoned home cook or a curious beginner, this book is designed to inspire and empower you in the kitchen. You will discover the magic of balancing flavours, vibrant presentation and the joy of sharing food with loved ones. Embark on a culinary journey that will awaken your senses, expand your culinary repertoire and bring the diverse flavours of Thailand to light.

Stay at home, KEEP WARM and stay content with more than 65 indulgent and COMFORTING` treats for winter days, from HEARTY SOUPS and cheese FONDUES to HOT CHOCOLATE and freshly baked COOKIES.This adorable book features 65 easily ACHIEVABLE make-at-home recipes for SEASONAL treats traditionally enjoyed at WINTER POP UPS and festive outdoor markets.A collection of creative and delicious seasonally-themed recipes provides the perfect source of inspiration for anyone planning a COSY NIGHT IN in front of the TV or any eager host wanting to add a little style and fun to their winter home ENTERTAINING.What better way is there to spend a frosty day than to invite company over for a steaming bowl of French onion soup with a freshly baked tear-and-share bread on the side, or perhaps a velvety snow day cheese fondue so everyone can get involved around the table. Or why not set up a delicious fireside sharing board complete with build-your-own hotdogs and marshmallow smores to toast over the flames.And if a sweet fix is your comfort go-to how about a piping hot mug of coffee-shop style hot chocolate topped with swirls of cream and served with a freshly baked dulce de leche cookie on the side for dunking. And maybe even add a little splash of warming winter spirit to your beverages to keep your fingers toasty and add a little festive cheer!

Aprenda algumas receitas com sorvetes e milk shakes para a família e para vender. Com 41 páginas.

25 receitas de pavê doces e 2 receitas de pavê salgado. Com 39 páginas.

Este estudo contribui para a compreensão da obra de José Lins do Rego ao revelar sua dimensão poética, frequentemente negligenciada. Destaca o lirismo e a musicalidade presentes em sua prosa, que vão

🌮"Sabores do México: Receitas Autênticas e Práticas" 🌶️ Descubra a explosão de cores, aromas e temperos da culinária mexicana neste livro feito para todos que amam cozinhar e se deliciar com pratos

A CELEBRATION of mushrooms and truffles from FOLKLORE to FORAGING.A collection of more than 65 deeply delicious recipes where FABULOUS FUNGi take centre stage.From regular button and oyster mushrooms, to wild mushrooms such as chanterelles and porcini, and not forgetting the VIP of the ingredient world, the truffle, this book covers them all.Wonderfully diverse to cook with, mushrooms are natural allies with butter, herbs and garlic but also able to work well with all manner of spices. Their distinct yet delicate earthy flavour goes perfectly with luxurious foods like steak and cheese, but also bring body, bite and satisfaction to plant-based meals, making them popular among vegetarians and vegans.Food writer Jenny Linfords mouth-watering selection of both everyday and special occasion recipes includes everything from small bites and light salads, to hearty soups and stews, oven-bakes, pastas and rice dishes. Woven into the recipe chapters are informative essays, with topics ranging from how to grow mushrooms to mushroom folklore.

A collection of more than 75 recipes celebrating of the most versatile and transformative fruits used in cooking, from STUNNINGLY SIMPLE SALADS to complex and RICHLY SPICED CURRIES and stews, as well as TEMPTINGLY TANGY DESSERTS and drinks.This FRESH and VIBRANT book explores the myriad uses of ORANGES, LEMONS, LIMES and GRAPEFRUIT to provide a source of delight and inspiration in your kitchen all year round.Citrus fruits are possibly the most essential family of ingredients to cook with. They satisfy almost every part of the palate SWEET, SOUR, BITTER, and UMAMI-enhancing.From a quick squeeze of lemon juice over a cooked dish to a rich and complex overnight marinade, citrus fruits have a magical ability to be both the star of the show or to quietly enhance and elevate both flavour and texture.Consider aromatic Asian-style curries, vibrant Mexican-inspired salsas, South American ceviche, tangy Indian pickles, and North Africa tagines, none of these dishes would succeed without the addition of lemons, limes, and oranges; juice, flesh and zest! Choose from fresh noodle salads and light seafood dishes, as well as slow-cooked meats and vegetable dishes, plus discover appetizing home bakes as well as moreish desserts and citrus-forward drinks and cocktails.

Mio padre era un ingegnere elettrotecnico, piuttosto noto nel suo settore. Ma di questo, ai lettori delle ricette sulle melanzane, forse non importera molto. Quello che e importante e sapere che questo libro non e stato scritto da un professionista della gastronomia, ma da un ingegnere che cucinava per passione. Una passione molto forte, che comunicava a parenti e amici, al punto di divenire famoso, in quella cerchia ristretta, assai piu come cuoco che per tutto il resto. Qui puo ancora succedere di sentir dire a qualcuno: Ah, i risotti di Felice...A scrivere libri di cucina si cimentano in tanti. O perlomeno a firmarli. Oltre ai gastronomi riconosciuti, escono libri con titoli del tipo Le ricette di X Y, dove lattrazione non sta nel contenuto delle ricette, ma nel nome del supposto chef. Un ingegnere elettrotecnico non potrebbe mai pubblicare un libro intitolato Le ricette di Felice Osimo, ancor meno di quanto avrebbe senso intitolarne uno Le ricette di Pina Fantozzi. Quando mio padre si e accinto a questo lavoro, si e posto quindi il problema: intorno a cosa coagulare linteresse dei futuri lettori?La melanzana.Perche era lingrediente che mio padre sapeva cucinare in piu modi diversi, perche era un po il suo cavallo di battaglia. Nei cinque anni che hanno separato la fine dellattivita lavorativa di mio padre come ingegnere dalla sua morte, quando stava bene si dedicava a scrivere queste ricette, che suonano subito famigliari a chiunque le legga. Hanno un tono poco ufficiale, danno poca importanza alla precisione nelle quantita degli ingredienti (un vero cuoco sa sempre regolarsi per conto suo), sono creative e scritte con un gusto non solo gastronomico, ma anche per il testo. Senza pretese, sintende.Alla sua morte, cera una cartelletta di cartone contenente alcuni fogli sparsi dattilografati. Mancava una struttura in capitoli. Mancava un titolo. Mancava un indice. Mancava una presentazione. Mancava un editore. A tutti questi compiti mi sono sobbarcato io, e lho fatto con piacere, riscoprendo in certe frasi, in certe parole, espressioni e ricordi di un tempo.Lo stile del trattato e forse un po troppo ingegneristico a volte, e in questo sono voluto andare incontro a quello che immagino possa essere il lettore modello del testo, togliendo alcune sigle, arrotondando certe frasi, aggiungendo molte informazioni date per scontate (ma fare da mangiare non e piu obbligatorio, e non tutti sanno districarsi se le spiegazioni non sono dettagliate.Era e resta un libro che non va messo in mano a una persona che sta imparando a cucinare: alcune cognizioni di base occorre averle.Ora il mercato dimostra interesse per questo testo nella sua versione elettronica. Percio ne ho preparata una, lanciando nel ciberspazio un materiale nato quando il ciberspazio non si sapeva nemmeno cosa potesse essere. Ed e un lancio che faccio con grande piacere. Chissa se davvero internet diventera uno strumento per conoscere la diversita, anziche per omologare a standard imposti dal potere del denaro. La cucina di mio padre di tutto puo essere accusata fuorche di essere standard. E cosi ve la propongo. Nellaugurarvi buona lettura, vi do il mio indirizzo al quale potrete rivolgervi per suggerimenti, critiche o messaggi di qualsiasi tipo.Bruno Osimo

EXPLORE and DISCOVER more about this juicy vine fruit and enjoy it in all its glorious versatility.Sliced raw into salads, cooked down into a sauce, oven-baked, sun-dried however you choose to eat tomatoes, their versatility as an ingredient is unmatched.In this wonderfully enlightening book, food writer JENNY LINFORD tells the story of the tomato and shares 75 RECIPES from around the world, classic and new, celebrating the UNIQUENESS of its flavour.Also on offer is PRACTICAL ADVICE on growing your own, handling, storing and ripening tomatoes as well as a look at tomato festivals and growers in seven feature spreads.Recipes start with Small Bites such as Cherry Tomato Bruschetta, Ginger Tomato Spare Ribs, Bloody Mary Prawn Cocktails and canapes such as Tomato Basil Granita, Tomato Tuna Empanadas and Plum Tomato Tartlets. Heartwarming Soups and Salads include Pappa al Pomodoro, Green Tomato Sorrel Soup, Fattoush and Panzanella; while Fish, Meat and Poultry as well as Vegetable Dishes are covered with Tuna Steaks with Miso-glazed Tomatoes, Chicken Cacciatore, Lamb Meatballs, Tunisian Baked Eggs and Tomato Tarka Dal. Plus there are Rice Dishes, Breads and Pastry and Sauces, Salsas and Preserves that make the most of this delicious and bountiful fruit.

Take your taste buds on an appetising adventure with this delicious collection of over 65 recipes for authentic street food.Choose from mouth-watering quick bites and mobile snacks from all around the world!From Mexican tacos and Chinese bao, to Italian pizzas and Indian Dhal: the choice is vibrant, inviting and, with these recipes for some seriously good snacks, youre able to transport your kitchen to anywhere in the world.All over the world you can visit street-side vendors or seek out foodie festivals and pop-ups to sample the tasty treats that each culture does best. Long gone are the days of having to visit top-notch restaurants in order to try the excellent cuisine a country has to offer.With the soaring popularity of street food ready-to-eat and finger-licking dishes you can stroll through bustling market stalls anywhere in the world and choose amazing dishes from foodie vendors that tempt you with their wonderful aromas.As you delve into the recipes in this book, you will transported to taste deliciously different street food and, with each chapter from An Asian Adventure to Experience India, European Cuisine to Tastes of the Americas youll discover how to create the exquisite yet everyday dishes that each culture does best.

This fresh collection of over 50 deliciously easy recipes for cooking with herbs, includes zingy sauces, salsas and dressings to substantial salads, main plates, sweet things and baking.Herbs have been valued for thousands of years for their aromatic and health-giving qualities as well as culinary uses.Today they bring a fresh pop of colour to any kitchen corner, add interest to window boxes or thrive as a sweet-smelling addition to any garden.From mint to marjoram, herbs are undoubtedly the easiest way to add instant vibrancy, interest and brightness to your everyday cooking.This new collection celebrates kitchen herbs in all their beauty and variety from basil and parsley to sage and thyme and outlines the distinctive qualities of each herb, from scent to texture and taste, and features over 50 deliciously easy recipes for making the most of them in your cooking.Also included are tips of growing your own herbs and how to store shop-bought herbs to avoid waste, as well as interesting snippets of folklore and fact relating to this fascinating family of edible plants.

Over 65 delightful recipes for BAR BITES, COCKTAILS and SPRITZES that will transport you to the bustling excitement of an Italian post-work APERITIVO!Aperitivo refers to a few glorious hours between 7pm and 9pm when Italians meet to RELAX OVER A GLASS OF CHILLED WINE or a light cocktail and graze on bar bites.From a social soiree to enjoying a special moment with family, aperitivo hour is a fabulous way to EXCITE YOUR APPETITE and IGNITE YOUR TASTE BUDS.Ask any Italian, and theyll tell you that aperitivo hour isnt the same as an American happy hour; its a state of mind, and a way of being. Its a time to focus on the present moment, and digest the day, while preparing to digest the dinner to follow. It is also the ideal time to try a classic Italian drink. Traditionally cocktails are light on alcohol and bitter in taste, meaning they pair well with the salty snacks on offer. Campari or slightly sweeter Aperol mixed with soda are classic choices, or enjoyed in a spritz (with the addition of sparkling wine). If youre after something with more of a kick, you wont be disappointed by Italys most famous cocktail, the Negroni, or a lighter sbagliato.Delicious bite-size snacks and small plates are served alongside drinks and, depending on which part of Italy you are in these can include topped bruschetta (toasts), cheeses and salumi (cured meats), vegetable antipasti and even pizzette, pasta or meatballs. Find all the inspiration you need to embrace the aperitivo hour at home with this gorgeous collection of recipes cin cin!