Novedades del último mes en eBooks de Recetarios

LOS ÉXITOS MÁS VIRALES DE LA REPOSTERA DEL MOMENTO REUNIDOS EN UN SOLO LIBRO.¡NO SABRÁS POR DÓNDE EMPEZAR!Noelia Toré pone al alcance de tu mano sus RECETAS ESTRELLA, aquellos hitsque la han convertido en una de las reposteras mas seguidas de internet, y que haran las delicias de tus amigos y familiares. Sorprende a tu pareja, conquista en cenas, celebra fi estas o simplemente disfruta dandote el capricho que te mereces.Conexplicaciones PASO A PASO, para que cualquier postre que preparesquede perfecto.Terminaras chupandote los dedos comiendoFrappuccino de carameloBlondie de Oreo Golden y chocolate blancoCheescake japonesCupcakes red velvetSandwich helado de LotusTarta pavlovaPecan pieTiramisu de limoncello¡ y muchos postres mas!La reposteria nunca habia sido tan facil, divertida y deliciosa.

Por primera vez, todas las recetas de Xavier Barriga en un único libro.El libro que tienes ahora mismo entre las manos no es solo un libro de recetas de panadería, bollería y muchos otros productos relacionados con la harina y la fermentacion. Es una recopilacion de practicamente todas las recetas publicadas por Xavier Barriga a lo largo de los 10 libros que tiene escritos con nuestra editorial. Las recetas van desde las mas clasicas hasta las mas originales, y todas tienen el sello de originalidad propio del autor.Encontraras recetas para todos los gustos y para absolutamente todos los paladares, incluidos los mas exigentes y con diferentes grados de dificultad. Si no tienes una gran experiencia en el maravilloso arte de hacer pan en casa, no pasa nada, siempre encontraras aquella sencilla receta con la que empezar.Asi pues, te animamos a que metas de lleno las manos en el cuenco de harina, ¡empieces a amasar y, sobre todo, empieces a divertirte!¡Salud y buen pan!

El regreso de losHermanos Torres a las librerías con nuevas recetas, nuevo formato y el mismo sabor de siempre.Bienvenido al universo de Hermanos Torres en casa.Somos Sergio y Javier, los hermanos Torres, y somos cocineros desde hace mas de treinta años, aunque nuestra pasion por esta profesion empezo mucho antes, de la mano de nuestra abuela Catalina. Nos encantaba acompañarla a los recados, visitar con ella los puestos del mercado y husmear en las cazuelas donde preparaba guisos deliciosos. Gracias a ella descubrimos muchos de los secretos de la cocina que ahora queremos poner en vuestras manos.Adelante, sin miedo. Este es un libro para aprender y disfrutar.En casa lo hemos vivido asi: cocinar para otros, compartir trucos, intercambiar sabores... Defendemos una cocina abierta que se llena de manos, de voces y de historias que alimentan algunos de los mejores momentos de nuestras vidas. No es nostalgia, sino una forma de entender la gastronomia como un legado que se transmite de generacion en generacion.Aqui encontraras cien recetas con las que brillar y crear tus futuros recuerdos: platos sencillos que te salvan la vida cuando el tiempo es escaso, preparaciones clasicas de esas que nunca pasan de moda, cocina de otras latitudes con la que descubrir sabores nuevos o nuestras mejores recetas familiares, porque cocinar y compartir nos hace muy felices.Pasa y ponte comodo.Queremos que te sientas como en casa.Sergio y Javier Torres

DESCUBRE CÓMO LA ALIMENTACIÓN ANTIINFLAMATORIA PUEDE TRANSFORMAR TU BIENESTAR SIN RENUNCIAR AL PLACER DE COMER RICO Y FÁCIL CADA DÍA.María Pérez Espín te trae sus mejores 90 recetas rápidas, fáciles y deliciosas que reducen la inflamacion y te haran disfrutar de la cocina saludable dia a dia.Desayunos energeticos, comidas y cenas equilibradas, snacks saludables y postres sin culpa, con una infinidad de variaciones para airfryer o cocina tradicional y adaptaciones veganas, sin gluten, sin lacteos o con un extra de proteina.Pero esto es mucho mas que un libro de recetas: es una completisima guia con los mejores trucos para hacer la compra, organizar tu despensa, planificar menus o aplicar el metodo 80/20."Si has llegado hasta aqui, es porque estas buscando algo mas que recetas. Estas buscando equilibrio, salud, energia y sabor a partes iguales. Con mis recetas y trucos, empieza a comer para sentirte bien contigo misma desde adentro hacia afuera, pero sin dejar de disfrutar con la comida. Porque no va de prohibiciones, si no de elecciones conscientes."

De las recetas al papel: el libro de las recetas de las Cosas de casa, de Jordi Roca.Jordi Roca se mete en tu casa (sin avisar, claro) para revolverte los fogones, desmontarte las recetas de siempre y convertir tu cocina en el mas divertido parque de atracciones gastronomico.Este no es un libro para cocinar como toca. Es para practicar el desmadre controlado, para ensuciarte las manos, reirte de tus pequeñas torpezas y descubrir que, con un poco de imaginacion y mucha cara dura, lo de casa puede ser espectacular.Aqui encontraras recetas que saben a nevera abierta sin permiso, a sobremesas que se alargan y a fiesta asegurada pero pasadas por el filtro inconfundible de Jordi: un punto de locura, otro de ternura y un puñado muy generoso de creatividad sin normas. Pero para que nada falle, o sea aun mejor.Preparate pues para caramelizar, mezclar, improvisar y flipar.Porque la cocina es un juego. Y en casa se juega mejor.El libro rompe con la idea de que cocinar bien implica solemnidad, tension y perfeccion constante proponiendo una cocina sin dogmas ni miedo al error, donde el disfrute pesa mas que la trascendencia, y que no se presenta como exhibicion tecnica, sino como gesto afectivo. Mas que enseñar a cocinar "correctamente", Jordi Roca "nos da permiso" para improvisar, mezclar y equivocarnos. Diario de Gastronomia

Fermentation is a foundational culinary practice that transforms simple ingredients into complex, flavorful foods like sourdough bread, kimchi, yogurt, and craft beer. This book dives deep into the chemical and biological processes that underpin this transformation. It goes beyond simple recipes to explain the "why" behind the techniques.You will uncover the hidden mechanics of how different microorganisms, such as lactic acid bacteria and yeast, consume sugars and produce acids, alcohol, and carbon dioxide. The author explains the critical roles of pH, temperature, and salinity in controlling microbial ecosystems and ensuring safety. Learn how these invisible processes create unique flavor compounds and textures that are impossible to achieve through cooking alone."Fermentation Chemistry: Unlocking Hidden Flavors in Craft Foods" is a valuable resource for enthusiastic home cooks, artisan producers, and food science students. Gain the knowledge to master your fermentations, troubleshoot problems, and elevate your culinary creations by understanding the fascinating science happening in every jar.

We consider popcorn to be a trivial, disposable snack, perfectly suited for dark movie theaters and lazy evenings. Yet, the physical mechanism that turns a rock-hard seed into a fluffy, edible cloud is a brilliant display of applied thermodynamics that ancient civilizations mastered thousands of years ago.The secret lies in the unique anatomical structure of the popcorn kernel. Its dense, moisture-resistant hull acts as a microscopic pressure cooker. As heat is applied, the trapped water inside the starchy endosperm turns to steam, building immense internal pressure. When the hull finally breaches, the sudden drop in pressure causes the starches to gelatinize and instantly expand into a solid foam. It is a violent, culinary explosion perfectly balanced by the strict laws of physics.This book delves into the hidden chemistry of our most popular snack. It traces the botanical history of maize and explains the precise intersection of heat, moisture, and starch that makes the popping phenomenon possible.Never look at a bowl of popcorn the same way again. Uncover the complex physics hiding inside your microwave and appreciate the ancient engineering of explosive cuisine.

The cuisine of Gaza is a vibrant reflection of its rich heritage, blending bold flavours, fresh ingredients and time-honoured techniques. Spicy stews, tangy dips, fragrant fish dishes and honey-soaked desserts embody a culinary tradition shaped by history and sustained through adversity. Each dish tells the story of a people whose connection to their land and culture endures despite immense challenges, showcasing the power of food as a cultural anchor.The Gaza Kitchen brings new life to this cuisine with more than one hundred recipes collected first-hand by Laila El-Haddad and Maggie Schmitt. It offers an intimate portrait of Gazan life through hundreds of photographs of Gazan cooks, farmers and fresh-produce merchants at work, and in-kitchen interviews in which these women and men tell the stories of their food, their heritage and their families.This new edition of this much loved, award-winning cookbook stands as both a celebration of Palestinian cultural identity and a powerful testament to the resilience of the Gaza community.

NANDEN, meaning kitchen in Kurdish, will introduce the world to the DELIGHTS OF KURDISH FOOD.Filled with AUTHENTIC RECIPES passed down through the generations and COOKED FROM THE HEART.Born in South Kurdistan, Pary Baban was forced to flee her home village of Qaladze, resulting in a nine-day trek, travelling from village to village, where she learned to cook by collecting recipes from the people she encountered. Pary lost her cherished recipe book that she had compiled along the way, but 27 years later managed to find it, inspiring her to start her family restaurant in South London.Through the heartbreak of having to leave her home, emerges a fantastic collection of recipes to showcase the beauty of Kurdish food. Through a love of foraging and eating outdoors and making the most of every ingredient, these recipes will entice all the senses and evoke a feeling of warmth and love for the community around you. Discover the delights of yaprax u kifta (dolma & dumplings), soups & stews, brinj u sawar (rice & bulgur dishes), slow-cooked dishes, pan-fries & grills, sides, salads & pickles, breads, and finally sweet things & drinks. Each recipe is a celebration of the unique ingredients and cooking techniques that define Kurdish food. Perfect for food lovers, cultural explorers and anyone eager to bring unexpected taste sensations into their home kitchen, this book is a homage to Parys journey and to her culinary heritage.

HIGH PROTEIN COOKBOOK Easy, Delicious, and Protein-Packed Recipes to Boost Energy, Build Muscle, and Support a Healthy Lifestyle Fuel your body with delicious, protein-packed meals that are simple, satisfying, and perfect for every lifestyle! Whether youre looking to build strength, lose weight, stay energized, or just eat healthier, the High Protein Cookbook makes it easy. Inside, youll discover: Over 70 easy-to-follow recipes for breakfast, lunch, dinner, snacks, and smoothies. Practical meal prep strategies to save time and maintain a protein-rich diet all week. High-protein bonuses including fat-burning smoothies, a 7-day meal plan, and a quick-reference protein cheat sheet. Recipes designed for real people, using accessible ingredients and minimal prep time. From power breakfasts and hearty lunches to filling dinners and convenient snacks, this cookbook ensures you get the protein your body needs without sacrificing flavor. Start your journey to better health todayenergize your mornings, fuel your workouts, and feel satisfied with every meal. Perfect for anyone who wants to eat smarter, build lean muscle, and maintain a balanced, high-protein lifestyle.

Este livro não é sobre respostas. É sobre pausas. Sobre o que o tempo faz quando a gente para de correr. Sobre os dias comuns, as perdas que ensinam, e o amor que fica mesmo depois que vai. O lado ca

Fourteen stories of food, love and originAn anthology of essays and personal recipes, this book invites the question: what does food mean to you? How is that bond with family passed down through food and the act of sitting down to eat? What happens when that is lost? Everybody has a story, a recipe, a memory - good or bad - that involves a meal with family. From displacement, to relocation, fleeing, or arriving at leisure, these essays explore what it means to be able to cook and enjoy the food of your home and your happiness. Ranging from Winberry Pie, Staffordshire oatcakes, to lamb chops with a Zimbabwean twist; Bouillabaisse, Moroccan Keftas and Filhoses, this is a round-the-world recipe book with bite.A delicious and moving compendium of memories, longing and recipes you will want to cook - Jay RaynerCooking always was (and is) an act of love. There is no better way of showing someone how much they mean to you than sitting together at the table sharing a meal you just prepared. Food is what brings us together, the cure for broken hearts and all other minor ailments. Candida Nibau, Filhoses

Dieses Buch ist der perfekte Einstieg in die traditionelle deutsche Kuche auf Englisch! German Cooking versammelt uber 150 beliebte Rezepte aus allen Regionen Deutschlands: von Klassikern wie Potato Salad (Kartoffelsalat), German Pot Roast (Sauerbraten) und Bread Dumplings (Semmelknodel) bis hin zu regionalen Spezialitaten wie Frankfurt Green Sauce (Frankfurter Grune Sauce), Sauerkraut oder Red Fruit Jelly (Rote Grutze). Dank leicht verstandlicher Schritt-fur-Schritt-Anleitungen, zahlreicher Tipps und vieler Fotos gelingt jedes Gericht auch ohne Vorkenntnisse. Praktische Umrechnungstabellen fur Zutaten erleichtern die weltweite Zubereitung: Gramm und Milliliter lassen sich ganz einfach in Cups, Ounces und Pints umrechnen. Ein liebevoll gestalteter Einleitungsteil vermittelt zusatzlich einen Eindruck von Land, Leuten und kulinarischen Traditionen ideal fur alle, die mehr als nur Rezepte suchen.Mit diesem Buch erhalten Sie: Uber 150 traditionelle Rezepte auf Englisch Jedes Rezept mit Foto Detaillierte Schritt-fur-Schritt-Anleitungen Umrechnungstabellen fur internationale Maeinheiten Das ideale Souvenir oder Geschenk fur Fans der deutschen Kuche Ob als Mitbringsel fur internationale Gaste, als Geschenk fur Austauschschuler oder fur alle, die die deutsche Kuche auf Englisch entdecken mochten German Cooking ist das perfekte Buch fur Genieer weltweit.

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.

Before refrigeration, humanity survived the winter through a brutal, microscopic manipulation of cellular physics: curing meat with raw salt. It is often misunderstood as simply "flavoring" the meat. In reality, curing is the calculated, forced dehydration of organic tissue through the power of osmosis.When raw meat is buried in a heavy crust of salt, a violent pressure differential is created. The salt actively rips water molecules out of the muscle tissue through semi-permeable cell membranes. More importantly, it rips the water directly out of any surrounding bacteria. Without water, the bacterias cellular walls collapse, creating a hyper-arid, toxic wasteland where no lethal pathogen can survive or reproduce.This book breaks down the thermodynamic and biological architecture of traditional charcuterie. We explore the distinct molecular differences between sodium chloride and curing salts (nitrates), detailing how they permanently alter the color and texture of the proteins.Master the oldest science in the kitchen. Understand the aggressive molecular extraction that transforms raw muscle into a biologically indestructible delicacy.