Libros de Alimentos, página 8 de 363

Un apasionante recorrido por la gastronomía, historia y costumbres de Madrid, el de antes y el de nuestros días. Anécdotas, fotos y recetas para abrir el apetito. En Madrid existen restaurantes de t

El interés creciente que existe hoy en el mundo por el conocimiento de un alimento que ocupa un lugar destacado en la dietética humana, el peligro evidente de que el más completo alimento del hombre pueda ser vector de agentes patogenos y la amplia gama de productos derivados del complejo bioquimico segregado por las hembras lecheras...El interés creciente que existe hoy en el mundo por el conocimiento de un alimento que ocupa un lugar destacado en la dietética humana, el peligro evidente de que el más completo alimento del hombre pueda ser vector de agentes patogenos y la amplia gama de productos derivados del complejo bioquimico segregado por las hembras lecheras, justifican ampliamente la necesidad de una especializacion en lactologia.

Una excelente forma de celebrar una más que merecida segunda estrella Michelin, y un rotundo respaldo tanto de la crítica como del público, es plasmar los porqués de ese éxito en negro sobre blanco. Asi lo ha hecho el brillante cocinero Paco Morales. Su primer libro, en el que descubre los secretos de NOOR -un proyecto gastrocultural que, mucho mas alla de su condicion de restaurante, ahonda en la culinaria de al-Andalus- ve la luz de la mano de Montagud Editores. A lo largo de 320 paginas, la obra no solo recoge 65 recetas que recrean la cocina hispanomusulmana desde una perspectiva rabiosamente contemporanea... Tambien presenta una promenorizada contextualizacion historica de que y como se comia en la epoca, asi como decenas de indispensables tecnicas fotografiadas paso a paso. Las 65 recetas en las que se aglutinan estos procesos se acompañan de un exhaustivo analisis del propio Paco Morales. En el, se demuestra que son fruto de un concienzudo trabajo de recuperacion, por un lado, y de puesta al dia en clave contemporanea, por otro, del que y el como se comia en el al-Andalus de los siglos X, con el esplendoroso Califato de Cordoba; XI, con su fragmentacion en los Reinos de Taifas; y XII y XIII, con la hegemonia de los imperios Almoravide y Almohade. De esta forma, y ademas de un didactico glosario, la obra incluye una pormenorizada contextualizacion historica y culinaria de lo que llegaba a las despensas, de lo que se fraguaba en las cocinas y de lo que se servia en las mesas de las grandes casas de la epoca. Se completa con las nociones culturales y espirituales indispensables para que el lector pueda profundizar en todo lo que acontecia alrededor del hecho gastronomico hispanomusulman.

Desde comprar ingredientes básicos y hacer caldos sencillos hasta la elaboración de sopas superlativas y espectaculares, este libro nos muestra cómo las sopas pueden transformar nuestra cocina y nuestra salud. De la mano de la prestigiosa Fundacion Alicia, todo un referente en el ambito gastronomico y nutricional, aprenderemos a preparar sopas de todo tipo a partir de caldos basicos a la vez que ampliaremos nuestro repertorio de cocina. Recetas de verduras, setas, cereales, carnes, legumbres, pescados y frutas, todo un universo para los amantes de los platos de cuchara, tan deliciosos como nutricionales. Una clase magistral para disfrutar y cuidar nuestra salud.

El gran libro de las especias, para conocer y descubrir una nueva dimensión gastronómica. Añádeles chispa a tus comidas En este imprescindible libro, Juliana Perpén nos embarca en un viaje por los rincones mas exoticos del mundo, explorando las diferentes especias que se utilizan en la cocina diaria y en los platos mas refinados del planeta. Con una pasion contagiosa y sin caer en recursos faciles, aprenderas como las especias pueden convertir tus platos en algo diferente, interesante, sorprendente ¡y sublime! Este libro es una invitacion a descubrir un abanico de posibilidades que nos han dejado un legado gastronomico que todavia sigue muy vivo, un lenguaje universal que no deja de reinventarse, de encontrar nuevas formas de comunicacion, de compartir una voz que nos alimenta y nos hace desear nuevas experiencias que llenen nuestro paladar con un alimento exquisito, acompañadas siempre con este repertorio magico de especias que convertira tus platos en obras sublimes cargadas de sabor. Adentrate en el rico mundo de las especias y descubre como un simple gesto puede cambiarlo todo. Si eres amante de la buena comida y quieres descubrir nuevos sabores y aromas, ¡dejate seducir por el sabor de las especias!

2024 JAMES BEARD FOUNDATION BOOK AWARD WINNER A NEW YORK TIMES BEST COOKBOOK OF 2023 A book to return to again and again and again Yotam Ottolenghi Foreword by Samin Nosrat author of Salt Fat Acid Heat An instant classic Dan Levy Sohla has improved my cooking Samin NosratChange the way you think about cooking In this epic guide to better eating chef recipe developer and video producer Sohla El Waylly reimagines what a cookbook can be teaching home cooks of all skill levels how cooking really works A one stop resource regardless of what you re hungry for Start Here gives equal weight to savory and sweet dishes with more than 200 mouthwatering recipes including Chicken Soup with Masa Dumplings Charred Lemon Risotto Crispy Skinned Salmon with Radishes & Nuoc Cham Fancy Restaurant Style Glazed Potatoes Brothy Same Day Slow Roast Whole Chicken Flaky Brown Butter Lachha Paratha Add Anything Drop Cookies Creamy Lemon Squares with Brown Butter Crust Masa & Buttermilk Tres LechesThis practical information packed and transformative guide to becoming a better cook and conquering the kitchen is a must have masterclass in levelling up your cooking Across a dozen technique themed chapters from Temperature Management 101 and Break it

A beautifully illustrated New York Times bestseller that distils decades of professional experience into just four simple elements and will set you free from recipes forever

Living the life of a pirate requires hearty meals The master chef Sanji reveals the recipes that power the Straw Hat crew

Tantalising enlightening and the best reason to raise another glass of beer Olly Smith This is one of the most important books ever written about beer Mark Dredge What s the oldest and most consumed alcoholic beverage on earth BEER of course And it might just be our more important invention Since its creation 13 000 years ago our love of beer has shaped everything from religious ceremonies to advertising and architecture to bioengineering The people who built the pyramids were paid in ale the first fridge was built for beer not food bacteria was discovered while investigating sour beer Germany s beer halls hosted Hitler s rise to power and brewer s yeast may yet be the answer to climate change In The Meaning of Beer award winning beer writer Jonny Garrett tells the stories of these incredible human moments and inventions taking readers to some of the best known beer destinations in the world Munich and Oktoberfest Carlsberg Brewery s historic laboratory St Louis and the home of Budweiser as well as those lesser known from a 5 000 year old brewery in the Egyptian desert to Arctic Svalbard home to the world s most northerly pub Ultimately this is not a book about how we made beer but how beer made us

Inspired by Nikos and Andreas Greek culinary heritage and their love of fresh ingredients OPSO restaurant opened in the heart of Marylebone in 2014 with a mission to elevate modern Greek food and introduce Londoners to fine Greek dining With over 80 recipes including all of OPSO s signature Greek dishes seasonal specials and Greek kitchen favourites from their OPSO at Home menu there are delicious Modern Greek recipes for every meal and occasion Opening with the Greek Larder celebrating small plates and Greece s famous sharing food culture and generous hospitality there are chapters on Salads Vegetable dishes Meat Feasts Seafood raw cured and to share Barbecues including Souvlakia Brunches Breads Pastries Deserts and Sweet Treats Including simple but delicious recipes for Spanakopita with lemon yoghurt dip to Baby beetroot salad with Skordalia and blackberries to elevated restaurant favourites Lamb shank with mushrooms trahanas their signature marinated and slow roasted Octopus stifado and a unique and delicious Greek take on Coffee tiramisu profiteroles With stunning photography from the restaurant showcasing the finest fresh ingredients and beautifully modern food styling this will be a well used and loved addition to all cooks bookshelves

75 mouthwatering wing recipes that make the most of the hottest snack in the world right now It s time to elevate your repertoire with this enticing collection of both classic recipes and new ideas to to get your tastebuds tingling Sink your teeth into the most succulent chicken wings prepared with an amazing range of marinades and glazes and accompanied by moreish dips and sauce Begin with the reliable nostalgic favorites including Baked Bourbon Smoky Chipotle and Buttermilk crumbed Wings Or fancy your wings super hot and spicy Then look no further than Harissa Hot Wings and Habanero Pineapple If you like to keep on trend and sample bold new flavors why not help yourself to another portion of Cola Wings Sticky Lime & Maple Wings or the unspeakably decadent Chocolate Wings Fancy something lighter and a little less outrageous Then tuck into the fragrant Baked Pistachio Wings or the deliciously subtle seasoning on the Lemon Basil & Pepper Wings Finally if you ve got a craving for Take Out from the comfort of your own couch then Szechuan Plum Sauce Wings Teriyaki Wings or Cajun Alfredo might just be right up your alley

WINNER OF THE 2023 JAMES BEARD AWARD FOR BEST BAKING AND DESSERTS BOOK A joy and an education Irina Georgescu has disentangled the strands woven into Romanian cooking and identity and she has done so deliciously through glorious cakes pies strudels and doughnuts Cook eat learn Diana Henry I am such a huge admirer of Irina Georgescu in general and of this extraordinarily impressive and important book in particular A must have not just for enquiring bakers but crucially for all those interested in the context and evolution of culinary culture Nigella Lawson Tava is a meticulously researched baking book celebrating centuries of diversity and overlapping cultures that form today s cuisine in Romania The author s aim is to also share the story of those dishes that have come to represent the identity of different cultural communities across the country Tava means tray in Romanian a metaphor for how a whole culinary landscape is presented to the reader You will find Armenian pakhlava Saxon plum pies Swabian poppyseed crescents Jewish fritters and Hungarian langoi alongside plcinte pies alivenci corn cake strudels and fruit dumplings Rice or pearl barley puddings doughnuts and gingerbread biscuits come with their own story while chocolate m

Easy healthy dishes that just so happen to be plant based Each of the recipes in this book come with up to four health boosts to meet your dietary needs ENERGY GUT HEALTH PROTEIN PACKED SHAPE UP Eating healthy means missing out on the food you love right Wrong If you re looking for a no nonsense way to eat well then Proper Healthy has you covered Calum Harris has done all the hard work for you working with a registered dietician to create easy plant based dishes that come packed with up to four health benefits to boost your meals Whether it s helping your gut health upping your protein intake restoring energy levels or eating lower calorie meals these unapologetically tasty hassle free recipes are guaranteed to deliver From brunches and quick eats puds and pick me ups this is a book for anyone who cares about what goes into their bodies and what food can do to their mood and energy It s for anyone looking to stick to a plant based diet or for plant based eaters looking for healthy inspiration Recipes include Pretend like you re in LA smoothie bowl Gingery basil rainbow noodle jars Gnocchi shepherd s pie Cacio e pepe leek rigatoni Tempeh taco bowl with chipotle crema Shredded BBQ jerk tofu bowl Upside down pistachio and orange semolina cake Ras

Les principals tecniques culinaries, explicades gracies a la ciencia. Descobreix amb Cuinologia els conceptes fonamentals de la cuina, juntament amb els millors consells practics i tecniques pas a pas, i converteix la teva cuina en un autentic laboratori gastronomic. Hi trobaras resposta a les preguntes que fins ara no tenien solucio i capitols dedicats als principals aliments i preparacions: carns, aus, peixos, llegums, cereals, vegetals Com aconsegueixo que la carn em quedi sempre al punt? Com haig de coure la verdura perque no perdi nutrients? Es millor premsar els alls, o picar-los? Trobareu les respostes a aquestes preguntes i moltes mes en aquest llibre que revela la ciencia que s'amaga rere la cuina. Escrit pel Dr. Stuart Farrimond, Cuinologia sera un autentic descobriment per a tots els qui gaudeixin del plaer de menjar i busquin portar la seva aficio a un altre nivell. Una guia completissima que sorprendra els lectors amb trucs i consells que sentenen i que funcionen. Aquest llibre dona resposta i solucions practiques a mes de 160 enigmes culinaris servint-se dels estudis cientifics mes recents. Amb imatges i diagrames facils dentendre, Cuinologia inclou explicacions sobre processos i tecniques de coccio, consells sobre com treballar els ingredients basics i suggeriments sobre lequipament que cal tenir a la cuina. I tot en un llenguatge planer i sense tecnicismes. Endinsat en la ciencia dels aliments i capgira la teva manera de cuinar

Enter Jane Austen s world through the kitchens and dining rooms of her characters and her own family It s a great idea a book that you can read as well as cook from and one that uniquely sends you straight back to the novels themselves Telegraph Online In this charming bit of historical reconstruction Pen Vogler takes authentic recipes from Austen s time and updates them for today You ll find everything you need to recreate Netherfield Ball in your front room Kathryn Hughes The best books on food The Guardian Food is an important theme in Austen s novels used as a commodity for showing off as a way of showing kindliness among neighbours as part of the dynamics of family life and for comic effect Dinner with Mr Darcy takes authentic recipes from the period inspired by the food that features in Austen s novels and letters and adapts them for contemporary cooks The text is interwoven throughout with quotes from the novels and feature spreads cover some of the key themes of food and eating in Austen s time including table arrangements kitchens and gardens and servants and service Whether you are hoping to beguile a single gentleman in possession of a substantial fortune or you just want to have your own version of the picnic on Box Hill

With more than two million devoted fans online Nisha Vora has become the trusted source for exceptional vegan recipes for the home cook That s because of her flavour first philosophy It s an approach she s honed nearly a decade creating plant based dishes that just plain taste amazing labels aside Now she s created an essential comprehensive guide that codifies the principles of plant based cooking for the first time from how to coax the most out of your ingredients and how to understand essential flavour pairings to how to achieve impossible to resist must have more textures and embrace the myriad ways vegetables can be enjoyed roasted caramelized braised pampered in bold marinades and umami rich sauces and so much more As Nisha demonstrates in this groundbreaking book the creative possibilities are endless thanks to the rich variety in the plant based kingdom and the infinite and exciting ways there are to achieve big flavour This book illuminates not only the how but the why of these fundamental principles so that anyone can boost their confidence and reach their full plant savvy potential in the kitchen whether they like to rotate in a few veggie meals a week or they are experienced home cooks looking for next level wow worthy meals

* La guía definitiva para elaborar sushi se ha actualizado con geniales recetas que incluyen las últimas tendencias. * Explore los sabores frescos y la gran variedad del sushi, desde sushi prensado,

Prepárate para disfrutar de un banquete epico, en un viaje cinematográfico compuesto de doce películas que cambiarán tu relación con la comida para siempre. Un libro para cinefilos y para personas que desean cuidarse y vivir en plenitud; un texto personal y autobiografico donde el autor nos comparte sus pasiones en la gran pantalla y todo su conocimiento nutricional. De forma original e innovadora, el autor relaciona cada filme con un tema vinculado a la alimentacion consciente y saludable. Ademas, nos brinda pautas y consejos practicos para aplicar en nuestra vida diaria y, como toque especial, incluye un menu "de pelicula" inspirado en cada obra, ideal para disfrutar en buena compañia.

Un manifiesto cultural sobre el verdadero significado de cocinar que revolucionará nuestra relación con la gastronomía. Entusiasta e inconformista, Maria Nicolau nos abre las puertas a una cocina ric

Junto a Linda Vongdara, experta en pastelería vegana, el prestigioso chef pastelero Pierre Hermé presenta un nuevo y extraordinario libro de pastelería que prescinde por primera vez de los productos de procedencia animal.El objetivo es explorar a fondo las posibilidades del mundo vegetal para convertir las formulas de los grandes clasicos en delicias sin huevos, ni leche, ni mantequilla, ni nata. Pasteleria vegetal esta dirigido a chefs, pasteleros, investigadores gastronomicos y profesionales del sector que desean ampliar su oferta en creaciones dulces pensando en la clientela vegetariana. Sin duda, es una herramienta de formacion y de trabajo completa, entre cuyas paginas encontraran inspiracion, soluciones y trucos de todo tipo. Ademas, reune un compendio de recetas exclusivas.