Libros de Cocinas del mundo, página 18 de 71

Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he lovedand, with the creation of the Korean taco, reinvented street food along the way.Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed PupusasL.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

Cooking in Marfa nos introduce en un inusual pueblo pequeño en el Oeste del desierto de Texas donde inesperadamente nos encontramos un oasis del buen comer: The CapriMarfa es un enclave de arte contemporaneo, el lugar en el que hace mas de 3 decadas Donald Judd comenzo a trabajar. Asi que el restaurante The Capri da de comer tanto a los coleccionistas, comisarios y artistas que se acercan como a los granjeros y rancheros de la zona, consiguiendo una mezcla unica.El libro contiene mas de 80 recetas inspirada en ingredientes locales como la salsa para untar de siete capas de yuca.

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.

The extreme diversity of Indian food cultureincluding the dizzying array of ingredients and dishesis made manageable in this groundbreaking reference. India has no national dish or cuisine; however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent's foodways. There are also common ways of thinking about food. The balanced coverage found herein covers many states ignored by previous food writers. Students will find much of cultural interest here to complement country studies and foodies will discover fresh perspectives.From prehistoric times there has been considerable mixing of cultures and cuisines within India. Today, the endless variations in cuisine reflect religious, community, regional, and economic differences and histories. Collen Tylor Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the Raj). Among the topics covered are the restrictions of various religions and castes and the northern wheat-based vs. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals. She characterizes the only-recent restaurant culture, with mention of Indian fare offered abroad. In addition, the Indian sweet tooth so apparent in the dishes made for many festivals and celebrations is highlighted. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text.Collen Tylor Sen is a regular contributor of articles on food and travel to major newspapers and magazines. She specializes in ethnic and Asian cuisines, particularly India's foodways.

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.

Japonismo.com, obra de Laura Tomàs y Luis Rodríguez, es el blog más leído sobre de viajes a Japón, según los ránkins especializados. Este libro recopila y actualiza todos los artículos referentes a g

Francia, famosa por la variedad y calidad de la cocina de sus diferentes regiones, debe en buena parte su prestigio gastronómico a la buena calidad de sus productos y, por supuesto, a su rica y antigua tradicion culinaria. Conocerla en mayor profundidad es el objetivo del presente libro, en el que solo encontrara recetas tipicas en su forma original, desde exquisitos entremeses y sopas hasta postres de ensueño, pasando por sus antojo llenos de fantasia y sus delicados platos principales.

Proponemos al lector un viaje por la Italia gastronómica, que se inicia en los capítulos introductorios con un acercamiento a las diferentes personalidades de las regiones italianas, la idiosincrasia de sus gentes, las peculiaridades de sus fiestas y las especialidades de la cocina tradicional.Despues, siguiendo el tipico orden italiano en la configuracion de los menus, se nos presentan desde los antipasti hasta los postres en un recetario que ofrece los platos regionales mas caracteristicos, para que los comensales puedan sacar el gusto a platos de exquisito e insospechado sabor.

Cocina internacional