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SPANISH BIBLE
Fecha Lanzamiento: 28/04/2011
VV.AA.
CORGI BOOKS LTD., 2011

Resumen del libro

With over 120 recipes, Spanish Bible provides an easy-to-follow introduction to the classic flavours that are an intrinsic part of Spain's cuisine - from garlic-rich, tasty tapas to seafood spiced with golden saffron, hearty bean stews, slow meat braises and of course, creamy desserts and irresistible sweets. The Spanish lo ve their food and they love sharing it so the recipes are designed with variety and flexibility in mind be it snack-sized tapas or larger dishes such as paella, perfect for special occasions. Packed with colourful photographs and simple instructions, the Spanish Bible reflects Spain's diverse landscape and rich cultural heritage and guarantees success every time - this is satisfying, bold food with an authentic twist. ... Leer resumen completo

8.75€

8.75€

(Tapa blanda)

FERRAN
DUTTON/SIGNET, 2011

Resumen del libro

The first-ever biography of Ferran Adri, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities. With a new afterword for the paperback edition.

14.75€

14.75€

(Encuadernación sin determinar)

DANI GARCIA COOKING CONTRADICTION
Fecha Lanzamiento: 23/09/2010
EVEREST, 2010

Resumen del libro

A estas alturas no me voy a poner a descubrir a Dani García, una de las realidades más incuestionables del panorama gastronómico mundial. En efecto, hoy en día Dani es uno de los protagonistas más importantes de nuestra vanguardia culinaria, y defiende este papel con osadía, honestidad, pasión y un gran respeto por la histo ria de la cocina, la tradición de su tierra y el trabajo de otros cocineros. Y esto, en mi manera de ver las cosas, justifica su relevancia presente y le augura un futuro espléndido.Por si no tuviéramos prueba suficiente de ello, Dani nos ofrece ahora un libro que es un compendio de todo su arte y que además es una declaración de intenciones, ya desde el mismo título, COCINACONTRADICIÓN. Porque así es la cocina de Dani, una cocina que no es"contra"nada, sino que suma, que se sirve, se inspira y homenajea a la tradición culinaria andaluza, pero siempre desde la cocina más vanguardista.Ahí es nada a estas alturas de las vanguardias culinarias: atreverse con una pipirrana, con unas quisquillas, y hacerlo con la ayuda del nitrógeno líquido, un producto y una técnica, por cierto, que Dani fue uno de los primerísimos en utilizar no sólo en España, sino en todo el mundo, cuando nadie la conocía y parecía más un truco de ciencia ficción que una ayuda auténtica para el cocinero. O esa tortillita de camarones con que se arranca gracias al abulato. Por no hablar de los homenajes más directos, como las sopas frías, la inspiración en los paisajes (el mar, las minas de Río Tinto, Sierra Nevada), o el recurso a los productos estrella de Andalucía: los coquitos, el calamar de pota, el cerdo ibérico de bellota, el atún de almadraba, y tantos otros.Ferran Adri. ... Leer resumen completo

45.00€

45.00€

(Tapa dura)

TAPAS A COLLECTION OF OVER 100 ESSENTIAL RECIPES
Fecha Lanzamiento: 04/03/2011
VV.AA.
PARRAGON, 2011

Resumen del libro

Selección de las mejores recetas de tapas que invitan a probar esta cocina única, con tantas combinaciones distintas como desee. Todas ellas son fáciles de seguir y se elaboran con ingredientes frescos.

7.95€

7.95€

(Tapa dura)

SPANISH COOK
Fecha Lanzamiento: 07/02/2012
VV.AA.
PARRAGON, 2012

Resumen del libro

La gastronomía española ha bebido a lo largo de los siglos la influencia de fenicios, romanos y árabes, durante su colonización. Una fabulosa selección de frutas y hortalizas viñedos , olivares y arrozales. Desde unas sencillas tapas hasta el clásico mas internacional: la paella. Tapas, ensaladas y comidas ligeras, platos p rincipales, guarniciones, postres. Más de 115 recetas, ingredientes y fotografías de cómo presentar los platos. ... Leer resumen completo

7.95€

7.95€

(Tapa dura)

TAPAS
Fecha Lanzamiento: 18/01/2012
VV.AA.
PARRAGON, 2011

Resumen del libro

You don’t have to go to Spain to enjoy flavorful Spanish cuisine! Tapas are small, bite-sized treats to share with friends, best served at parties or with drinks. With clear, simple recipe instructions and photos, this book helps even the most inexperienced cook bring the Spanish experience to life in any kitchen. Rec ipes featured include classic tapas fare such as flavored olives, Spanish tortillas, and delicious seafood dishes. For more essential recipe collections, please see our other “100 Everyday Recipes” titles. ... Leer resumen completo

4.95€

4.95€

(Tapa dura)

CATALAN CUISINE: VIVID FLAVORS FROM SPAIN S MEDITERRANEAN COAST
Fecha Lanzamiento: 23/04/2012
THE HARVARD COMMON PRESS, 2006

15.53€

15.53€

(Encuadernación sin determinar)

THE BOOK OF TAPAS
Fecha Lanzamiento: 16/06/2014
PHAIDON PRESS LIMITED, 2010

Resumen del libro

The huge popularity of Spanish food has grown even more following the publication of the iconic "1080 Recipes", and the best-loved type of Spanish food is tapas. Tapas consists of appetizing little dishes of bite-sized food, usually eaten before or after dinner, and it has become a Spanish way of life. Served in bars all ov er Spain, good tapas is all about the perfect marriage of food, drink and conversation. Now, for the first time, "The Book of Tapas" presents a complete guide to this convivial way of eating with over 250 easy-to-follow recipes that can be served with drinks in typical Spanish style, or combined to create a feast to share with friends. The recipes are fully updated and easy to follow, and include the most popular tapas dishes from 1080 Recipes, along with many brand new recipes from the Ortegas' definitive collection. They are simple to prepare in any kitchen and yet utterly authentic, enabling any aspiring cook to make their first attempt at cooking Spanish food, or helping more experienced cooks to expand their repertoire. Also included in this book are modern tapas recipes from some of the world's best-known tapas chefs, including Jose Andres, Albert Adria, Albert Raurich, Jose Manuel Pizarro, and Sam and Eddie Hart. The book's authors, Simone and Ines Ortega, are the ultimate authorities on traditional cooking in Spain and have written about food for many years. "1080 Recipes" has sold over two million copies and has been the ultimate Spanish cooking bible since its first publication. Jose Andres, the chef widely credited with bringing tapas to America, has selected the recipes and written a new introduction about the tapas culture that has spread worldwide. ... Leer resumen completo

39.95€

39.95€

(Tapa dura)

  • 2ª Mano desde:
WHERE CHEFS EAT
Fecha Lanzamiento: 09/01/2013
JOE WARWICK
PHAIDON PRESS LIMITED, 2013

Resumen del libro

Finally. . .the first international restaurant guidebook by the real insiders: over 400 of the world’s top chefs. From bargain noodle joints to high-end restaurants; late night haunts to all day breakfasts; neighborhood eateries to destination restaurants, Where Chefs Eat reveals over 2,000 personal recommendations by chefs of their top places to eat in all major cities around the world. With entertaining reviews, quotes from the chefs, clever maps, and an easy-to-use system of organization, Where Chefs Eat breaks the mold of the traditional guidebook. Find out where to eat, when to go, and what to order. It’s like having a top chef as your best friend to give you advice whenever you need to book a reservation. Chef contributors include: Hugh Acheson, Ferran Adria, Alex Atala, Michael Anthony, John Besh, Daniel Boulud, April Bloomfield, Heston Blumenthal, Sean Brock, David Chang, Wylie Dufresne, Gabrielle Hamilton, Fergus Henderson, Daniel Humm, Corey Lee, Anito Lo, Matt Molina, Carlo Mirarchi, Magnus Nilsson, Ken Oringer, Daniel Patterson, Rene Redzepi, Andy Ricker, Eric Ripert, Marcus Samuelsson, Ben Shewry, Craig Stoll, and hundreds more. ... Leer resumen completo

19.95€

19.95€

(Tapa dura)

  • 2ª Mano desde:
LE GUIDE CULINAIRE
Fecha Lanzamiento: 10/01/2013
A ESCOFFIER
LEA, 2011

Resumen del libro

The culinary bible that first codified French cuisine—now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing Frenc h cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier’s classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier’s original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine. • Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d’oeuvres to fish, meats, poultry, and desserts • Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies • The only unabridged English translation of Escoffier’s original text, in a sleek, modern design For anyone who is serious about French food, modern cooking, or culinary history, Escoffier’s Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook. ... Leer resumen completo

56.97€

56.97€

(Encuadernación sin determinar)

ROOTS: ESSENTIAL CATALAN CUISINE ACCORDING TO EL CELLER DE CAN RO CA
Fecha Lanzamiento: 11/01/2012
JOAN ROCA
LIBROOKS, 2011
(2 valoraciones)
  • 1 opinion

25.00€

25.00€

(Tapa dura)

SPAIN...A CULINARY ROAD TRIP
Fecha Lanzamiento: 05/11/2008
HARPERCOLLINS PUB., 2008

Resumen del libro

From Mario Batali, superstar chef and author of Molto Italiano and Italian Grill, comes an eating tour throughout Spain with his friend Gwyneth Paltrow. Spain...A Culinary Road Trip is the companion book to the prime-time public television series Spain...On The Road Again. The premise is simple: Mario Batali and Mark Bittma n are single-minded, food-obsessed friends who are constantly on the lookout for the food, wine, and cooking that is unique to Spainand in this series they will find it. Gwyneth Paltrow and the Spanish actress Claudia Bassols are eager to enjoy all the pleasures the country has to offer, and each pair will be lured into the worlds of the other. The foursome take the ultimate road trip adventure, showcasing the pleasures of Spain, the country's regional cuisine, art, history, and culture, as they've never been seen before. Hundreds of gorgeous and candid photos, anecdotes, and more than seventy recipes from Mario appear in this scrapbook of the dream vacation through Spain. ... Leer resumen completo

28.48€

28.48€

(Tapa dura)

MADE IN SPAIN
Fecha Lanzamiento: 12/11/2008
ST. MARTIN'S GRIFFIN, 2008

Resumen del libro

Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his nati ve Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking. In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron. The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket. With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is anindispensable addition to any cookbook collection. ... Leer resumen completo

34.75€

34.75€

(Tapa dura)

CARME RUSCALLEDA S MEDITERRANEAN CUISINE
Fecha Lanzamiento: 29/10/2007
SALSA BOOKS, 2007

Resumen del libro

En el libro que tienes en las manos quiero compartir contigo el fruto de mi experiencia y mi trabajo. No pretende ser un recetario más entre los muchos que proliferan actualmente, aprovechando el gran tirón popular y mediático que disfruta la gastronomía en estos momentos. Este es un libro de cocina con recetas que funciona n y con las que se puede iniciar todo aquel que sienta una mínima curiosidad por el arte culinario. Son recetas pensadas para el tiempo en que vivimos: rápidas, modernas y sanas. Con ellas descubrirás que, si te lo planteas, puedes aportar a tu vida cotidiana algo especial. Esto es lo que te propongo en este libro. Compártelo con tus seres más queridos. ... Leer resumen completo

50.10€

50.10€

(Tapa dura)

  • 2ª Mano desde:
SPANISH COOKING
Fecha Lanzamiento: 17/11/2005
VV.AA.
SUSAETA, 2005

Resumen del libro

Discover the secrets of the Spanish cooking. All you have to do is follow our step-by-step recipes and the dishes will turn out just as in the photos. Using easy-to-find ingredients, in next to no time you’ll be able to treat your friends to a real Spanish meal!

5.95€

5.95€

(Tapa blanda)

THE BEST 100 SPANISH RECIPES
Fecha Lanzamiento: 21/01/2005
ALDEASA, 2004

12.95€

12.95€

(Tapa dura)

ANDALUSIAN COOKING
VV.AA.
BONECHI, 2003

9.80€

9.80€

(Tapa blanda)

REINVENTING FOOD FERRAN ADRIA: THE MAN WHO CHANGED THE WAY WE EAT
Fecha Lanzamiento: 07/09/2010
PHAIDON PRESS LIMITED, 2010

24.95€

24.95€

(Tapa dura)

EAT SPAIN: COAST TO COAST
HIRIA LIBURUAK, S.L., 2002

12.50€

12.50€

(Tapa blanda)

KEYS TO GOOD COOKING: A GUIDE TO MAKING THE BEST OF FOODS AND REC IPES
PENGUIN, 2012

Resumen del libro

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary classic "On Food and Cooking" Harold McGee is our foremost expert on the science of cooking, advising professional chefs worldwide. Now he offers the same authoritative advice for food lovers everywhere in "Keys to Go od Cooking." A companion volume to recipe books, a touchstone for spotting flawed recipes and making the best of them, "Keys to Good Cooking" is a welcome aid for cooks of all types--translating the modern science of cooking into immediately useful information. Taking home cooks from market to table--and teaching them the best way to select, prepare, and present an amazing array of food--"Keys to Good Cooking" is an invaluable resource for anyone who prepares food and wants to do it well. ... Leer resumen completo

16.55€

16.55€

(Tapa blanda)

A WORK IN PROGRESS
Fecha Lanzamiento: 04/11/2013
RENE REDZEPI
PHAIDON PRESS LIMITED, 2013

Resumen del libro

"Estos 3 volúmenes nos proporcionan una mirada sin precedentes al restaurante Noma, y al trabajo original de René Redzepi y su inigualable equipo de chefs. Incluye un diario escrito por Redzepi donde nos desmonta el proceso creativo en el que se apoya la comida y la forma de cocinar de Noma además de hablar de temas más gen éricos como la ambición y la colaboración. Incluye un tomo con más de 100 recetas en cartoné prologado por Lars Ulrich del grupo Metallica y acompañado por fotografías de Ditte Isager. Incluye un librito de fotografías inéditas tomadas por el propio Redzepi y su equipo durante su día a día" ... Leer resumen completo

49.95€

49.95€

(Tapa dura)

  • 2ª Mano desde:
PATISSERIE: MASTERING THE FUNDAMENTALS OF FRENCH PASTRY
Fecha Lanzamiento: 24/06/2014
RIZZOLI INTERNATIONAL PUBLICATIONS, 2013

Resumen del libro

All the classic French pastries made accessible for the home cook, with 3,200 photographs. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far--what is equally important is to see a professional in action, to learn the nuanc es of rolling out dough for croissaints or caramelizing apples for a tarte tatin. For each of the 210 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive primer on patisserie. The important base components--such as creme patisserie, pate a choux, and chocolate ganache--are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations--such as Eclairs, Saint-Honore, Opera--as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home. ... Leer resumen completo

45.21€

45.21€

(Tapa dura)

THE FINEST WINES OF RIOJA AND NORTHWEST SPAIN: A REGIONAL GUIDE T O THE BEST PRODUCERS AND THEIR WINES
Fecha Lanzamiento: 13/05/2014
VICTOR DE LA SERNA, LUIS GUTIERREZ y JESUS BARQUIN
UNIVERSITY OF CALIFORNIA PRESS, 2011

Resumen del libro

Picturesque Rioja, Spains most prominent wine region, is a new world within a very old world. Winemaking here dates to Roman and medieval times, and today modern wineries designed by Gehry, Calatrava, and other celebrity architects flourish alongside traditional villages. Lavishly illustrated with photographs of the people and landscape and with detailed maps, this guide ranges over a diverse area from Rioja to Navarra, Bierzo, Galicia, and the Basque country as it explores winemaking from the ancient to the traditional and modern. Written by a trio of experts on Spanish wine, it provides insider information on a region home to Spains finest Tempranillo, its prestigious Albariño, and many other indigenous grape varieties such as Garnacha, Mazuelo, and Viura. The authors look in depth at topics including climate and soil, grape varieties, and viticulture, and profile more than 85 individual wineries. They also include information not available elsewhere: several top ten lists plus secret addresses for the best restaurants and shops in which to find aged and historic vintages of Rioja. ... Leer resumen completo

35.30€

35.30€

(Tapa blanda)

0.10€

0.10€

(Tapa blanda)

CONSIDER THE EEL: A NATURAL AND GASTRONOMIC HISTORY
RICHARD SCHWEID
DA CAPO PRESS (PLENUM), 2004

Resumen del libro

Outside of sushi houses and the rare four-star restaurant, most Americans would never think to eat eel, but throughout Europe and Asia you can find it grilled, smoked, stewed, jellied, skewered, fried, baked, sauteed, and even cooked into an omelet. In Consider the Eel, acclaimed writer Richard Schweid takes the reader on a journey to show how this rich yet mild-tasting fish is a vibrant part of the world culture. Discover how eels, from their birth in the Sargasso Sea to their eventual end as a piece of kabayaki or as part of an Italian Christmas dinner, are one of our oldest and least understood gifts from the sea. ... Leer resumen completo

13.60€

13.60€

(Tapa blanda)

MEDITERRANEAN CLASSIC RECIPES FROM: ITALY, FRANCE, SPAIN, NORTH A FRICA, THE MIDDLE EAST, GREECE, TURKEY AND THE BALKANS
CHRISTINA ET AL. BLASI
APPLE PRESS, 2004

Resumen del libro

 Picci GraziellaMediterranean was produced entirely in Italy by an international team of authors, editors, photographers and food stylists. It brings you authentic recipes from the very heart of the Mediterranean and will allow you to reproduce the special warmth and flavour of many of the best-loved and healthiest of international cooking styles. In these beautifully illustrated pages you will discover easy-to-follow recipes for all the classics, including Prosciutto con melone, Bucatini all'amatriciana, Bouillabaisse, Paella, Hoummos, Tabbouleh, Baklava and Moussaka. Variations, anecdotes and cooking tips embroider and enrich the recipes, making Mediterranean an indispensable addition to any modern cookbook library. ... Leer resumen completo

24.28€

24.28€

(Tapa blanda)

SIMPLE CHINESE COOKERY
BBC BOOKS, 2005

Resumen del libro

Chinese food is popular the world over. In Ken Hom's Simple Chinese (formerly called Foolproof Chinese Cookery), now available in paperback as well as hardback, Ken proves that anyone can cook this healthy and delicious cuisine. Ken demonstrates 40 of the most popular and well-known dishes with step-by-step instructions and photographs to accompany every stage from start to finish. The recipes (including soups and starters, fish and shellfish, meat and poultry and vegetable accompaniments) are not only quick and easy to prepare but are also convenient as they use readily available ingredients. A special menu section also features in the book so that you can plan your perfect meal. From simple Green chicken curry to the more elaborate Whole fish in coconut milk, Ken's foolproof instructions will guarantee even the novice cook excellent results every time. ... Leer resumen completo

18.95€

18.95€

(Tapa blanda)

THE FOOD OF INDIA: A JOURNEY FOR FOOD LOVERS
SELVA RAJAH y PRIYA WICKRAMASINGHE
-, 2005

29.50€

29.50€

(Tapa blanda)

AUTHENTIC RECIPES FROM INDIA
KAREN ANAND y JASPIT PUREWAL
PERIPLUS EDITIONS, 2004

Resumen del libro

Brennan, Jennifer

18.95€

18.95€

(Tapa dura)

2005 GASTRONOMICAL DIARY CATALONIA
VV.AA.
GENERALITAT DE CATALUNYA, 2005

10.00€

10.00€

(Tapa blanda)

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