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Mostrando 1 a 60 de 617 resultados

WINE FOLLY: THE ESSENTIAL GUIDE TO WINE
Fecha Lanzamiento: 06/10/2015
JUSTIN HAMMACK y MADELINE PUCKETTE
DUTTON/SIGNET, 2015

Resumen del libro

An essential, hip guide to wine for the new generation of wine drinkers, from the creators of the award-wining site WineFolly.Red or white? Cabernet or merlot? Light or bold? What to pair with food? Drinking great wine isnt hard, but finding great wine does require a deeper understanding of the fundamentals.Wine Folly: The Essential Guide to Wine will help you make sense of it all in a unique infographic wine book. Designed by the creators of WineFolly.com, which has won Wine Blogger of the Year from the International Wine & Spirits Competition, this book combines sleek, modern information design with data visualization and gives readers pragmatic answers to all their wine questions, including: Detailed taste profiles of popular and under-the-radar wines. A guide to pairing food and wine. A wine-region section with detailed maps. Practical tips and tricks for serving wine. Methods for tasting wine and identifying flavors.Packed with information and encouragement, Wine Folly: The Essential Guide to Wine will empower your decision-making with practical knowledge and give you confidence at the table. ... Leer resumen completo

23.00€

23.00€

(Tapa blanda)

WHERE CHEFS EAT - A GUIDE TO CHEF S FAVORITE RESTAURANTS
Fecha Lanzamiento: 19/01/2015
JOE WARWICK
PHAIDON PRESS LIMITED, 2014
(1 valoracion)
Guardado por:
  • 1 persona

19.95€

19.95€

(Tapa dura)

  • 2ª Mano desde:  
BACK TO BAKING: 200 TIMELESS RECIPES TO BAKE, SHARE, AND ENJOY
Fecha Lanzamiento: 15/11/2015
ANNA OLSON
WHITECAP BOOKS, 2015

Resumen del libro

In this latest book from bestselling author and celebrity chef Anna Olson, the mystery of baking is revealed with 215 all-new recipes. Whether looking to bake a fundamental recipe like a basic shortbread cookie or brownie; or delving into a classic torte or an imaginative holiday dessert, Anna provides a reliable framework for all of your baking, with guaranteed success. With section on baking troubleshooting or tips on accurate measuring, Anna helps novice bakers bypass any kitchen disaster and move right on to produce perfect baked goods every time.Back to Baking is about enjoying the process of baking itself, (making those extras that can have a place in a balanced diet), in modest portions. Making something from scratch gives you control. You know what you're making, what's going into the dish, and how it's being prepared. Because these delights are homemade, the recipes can suit those with food intolerances and allergies. With entire chapters on dairy-free, egg-free, gluten-free, and low-fat/low-sugar baking, this book has recipes for everyone you love.Whether you're a novice cook, perhaps a young person who wants to make your first batch of brownies, or a more adventurous baker who's ready to tackle a wedding cake, this book provides fundamental formulas and guidelines, as well as sophisticated advice for any home baker. Try your hand at recipes such as:- Chewy Molasses Cookies.- Delectable Fudge Brownies.- Two-Crust Caramel Apple Pie.- Raisin Butter Tarts.- Whole Wheat Carrot Sticky Buns..- Chocolate Layer Cake with Caramel Frosting. ... Leer resumen completo

41.62€

41.62€

(Tapa dura)

THE COMPLETE SPANISH COOKBOOK: EXPLORE THE TRUE TASTE OF SPAIN IN OVER 150 FABULOUS RECIPES SHOWN STEP-BY-STEP IN OVER 700 VIBRANT PHOTOGRAPHS
Fecha Lanzamiento: 31/01/2012
SOUTHWATER, 2012

Resumen del libro

Explore the true taste of Spain in over 150 fabulous recipes shown step-by-step in over 700 vibrant photographs. This title offers everything you need to know about Spanish ingredients, cooking equipment and special cooking techniques. It features over 700 photographs, including - step-by step instructions and a picture of every delicious finished dish.Chapters are devoted to tapas, soup and eggs, rice and pasta, vegetables and salads, fish and shellfish, poultry and game birds, meat and game, and desserts and baking. Bring the rich, robust tastes of the Spanish culinary tradition to your kitchen with simple-to-follow advice and easy-to-find ingredients. Recreate authentic Spanish dishes with fabulous recipes such as Patatas Bravas, Salt Cod Fritters with Allioli, and Galician Apple-stuffed Crepes.Spain is a country rich in history, culture and diversity, with a fascinating cuisine that shows influences from all over the world. This glorious book first takes you through the culinary history of Spain, then offers a photographic guide to the essential Spanish ingredients, from fantastic cheeses and hams to olive oils and shellfish. There are then over 150 magnificent step-by-step recipes to try, with chapters devoted to tapas, soup, eggs, rice and pasta, vegetables and salads, fish and shellfish, poultry, meat and game, and desserts and baking. You will be spoilt for choice with classics such as Potato Tortilla, Paella Valencia and Basque Tart with Apple. ... Leer resumen completo

16.81€

16.81€

(Tapa blanda)

TACOPEDIA (ING)
Fecha Lanzamiento: 13/10/2015
JUAN CARLOS MENA y DEBORAH HOLTZ
PHAIDON PRESS LIMITED, 2015

Resumen del libro

Tacopedia is an encyclopaedic tribute to the vibrancy of Mexican taco culture. Explore one of Mexico's most popular culinary traditions through 100 recipes accompanied by interviews, street and food photography, illustrations, graphics, and maps that bring the full story behind each taco to life. Tacopedia's highly graphic style will appeal to hip taco lovers, food truck enthusiasts, and serious followers of Mexican cuisine, both young, and young at heart. Features: - Foreword by internationally renowned chef Rene Redzepi. - 100 authentic recipes adapted from the Mexican best-seller from fillings and tortillas to salsas and sauces. - Illustrated with 250 photographs, and accompanied by interviews, stories, illustrations, graphics, maps, and more that bring the vibrancy of the taco, and its homeland, to life. ... Leer resumen completo

24.95€

24.95€

(Tapa blanda)

TAPAS (MINILIBROS DE COCINA) (INGLES): SMALL, SPIRITED AND TYPICALLY SPANISH
Fecha Lanzamiento: 17/02/2015
VV.AA.
NAUMANN & GOBEL VERLAGSGESELLSCHAFT MBH, 2015

Resumen del libro

Ideas actuales en un practico formato pensado para todos los gustos y ocasiones: imprescindible en cualquier cocina.

3.95€

3.95€

(Tapa dura)

  • 2ª Mano desde:  
LAROUSSE BOOK OF BREAD
Fecha Lanzamiento: 06/03/2015
ERIC KAYSER
PHAIDON PRESS LIMITED, 2015

Resumen del libro

"El maestro panadero Eric Kayser y Larousse, los editores de la mitica enciclopedia culinaria, presentan para los amateurs y los profesionales 80 recetas para hacer pan en casa. Cada una de las 80 recetas contiene instrucciones detalladas y faciles de seguir asi como fotografias de cada paso. Encontraras panes tradicionale s asi como mas especiales (centeno, multigrano), organicos (espelta, masa organica) y dulces (brioche) Las recetas evolucionan desde panes rapidos de hornear como el simple pan de granja a mas complicados caprichos de gourmet como los croissants o el pan de chocolate vienes. Contiene una amplia guia de tecnicas, ingredientes y utensilios para asegurar el exito de cada receta." ... Leer resumen completo

29.95€

29.95€

(Tapa dura)

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 Garcia, una de las realidades mas incuestionables del panorama gastronomico mundial. En efecto, hoy en dia Dani es uno de los protagonistas mas importantes de nuestra vanguardia culinaria, y defiende este papel con osadia, honestidad, pasion y un gran respeto por la histo ria de la cocina, la tradicion 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 esplendido.Por si no tuvieramos prueba suficiente de ello, Dani nos ofrece ahora un libro que es un compendio de todo su arte y que ademas es una declaracion de intenciones, ya desde el mismo titulo, COCINACONTRADICION. Porque asi es la cocina de Dani, una cocina que no es"contra"nada, sino que suma, que se sirve, se inspira y homenajea a la tradicion culinaria andaluza, pero siempre desde la cocina mas vanguardista.Ahi es nada a estas alturas de las vanguardias culinarias: atreverse con una pipirrana, con unas quisquillas, y hacerlo con la ayuda del nitrogeno liquido, un producto y una tecnica, por cierto, que Dani fue uno de los primerisimos en utilizar no solo en España, sino en todo el mundo, cuando nadie la conocia y parecia mas un truco de ciencia ficcion que una ayuda autentica para el cocinero. O esa tortillita de camarones con que se arranca gracias al abulato. Por no hablar de los homenajes mas directos, como las sopas frias, la inspiracion en los paisajes (el mar, las minas de Rio Tinto, Sierra Nevada), o el recurso a los productos estrella de Andalucia: los coquitos, el calamar de pota, el cerdo iberico de bellota, el atun de almadraba, y tantos otros.Ferran Adria. ... Leer resumen completo

45.00€

45.00€

(Tapa dura)

FOOD FOR THOUGHT. THOUGHT FOR FOOD: ALIMENTO PARA LA REFLEXION. R EFLEXIONES SOBRE LA COMIDA ( EDICION EN INGLES)
Fecha Lanzamiento: 01/03/2009
ACTAR D, 2009

Resumen del libro

"Food for Thought", edited by Vicente Todoli, director of the Tate Modern (London) and by Richard Hamilton, American contemporary pop-art legend, explores Adria's participation in Documenta 12 and the debates this has stimulated between the worlds of gastronomy and art. "Food For Thought" compiles the discussions of the art ists, chefs, critics, gallerists, and curators who took part in two round tables at elBulli, presenting the voices of 12 potent personalities of the art and gastronomic worlds, opening the boundaries between kitchen and art. This work offers a fascinating look at artistic expression and gastronomic creativity, featuring breath-taking photos of Adria's creations with texts and discussions by internationally acclaimed creators and critics. Ferran Adria has revolutionized the world of gastronomy over the last 20 years. Adria has appeared on the cover of "The New York Times Magazine" as the leader of A New Nouvelle Cuisine. A Le Monde named him as the best chef in the world and "Time" magazine included him in the 100 most influential personalities on the planet. Adria's restaurant, elBulli, was awarded 3 Michelin stars and recognized 4 times as the world's best restaurant by "The Restaurant Magazine". So original and poetically sensible is his approach to cooking that he is considered to be the greatest 'artist of the kitchen' of his generation. In 2007, Adria was the first chef ever to be invited to participate in Documenta (Kassel, Germany), considered to be the most important international art exhibition. ... Leer resumen completo

36.00€

36.00€

(Tapa dura)

TAPAS
Fecha Lanzamiento: 06/03/2007
ST. MARTIN'S GRIFFIN, 2007

Resumen del libro

Penelope Casas, who introduced the classic little dishes of Spain to American cooks more than twenty years ago, now gives us a splendid updated edition of that seminal book—with fifty exciting new recipes and eight full pages of new color photographs showing tapas in all their glory. Here are all the appetizer dishes that have long been a tradition in Spanish cuisine—mélanges of seafood in aromatic sauces; little ragouts of meat, sausages, beans; colorful salads and marinades; the omelets calledtortillasthat enclose a variety of tasty tidbits;banderillas, zesty combinations on skewers; andempanadas, savory delights encased in pastry. The new recipes Casas includes reflect the influence of the innovative cooking in Spain today—dishes seasoned with soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo pastry; accents of goat cheese and arugula; foie gras in elegant presentations. With Spanish cooking at the forefront of today’s cuisine, this “exceptional book by the leading American authority on the foods of Spain” (as Craig Claiborne dubbed it in 1985) is a must for every adventurous cook in America today. ... Leer resumen completo

32.00€

32.00€

(Tapa dura)

THE NEW GENERATION IN PASTRY
Fecha Lanzamiento: 14/05/2007
VV.AA.
MONTAGUD EDITORES SA, 2007

Resumen del libro

Eight great professionals of patisserie: Abraham Balaguer, Abraham Palomeque, Carlos Mampel, David Pallàs, Isaac Balaguer, Miguel Sierra, Oriol Balaguer and Ramon Morató offer a wide spectrum of the new batch of professionals, already considered masters in their field. They area perfect example of the high level of p rofessionalism enjoyed in patesserie today and a clear demonstration of the art and technique of the new generations. This book covers a wide selection of new proposals ranging from boutique patisserie items to restaurant desserts. In this extensive demonstration of the 21st century’s new European patisserie you will find more than 150 preparations: tarts, semifreddos, restaurant desserts, current visions of traditional patisserie, snacks and petits-fours, bonbons, turrones and showpieces make this work a powerful source of inspiration and a unique professional tool. But there is much more to this book than just recipes. The 21st century has begun loaded with new techniques, surprising ideas, perfect finishes, beautiful decorations and, above all, brillant results. This work is more than just a gesture of admiration towards these young pastry chefs brimming with talent; it is an acto of support in their efforts at innovation, the tradition of the future. ... Leer resumen completo

40.00€

40.00€

(Tapa dura)

THE BEST SPANISH DISHES (NUEVA COCINA FACIL)
Fecha Lanzamiento: 01/04/2005
VV.AA.
EVEREST, 2006

Resumen del libro

This book offers you varied traditional Spanish recipes. It is for those who do not know how cook and wish to become initiated in the art of cooking in a convenient, simple way. Follow the instructions and tips in this book and you will enjoy learning to prepare the best of the Spains culinary riches.

2.50€

2.50€

(Tapa blanda)

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)

SICILY
Fecha Lanzamiento: 19/03/2013
VV.AA.
PHAIDON PRESS LIMITED, 2013

Resumen del libro

Un libro de cocina y de viaje que contiene mas de 50 autenticas recetas provenientes de las mesas de Sicilia, la cocina con mas caracter de Italia Las recetas se acompañan de textos que explican los ingredientes tradicionales sicilianos, los productores, los mercados y las tiendas especiales Incluye fotografias especial mente comisionadas de los paisajes y productos de las distitntas regiones de Sicilia, desde Palermo a Catania, de Messina a Trapani. Las recetas son todas nuevas del fogon de La Cuchara de Plata y cubren desde simples antipasti a deliciosos postres. ... Leer resumen completo

35.00€

35.00€

(Tapa dura)

VALENCIAN GASTRONOMY AND CUISINE
Fecha Lanzamiento: 26/03/2014
TONI MONNE
TRIANGLE POSTALS, 2014

Resumen del libro

A gastronomic trip through the counties of Castellon, Valencia and Alicante.A visual and culinary tour to discover the best ingredients and the tastiest traditional dishes, illustrated with beautiful photos and practical recipes to make at home.

12.00€

12.00€

(Tapa blanda)

THE COMPLETE MAGNOLIA BAKERY COOKBOOK
Fecha Lanzamiento: 13/12/2013
ALLYSA TOREY
SIMON & SCHUSTER, 2009

Resumen del libro

In the heart of Greenwich Village sits the original Magnolia Bakery. The Complete Magnolia Bakery Cookbook combines their most mouth-watering recipes, from sweet breakfast treats like Dried-Cherry Crumb Buns to classic Iced Molasses Cookies, from decadently rich Caramel Pecan Brownies and Raspberry Marzipan Cheesecake to re freshing Lemon Icebox Pie. Their easy-to-follow recipes and invaluable baking hints mean that even the inexperienced baker will be able to frost the perfect layer cake, turn out the flakiest pie crust, and whip up the creamiest cheesecake. Illustrated with sixteen pages of beautiful colour photographs, as well as black-and-white stills that capture the daily life of the bakery, The Complete Magnolia Bakery Cookbook is an irresistible collection of classics that will inspire you to fill your kitchen with sweet things. As Time Out New York says: "The secret to Magnolia's success is simple: Nobody knows how to bake like this anymore." ... Leer resumen completo

20.94€

20.94€

(Tapa blanda)

PAELLAS FROM VALENCIA
Fecha Lanzamiento: 28/08/2014
CARENA, EDITORS, 2014

Resumen del libro

The 18 recipes of the best valencian paellas, made by the prestigious chef Rafael Marmol. Conteins one video with the recipe of the most famous valencian paella.

3.50€

3.50€

(Tapa blanda)

  • 2ª Mano desde:  
NEVER TRUST A SKINNY ITALIAN CHEF
Fecha Lanzamiento: 16/10/2014
MASSIMO BOTTURA
PHAIDON PRESS LIMITED, 2014

Resumen del libro

Osteria Francescana is Italys most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions.Its an approach that has won him three Michelin stars and the number three place on the World's 50 Best Restaurant list.Never Trust a Skinny Italian Chef is a tribute to Botturas twenty-five year career and the evolution of Osteria Francescana.Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Botturas inspiration, ingredients and techniques.Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy. ... Leer resumen completo

49.95€

49.95€

(Tapa dura)

PARKER S WINE BUYER S GUIDE (7TH ED)
Fecha Lanzamiento: 05/12/2012
ROBERT M. PARKER
SCRIBNER, 2008

36.35€

36.35€

THE NEW CURRY BIBLE: THE ULTIMATE MODERN CURRY HOUSE RECIPE BOOK
METRO PUBLISHING, 2004

Resumen del libro

Curry is Britain's favourite food and in this bible, Pat Chapman brings the much-loved dish to life in a unique an inspiring way - he has chosen to arrange the recipes in menu order, so very familiar at the curry restaurant but new to a cookery book. His method is borne out of a passion for Indian food and the restaurants t hat serve it - in his extensive research he has selected the finest dishes from over 1000 of the best curry houses in the land. First come 30 starters, then Tandoori and Tikka dishes. Next are the 16 most popular curries, followed by 16 further restaurant curries from Achari to Thai. The recipes continue, as at a restaurant, with "House Specials", vegetable curries, dhal dishes, rice and bread favourites, chutneys and pickles and finally Indian desserts. With step-by-step photograph sequences and an A to Z of spices, nutritional information, a menu glossary and enticing colour photographs of every dish, the author provides a wealth of information, tips and secrets to create the perfect curry at home. ... Leer resumen completo

39.50€

39.50€

(Tapa dura)

100 GREAT BREADS
CASSELL ILLUSTRATED, 2004

Resumen del libro

Paul Hollywood conveys his own love of bread-making and its therapeutic powers in this collection of recipes. From basic to Mediterranean, traditional and ancient bread, the recipes throw a fresh light on this seemingly simple food with a multitude of flavours, and a twist on the older ones.

24.32€

24.32€

(Tapa blanda)

THE ICE CREAM & FROZEN YOGURT COOKBOOK
Fecha Lanzamiento: 04/06/2004
MABLE AND GAR HOFFMAN
RUNNING PRESS, 2004

Resumen del libro

More than 220 delicious reasons to whip up all-natural, high quality frozen confections sweeten the pages of this cookbook. It's a great family activity with undeniably tasty rewards, and a terrific reference for ice cream lovers. Why make ice cream and frozen yogurt at home when supermarket freezer cases are full of it? Th is cookbook offers more than 220 delicious reasons to whip up all-natural, high quality frozen confections at a fraction of the cost of commercial products, with or without a home ice-cream machine. It's a great family activity with undeniably tasty rewards, and a terrific reference for ice-cream lovers. Along with low-fat frozen yogurts and indulgently rich ice creams, there are recipes for sherbets, sorbets, and sauces. Indulge in traditional Fudge Ripple Ice Cream or savor light Apple-Maple Frozen Yogurt. Try new flavors throughout the year-Kiwi Ice Cream, Heavenly Chocolate Sherbet, Honeydew Melon Ice, Cranberry-Wine Sorbet, and Peppermint Frozen Yogurt. Each new recipe includes nutritional information. An introduction explains the basic ingredients and methods, plus serving suggestions and instructions for proper storage. ... Leer resumen completo

25.65€

25.65€

(Tapa blanda)

ART, CULTURE & CUISINE: ANCIENT MEDIEVAL GASTRONOMY
PHYLLIS PRAY BOBER
UNIVERSITY OF CHICAGO PRESS, 1999

Resumen del libro

Viewing cuisine through the dual lens of archaeology and art history, Phyllis Pray Bober uses "Art, Culture, and Cuisine" to take us on an elegant and entertaining tour through the early history of food and eating-from prehistoric dining habits through four great civilizations to the "Late Gothic International" period. Comp lete with menus and recipes for prehistoric, Mesopotamian, Egyptian, Greek, Roman, and Gothic repasts, "Art, Culture, and Cuisine" reveals cuisine and dining's place at the heart of the cultural, religious, and social activities that have shaped Western sensibilities. In "Art, Culture, and Cuisine," Phyllis Pray Bober examines cooking through an assortment of recipes as well as the dual lens of archaeology and art history. Believing that the unity of a culture extends across all forms of expression, Bober seeks to understand the minds and hearts of those who practiced cookery or consumed it as reflected in the visual art of the time. Bober draws on archaeology and art history to examine prehistoric eating customs in ancient Turkey; traditions of the great civilizations of Egypt, Mesopotamia, Greece, and Rome; and rituals of the Middle Ages. Both elegant and entertaining, "Art, Culture, and Cuisine" reveals cuisine and dining's place at the heart of cultural, religious, and social activities that have shaped Western sensibilities. ... Leer resumen completo

33.75€

33.75€

(Tapa blanda)

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)

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

48.55€

48.55€

(Tapa dura)

TAPAS EVERYDAY
Fecha Lanzamiento: 09/02/2010
VV.AA.
PARRAGON, 2010

Resumen del libro

112 deliciosas y sencillas recetas de tapas, con sugerencias, practicos consejos, e instrucciones claras y faciles de seguir.

4.95€

4.95€

(Tapa dura)

CATALAN CUISINE: EUROPE S LAST GREAT CULINARY SECRETS
Fecha Lanzamiento: 10/01/1998
GRUB STREET, 2014

Resumen del libro

Catalonia, located in Spain's far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of France formerly known as Roussilon, and a single city on the Italian island o f Sardinia. Colman Andrews explores this whole territory of Catalan cooking, from its French, Roman and Moorish roots to today's modern interpretation. Along the way he creates a portrait of the food, wine, history and culture of the region. ... Leer resumen completo

17.95€

17.95€

(Tapa blanda)

PEÑIN GUIDE TO SPANISH WINE 2016
Fecha Lanzamiento: 04/11/2015
VV.AA.
PI & ERRE COMUNICACION S.A., 2015

30.00€

30.00€

(Tapa blanda)

  • 2ª Mano desde:  
DELICIOUSLY ELLA: 100+ EASY, HEALTHY, AND DELICIOUS PLANT-BASED, GLUTEN-FREE RECIPES
Fecha Lanzamiento: 03/03/2015
ELLA WOODWARD
SIMON & SCHUSTER UK, 2015

Resumen del libro

Deliciously Ella is an essential, how-to guide to clean, plant-based eating, taking you through the best ingredients and methods for preparing easy, exciting meals. This is not a dietits about creating a new mindset that embraces fantastic food.From sweet potato brownies to silky chocolate mousse and roasted butternut squas h risotto and homemade fries and ketchup, Ella shares 100 brand-new recipes and twenty classics in her signature, elegant style. Packed with vivid photos and simple, foolproof instructions, Deliciously Ella provides a foundation for a pure, unprocessed, unrefined diet, so you can look and feel better while enjoying great food. ... Leer resumen completo

21.18€

21.18€

(Tapa blanda)

TAPAS & SPANISH BEST-EVER RECIPES: THE AUTHENTIC TATSE OF SPAIN: 130 SUN-DRENCHED CLASSIC DISHES FROM EVERY PART OF SPAIN, SHOWN IN 230 STUNNING PHOTOGRAPHS
Fecha Lanzamiento: 22/05/2014
HERMES HOUSE, 2014

Resumen del libro

This title deals with the authentic taste of Spain: 130 sun-drenched classic dishes from every part of Spain, shown in 230 stunning photographs. You can create a menu in traditional Spanish style from these inspiring recipes for tapas, fish and shellfish, rice, pasta and delicious desserts.It features a range of regional re cipes, including simple tapas such as Spinach Empanadillas, tasty soups such as Andalusian Gazpacho, fantastic main dishes such as Catalonian Zarzuela, Asturian Fabada, Cocido from Madrid, and the superb paella rice dishes of the south.A fully illustrated section explores the regions of Spain and the range of ingredients in the Spanish kitchen. The fantastic tastes and wonderful fresh ingredients of Spanish food are appreciated worldwide. Tapas - the famous little bar dishes - are enjoyed as tasty bites at all times of the day. This fully illustrated book is a showcase for over 130 recipes from one of Europe's best-loved cuisines. Fresh, bright and contemporary, it includes classics such as Paella Valenciana, Patatas Bravas and Spicy Sausage and Cheese Tortilla.The volume looks at not only what people eat, but also how and when. With an overview of the cuisine, the culture and the social aspects of eating, this book is a perfect introduction to Spanish cooking. ... Leer resumen completo

18.50€

18.50€

(Tapa blanda)

NOBU NOW
Fecha Lanzamiento: 02/06/2004
QUADRILLE PUBLISHING, 2004

Resumen del libro

Nobu Matsuhisa still stands above all the other great world-class chefs in being the only one who is truly celebrated internationally. His ever-expanding empire of fabulously fashionable restaurants in the USA, UK, Italy and Japan now numbers thirteen and they still remain very much THE places to eat and to be seen in each of those cities.In Nobu Now, he gives readers an exhilarating taste of how his repertoire has developed, constantly expanded by his travels and experience, as well as the rich cross-fertilization with cuisines of the nations in which his empire now operates. For the first time, Nobu ventures beyond his favourite seafood into meat and poultry dishes, applying his usual principles and using his signature sauces, as in his Kobe Beef with Anticucho sauce and Foie Gras with Miso. For the vegetarian, there are treats like Tomato and Vegetable Ceviche, Watercress and White Asparagus Salad with Watercress Dressing and Avocado Egg Pudding while the desserts section really underscores the breadth and diversity of his repertoire. The art of using very simple techniques to bring out the latent flavours in the very best of ingredients is still at the heart of Nobu's cooking. In Nobu Now he amply demonstrates the essence of Japanese cuisine and quite how far this tenet can be applied.The result is the food that his legions of admirers all over the world absolutely adore - light, modern, clean and fresh. ... Leer resumen completo

34.96€

34.96€

(Tapa dura)

DAVINA S 5 WEEKS TO SUGAR-FREE: YUMMY, EASY RECIPES TO HELP YOU KICK SUGAR AND FEEL AMAZING
Fecha Lanzamiento: 06/02/2015
ORION, 2015

Resumen del libro

Delicious and sumptuous sugar-free recipes from TV presenter Davina McCall'Hi, my name is Davina, and I'm a sugar addict . . .'Davina McCall loves a challenge. And giving up sugar has been her toughest yet. In this beautiful cookbook, Davina shares her favourite super-healthy recipes that have helped her kick the sugar habi t and cut out junk food for good.These recipes:*are easy to make but taste amazing*contain the foods that help you look and feel great*have no long lists of scary, hard-to-find ingredientsThis is real food for real life!5 WEEKS TO SUGAR-FREE also includes a 5 week meal planner that works towards curbing sweet cravings and cutting out all processed foods. Davina is no guru, she's one of us, so her plan also includes pudding recipes that help the most sweet-toothed chocoholic kick the added sugar habit.Simple, delicious and brimming with flavour, these recipes take the faff out of sugar-free! ... Leer resumen completo

23.00€

23.00€

(Tapa blanda)

BENU
Fecha Lanzamiento: 06/03/2015
COREY LEE
PHAIDON PRESS LIMITED, 2015

Resumen del libro

"El primer libro del celebre ganador del premio James Beard, Corey Lee, chef del restaurante Benu, situado en San Francisco y pionero de la moderna comida asiatica. El mejor restaurante en Estados Unidos, palabras de David Chang Exquisitamente presentado como un menu degustacion de 33 platos en los que el lector puede ex perimentar el drama y la poesia de la cocina de Lee a traves de las recetas y de unos certeros ensayos que nos detallan sus inspiraciones y sus motivaciones. Profusamente ilustrado, el libro contiene hermosas fotografias del restaurante asi como de las influencias culturales y gastronomicas de Lee, incluyendo Korea, Hong Kong y San Francisco. El libro cuenta con 2 prologos a cargo de su mentor Thomas Keller y su contemporaneo David Chang." ... Leer resumen completo

49.95€

49.95€

(Tapa dura)

THE FAMILY MEAL: HOME COOKING WITH FERRAN ADRIA
Fecha Lanzamiento: 12/09/2011
PHAIDON PRESS LIMITED, 2011

29.95€

29.95€

(Tapa dura)

THE ART OF FRENCH BAKING
Fecha Lanzamiento: 24/10/2011
PHAIDON PRESS LIMITED, 2011

39.95€

39.95€

(Tapa dura)

DELICIOUSLY ELLA: AWESOME INGREDIENTS, INCREDIBLE FOOD THAT YOU AND YOUR BODY WILL LOVE
Fecha Lanzamiento: 29/01/2015
ELLA WOODWARD
HODDER & STOUGHTON, 2015

Resumen del libro

Feel incredible and nurture and love your body with simple, easy to follow recipes for healthy, plant-based dishes using the most natural ingredients.The record-breaking bestselling cookbook of 2015 that's taken the healthy eating world by storm!From sumptuous desserts, to food on the go, delicious dips, raw treats and rain bow bowls of awesome veggies, Ella's philosophy is all about embracing the natural foods that your body loves and creating fresh, simple dishes which are easy to make and taste amazing. Featuring more than 100 new sugar-free, gluten-free and dairy-free recipes to excite your taste buds, this collection will inspire you to eat for better health, glowing skin and boundless energy.A reformed sugar monster herself, Ella knows just how daunting the idea of changing your diet can be. Her must-read blog, DELICIOUSLY ELLA, which gets two million visitors a month from all over the world, was inspired by her own health adventure and everything she has learned by healing herself simply through diet. It's truly amazing to see what you can do with these simple ingredients and how you can so easily create a deliciously healthy version of your favourite dishes.More than anything, Ella wants to show that this way of eating is absolutely not about deprivation and starvation, but instead is about embracing a positive, healthy way of life. ... Leer resumen completo

27.20€

27.20€

(Tapa dura)

CHEESES OF THE WORLD
ROLAND BARTHELEMY
HACHETTE ILLUSTRATED, 2004

37.45€

37.45€

(Tapa dura)

COOKING FOR CHILDREN
HACHETTE ILLUSTRATED, 2004

Resumen del libro

Keep your children happy and well fed using this colourful recipe book. Contains more than 160 recipes and practical advice for all kinds of meals that will tempt children of all ages.

24.30€

24.30€

(Tapa blanda)

SUSHI SECRETS
CHIHIRO MAZUI y KAZUKO MAZUI
HACHETTE ILLUSTRATED, 2004

Resumen del libro

Very minimal damage to the cover (no holes or tears, only minimal scuff marks) , in some instances dust jackets are not included, no missing pages, minimal to no highlighting/under.

46.80€

46.80€

(Tapa dura)

25.00€

25.00€

(Tapa blanda)

21.68€

21.68€

(Tapa blanda)

EVERDAY ASIAN
VV.AA.
-, 2004

11.67€

11.67€

(Tapa blanda)

A LITTLE TASTE OF THAILAND
OI CHEEPCHAIISSARA
-, 2004

16.65€

16.65€

(Tapa blanda)

SILK ROAD COOKING: A VEGETARIAN JOURNEY
NAJMIEH BATMANGLIJ
MAGE PUBLISHERS, 2002

Resumen del libro

This book is at once an exploration, a celebration, and a little-known tale of unity. It presents 150 delicious vegetarian dishes that together trace a fascinating story of culinary linkage. As renowned cookbook writer and teacher Najmieh Batmanglij explains, all have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west. ... Leer resumen completo

82.60€

82.60€

(Tapa dura)

AMERICA'S FIRST CUISINE
UNIVERSITY OF TEXAS PRESS, 1994

Resumen del libro

After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Probably they found the local cuisine strange at first, but soon they were sending American plants and animals around the world, eventually enriching the cuisine of many cultures. Dr awing on original accounts by Europeans and native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca. Sophie Coe begins with the basic foodstuffs, including maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chiles, and explores their early history and domestication. She then describes how these foods were prepared, served, and preserved, giving many insights into the cultural and ritual practices that surrounded eating in these cultures. Coe also points out the similarities and differences among the three cuisines and compares them to Spanish cooking of the period, which, as she usefully reminds us, would seem as foreign to our tastes as the American foods seemed to theirs. Written in easily digested prose, America's First Cuisines will appeal to food enthusiasts as well as scholars. ... Leer resumen completo

31.75€

31.75€

(Tapa blanda)

SUSHI
PERIPLUS EDITIONS, 1998

Resumen del libro

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. Traditiona l 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. ... Leer resumen completo

23.50€

23.50€

(Tapa dura)

THE DEEP-FRYER COOKBOOK: INSPIRATIONAL RECIPES FROM AROUND THE WO RLD
APPLE PRESS, 2004

Resumen del libro

 Wendy SweetserThere is no escaping the fact that if we crave comfort food or want to indulge ourselves with something tasty, we're probably talking 'deep fried', The good news is that deep fried food needn't be taboo. Deep-frying turns up in every global cuisine - India has samosas, oriental nations prize their tempur a and spring rolls, Americans enjoy corn dogs and fried chicken, and European deep-fried treats range from French beignets and Italian fritto misto to traditional British fish and chips. As with all cooking methods, how you deep-fry is all-important. If the frying oil is too cool, the food will be heavy and greasy, too hot and it will be undercooked inside. And what kind of cooking oil you use is important too. The recipes in this book aim to show you that deep-fried food can be part of a sensible, balanced diet, it needn't be over-rich and unhealthy but light, crisp, tasty and delicious. So let's get frying tonight! ... Leer resumen completo

34.15€

34.15€

(Tapa dura)

KATE'S CAKE DECORATING: TECHNIQUES AND TIPS FOR FUN AND FANCY CAK ES FOR ALL OCASSIONS
KATE SULLIVAN
APPLE PRESS, 2004

Resumen del libro

 Kate SullivanKate Sullivan has baked wedding cakes and party cakes for some of New York's most interesting weddings and events. Featured in numerous magazines, Sullivan is a respected and creative baker. For the first time, she brings her knack for creating the unusual to those of us who want to bake more than a layer cake but aren't sure how. Kate's Cake Decorating features her sought-after recipes, designs and cake-decorating tips as well as personal stories about creating and delivering cakes. She has used cookies as cake toppers, made dozens of multi-coloured flowers on a hat-shaped cake and created cakes in the shapes of taxis and diner coffee cups. Whether a lush, vibrant 'Monsoon Wedding' cake or a larger-than-life 3D 'Cup o'Joe to Go', Kate's cakes always inspire people to ask 'How did she do that?' ... Leer resumen completo

47.46€

47.46€

(Tapa dura)

THE WELL-DECORATED CAKE
TOBA GARRETT
MAIN STREET, 2004

Resumen del libro

As a Master Cake Designer and featured instructor at the prestigious Institute of Culinary Education in New York City, Toba Garrett has taught top industry professionals her decorating secrets. Now, using the same easy-to-follow style that worked so well in her acclaimed book, Creative Cookies, she brings her artistic visio n and professional tips to you in this fully illustrated home cake-decorating course. From selecting the proper equipment to the basics of buttercream, easy techniques for creating piping flowers and ornamentation to advanced drapery and border designs, everything you need to become a better cake designer is included. You'll find timesaving templates, a picture gallery of spectacular cakes, and a generous selection of Toba's own recipes. ... Leer resumen completo

18.20€

18.20€

(Tapa blanda)

CAPRIAL'S DESSERTS
CAPRIAL PENCE y MELISSA CAVEY
TEN SPEED PRESS, 2001

49.05€

49.05€

(Tapa dura)

COOKING FOR DUMMIES (3RD ED)
IDG BOOKS, 2004

Resumen del libro

It doesn't take culinary mastery and great recipes to be a great cook. But then again, it does take more than boiling eggs to lure you out of ordering take-out every night. Whether you want to pick up a new hobby, win your friends and family over [move 'over' after 'win'?] with your meals, or eat healthier, heartier meals, you'll need to know a few things about cooking. "Basic Cooking For Dummies, Third Edition" digs you out of microwave dinners and tipping delivery persons and propels you with all the ingredients you need toward becoming a superior home cook. This hands-on guide shows you the fun and easy way to prepare meals all your guests will love, from die-hard vegetarians to the most passionate meat eaters.You'll be able to handle boiling, poaching, steaming, braising, grilling, and other essential techniques, making it easy to master: stirring up sensational soups; perfecting the art of the egg; dressing up salads to impress; creating wonderful pasta dishes; one-stop one-pot meals; satisfying your sweet tooth with desserts; cooking for your boss; making the most of leftovers; and, meals for the most special occasions.Packed with over 150 tempting, hassle-free recipes that will satisfy every palette, as well as advice on supplying, organizing, and budgeting your kitchen, you'll have all the know-how to become a culinary expert and possess the elusive key to anyone's stomach! ... Leer resumen completo

21.55€

21.55€

(Tapa blanda)

DOUGLAS RODRIGUEZ S LATIN FLAVORS ON THE GRILL
TEN SPEED PRESS, 2004

Resumen del libro

NOW IN PAPERBACK!Fire up the grill and get ready to mambo! Tired of the same ol’ marinades and barbecue sauces? Well, Nuevo Latino king Douglas Rodriguez and sous chef Andrew DiCataldo have the recipes that grillmeisters need to spice things up and expand their repertoire. Drawing on spices, authentic dishes, and...

38.36€

38.36€

(Tapa blanda)

THE MISO BOOK: THE ART OF COOKING WITH MISO
JAN BELLEME y JOHN BELLEME
SQUAREONE PUBLISHERS, 2004

Resumen del libro

In Japan, the preparation of miso has been considered an art form for centuries, and those who prepare miso are looked upon as Masters. As a food, miso can be used in a wide variety of satisfying dishes. As a folk remedy, it has been successfully used to treat poor digestion, cancer, radiation sickness, and even low libido. Through a unique double-fermentation process, soybeans and grains are transformed into this wondrous food. Readily available in supermarkets and natural food stores, miso is an integral ingredient in numerous health-oriented cookbooks. The Miso Book begins by offering miso basics--the different types, the various manufacturing methods, and miso's role in maintaining good health. Also presented are easy-to-use directions for making miso at home. What follows is the book's recipe section, which starts with information on the cooking and blending qualities of different types of miso, pointers on which types of miso work best with various foods, and guidelines on how to use different misos as dairy and meat substitutes. Finally, the book offers over 100 recipes in which miso is used in dips and spreads, sauces, fish dishes, grain dishes, soups and stews, vegetable dishes, and bean, tofu, and tempeh dishes. ... Leer resumen completo

24.65€

24.65€

(Tapa blanda)

WOKIN' MORE KITCHEN SESSIONS WITH CHARLIE TROTTER
CHARLIE TROTTER
TEN SPEED PRESS, 2004

Resumen del libro

In 1956, Miles Davis'¬?s legendary quintet went into the studio for a series of marathon recording sessions. The resulting albums, including Workin'¬? with the Miles Davis Quintet, are among the most influential in the jazz canon. Just over 30 years later, chef Charlie Trotter began staging his own nightly sessions, bringing the art of improvisation into the kitchen of his Chicago restaurant. Trotter continues to take inspiration from the jazz greats, using his mastery of tastes and textures to fashion brilliant, daring culinary compositions out of an ensemble of the finest ingredients. Trotter'¬?s award-winning PBS cooking show, The Kitchen Sessions, first presented the chef'¬?s artistry to home cooks around the country, and now he'¬?s back with a new 26-part series. In the companion volume, Trotter presents more than 80 recipes, arranged by ingredient themes that are fundamental to his cooking. Trotter sounds off the bass notes of root vegetables and squash in such dishes as Salsify Wrapped with Serrano Ham and Phyllo with Pears and Roasted Endive, and Zucchini and Duck Confit Gratin with Hazelnut Vinaigrette. He celebrates the summer bounty of corn and tomatoes through Halibut with Red Wine-Corn Sauce and Grits, and Tomato Tarts with White Anchovies and Caper Vinaigrette. For the last course, Trotter puts the spotlight on cheese desserts such as Honey Mascarpone Cannoli with Pine Nuts and then presents a generous selection of chocolate- and fruit-based desserts. WORKIN'¬? captures one of the world'¬?s most innovative chefs at the top of his form. Never have the results been more beautiful to behold and accessible to the avid home cook. The companion volume to the new PBS cooking show Kitchen Sessions with Charlie Trotter, airing nationally beginning in April 2004. The first Kitchen Sessions with Charlie Trotter won the James Beard Award in 2000 for Best National T.V. Cooking Show, and the companion volume (60,000 copies sold) was named James Beard book of the year in the Chefs & Restaurants category. Illustrated with more than 40 full-color food photographs and extensive location photography. ... Leer resumen completo

52.55€

52.55€

(Tapa dura)

18.95€

18.95€

(Tapa blanda)

BOUCHON
JEFFREY CERCIELLO y THOMAS KELLER
NATIONAL AUDUBON SOCIETY, 2004

Resumen del libro

Thomas Keller, Deborah JonesThomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simpli city; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far tocaramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this ... Leer resumen completo

54.00€

54.00€

(Tapa dura)

24.65€

24.65€

(Tapa blanda)

FROM TAPAS TOP MEZE
JOANNE WEIR
TEN SPEED PRESS, 2004

Resumen del libro

The countries that circle the Mediterranean share more than the sea's azure waters. They share a love of first courses -- tapas from Spain, hors d'oeuvres and entrees from France, Italy's antipasti and primi piatti, mezethes from Greece, and the meze of the Levant and North Africa. These small dishes reflect the region's ex traordinary bounty, its reliance on seasonal produce, and its emphasis on straightforward preparation. More than 220 recipes demonstrate both the unity and the variety of Mediterranean cuisine. Olive oil, garlic, tomatoes, eggplant, peppers, onions, and fresh herbs are the foundation of all Mediterranean cooking. But what a tremendous range of flavors and textures emanate from those ingredients! Often one brilliant idea is manipulated differently by each cuisine. Take flat bread: In Spain we find Coca de la Huerta, a summer vegetable flat bread from the Balearic Islands. France offers Provence's Pissaladiere, laced with anchovies, onions, and olives. You're probably familiar with Italy's great flat breads (like Focaccia con Gorgonzola e Pinoli), but have you ever tasted Lahmacun, a Turkish lamb and tomato pizza, spiced with cinnamon, allspice, and cloves? ... Leer resumen completo

56.00€

56.00€

(Tapa blanda)

THE PASTRY QUEEN
REBECCA RATHER y ALISON ORESMAN
TEN SPEED PRESS, 2004

Resumen del libro

More than 150 delicious recipes from the best little from-scratch bakery in Texas: Rather Sweet, in Fredericksburg, a favorite Hill Country destination for Austin foodies.

36.80€

36.80€

(Tapa dura)

A TASTE OF MOROCCO: CUISINE AND CULTURE
Fecha Lanzamiento: 27/01/2005
HERVE ET AL. AMIARD
HACHETTE ILLUSTRATED, 2004

35.00€

35.00€

(Tapa dura)

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