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Mostrando 1 a 60 de 595 resultados

MADE IN SPAIN
Fecha Lanzamiento: 01/11/2008
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

36.50€

36.50€

(Tapa dura)

SPANISH BIBLE
Fecha Lanzamiento: 01/07/2011
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

10.00€

10.00€

(Tapa blanda bolsillo)

TAPAS FROM THE SPANISH KITCHEN
Fecha Lanzamiento: 04/07/2011
VV.AA.
LIDELSUR S.L., 2011

12.50€

12.50€

(Tapa dura)

  • 2ª Mano desde:  
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:  
WOK BIBLE
VV.AA.
HAMLYN (REED), 2003

Resumen del libro

 Over 100 quick and easy wok recipes bringing you selections of Eastern cooking with flavours from South-east Asia, China, Thailand, Indonesia, Vietnam and Malaysia. This recipe book features spreads on flavourings and sauces, stir-fry cooking tips and menu planning.

29.62€

29.62€

(Tapa blanda)

MEXICO THE COOKBOOK
Fecha Lanzamiento: 13/10/2014
MARGARITA CARRILO ARRONTE
PHAIDON PRESS LIMITED, 2014

Resumen del libro

Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations.The book features more than 700 de licious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world.Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs. ... Leer resumen completo

39.95€

39.95€

(Tapa blanda)

  • 2ª Mano desde:  
TASTE BUDS AND MOLECULES: THE AROMATIC PATH OF WINE AND FOODS
Fecha Lanzamiento: 17/05/2013
FRANCOIS CHARTIER
JOHN WILEY & SONS, 2012

38.22€

38.22€

(Tapa dura)

A PASSION FOR TAPAS
Fecha Lanzamiento: 04/03/2011
VV.AA.
PARRAGON, 2011

Resumen del libro

Recetas para todas las ocasiones, desde aperitivos para disfrutar con una copa hasta deliciosos platos para una fiesta. Relajado, divertido, informal, nunca ha sido tan fácil elaborar tapas. Texto en Inglés.

10.95€

10.95€

(Tapa blanda)

THE LITTLE PARIS KITCHEN: 120 SIMPLE BUT CLASSIC FRENCH RECIPES
Fecha Lanzamiento: 01/03/2013
RACHEL KHOO
CHRONICLE BOOKS, 2013
(1 valoracion)
Guardado por:
  • 1 persona

35.83€

35.83€

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

39.95€

39.95€

(Tapa dura)

THE SPANISH KITCHEN
Fecha Lanzamiento: 01/09/2008
SOUTHWATER, 2008

Resumen del libro

This enticing volume contains over 60 fantastic Italian recipes for a wonderful range of pizzas, breads and pasta dishes, providing an unbeatable collection for all lovers of Italian food. Each recipe is illustrated with easy-to-follow step-by-step sequences to ensure complete success in the kitchen. Essential cooking techn iques are included, with instructions for making perfect pizza bases as well as traditional methods for preparing fresh pasta at home. ... Leer resumen completo

19.44€

19.44€

(Tapa blanda)

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)

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)

CANARY ISLAND CUISINE
Fecha Lanzamiento: 14/12/2005
VV.AA.
EVEREST, 2006

Resumen del libro

La cocina canaria sabe a mar y a montaña. Suculenta de manjares y naturalidad en los ingredientes. Aromas que, en sabia combinacion, deleitan los paladares mas exquisitos. La cocina canaria auna tradicion y modernidad. este libro es una recopilacion de las recetas mas representativas del saber popular isleño, sencillas prep araciones donde lo benigno del clima ha inspirado siempre una gastronomia repleta de colorido, calidez y sabrosura. ... Leer resumen completo

2.50€

2.50€

(Tapa blanda)

A PRACTICAL GUIDE TO PERFECT BAKING BEAUTIFUL BREAD-MAKING
EMMA SUMMER
SOUTHWATER, 2004

Resumen del libro

Baking bread at home may take a little more time but the rewards surpass the effort. This book includes over 30 delicious recipes which are surprisingly easy to prepare.

11.85€

11.85€

(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

17.43€

17.43€

(Tapa blanda)

THAILAND
Fecha Lanzamiento: 29/04/2014
JEAN-PIERRE GABRIEL
PHAIDON PRESS LIMITED, 2014

Resumen del libro

The food of Thailand is renowned the world over for its distinctive blend of hot, sour, sweet, and salty flavors, and Thailand: The Cookbook is the definitive guide to this much-loved cuisine.Containing 500 recipes ranging from simple snacks and drinks to curries, stir-fries, and elaborate desserts, Thailand: The Cookbook s hares the familiar - Massaman Curry, Phat Thai - as well as the less familiar - Pandan Pudding, Dragon Fruit Frappe - dishes of this vibrant and diverse country.A series of introductory essays explore the fascinating history of Thai cuisine, as well as the remarkable regional differences. Helpful guidance on unusual ingredients and essential cooking techniques, meanwhile, guarantee that anyone can cook their favorite Thai dishes the authentic way.Three years in the making, and involving exhaustive research and travel, Thailand: the cookbook is the work of author and celebrated photographer Jean-Pierre Gabriel. His breathtaking images of the Thai landscape, people, and food offer an unprecedented insight into Thai food culture.Comprehensive and beautiful, Thailand: The Cookbook is for cooks of all abilities and anyone who wants to experience the real Thailand. ... Leer resumen completo

39.95€

39.95€

(Tapa dura)

WHERE CHEFS EAT - A GUIDE TO CHEF S FAVORITE RESTAURANTS
Fecha Lanzamiento: 19/01/2015
JOE WARWICK
PHAIDON PRESS LIMITED, 2014

Resumen del libro

Forget the restaurant guides compiled by a panel of mysterious experts, this new guide is by the real insiders: more than 600 of the worlds leading chefs. Listing their favourite places to eat from neighbourhood eateries to high-end restaurants, Where Chefs Eat is the ultimate guide to the worlds best food. With entertainin g reviews the books should appeal to restaurant-goers and food lovers worldwide..This new edition includes 3,000 recommended restaurants (of which 2,000 are new) from more than 70 countries and chefs such as Rene Redzepi, David Chang, Jason Atherton, Shannon Bennett, Helena Rizzo, Massimo Bottura, Yotam Ottolenghi and Yoshihiro Narisawa.Reveals little known, eclectic and surprising restaurants that chefs head to for a great meal, including neighbourhood joints, late-night hang outs, destination restaurants and favourite breakfast spots.Includes detailed city maps, reviews, reservation policies, key information and honest comments from the chefs themselves. With more local and regional content, this guide will appeal to savvy restaurant goers in major cities and towns worldwide from Austin to Zurich and everywhere in-between. ... Leer resumen completo

19.95€

19.95€

(Tapa dura)

  • 2ª Mano desde:  
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)

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

35.50€

35.50€

(Tapa dura)

CATALAN WINE LANDSCAPES (ED. TRILINGUE CASTELLANO-CATALAN-INGLES)
Fecha Lanzamiento: 17/12/2014
SWASKY
ZAHORI, 2014

Resumen del libro

In Catalonia for over 2,000 years vines have been cultivated to produce wine. Rome particularly appreciated those produced in Tarragona and Alella. And vines were planted almost everywhere, even in the Pyrenees, before the phylloxera plague spread from this mountain range in 1879 and ravaged thousands of hectares of vineyar ds. Later, the geography of wine changed with the introduction of new varieties and techniques. A precise control of viticulture and fermentation has made Catalan vines among the most appreciated in the world. ... Leer resumen completo

19.90€

19.90€

(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)

THE HARRY S BAR COOKBOOK; STORIES AND SECRET RECIPES FROM THE WOR LD S GREATEST ITALIAN RESTAURANT
BLAKE PUBLISHING LTD., 2003

Resumen del libro

Over a period of 50 years, Harry's Bar has become a Venetian landmark, and a favourite haunt of stars such as Orson Welles, Hemingway, Noel Coward and Richard Burton. This cookery book replicates the recipes that have made Harry's Bar what it is, along with colour photographs and anecdotes from the bar's owner, Arrigo Cipri ani. The bar's risottos and pasta dishes are its speciality, but other simple country food such as polenta, squid and beans are transformed into elegant dishes; and this volume provides recipes for making the bar's cocktails too, including the celebrated Bellini. ... Leer resumen completo

30.35€

30.35€

(Tapa blanda)

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)

THE VEGETARIAN FAMILY COOKBOOK
VV.AA.
BROADWAY, 2004

Resumen del libro

Nava AtlasThe only vegetarian cookbook designed to satisfy every member of the family. It can be challenging to create nutritious family meals that appeal to everyone at the table, including the picky eaters. But Nava Atlas has solved the dilemma with a collection of down-to-earth recipes reflecting the way families really eat. Flexible, adaptable, and filled with ways to make wholesome food more attractive to children, The Vegetarian Family Cookbook tackles breakfast, lunch, dinner, and snack time like no other vegetarian cookbook on the market. Covering everything from family-friendly salads to comforting casseroles, Atlas shows how simple it can be to make enticing meat-free meals, with selections such as Quick Black Bean and Sweet Potato Chili, Vegetable Upside Down Casserole, and Alphabet Soup, sensational sandwich fare for home or school, as well as energy-packed choices to start the day. She also takes the mystery out of cooking with soy and provides dozens of delicious whole-grain, low-sugar desserts. Most of the recipes include vegan substitutions for eggs or dairy products. Whether you are a committed vegetarian or are simply cutting back or eliminating meat for economic, ethical, or health reasons, The Vegetarian Family Cookbook makes this an appealing, stress-free decision. ... Leer resumen completo

15.38€

15.38€

(Tapa blanda)

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)

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)

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)

THE WEEKEND BAKER: IRRESISTIBLE RECIPES, SIMPLE TECHNIQUES AND ST RESS-FREE STRATEGIES FOR BUSY PEOPLE
ABIGAIL JOHNSON DODGE
NORTON (W.W.), 2005

Resumen del libro

Want to start baking (again) but can't find the time? The Weekend Baker makes it easy with its unique organization. Recipes are grouped by how long they take, from the simple to the elaborate. Need a dessert in under an hour? Turn to Baker's Express and whip up Emergency Chocolate Cupcakes. Like to plan a bit more? Try the Glazed Apricot-Plum Galette in Baking in Stages—there's no pie plate, no crimping, no double crusts. Want a sophisticated dessert for your dinner party? You can make the Lemon Chiffon Pie with Pretzel Crust and store it in the fridge for up to three days. 24 pages of color photographs. ... Leer resumen completo

39.09€

39.09€

(Tapa dura)

NEW FOOD OF LIFE: ANCIENT PERSIAN AND MODERN IRANIAN COOKING AND CEREMONIES
NAJMIEH BATMANGLIJ
MAGE PUBLISHERS, 2004

Resumen del libro

Cooking plays important roles in every culture, but Persian cuisine can claim a relationship to its native land that is uniquely deep and intricate. This book celebrates the central place of food in the life of Iran, a story extending back almost 4,000 years, when recipes were first recorded in a cuneiform script on clay ta blets. At the same time, Food of Life, is designed to be used by today’s cook. It provides a veritable treasury of recipes: 330 in all, presented in an easy to (follow format, along with standard variations and, in many cases, a vegetarian version. The title of the book comes from the words nush-e jan, literally “food of life”) a traditional wish in Iran that a dish will be enjoyed. ... Leer resumen completo

74.00€

74.00€

(Tapa dura)

FOODS OF THE AMERICAS: NATIVE RECIPES AND TRADITIONS
MARLENE DIVINA y FERNANDO DIVINA
TEN SPEED PRESS, 2004

Resumen del libro

The culinary traditions of the native peoples of the Americas are celebrated in this lavish book produced in association with the Smithsonian National Museum of the American Indian. Written by chef Fernando Divina and Marlene Divina, who is of Chippewa heritage, FOODS OF THE AMERICAS presents 140 modern recipes that incorpo rate... ... Leer resumen completo

50.81€

50.81€

(Tapa dura)

AUTHENTIC RECIPES FROM KOREA
DAVID CLIVE PRICE
PERIPLUS EDITIONS, 2005

Resumen del libro

 Price, David CliveMore than 60 treasures of Korean cooking are revealed through easy-to-follow recipes and beautiful photographs. Learn from leading Korean chefs how to create all-time favorites like beef bulgolgi, chicken and ginseng, and spicy kimchi, as well as other delicious and easy-to-prepare dishes such as guj eolpan (nine-sectioned royal platter), bibimbap (steamed rice with vegetables and red chili paste), and Korean Thanksgiving rice cakes. Adding to the reader's enjoyment are stunning location photography, detailed information on ingredients, and insights into Korean culture. ... Leer resumen completo

17.50€

17.50€

(Tapa dura)

UNCOOKED
PATRICK MIKANOWSKI y LYNDSAY MIKANOWSKI
FLAMMARION, 2005

Resumen del libro

 Lyndsay Mikanowski, Patrick MikanowskiOrganic products have never been hotter, and, in step with that trend, Uncooked is a celebration of the art of raw cuisine. If eating raw means a more balanced and nutritious diet, it also requires the knowledge of how to choose the right ingredients and how to prepare them. Lynds ay and Patrick Mikanowski bring together recipes that have inspired them on their travels and introduce raw dishes from across the globe: Californian vegetables, Japanese sushi, and lemon-marinated meat from Polynesia are just a few of the tantalizing dishes. These two epicureans reveal the history and culinary tradition of all types of raw cuisine, throughout the ages and across the continents. The benefits of raw food preparation for health and fitness are explained with recipes that capitalize on the essence of the product's natural flavor or enhance it with spices, herbs, and oils. The authors offer suggestions for varying the dishes according to the season and your personal taste, as well as great wine matches for each dish. The book's fresh and modern design comes alive with Grant Symon's flawless photographs of the 100 dishes for fruit, vegetables, fish, and meat that are as pleasing to the eye as they are to the tastebuds. From quick and easy recipes to more sophisticated preparations, this volume is an initiation in tastes both simple and refined. The possibilitesâ&@128;&@148;and delightsâ&@128;&@148;of raw cuisine are countless. ... Leer resumen completo

52.50€

52.50€

(Tapa dura)

NEW JEWISH CUISINE: THE DEFENITIVE GUIDE TO THE MODERN KOSHER STY LE
CAROLE SOBELL
GRUB STREET ED., 2004

Resumen del libro

Carole Sobell is acknowledged as the leading light of new Jewish cookery and catering in Britain. Described by the Jewish Chronicle as 'the doyenne of kosher with style', Carole has established a reputation for staging stylish banquets for an extensive client list that includes Claridges and the Dorchester. Drawing on her w ealth of catering experience she offers easy-to-prepare recipes for everything from canapes, soups and starters to ice creams, sorbets and petit fours, including an entire chapter on entertaining with tips for a romantic dinner for two, traditional Sunday lunch, drinks parties and a celebration dinner. ... Leer resumen completo

28.45€

28.45€

(Tapa blanda)

5.90€

5.90€

(Tapa blanda)

CHEESE FROM FONDUE TO CHEESECAKE
FIONA (ED.) BECKETT
RYLAND PETER & SMALL, 2005

Resumen del libro

Fiona BeckettCheese is the perfect natural ingredient for any occasion. Serve it fresh in a salad in summer or warm and melting in a fondue in winter. Serve it on its own, or select a few and create a cheese plate to round off a meal.

30.05€

30.05€

(Tapa dura)

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