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LORRAINE PASCALE S FAST, FRESH AND EASY FOOD

LORRAINE PASCALE

HARPERCOLLINS PUB., 2012

Resumen del libro

Number One Sunday Times Best Seller. The nation's favourite TV chef and cookery author Lorraine Pascale returns with 100 brand new mouth-watering recipes that are wonderfully quick and easy to make and bursting with fresh ingredients. Lorraine's third beautiful cookery book is packed with delicious and inspiring meals, each with its own photograph and many having their own individual complementary side dish. The book will be released to coincide with Lorraine's BBC2 prime time 6-part cookery series. So whether you want to just grab a spoon and dive in solo to a decadent dessert like Chocolate Mousse with Raspberries, or whether you're putting together a crowd-pleasing menu of French Onion and Sage Soup with Big Fat Gruyere and Mustard Croutons followed by Moroccan Pesto Fish with Caramelised Onion and Haricot Beans with Minty Pine Nut Couscous for a fun and relaxed evening in with friends without the fuss, Lorraine demonstrates how to effortlessly pull off scrumptious food that is a pleasure to eat. Make melt-in-the-mouth fish, fragrant curries and hearty soups infused with herbs and spices, whip up naughty desserts, vibrant salads and quick pasta dishes in minutes and create gorgeous juicy steaks with 2012's queen of cookery. ... Leer resumen completo

24,13 €

(Encuadernación sin determinar)

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BAKING MADE EASY

LORRAINE PASCALE

HARPERCOLLINS PUB., 2011

Resumen del libro

A tv tie-in with Lorraine Pascale, the model baker. Supermodel turned patisserie chef Lorraine Pascale is the BBC's new home baking heroine. In this gorgeous new cookbook to accompany the series, Lorraine shares her expertise, passion and her all time favourite sweet and savoury recipes. Baking is back and as a qualified ba ker with years of experience in some of the country's hottest restaurants, Lorraine knows just how to create modern, delicious and inspiring recipes. Here you'll find 100 mouth watering recipes for every kind of baked goody - including breads, cakes, tarts, pies and much much more. Lorraine draws on her training to reveal all her top baking shortcuts, cheats, confessions and tips on how to create wonderful tasting food that will inspire both seasoned cooks and novices. Whether for time crunch suppers, dinner parties for your closest friends, laid back tea parties or lazy breakfasts for your loved one, there are recipes for every occasion. You'll find new twists on old favourites - like Lorraine 's Incredibly Naughty Mini Toad-in-the-Hole or her Baked Alaska with Champagne Strawberries, along with modern classics like Parmesan Lollipops and Pumpkin and Chestnut Empanadas. So, whether you're a kitchen adventurer or cautious cook, get the oven on, it's time to discover the modern delights of baking. Urban, sexy, independent and effortlessly stylish Lorraine will be a breath of fresh air to the world of cookery. ... Leer resumen completo

22,91 €

(Encuadernación sin determinar)

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1080 RECIPES

SIMONE ORTEGA y INES ORTEGA

PHAIDON PRESS LIMITED, 2007

Resumen del libro

1080 Spanish recipes, the bible of authentic Spanish cookery. UK Edition.Simone and Ines Ortega The definitive book on traditional and authentic Spanish home cooking This is the UK edition of 1080 Recipes. This title is not available for delivery to addresses in the Americas. A US edition is availableA bestseller since its publication almost forty years ago, millions of copies have been sold in Spain Spanish cuisine is the fastest growing cuisine in popularity, with Spanish restaurants and tapas bars opening in cities all over the world Contains 1080 recipes from all Spanish regions for everything from appetizers to stews, from vegetables to desserts All recipes thoroughly updated and revised for the English-speaking markets Designed by the famous Spanish graphic designer and illustrator, Javier Mariscal, and including over 500 illustrations he has created for this edition together with 104 specially commissioned photographs Following close on the heels of the public’s love of Italian food, Spanish food is fast growing in popularity with more and more Spanish restaurants emerging all over the world and a tapas-style revolution happening in the way we eat out. 1080 recetas de cocina is a comprehensive collection of traditional and authentic Spanish recipes, covering everything from tortilla to bacalao. This title has been a bestseller in Spain since it was first published, and with over 2 million copies sold it can be found in most kitchens across the country. The book’s author, Simone Ortega is considered to be the doyenne of cooking in Spain and has written about food for numerous years, including for magazines and in books. It is a comprehensive collection of traditional and authentic Spanish recipes, covering everything from tortilla to bacalao. This title has been a bestseller in Spain since it was first published, and with over 2 million copies sold it can be found in most kitchens across the country. The book’s author, Simone Ortega is considered to be the doyenne of cooking in Spain and has written about food for numerous years, including for magazines and in books. Since its first publication, over 35 years ago, 1080 has undergone several updates to keep it relev ... Leer resumen completo

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39,95 €

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WHERE CHEFS EAT

JOE WARWICK

PHAIDON PRESS LIMITED, 2013

Resumen del libro

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

19,95 €

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HOME COOKING MADE EASY

LORRAINE PASCALE

HARPERCOLLINS PUB., 2011

Resumen del libro

TV chef Lorraine Pascale, author of the phenomenal bestseller Baking Made Easy, is back with her second cookery book - this time packed with simple and delicious recipes for relaxed home cooking that go far beyond baking. The queen of cookery is back with 100 scrumptious and seriously easy recipes, from cosy soups and roast s to delicious autumnal breads, in this beautifully photographed second book to accompany Lorraine's BBC2 prime time four-part autumn cookery series. ... Leer resumen completo

24,13 €

(Encuadernación sin determinar)

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TAPAS LITTLE BITES FROM SPAIN

VV.AA.

PARRAGON, 2013

Resumen del libro

This fully illustrated recipe collection in a handy chunky format is sure to become your go-to guide for cooking delicious Spanish small bites, or tapas, which are perfect for parties, gatherings, and even simple spreads at home. Ideal for those just getting started in the kitchen, this easy recipe set with step-by-step ins tructions will help you turn out perfect appetizers, light meals, and filling main dishes. From our Cooking Made Simple collection. ... Leer resumen completo

7,95 €

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SPANISH BAR & RESTAURANT COOKING: DELICIOUS AND AUTHENTIC RECIPES FOR PAELLA, TAPAS AND SANGRIA

MARIA SOLIS BALLINGER y NATALIA SOLIS BALLINGER

APPLE PRESS, 2003

Resumen del libro

Ballinger-Solis, Maria

18,00 €

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CHINA TO CHINATOWN: CHINESE FOOD IN THE WEST

J.A.G. ROBERTS

REAKTION BOOKS, 2004

Resumen del libro

Globalities S. "China to Chinatown" tells the story of one of the most notable examples of the globalization of food: the spread of Chinese recipes, ingredients and cooking styles to the Western world. Beginning with the accounts of Marco Polo and Franciscan friars who travelled to the East, J.A.G. Roberts describes how Wes terners' first impressions of Chinese food were decidedly mixed, with many regarding Chinese eating habits as repugnant. Chinese food was brought back to the West merely as a curiosity. The Western encounter with a wider variety of Chinese cuisine dates from the first half of the 20th century, when more extensive travel became possible. The author describes the spread of Chinese food to the West with emigrant Chinese communities and the relatively recent phenomenon of Chinese restaurants. He also evaluates its position in relation to other cooking styles, such as Indian, Mexican and Japanese, in the process showing how Chinese cooking has come to be regarded by some as among the world's most sophisticated cuisines, and yet is harshly criticized by others, for example on the grounds that its preparation involves cruelty to animals., The author concludes by examining the extent to which Chinese food, as a facet of Chinese culture overseas, has remained differentiated and questions whether its ethnic identity is dissolving. Written in a lively style, the book should appeal to food historians and specialists in Chinese culture, as well as to a wide general audience interested in Chinese cuisine. ... Leer resumen completo

39,45 €

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LE GAVROCHE: TEN RECIPES FROM ONE OF THE WORLD'S GREAT RESTAURANT S

MICHEL ROUX

WEIDENFIELD & NICOLSON (ORION, 2005

Resumen del libro

The Roux family name is synonymous with quality French cooking: here, Michel Roux Jr selects ten of the most popular classic recipes from the world-famous kitchen of Le Gavroche. Michel’s style is “modern French” –classic French cooking with a lighter and less rich approach, subtly influenced by Medi terranean and Asian flavours and ingredients. This critically acclaimed book is a unique slice of culinary history as many of the recipes featured are served in the restaurant today and have been favourites on the menu for more than thirty years. ... Leer resumen completo

10,50 €

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SPANISH COOKING

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 €

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PARKER S WINE BUYER S GUIDE (7TH ED.)

ROBERT M. PARKER

SCRIBNER, 2008

Resumen del libro

Featuring a fresh layout, revised maps, and more detail than ever before, the eagerly anticipated seventh edition of "Parker's Wine Buyer's Guide" offers collectors and amateurs alike the ultimate resource to the world's best wines. In every way, this edition bears out Parker's stated goal: "To make you a more formidable, m ore confident wine buyer by providing you with sufficient insider's information to permit the wisest possible choice when you make a wine-buying decision." Understanding that buyers on every level appreciate a good deal, Parker separates overvalued bottles from undervalued, with wine prices instantly shifting according to his evaluations. Indifferent to the wine's pedigree, Parker's eminent 100-point rating system allows for independent, consumer-oriented, inside information. The latest edition of "Parker's Wine Buyer's Guide" includes expanded information on Spain, Portugal, Germany, Australia, Argentina, and Chile, as well as new sections on Israel and Central Europe. As in his previous editions, Parker provides the reassurance of a simple number rating, predictions for future buying potential, and practical overviews of regions and grapes. Altogether, an indispensable resource from the man the "Los Angeles Times" calls "the most powerful critic of any kind." ... Leer resumen completo

56,30 €

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COCO

VV.AA.

PHAIDON PRESS LIMITED, 2009

Resumen del libro

10 of the best chefs of today reveal who the 100 chefs of tomorrow will be Provides unique insights into the incredible variety of culinary talent working today in places as diverse as Paris, Copenhagen, Kyoto, New Orleans, Bilbao, and Beijing Includes menus and recipes from each emerging chef, all illustrated in full colou r alongside images of their kitchens and restaurants The first food book of its kind, Coco is an invaluable cookbook and a unique overview of contemporary gastronomy ... Leer resumen completo

39,95 €

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JAMIE S DINNERS

JAMIE OLIVER

PENGUIN, 2010

21,42 €

(Encuadernación sin determinar)

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THE SOUL OF A NEW CUISINE: A DISCOVERY OF THE FOODS AND FLAVORS O F AFRICA

MARCUS SAMUELSSON

IDG BOOKS, 2006

33,55 €

(Encuadernación sin determinar)

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ROOTS: ESSENTIAL CATALAN CUISINE ACCORDING TO EL CELLER DE CAN RO CA

JOAN ROCA

LIBROOKS, 2011

Resumen del libro

null

(1 valoracion)

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25,00 €

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SPANISH COOK

VV.AA.

PARRAGON, 2012

Resumen del libro

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

7,95 €

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THE ART OF THE RESTAURATEUR

NICHOLAS LANDER

PHAIDON PRESS LIMITED, 2012

29,95 €

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FAVIKEN

MAGNUSS NILSSON

PHAIDON PRESS LIMITED, 2013

45,00 €

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NOBU VEGETARIAN COOKBOOK

NOBU MATSUHISA

PIE BOOKS, 2012

Resumen del libro

Nobu’s restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented. Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipe s that showcase vegetables in all their variety. Throughout the book, the emphasis is on fine and healthy Japanese dining. Nobu uses a wide range of cooking techniques—from marinating and pickling to steaming, roasting, boiling, frying, grating, etc.—to bring out the full flavors and textures of the vegetables. He also introduces tofu and yuba, both traditional Japanese ingredients made from soybeans, and offers ten recipes for vegetable sweets and fifteen for cocktails. ... Leer resumen completo

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1 persona

31,52 €

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EL CELLER DE CAN ROCA - INGLES -

JORDI ROCA, JOAN ROCA y JOSEP ROCA

LIBROOKS, 2013

Resumen del libro

Obra definitiva del Celler de Can Roca, un libro de gran formato, editado con todo lujo de materiales e ilustrado a todo color con fotografias de David Ruano y Francesc Guillamet. Incluye dietario de un dia en el Celler escrito por J.M. Fonalleras.

89,00 €

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BEST OF THAI FOOD (EBOOK)

VV.AA.

AUTOR-EDITOR

Resumen del eBook

Thai food is gaining more popularity all over the world and is recognized as healthy and imaginative cuisine.Fresh-tasting, contrasting flavours, beautiful presentation and often fearsome spicy are keywords for the Thai cuisine. Thai food offers a seamingless endless variety of dishes, from noodles, curries, rice, seafood, sweets, fruits to the latest fusion creations.Food plays a vital and important role in Thai society, and every visitor to Thailand will be asked Kin kao laew rue yang? which translates to Did you eat already?.Visiting Thailand just for food is an adventure in itself and food is available everywhere and all the times. Thais are great snackers and with street hawkers in every little soi (lane), food stalls in every shopping mall and pushcart kitchens everywhere, opportunities are plenty. Spoon and fork are used and chopsticks are only provided with noodle soups or Chinese dishes.This little ebook gives insights into the 10 most famous and popular Thai dishes. It will show you how to prepare, cook and present your dish. Serving sizes are for two. ... Leer resumen completo

2,99 €

(eBook)

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WINES OF SPAIN (4TH.)

JAN READ

MILLERS PUBLICATIONS, 1998

18,54 €

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THE SOAP MAKER'S COMPANION: A COMPREHENSIVE GUIDE WITH RECIPES, T ECHNIQUES AND KNOW-HOW

SUSAN MILLER CAVITCH

STOREY COMMUNICATIONS, 1997

Resumen del libro

Basic soapmaking instruction and specialty techniques like marbling, layering, and making transparent and liquid soaps. Author Biography: Author Susan Miller Cavitch is the founder and president of Soap Essentials, Inc., a Memphis-based retail mail-order company producing homemade herbal products. She is the author of The N atural Soap Book, which gained praise from Debra Warner from the Orange County Register: "The Natural Soap Book will be a welcome guide for anyone taking up the home craft." Country Living magazine also had acclaim for this book: "Ms. Cavitch walks her audience through the complete process of soapmaking, and teaches readers everything from how to acquire materials and equipment to how to trim the final results." She has also written The Soapmaker's Companion. Susan lives in Eads, Tennessee. ... Leer resumen completo

20,19 €

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BASQUE CUISINE: THE CUISINE OF YESTERDAY AND TODAY

VV.AA.

AUSPOA SENDOA, 1999

23,00 €

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EASY SPANISH-STYLE COOKERY

VV.AA.

AUSTRALIAN WOMEN'S WEEKLY, 1997

11,90 €

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A CATALAN COOKERY BOOK

IRVING DAVIS

PROSPECT BOOKS, 1998

28,96 €

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THE TAPAS COOKBOOK: SEVENTY DELICIUS RECIPES TO CAPTURE THE FLAVO URS OF SPAIN

SARA CLEARY y ADRIAN LINSSEN

APPLE PRESS, 1999

Resumen del libro

A collection of 70 tapas recipes from Spain. It provides starters, snacks and complete meals, with tips on when and how to serve tapas. Recipes include crab and brandy tartlets, roast potatoes in hot sweet sauce, stuffed cabbage leaves and chicken with bacon and mussels.

11,72 €

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THE FENG SHUI KITCHEN

VV.AA.

GAIA BOOKS, 2000

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Master Lam describes where energies are found in the kitchen and how interior design affects us. He introduces the Feng Shui concept "harmony of the seasons" and provides a menu plan of Chinese recipes and culinary advice to balance the energy of spring, summer, autumn and winter. Divided into four parts, the book covers th e energy of food; Feng Shui essentials; preparing and cooking; and recipes for the four seasons. ... Leer resumen completo

25,67 €

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THE TASTE OF PORTUGAL

EDITE VIEIRA

GRUB STREET, 2000

Resumen del libro

Very unfairly, the cuisine of Portugal remains largely unknown outside Portuguese-speaking communities. Perhaps it is presumed to be too much a poor relation of Spanish food to be worth exploring. If so, it is a pity, for, as Edite Vieira demonstrates in her classic the Taste of Portugal--now reissued by Grub Street--it ret ains a distinctive, vibrant identity. Among the very interesting characteristics of Portuguese food are the presence, uniquely in Europe, of fresh herb coriander as a flavoring, a most imaginative use of clams and what almost amounts to a mania for salt cod. the Taste of Portugal gives a wonderfully rounded picture of this robust and fascinating cuisine, with its bread-heavy soups, its salt cod and fish dishes, its high-flavored stews (in one well-known dish, combining pork and clams), its game and its extravagantly sweet desserts, rich with eggs. the first recipe is for what has become virtually a national dish: Caldo Verde, a simple but delicious potato soup enlivened with finely sliced greens. It was this soup which apparently prompted a British journalist to remark on the poverty of the Portuguese that forced them to make soup from grass. Edite Vieira provides a lively commentary that puts the food into its cultural and historical context--a number of the dishes are of great antiquity--and is an absolute delight to read. --Robin Davidson ... Leer resumen completo

25,66 €

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