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Cocina

CUINA CATALANA CONTEMPORANIA
JOAN ANTONI RUBIES
PAGES, 2005

Resumen del libro

 Joan Antoni RúbiesCuina catalana contemporània aplega un conjunt de receptes que traspuen l’estil personal del xef Joan Antoni Rúbies, a cavall entre el classicisme i l’avantguarda, amanides amb tocs mestissos, tan pràctics per al professional de la restauració com per al particular amb inqui etuds de superació als fogons de casa. ... Leer resumen completo

11,00 €

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7,81 €

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CHOCOLATE: LAS 100 MEJORES RECETAS
PARRAGON, 2005

Resumen del libro

Este libro de cocina de bello diseño contiene una seductora selección de recetas con chocolate para unos dulces que no sólo saben de maravilla sino que también sorprenden por su aspecto. Encontrará recetas para tentar a todos los paladares, desde los caprichos más clásicos para la merienda hasta suculentos pudines, exóticos postres y pasteles de ensueño, así como imaginativas ideas de repostería y deliciosas bebidas.Las recetas, ilustradas a todo color, van acompañadas de fotografías que le guiarán paso a paso a lo largo de toda su preparación. Repleto de interesantes sugerencias y variaciones, este instrucitivo libro le ayudará a preparar un amplio surtido de tentadoras delicias con chocolate a las que no podrá resistirse. ... Leer resumen completo

4,95 €

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NUTS: SWEET AND SAVORY RECIPES FROM DIAMOND OF CAROLINA
TINA SALTER
TEN SPEED PRESS, 2001

Resumen del libro

When the people at Diamond of California, the world's leading marketer of nuts, decided to create a cookbook, they scoured their archives, developed dozens of new recipes, and turned to some of America's best loved chefs, cooking teachers, and food writers for more.

37,15 €

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ENCICLOPEDIA TEMATICA ILUSTRADA (T.XIX): OS ALIMENTOS
VV.AA.
PROMOCIONS CULTURAIS GALEGAS, 2005

Resumen del libro

Unha espléndida colección ilustrada e narrada didacticamente co asesoramento de especialistas en cada materia.

11,50 €

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WORK IT
VV.AA.
-, 2000

16,80 €

(Tapa blanda)

COOKING MOROCCAN
VV.AA.
-, 2000

26,60 €

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COOKING SPANISH
VV.AA.
MURDOCH BOOKS, 2005

Resumen del libro

The practical and inspirational meet in this new and lavishly produced COOKING series from Murdoch Books. The COOKING series combines hard-working content, the hallmark of an internationally successful Murdoch food series (such as the widely acclaimed Essentials and The Food of series), with contemporary recipes and food st yling to fire the imagination of all cooks. With three distinct strands - ingredients, regional cuisines and cooking styles - the COOKING series has the potential to cover a diverse range of books. From the simple pleasure of cooking the basics to the challenge of expanding your repertoire through the in-depth exploration of a versatile ingredient or an exotic regional cuisine, this series is an essential addition to any kitchen. Each title in this extensive series will feature step-by-step recipes and photographs. Additional information on unusual or misunderstood ingredients, cooking methods or serving suggestions will feature throughout the books. Photographs of the recipes will combine classical styling with a contemporary twist, ensuring an enduring look. ... Leer resumen completo

22,90 €

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LA COCINA ALICANTINA: LA CUINA I EL MENJAR ALACANTI
FRANCISCO G. SEIJO ALONSO
DIP. PROV DE ALICANTE, 2005

11,00 €

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THE ANATOMY OF A DISH
DIANE FORLEY y CATHERINE YOUNG
NATIONAL AUDUBON SOCIETY, 2002

Resumen del libro

Diane Forley, Victor Schrager The renowned chef of New York's Verbena restaurant shows how to build a dish—and a menu—from vegetables on up in this innovative cookbook that looks at flavors through a botanical prism. What do Poached Eggs in Asparagus Nests, Leek and Apple Hash, and Sauteed Scallops with Onion Pa n Gravy have in common? Aspargus, leeks, and onions (along withe shallots, garlic, and chives) are all part of the botanical family Liliaceae. Diane Forley's fascination with the properties and groupings of fruits and vegetables—in the garden, in the kitchen, and on the plate—suffuses The Anatomy of a Dish. But this is not a vegetable or vegetarian cookbook. It is a collection of the richly flavorful recipes Forley serves at her restaurant, illuminated by the culinary and botanical explorations that have led to her celebrated cooking style. Forley, one of America's rising chefs, has arranged her book to reflect her conviction that vegetables, fruits, grains, and legumes define sensibility in cooking. Part I, which serves as the book's foundation, looks at vegetables one at a time, and details some of Forley's favoirte ways to prepare them. Cooking techniques are explained and applied to an array of vegetables to form side dishes and starting points fo rmore comlete meals. For example, artichokes are braised, shaped into griddle cakes, baked as gratins, and fried as snack chips; mushrooms are sauteed, pureed, and transformed into Forley's own Worcestershire sauce. A plentitude of notes alongside each recipe offer serving suggestions and menu-building links. From single vegetables, the book moves on to vegetable combinations in salads, soups and stews, pastas,tarts, souffles, and breads. And then, fish, poultry, and meat are added to create dishes that The New York Times praised for being delicious yet "disarmingly simple." Seasonal availability of ingredients inspires the recipes in the dessert chapter. These are alluring treates on their own, at any time, but they thoughtfully complement the savory dishes that precede them. Cooking from this immensely engaging book, you'll come to expect the unexpected and be thrilled by each encounter. For ... Leer resumen completo

40,65 €

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A RETURN TO COOKING
MICHAEL RUHLMAN y ERIC RIPERT
NATIONAL AUDUBON SOCIETY, 2002

Resumen del libro

Eric Ripert, Michael RuhlmanLife holds a fundamental irony for four-star chef Eric Ripert--the more successful he becomes, the further he is taken from the love that made him a success in the first place. As his days get consumed with business decisions and staffing issues, the question arises--"But when do I get to cook?" A Return to Cooking is Ripert's personal quest for the answer: a journey in four different seasons to four different locales to "cook the landscape" and "cook from the guts," using local seasonal ingredients in home kitchens and experiencing the joys--and occasional disappointments--of this spontaneous, creative act. From California to Puerto Rico, Vermont to Long Island, Ripert was joined by Colombian artist Valentino Cortazar and photographers Tammar and Shimon Rothstein, who captured his journey in their artistry. Dozens of essays on subjects such as handling raw fish, the power of vinaigrette, the virtues of Tabasco, shallots, and lemon confit enhance this eminently practical book's richly flavorful recipes. ... Leer resumen completo

58,10 €

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UN PUEBLO UNA COCINA: 81 ESCAPADAS PARA CONOCER 81 RESTAURANTES, 81 PUEBLOS QUE TE SORPRENDERAN
LA ESFERA DE LOS LIBROS, 2005

Resumen del libro

Estáis a punto de hacer una excursión ecléctica, sabrosa y diversa por la Cataluña más desconocida. Os propongo ochenta y un recorridos que el azar ha dispuesto alfabéticamente en una hoja de ruta loca que os permitirá disfrutar a la vez de las viandas del Maresme, de los buenos restaurantes del Pla de lEstany en un marco l acustre de singular belleza, y de probar, igualmente, la cocina volcánica de la Garrotxa. Y a Unha, por supuesto, el de la olla aranesa más sobresaliente, la responsable de la cual es una andaluza que en más de treinta años no ha dicho nunca una palabra en catalán. Y menos aún en aranés. Probaréis este pescado inhóspito que en el Delta no lo parece tanto que se llama anguila, os servirán las mejores patatas enmascaradas y probablemente podréis conocer la comida blanca; y las borrainas; y el turrón de Agramunt. ¿Estáis a punto? Vamos, pues, que nos esperan estos pueblos para recordar sus cocinas y sus protagonistas, personas que no escatiman ni un hervor ni los productos que tienen al alcance de la mano. ... Leer resumen completo

16,00 €

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LOS COCTELES AFRODISIACOS
REDITAR, 2005

Resumen del libro

¿Y si los cócteles fuesen los afrodisíacos de hoy en día? Con los Cócteles, vayan de viaje al tiempo de las magas, Circe, Cleopatra, Isolda&@8230; en busca del secreto de sus brebajes. ¿Afrodisíacos, de verdad? ¿la canela, el jengibre y el vino con especias? ¿O es la intención lo que cuenta?Descubre cuarenta recetas de cóct eles: el ponche de Casanova, el agua d eVenus y el paraíso azteca, y también cócteles más clásicos, blue lagoon o cipiriña, acompañados de su pequeña historia. Leer por placer, beber por deseo. ... Leer resumen completo

9,00 €

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THE PASSIONATE OLIVE: 101 THINGS TO DO WITH OLIVE OIL
BALLANTINE BOOKS (RANDOM), 2005

Resumen del libro

For more than four thousand years, the olive tree has been a symbol of abundance, peace, and longevity. Gifted by a goddess, revered by ancient cultures, and protected by emperors, the olive tree and its precious fruit have played important roles in civilization. Dubbed “liquid gold” by Homer, olive oil has been used for food, medicine, magic, beauty, and divine rituals. Baseball star Joe DiMaggio is even said to have soaked his bat in olive oil. And while it is no longer drawn upon to treat leprosy or massage elephants, the use of this versatile product is growing by leaps and bounds around the world. The Passionate Olive is the ultimate guide to this natural marvel. Along with olive legends and fascinating history, Carol Firenze shares the myriad practical uses of olive oil through the telling of her favorite family stories and by offering unique formulas and recipes. Restore luster to your pearls . . . curb your cat’s hair-ball problems . . . silence squeaky doors hinges . . . soothe your sore throat and dry lips . . . replace artery-clogging butter in your favorite dishes with . . . can you guess? The Passionate Olive reveals the secrets of how to enhance your life, love, and health with olive oil and merits a front-and-center spot among your most cherished books. It makes a beautiful gift, too, for just about everyone and every occasion. In fact, you and your friends will want to keep The Passionate Olive and a bottle of olive oil in your kitchen, your bathroom, and even your bedroom. ... Leer resumen completo

20,15 €

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THE BOOK LOVER'S COOKBOOK
BALLANTINE BOOKS (RANDOM), 2005

Resumen del libro

Shaunda Kennedy Wenger and Janet Kay Jensen Wake up to a perfect breakfast with Mrs. Dalby’s Buttermilk Scones, courtesy of James Herriot’s All Things Bright and Beautiful and Ichabod’s Slapjacks, as featured in Washington Irving’s The Legend of Sleepy Hollow. There’s homey comfort food like Co nnie May's Tomato Pie, created with and inspired by Connie May Fowler (Remembering Blue); Thanksgiving Spinach Casserole (Elizabeth Berg’s Open House); and Amish Chicken and Dumplings (Jodi Picoult's Plain Truth) . . . Sample salads, breads, and such soul-warming soups as Nearly-a-Meal Potato Soup (Terry Kay’s Shadow Song); Mr. Casaubon’s Chicken Noodle Soup (George Eliot’s Middlemarch); and Mrs. Leibowitz’s Lentil-Vegetable Soup (Frank McCourt’s Angela’s Ashes) . . . After relishing appetizers and entrees, there’s a dazzling array of desserts, including Carrot Pudding (Charles Dickens’s A Christmas Carol); Effie Belle’s Coconut Cake (Olive Ann Burns’s Cold Sassy Tree); and the kids will love C.S. Lewis's Turkish Delight from The Lion, The Witch, and the Wardrobe. Sprinkled throughout with marvelous anecdotes about writers and writing, The Book Lover’s Cookbook is a culinary and literary delight, a browser’s cornucopia of reading pleasure, and a true inspiration in the kitchen. Shaunda Kennedy Wenger enjoys creative cooking and writing children’sstories and articles. She is currently working on a novel. Her work has been published in Babybug, Ladybug, Wonder Years, American Careers, South Valley Living, and Short-Short Stories for Reading Aloud (The Education Center, 2000). She is an active member of the League of Utah Writers and the Society of Children’s Book Writers and Illustrators. She regards her monthly book club meeting as one life’s essential ingredients. ... Leer resumen completo

15,65 €

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UNE CUISINE CONTEMPORAINE
OLIVIER ROELLINGER
FLAMMARION, 2005

Resumen del libro

 Olivier Roellinger , Anne Testut , Alain WillaumeDepuis toujours il rêve de la mer. Le célèbre chef breton Olivier Roellinger aurait pu devenir marin, lui qui enfant s'imaginait corsaire. Sa cuisine enracinée dans l'histoire des grandes découvertes témoigne de cette volonté de vivre, contre vents et marée s, l'aventure des lointains. Les intrépides navigateurs de jadis furent aussi les ambassadeurs du poivre, de l'ananas et autres trésors gourmands dont nous avons oublié qu'ils eurent à franchir des océans pour atteindre nos tables. Ce livre met en scène dix-huit produits basiques, symboles de cette cuisine métissée que nous devons aux chasseurs d'épices. Pour chacun un récit : celui de la route qui l'amena vers l'Europe, et les mets de ce chef inspiré pour qui la cuisine est une allégorie du voyage. En soixante recettes, Roellinger nous place au c?ur de la création culinaire. Ses huîtres plates tièdes, jus d'herbes des falaises, graines lointaines et sarrasin, ou son homard au vin de xérès et cacao s'inscrivent dans un imaginaire ouvert à toutes les saveurs du monde. Livre de bord culinaire au graphisme épuré, Une cuisine contemporaine nous entraîne vers de nouveaux horizons. ... Leer resumen completo

51,45 €

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18,95 €

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COCINA ESPAÑOLA
VV.AA.
TODOLIBRO EDICIONES, S.A., 2005

9,00 €

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APICIUS Nº 4 (MAYO 2005): CUADERNO DE ALTA GASTRONOMIA (CD-ROM)
VV.AA.
MONTAGUD EDITORES SA, 2005

Resumen del libro

Otra vez aquí, ante la pantalla del ordenador, rodeado de diapositivas, de papeles, de servilletas escritas con tinta de ilusión para números venideros y cargado de recuerdos imborrables de las visitas que hemos realizado para presentar este material. Este cuarto número de Apicius que tienes en tus manos ha supuesto un esfu erzo evidente para Montagud Editores en querer hurgar en tratamientos de producto y en nuevas técnicas. Como verás, hemos querido profundizar un poquito más en lo que nos podemos encontrar en distintas regiones de España (pueblos y ciudades), eso sí, sin olvidar la progresiva internacionalización de Apicius. Esta vez es Alex Atala, desde Brasil, el que nos ilustra con su conocimiento sobre la región amazónica. Andoni L. Aduriz sabe muy bien lo que representa la cocina de Alex y nadie mejor que él para, en un texto precioso, esbozar la figura de este chef (no me gusta la palabra chef). Un Madrid triste que recordaba a las 192 víctimas de la masacre terrorista nos recibió. Es increíble. Madrid no para nunca, Madrid es ritmo. Presenciamos una jornada maravillosa. Un &@8220;mano a mano&@8221; de Paco Roncero y Dani García. Sí al trasvase. Trasvase de información, de técnicas, de conocimiento. Sería bonito poder ver una ponencia de esta índole en algún congreso gastronómico. Un saludo a los amigos de Chantarella que tan bien nos cuidaron en lo que iba a ser una breve comida de trabajo y que se alargó hasta las siete de la tarde. En una Valencia de Fallas, con olor a pólvora, nos esperaba Raúl Aleixandre. Sí, también Sento... ... Leer resumen completo

28,00 €

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LICORES BASICOS DE AMERICA
ALBERTO LA CERCA
ALBATROS (ARGENTINA), 2005

4,60 €

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COCINA JAPONESA
ICARIA, 2005

Resumen del libro

Este libro enmarca la cocina japonesa en su contexto cultural e histórico, y así con adentra en una tradición tan lejana como atractiva para occidentales.

12,50 €

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EL LIBRITO DEL AMANTE DEL TE
JOSE J. DE OLAÑETA, 2005

Resumen del libro

El fascinante mundo del té, con abundante información sobre sus mezclas y tipos principales, además de recetas de platos, pasteles y tisanas.

5,00 €

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THE RIVER COTTAGE YEAR
HODDER & STOUGHTON, 2005

Resumen del libro

In this bestselling book, Hugh writes about the year on his Dorset smallholding. He recalls, month by month, the highs and lows of past years, and anticipates the 12 months ahead - what'll be in season when, and when'll be the best months to crack on with such tasks as chick rearing and sheep shearing, haymaking and hedge l aying.But, for all its outdoorsy information, the real focus of THE RIVER COTTAGE YEAR is indoors - at Hugh's kitchen table. With over 100 brand new recipes, this is above all a cookery book and for once a genuinely seasonal one, celebrating local seasonal produce at its very best - chestnuts in January, artichokes in March, rhubarb in April, asparagus in May, strawberries in June, blackcurrants in July, tomatoes in August, plums in September, apples in October, pumpkins in November and parsnips in December.Full of his hard-earned smallholder's wisdom, seasoned with his infectious good humour, THE RIVER COTTAGE YEAR is Hugh's rallying cry for us to reclaim the seasons. ... Leer resumen completo

18,00 €

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LA COCINA DE CADA DIA EXPLICADA Y HECHA CON MAESTRIA
MARIA TATAY PUCHOL
AUTOR-EDITOR, 2005

15,00 €

(Tapa blanda)

MIS RECETAS PARA HORNOS Y MICROONDAS
MARIA PILAR
EDICIONES 29, 2005

12,60 €

(Tapa blanda)

PEDRO TORRES: EL REY DEL MORTERUELO
DIPUTACION PROVINCIAL DE CUENCA. DEPARTAMENTO DE PUBLICACION, 2005

12,00 €

(Tapa blanda)

CELEBRATION CAKES: EASY-TO-DECORATE CAKES FOR EVERY OCCASION
KAREN GOBLE
NEW HOLLAND PUBLISHERS, 2005

Resumen del libro

Whether it's for newly-weds or newborn babies; for feast days or special holidays; for birthdays or anniversaries; for moving house or leaving work, a decorated cake is the focal point of many different types of celebrations. And it's the decorated cake which personalizes a party. This practical new book shows a wide range of simple techniques and decorating shortcuts, so that anyone with little or no expertise can produce a party centrepiece to be proud of. All types of icing are covered including buttercream, fondant and royal icing and there are techniques for making simple flowers, decorations and a range of fun characters, all perfect for novice cake decorators. Shortcuts show how to use cookies and candies to create colourful designs and how to make the best use of stencils and colourings to produce sophisticated motifs. With detailed instructions, basic cake recipes and a tempting range of decorations, Celebration Cakes provides a wonderful new collection of eye-catching as well as mouth-watering designs. ... Leer resumen completo

34,15 €

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RECETAS PARA NIÑOS DIVERTIDAS (COMER Y DISFRUTAR)
VV.AA.
NAUMANN & GÖBEL VERLAGSGESELLSCHAFT MBH, 2005

7,95 €

(Tapa dura)

SUPER MUFFINS (COMER Y DISFRUTAR)
VV.AA.
NAUMANN & GÖBEL VERLAGSGESELLSCHAFT MBH, 2005

7,95 €

(Tapa dura)

SUSHI: COCINA LIGERA (COMER Y DISFRUTAR)
VV.AA.
NAUMANN & GÖBEL VERLAGSGESELLSCHAFT MBH, 2005

7,95 €

(Tapa dura)

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