Preventa de eBooks de Cocina

En un mundo lleno de ruido, la cocina más simple es nuestra soluciónLlena tu día a día con la creatividad de Yotam Ottolenghi gracias a estas 135 nuevas recetas para tus desayunos, comidas y cenas, ademas de postres.Cada plato se basa en la simplicidad y puede prepararse en menos de 30 minutos, cocinarse en una sola olla o dejarse listo con antelacion. Sean cuales sean las barreras que te separan de la cocina, este libro te invita a entrar en ella con la promesa de que incluso las propuestas mas sencillas pueden estar llenas de sabor y placer.Asi que detente, tomate un minuto o dos, escucha el borboteo de una sopa o el crujir de un huevo en la sarten y descubre el placer de hacer las cosas de forma Mas Simple.

Un libro repleto de sabores, olores y colores que descubre nuestra íntima conexión con la tierra y la naturaleza.Jessica Ramos, creadora de TodoEspecias, te invita a descubrir el mundo mágico y repleto de secretos y leyendas de cuarenta especias.La naturaleza acompaña al ser humano desde sus inicios, y las plantas han servido siempre de alimento, condimento, adorno y medicina hasta el punto de que no se entenderia nuestra vida y evolucion como especie sin ellas.En este libro Jessica Ramos, creadora de la marca Todoespecias, escoge cuarenta plantas y especias y se hunde hasta lo mas profundo de sus raices para relatar sus origenes, las leyendas que las han acompañado a lo largo de la historia, episodios reales de los que fueron protagonistas y, por supuesto, sus principales usos para cocinar y cuidarnos.***En algunas aldeas del norte de Marruecos, cuando las lluvias se retiraban y el sol volvia a dorar los muros, las mujeres salian a los campos para recoger mejorana. Cortaban ramas tiernas y las colgaban en las paredes encaladas, dejandolas secar al viento suave del atardecer. No eran para la cocina. Ni para los rezos. Eran para los sueños.Decian que, si dormias con un ramito bajo la almohada, esa noche se te revelaria el rostro de quien te amaba en secreto. Solo habia que cerrar los ojos, aspirar el perfume tenue de la planta y dejar que el alma mas honesta que la razon hiciera el resto.Muchas lo hacian en silencio. A veces por nostalgia. A veces por deseo. Como quien se asoma a una puerta entreabierta para ver si alguien espera al otro lado.Esperaban ver la cara de quien las pensaba en secreto.Pero lo que pocas imaginaban es que a veces se mostraba su propio reflejo.Porque la mejorana no obedece a los deseos. Obedece a la verdad.Y la verdad en muchas de ellas era que el amor que anhelaban de otros era el mismo que llevaban tiempo negandose a si mismas.

PEQUEÑAS MUESTRAS DE NUESTRA COCINA MÁS POPULAR.Sorprende a tus invitados con una mesa repleta de tapas deliciosas. En este libro encontrarás las recetas de las más clásicas: desde tortillas a croquetas, pasando por los calamares a la romana. Ademas de algunas representativas de diferentes regiones, como las almejas en salsa verde, tan tipicas en Euskadi, o los bollos preñaos asturianos. Hay tambien un sinfin de tostas y canapes, pinchos, sin olvidar las propuestas de autor, mas sofisticadas.

Una crítica tan impecable como bien argumentada al mundo de la cata de vinos, y que generará cierta polémica.«La transformación gradual de la cata de vino es una verdadera alienación. Donde antes hab

¡TU ALIADO PARA DISFRUTAR DE UNA COCINA MEDITERRANEA SIN GRASAS Y SALUDABLE!¿Ya has caído en la tentación del airfryer? Este versátil electrodoméstico permite freír, asar, gratinar e incluso cocinar a fuego lento, brasear o confitar... ¡todo ello con muy poca grasa!En este libro descubriras 120 recetas mediterraneas llenas de sabor. Hummus, focaccia, calamares a la romana, falafels, bruschetta de tomate y burrata, tajin de pollo, pescado a la putanesca, parmigiana, babka con miel...Prepara con facilidad recetas sabrosas y llenas de encanto para disfrutar de comidas con toques mediterraneos.

Los secretos y el método de Javier Brichetto, el maestro parrillero argentino del restaurante Piantao, que ha conquistado España.El maestro parrillero Javier Brichetto comparte en esta obra todo lo aprendido en mas de tres decadas frente al fuego como maestro parrillero. Desde elegir el tipo de parrilla, pasando por los diferentes cortes de distintos animales, hasta sus secretos para hacer el asado. Pero no se trata de un recetario al uso. Es una completisima guia para dominar la parrilla, tanto para principiantes como para expertos, donde descubriras las claves de un buen fuego, como elegir y combinar leña y carbon o como controlar temperaturas y tiempos para llevar cada corte a su punto optimo de sabor y textura. Tambien explora la historia y la cultura de la parrilla, desde los gauchos de La Pampa, sin olvidar las barbacoas estadounidenses, los rodizios brasileños, el legado de China o las maravillosas razas europeas de vacas lecheras y bueyes de trabajo, con una mencion especial a España y Portugal, en una suerte de ventana a las grandes tradiciones parrilleras del mundo.Prepara el fuego, afila los cuchillos y adentrate en el apasionante arte del asado.

For Carina Contini food is a both a passion and a way of life. Her familys connections to Italy and their extensive travels there from the rolling hills of Tuscany to the sun-drenched shores of Sicily have enriched the recipes which feature on the menu of Contini George Street, Edinburgh. At the award-winning restaurant, which Carina runs with her husband, Victor, all the ingredients come direct from Italy or are sourced locally many even from their own kitchen garden. In this book Carina shares 100 tried-and-tested dishes for sharing with family and friends including small plates, soups, hearty pastas, meat, seafood dishes, salads, drinks, dolci and other treats. The recipes come from many different parts of Italy, showcasing the rich variety of Italian regional cooking, all of which can be reproduced in your own kitchen. This delightful book, full of charming tales and lip-smacking recipes, will raise your spirits, whet your appetite, inspire your cooking and get you thinking Joanna Blythman, food journalist and writer

SHORTLISTED FOR THE JANE GRIGSON AWARD 2025Aarons heartfelt memoir will leave your heart and mind full but your stomach craving latkes. Tim Anderson, chef & award-winning writerBeautifully written. A book which reminds us that food is the language of love. Asma Khan, chef & bestselling authorIn this captivating coming-of-age memoir, Aaron Vallance gives you a seat at the enchanting and delectable meals that shaped his understanding of the world, growing up in an Ashkenazi Jewish family in 1980s Manchester.Through exceptional storytelling, Aaron re-creates the particularities of his childhood - one where he would have chicken on a Friday, eat Challah every Saturday, bagels every Sunday, and then a smattering of chopped herring, chremsls, chrain, and latkes in between. With a stomach full, he explores the traditions, rituals, festivals and meaning behind these foods we might all recognise, celebrating the nuances of a tight-knit, if often insular, Jewish community along the way.Written with warmth and joy, Friday Night Chicken then is a one-of-a-kind story for all lovers of food and personal stories to delight in.Aaron is such a lyrical writer. I always learn something new. Ruby Tandoh, bestselling author of Eat Up!Full of heart and warmth. A joy to read! Angela Hui, author of Takeaway

In her debut cookbook, the creator of Low Carb Love shares the 100+ delicious recipes she used to lose 135 pounds--the first ever low-carb, high-protein Mexican cookbookIn Low Carb Love, Mayra Arias, founder of the popular Low Carb Love brand, shares the vibrant recipes and practical strategies that transformed her health. After losing 135 pounds and keeping it off for more than a decade, shes built a loyal following who trust her approachable style. Her debut cookbook features over 100 recipes that blend authentic Mexican and Latin flavors with the benefits of a low-carb, high-protein diet. From satisfying weeknight dinners to guilt-free desserts, Mayra proves that healthy eating can be colorful, flavorful, and satisfying. Youll find:Appetizers and Sides: Crowd-pleasing bites like Chorizo Queso Fundido, Traditional Guacamole, and Crispy Chicken Taquitos. Breakfast: Start your day with indulgent-yet-healthy favorites like Cinnamon Horchata French Toast, Birria Eggs Benedict, and Chilaquiles made with low-carb chips. Lunch: Fresh, satisfying meals such as Shrimp Tacos Ensenada Style, Mexican Chicken Caesar Salad, and Jicama Tacos with Mango Slaw. Dinner: Comforting mains like Chicken Tinga Tostadas, Carne Asada with Chimichurri Sauce, and Chipotle Steak Burrito Bowls. Desserts: Guilt-free treats including Strawberry Tres Leches Cake, Churros with Caramel Dipping Sauce, and decadent Chocoflan. Drinks: Refresh with Cafe de Olla, Agua de Jamaica, or a Frozen Mango Margarita with Tajin. Alongside the recipes, she opens up about her journey, from a single mom in Orange County experimenting with keto to becoming a leader in the online health food space, sharing her food philosophy, meal plans, and tips for creating balanced plates in 30 minutes or less. Low Carb Love is a must-have for anyone who wants to enjoy their Mexican favorites without sacrificing health goals.

Comer vegetais todos os dias é mais simples — e muito mais gostoso — do que parece. "5 Vegetais por Dia" reúne informações práticas, dicas nutricionais e 25 receitas saborosas para inspirar uma relaç

How to make (almost!) anything in your rice cookerWith these genius recipes, discover a whole new world of easy, delicious meals.Save time, money and energy with this exciting collection of recipes that shows you how to make entire meals in your nifty appliance - some with rice, and some without!All you need is supermarket ingredients and a little bit of prep. Make the most of your rice cookers settings to prepare everything from breakfast to dessert, whether you want a meal on the table in minutes or a more involved recipe.Get started with: Fluffy Breakfast Pancakes Cheats Mac n Cheese Sushi Rice and Salmon Rainbow Bowl Creamy Mushroom and Butterbean Stroganoff Perfect Gooey Brownies Plus essential basic recipes for making the perfect: long-grain, brown, sushi, sticky and coconut rice. With UK measurements, this is the only rice cooker book youll ever need!

The Timber 2 Table Wild Game and Fish Cookbook is a Realtree-branded cookbook created from popular recipes on Realtrees website. The book contains over 80 recipes chosen from the more than 900 recipes published on the Realtree website. Realtree is the worlds leading camouflage and fishing lifestyle designer, marketer, and licensor, with over 1,000 licensed manufacturers utilizing their hunting camo and fishing lifestyle patterns on their products. Thousands of outdoor and lifestyle products are available in Realtree patterns, and their partnerships extend beyond the outdoor hunting and fishing markets. On the lifestyle side, theyve licensed and collaborated with leading brands such as Chevrolet, Nike, Under Armour, Crocs, Skullcandy, Groove Life, GUESS, Vans, Harley-Davidson, Coors Brewing Company, Supreme, Filson, ASRV, and many more. Additionally, they work with some of the countrys leading retailers, including Amazon, Academy Sports + Outdoors, Walmart, Scheels, Sportsmans Guide, Sams Club, and Costco, along with hundreds of department store chains and independent outdoor retailers nationwide. They also sell directly on their website.

A hilarious, one-of-a-kind guide to authentic Asian cooking from social media superstar Uncle Roger.If you love Asian cuisine, you are going to love this cookbook. These are fantastic recipes and hopefully I can guarantee you one thing: if you cook these correctly, you wont get slated by a YouTuber. Go enjoy trust me, youre going to love it - Gordon RamsayFor years, internet sensation Nigel Ng, a.k.a. Uncle Roger @mrnigelng, has entertained millions of nieces and nephews with his hilarious critiques and genuine love for authentic Asian food. Now, hes gathered all his culinary wisdom (and strong opinions) into his much-anticipated first cookbook. Dont Mess Up Your Rice is the ultimate guide to mastering Asian cuisine the right way, from weeknight staples to dishes that will make you say FUIYOH!. Youll explore noodles like Pad Thai and Niece Tways Pho and discover the secrets behind pounding spices, choosing the right chillies and how MSG is the king of flavour. The Other Dishes That Uncle Roger Craves chapter features crowd-pleasers like Chicken Satay and Real Sweet and Sour Pork. Even desserts get the Uncle Roger treatment, with comforting classics like Red Bean Soup and Bubur Cha Cha. From mastering the rice cooker and wok to sourcing ingredients from Asian grocery stores, get ready to laugh and learn as Uncle Roger critiques Western misconceptions and shares his wisdom. Packed with personal stories, foolproof techniques and plenty of humour, Dont Mess Up Your Rice is the essential companion for any home cook looking to up their game and create memorable, truly authentic Asian meals.

Experience the art of mixology with Imperial Spirits, a collection of 100+ recipes tracing the rich heritage of cocktails from the Imperial era (1600s to early 20th century), blending historical charm with modern expertise.Curated by Gerard Chamberlain, a seasoned New York City mixologist with experience at iconic establishments like Apotheke and Jupiter Disco, Imperial Spirits is a masterful blend of history, craftsmanship, and flavor.More than a recipe book, Imperial Spirits takes readers on a journey through the origins of mixology, uncovering the fascinating stories behind the spirits, ingredients, and techniques that have shaped cocktail culture. Rooted in the Imperial period (17th to early 20th century)a time when European empires like Britain and France helped globalize ingredients, aesthetics, and drinking ritualsthe book explores how diverse influences gave rise to some of the worlds most iconic drinks.Each recipe captures the elegance and artistry of vintage cocktail-making, offering both the original historical version and a modern reinterpretation, creating a luxurious and immersive experience for contemporary bartenders and cocktail enthusiasts alike. With 100+ timeless recipes, Imperial Spirits celebrates the enduring sophistication and creativity of Old-World mixology.Whats Inside:100+ Old-World Cocktail Recipes: Explore a treasure trove of drinks inspired by centuries-old traditions, from the 17th centurys mulled punches to early 20th-century martini variationseach paired with a modern-day spin for todays bar. Historical Insights: Unearth the captivating histories of iconic drinks, their cultural significance, and the evolution of cocktail-making across centuries. For example, the book brings the drama of Jerry Thomass legendary Blue Blazer (created in the mid-1800s) to lifea flaming whisky cocktail theatrically prepared by igniting Scotch and sugar, pouring the fiery mixture between two cups, and serving it warm as a visual spectacle. Bartending Expertise: Gerard Chamberlains professional tips on perfecting balance, presentation, and creativity ensure that every drink is crafted to perfection. Essential Tools & Techniques: Learn how to build your own at-home apothecary with bar tools, glassware, and ingredient sourcing tips rooted in vintage charm. A Vintage-Inspired DesignThe book itself is a work of art. Designed to evoke the elegance of centuries-old mixology books, Imperial Spirits features: A faux leather cover in deep brown with embossed gold details, evoking the craftsmanship of historical tomes. Ornate corner embellishments and intricate gold scrollwork framing the title. Antique-style typography for the chapter headings and recipe titles, inspired by Old-World engraving. Beautifully textured pages with vintage-style illustrations of spirits, bar tools, and ingredients, immersing readers in the history of mixology. A gold clasp design motif printed along the spine and edges, giving the illusion of a 17th-century bound book.

The ultimate guide to making French tarts, from the James Beard Award-winning author of The Art of French Pastry; more than 80 recipes for sweet and savory creations, from timeless classics to modern showstoppersAfter a lifetime mastering the art of French pastry, Jacquy Pfeiffer has written the book on French tarts. From the building blocks that make up a perfect pastrythe doughs and fillings every baker needs to knowto finished masterpieces, the book is filled with comprehensive, helpful guides for every step of the tart-making process: how to become a pro with your piping bag, why to egg wash, and how to develop your own creations. Pfeiffer shares recipes for iconic favorites, like Tarte Tatin, Linzer Tart and Quiche Lorraine as well as for technical marvels, like a Coconut Dacquoise Tart with Tropical Fruit and Yuzu and Lime Cream and an Alsatian Cheesecake Tart with Blueberry Gelee and Fresh Mango Tart in a Streusel Crust. With more than 80 tried-and-true recipes, as well as tips and tricks to help readers troubleshoot their tart-making and understand their ingredients, this is a masterclass in book form.

Bring the beloved characters from Richard Scarrys busy, busy world into your kitchen with the twenty easy, hands-on recipes for chefs of all ages in this officially licensed, family-friendly cookbook.Richard Scarrys Busy, Busy Cookbook invites families to cook together, with twenty delightful recipes inspired by the beloved characters and scenes of Busytown. Now, for the first time, you can share Richard Scarrys love for food with your own family using this charming cookbook of crowd-pleasing recipes to enjoy, including: Lowly Worms Apple Car Big Green Salad Robber Soup Ma Dogs Cherry Pie Designed for cooks of all ages and skill levels, the recipes encourage collaboration, creativity, and confidence for children as young as preschool and their adult family member. Each dish includes clear step-by-step instructions, simple ingredients, and tips that highlight basic kitchen skills such as following directions, measuring, mixing, and cleaning up along the way. Packed with Scarrys iconic, full-color illustrations, Richard Scarrys Busy, Busy Cookbook combines education and entertainment in one whimsical package. Its the perfect introduction to cooking for young readers, a joyful celebration of family time, and a nostalgic keepsake for generations of Richard Scarry fans.

Mouth-watering recipes that ease the mental load of cooking on holidays & at home.Packed with the hard-won wisdom of decades spent cooking for family and friends, two of Australias best-organised women share their most delicious recipes with tips on how to cut corners, minimise work and maximise taste and fun while on holidays. The sensible, practical and unfussy philosophy of Leigh Sales and Gwen Blake will look after your wellbeing and protect your downtime at home or on vacation, with dozens of answers to the perennial question, Whats for dinner?From double down recipes that create two separate meals, to half-baked dishes that get as much prep as possible done before leaving home, to fridge clear-outs that make the best of what you have on hand, Gwen and Leigh do all the thinking and organising for you. Coming up with ideas for economical meals and how to stretch them further is one thing you can tick off your never-ending To Do list.

Celebrate the art of gathering after a day on the slopes with more than 75 inviting recipes for delicious cocktails and decadent apres snacks.Apres ski is the French term for after ski. Its the time when everyone gets off the mountain, sheds their gear, and decompresses from a long day on the slopes. Whether youre toasting with champagne coupes and caviar, dancing on tables in your ski boots, or cuddling up with a fuzzy blanket, apres has become its own occasionwith or without the skiing.With beautiful photography and vintage poster art, this stunningly designed celebration of all things apres allows you to revel in wintry delights all year long, including:Spritzes and Champagne Sips: All the bubbles and spritzy sips you could dream of, including a Limoncello Spritz, Negroni Sbagliato, and Rosemary French 75. Hot Cocktails: Cool slopes call for hot cocktails, such as a Spiked Hot Nutella with Toasted Marshmallows, Marrakesh Coffee with Fresh Whipped Chantilly, and a Fresh Ginger & Makrut Lime Hot Toddy. Shot Skis: Delicious shots that can be enjoyed with or without the ski (but this chapter includes a step-by-step tutorial on how to make your very own shot ski. . . just in case): Baby Guinness, Wicked Apple, and Polar Bear. Black Diamond Drinks: Just like black diamond runs are a few steps beyond the basics, this chapter has a mix of classic cocktails with twists, including a Minty G&T, Espresso Martiki, and Apres Ski Swizzle. Zero Proof Apres Sips & Tonics: Zero-proof cocktails and tonics that skip the booze, but not the flavor or the fun, such as a Citrusy Cucumber Tonic, Matcha Flip, and Skiwasser. Snacks & Apres Treats: Bites inspired by some of the most famous apres ski spots across the globe, including Poutine Arancini, Raclette Baguette with Cured Meat & Cornichons, and Warm Dubai Chocolate Chunk Cookies Whether you think of apres as an occasion or a vibe, Apres is the quintessential guide to cool-weather gathering and imbibing, on or off the mountain.

Dinnertime, reinvented! Chef Katie Button was raised on American classics: meatloaf, creamed corn, chocolate chip cookies straight from the oven. But when she began cooking professionally, it was the food of Spain that really fired her imagination. Now, as the James Beardnominated chef and co-founder of Curate Bar de Tapasone of the most acclaimed Spanish restaurants in the countryand the mother of two half-Spanish children, she brings together these two culinary cultures in one delectable collection of family friendly recipes.Think Spiced Seared Salmon with Catalan-Style Spinach, Spanish Adobo Fried Chicken, No Churn Salted Olive Oil Ice Cream and, of course, the Ultimate Spanish Tortilla. Drawing inspiration from the Spanish pantry, Button transforms old standbys into something new and exciting, giving you the best of both worlds. These are simple, accessible dishes for everyday cooking; sure-to-be-future-favorites like meatloaf with pinenuts (and secret anchovies!), kale salad with Mojo Verde vinaigrette, and smashburgers zhuged up with smoked paprika and aioli.Whether youre looking to breathe new life into your recipe rotation or to level up your entertaining, Spanish Accent adds a touch of Spanish flair to every meal. Filled with all the expert tips, tricks, and timesaving, flavor-boosting shortcuts you could ever want, its a cookbook that celebrates the global way in which we all cook and eat today.

Cook like a pro with this approachable collection of over 100 foolproof recipes for go-to, comforting dishes from chef and creator Tini Younger.Social media sensation Tini Younger is a trained chef who loves classic and familiar comfort food dishes. This means she knows how to make the best possible versions of all the foods you crave, from dips and wings for game night to cheesy pastas for cozy nights in. Her recipes are foolproof and easy to follow yet created using a culinary pros sensibility, with top-notch technique and layers of flavors and textures in every bite.Tini became an expert in the kitchen through years of training in culinary school and on the line in restaurantsbut she firmly believes that anyone can learn to cook. If she can do it, you can too! Now, shes sharing everything shes learned in a cookbook that makes mastering the basics simple and fun.In Today We Are Cooking, Tini shares over 100 recipes that build a strong foundation for beginner cooks. With learning opportunities baked into every recipe, Tini teaches you why you are doing something rather than just how to do it, all with her casual, unfussy approach. Today We Are Cooking is packed with plenty of easy, everyday meals that youll want to cook time and time again. Youll find OG favorites like Tinis Viral Mac and Cheese and her favorite Banana Bread plus dozens of new, elevated comfort food recipes, all of which have a special Tini spinlike Oven-Cooked BBQ Pulled Pork with Spicy Slaw, Chicken Soup with Homemade Noodles, and Creamy Grits with Sauteed Mushrooms and Butternut Squash. Every recipe highlights the skills youll learn while making it and includes pro tips from Tini along with ideas for how to own it with swaps or twists to personalize the dish. Tini covers all the staples for breakfast, dinner, game days, and moreand theres even a chapter of her most beloved holiday dishes.Getting in the kitchen changed Tinis life, so shes passionate about helping home cooks gain their own confidence in the kitchen. Today We Are Cooking will be your go-to resource for recipes that work every time.