Preventa de eBooks de Alimentos

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.

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

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.

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.

A collection of the year’s best food and travel writing, selected by renowned chef and humanitarian José Andrés.The Best American series, launched in 1915, is the premier annual showcase for the coun

A warm, stunning, celebratory baking book of favorite cookies, classic and new, from James Beard awardwinning baker and founder of the beloved Flour bakeries in Boston, Joanne Chang.Joanne Chang says it all started with a chocolate chip cookie. Specifically, the Nestle Toll House chocolate chip cookiethe first she ever baked as a child with her mom: perfect, gooey, and warm. She baked cookies for her fellow Harvard students and study group and became known as the cookie girl. When she left her career as a management consultant to pursue her baking passion, she did it with a tray of cookies, jokingly declaring to her former colleagues that one day, these cookies will be famous! Now, the critically lauded baker, co-owner of the acclaimed Flour bakery, and beloved cookbook author is here to celebrate the joy of cookies that shes shared all her life.Joanne begins the book by answering a bakers dozen of baking questions to help home bakers grasp the basics and avoid mistakes, then dives into cookies of all kinds, from classics to the new and adventurous. Chapters are organized by cookie-kind: Drop Everything and Bake These, The Bar Is High, Bake Rattle and Roll, Icing on the Cookie, Pipe Dreams, Art of the Cookie Sandwich, and Some Like It Savory. Alongside the recipes, Joanne shares, with effervescence and humor, stories of the cookies, the people behind them, and bits of her inspiring baking journey. Famous Chunky Lola Peanut Butter Miso Caramel Cookie Breakfast Time Cookie Chocolate Cherry Brownies Maple Shortbread Sticky Bun Crisps Chai Spice Palmiers Holiday Sugar Cookies Cornmeal Lime Sandwiches Oatmeal Cream Pies Parmesan Chive CoinsWith beautiful photographs of every single cookie, The Joy of Cookies is a celebration worth baking, eating, and sharing.

The New York Times bestselling author of the Love & Lemons cookbooks is back with simple, ingenious hacks to level up the flavor in your everyday cookingWhat are you craving? Whether its something hot and peppery, zingy and light, or crispy and crunchy, Jeanine Donofrio, creator of the wildly successful Love & Lemons blog, has developed the perfect formula to deliver maximum flavor. In Love & Lemons Pop of Flavor, Jeanine encourages you to let your cravings be your guide when cooking. This is Love & Lemons at its most imaginative, flexible, and flavor packed.For Jeanine, the secret to making exciting meals with a fresh spin is relying on flavor-boosting components. Each chapter focuses on a different categorySaucy, Spicy, Crunchy, Herby, Tangy, or Sweetand highlights a handful of Jeanines go-to components along with simple meals. Try her Eggplant Yogurt Sauce drizzled on Zucchini Gyros and Falafel Spiced Sheet Pan Fries. Or use Jalapeño Radish Pickles to spice up Smoky Potato Tacos and Cold Ginger Sesame Udon noodles. Lemon Zaatar Bread Crumbs add a satisfying crunch to Fennel Parmesan and Crispy Chickpea Fritters. Always easy to prep ahead and repurpose, these sauces, sprinkles, and more will become your secret weapons to banish any cooking rut for good. Theyll make any meal irresistible.

This book is a vibrant culinary journey inspired by Monicas roots in the Pacific Islands and her adventures across the globe from the sun-soaked archipelagos of Italy to the bustling kitchens of South China and the spice-laden waters of the Java Seas. Drawing on her rich Polynesian heritage, Monica reimagines traditional island flavours with a contemporary twist, creating recipes that are as innovative as they are soulful. Each dish tells a story of place, culture and connection, bringing together tropical ingredients, global influences, and modern techniques. More than just a cookbook, it is an invitation to explore a fresh way of cooking at home colourful, bold and deeply rooted in tradition, yet alive with new ideas. With Monica as your guide, youll discover how to bring the warmth, generosity and creativity of island-inspired cooking into your own kitchen, wherever you are in the world.

Healthy Eating Made Simple.Your slow cooker can make eating more vegetables effortless with dump and go one-pot recipes such as Tempeh Pulled Pork and 6-ingredient meals for busy weeknights like Spicy Potato Curry. If youre new to vegan eating or have just got a slow cooker, this book is for you.Find 100 plant-based slow cooker recipes for beginners. Enjoy cooking: Simple Lunches 6-Ingredient Meals One-Pot Dump Meals Delicious Dinners Desserts Easy sides and toppings like Charred Corn Salsa and Cashew Parmesan that can elevate your spicy stews and herby risottos and take your cooking to the next level.

Since its founding in 2018 by Ekkehard Knobelspies, the annual list of The Worlds 101 Best Steaks has become the definitive global guide for steak lovers and a mark of excellence in the industry, often referred to as the Champions League of steak.This luxurious guide not only celebrates the finest meat, but the full experience that surrounds the perfect steak. Featuring locations from around the world, this is a bucket list of the best restaurants to visit before you die. From Margaret in Sydney to Cote in New York, Hawksmoor in London and Burnt Ends in Singapore, make your next holiday even better by visiting one of these distinctive establishments. Organised by country, each profile features not only the restaurants ranking, but also details on the dining experience, the origin of the meat, ageing method, type of grill and of course, essential contact details to make your next booking.Set to the backdrop of stunning photography of each restaurant, this steak guide is essential for anyone who feels passionate about steak.

Two-time Top Chef finalist Sara Bradley invites you to pull up a chair for a celebration thats a little bit Sunday supper, a little bit Saturday night, with over 100 recipes packed with big flavor, moxie, and plenty of heart.This is the kind of cookbook that makes you slow down, gather the people you love, and cook with joy. Rooted in Kentucky and brimming with Southern warmth, its a beautiful reminder of how powerful food can be.Kristen KishSara Bradley always knew the kind of food she wanted to cook. Growing up Jewish in Paducah with her mom and grandmas twists on Kentucky classics, Sara developed a deep love for exploring different cuisines while also staying rooted in the regional traditions that make the city what it is: not just the midwest, not just the south, but the middle of everywhere. Saras recipes dont use any fancy ingredients or tools and are based in easy-to-learn techniques she learned in her childhood and culinary school. Like how to know when heirloom stone-ground grits are done cooking (hint: use the roof of your mouth) and what it takes to make a steak thats perfectly charred on the outside and medium-rare on the inside (lots of butter). Alongside these techniques are tips on how to use up leftovers and make them into something new, as well as stories showing just how deep the love for food runs in Saras family.In The Kitchen I Came Home To, Sara shares more than 100 recipes, including: Beer Cheese with CruditesDuck and DumplingsGoat Cheese and Honey KugelSweet TeaBrined Chicken ThighsCornmeal-Coated Catfish and Fried Pickle ChipsRoasted Garlic MatzoBraised Pork Pot Roast with Fennel AioliStrawberry Basil Pie with Black Pepper Whooped CreamRiver Bottom Peanut Butter FudgeGreen Onion Dressing, aka GOD DressingWith heartfelt and hilarious stories, plus more than 100 recipes, The Kitchen I Came Home To will fill you up with joy, laughter, and delicious food.

Restaurateur, entrepreneur, and New York Times bestselling author Danny Meyer reveals the secrets of his widely admired leadership philosophy and the tools he uses to build an energized, cohesive, and motivated culture.In 2006, Danny Meyer owned eleven restaurants, was nurturing a single parkside burger kiosk called Shake Shack, and had just written a bestselling book, Setting the Table, about his companys unique culture of Enlightened Hospitality. On the first page of that book, Danny proudly declared that in twenty-five years he had never closed a restaurant. But just a few years later, he shuttered his beloved Tabla, a decision that filled him with shamebut sparked a reckoning within him about what it means to be a leader.Danny realized that his fear of failure wasnt just misguided: it was also an impediment to his innate entrepreneurial spirit. In What Could Possibly Go Right?, he takes the reader along on his journey to learn how hes delivered a winning culture of excellence at scale. Businesses and organizations have long understood how to scale systems of production. But its a much trickier challenge to scale uplifting human relationships, particularly in a fluid, growing organizationone that has now spawned 700 businesses spread across twenty-four countries. As Danny writes, Along the way, Ive tripped and scraped my knee more times than I can count, and yet the general trajectory has been upward and to the right.What Could Possibly Go Right? offers fascinating, lively stories from the last twenty years of Dannys career, along with plenty of his trademark mantras (D.F.SDont Fing Settle; Change Your Grip; and Think Like a Winemaker) and leadership concepts (the Hospitality Quotient; the Rule of Two; and the Four Gears of Leadership). Together, they offer an insightful, practical, and transformative roadmap for success, yes, but more important: for making things that matter and endure. Danny believes that culture is an aspiration, not a destination. When you get your culture on the right path in any field, your missteps end up mattering far less than the innumerable lives youll have changed for the better.

From Erin Jeanne McDowell, award-winning food stylist, recipe developer, and New York Times bestselling author of The Book on Pie, a foundational handbook to bake with limitless creativity, flexibility, and confidence.Erin Jeanne McDowell, bestselling cookbook author, baker extraordinaire, and beloved teacher, shares in her newest book how to bake just like she doeswith confidence and creativity. Learn just 11 basic recipes and unlock an infinite arsenal of baked goods. You can make Erins Vanilla Sugar Cookies for a simple, sweet treat. Or, you can finish it with icing or turn it into a sandwich cookie. Or, use it as the base for a Classic Fruit Tart. Or, maybe go all-out for a birthday with a stacked cookie cake. For another example, take Erins biscuits, the loftiest in the land. Make a classic version with buttermilk, or let Erin guide you through swapping in yogurt or even cream instead. Top any fruit cobbler. Make a sweet cinnamon cream cheese biscuit danish, or stuffed biscuit waffles. Or, use as the crust for a quiche or in a sheet pan shortcake!In Bake Anything, Erin shares, with her signature can-do encouragement and detailed guidance, how baking is as flexible as cooking. Each chapter focuses on a building block of baking, starting with a baking overview, essential tips for success, step-by-step photos, and QR codes to instructional how-to videos, all making for a fool-proof, comprehensive guide to mastering the basics, before diving into the adventurous, delicious recipes that make use of the building block: Sugar Cookies (Iced Sugar Cookies, Tarts, and more) Pudding (Parfaits, Pies, Poke Sheet Cakes...) Biscuits (Cobblers, Shortcakes, Quiche...) Pate a Choux (Eclairs, Cream Puff Cake...) Creme Anglaise (Ice Cream, Caramel Mousse, Smores Mousse Cake) Chocolate Cake (Fudge Glazed Chocolate Bundt, Any Day Chocolate Cake...) Sponge Cake (Victoria Sponge Sheet Cake, Peaches and Cream Cake...) Puff Pastry (Cardamom Twists, Mille Feuille, Sausage Rolls...) Brioche (Sugared Brioche Buns, Cinnamon Rolls, Doughnuts...) Macarons (Macarons, Macaron Cake, Macaron Stacks...) Yeasted Puff Pastry (Danish, Croissants, Croissant Loaf, Morning Buns...)Throughout, youll also find complete storage, refresh, and make-ahead info (freshly baked goods in the morningwithout waking up before dawnis possible for all!), idea sparkers (fun inspirations for transforming and flavoring recipes), and mini building blocks (think fruity jams, whipped creams, bright citrus curds, and other extra sweet touches).A complete package with QR codes to how-to videos and beautiful photographs throughout, this comprehensive handbook is your key to unlocking endless, delicious, creative bakes. With Bake Anything, youll be able to bake whatever delicious combination you can think of.

Chris Joe, creator of the beloved and reliable online platform @cj.eats, dishes out tried and true recipes for classic Asian dishesAs a third-generation Chinese-American, Chris Joe grew up in Los Angeles enjoying wontons, roast duck, crispy pork belly, and more Asian classics with his family. From a young age, Chris learned first-hand the essential cooking techniques required to make these classic dishes from his grandparents, who settled in California as first-generation butchers and grocery store owners. After they had passed, Chris continued to study and practice those techniques, eventually devoting himself to learning the secrets behind the beloved dishes he grew up eating. Soon hed perfected Egg Drop Soup (notoriously simple, but finnicky), hand-pulled noodles (intimidating, but do-able!), and even dishes inspired by his wife Kats Korean heritage like Korean Seafood Pancakes, or Haemul-pajeon. He mastered frying, velveting meats, folding dumplings, and more, and each recipe he conquered made him more confident and fearless in the kitchen. He wanted to inspire that feeling in others and began sharing his skills and his passion of Asian food on social media, and now has a huge and devoted audience of fans who love his approachable (and straight-forward) cooking style. In COOK ASIAN, Chris offers carefully crafted recipes and key tips (toss the noodles with oil before stir frying to prevent them from sticking! Salt the cucumbers for a crispier, crunchier texture!) to make sure readers not only know the how of each step, but also the why. From an authentic Wonton Noodle Soup and Chicken Karaage to Korean BBQ Beef (Bulgogi) and Pad Thai, Chris demystifies complex recipes with straightforward steps, and a no-advice-left-behind approach to inspire readers to build their own cooking muscle, and make these irresistible dishes part of their life, too.

This is a joyful celebration of festive baking from the London brand that understand all about decorating for an occasion. From Decking the Halls with festive bakes to edible gifts for all the family (including the cat and dog!), this book is packed with ingenious festive ideas for iced biscuit decorations, cakes and bakes using Biscuiteers tried and tested recipes and step-by-step instructions. Imagine a 3D sleigh centrepiece, Jolly Gingers in Christmas jumpers, Nutcracker tree decorations, a snowflake biscuit chandelier, and even a naughty elf that can sit on a shelf! Create smaller bakes to cook through Advent with the kids or master showstopper bakes like a Spiced Pavlova Cake, a Carousel cake and even a Baked Alaska to really impress your family and friends. And, of course, dont forget the little twinkly gingerbread houses to ice til your hearts content.Its time to get creative and bring on the festivities!

Jamie Milne, the creator of Everything Delish, takes the intimidation out of home cooking with a collection of bold and flavor-packed recipes that make every dish feel simple and endlessly crave-worthyJamie Milne is the sous chef you want in your kitchen, the friend who knows her way around a recipe, chatting you through every step. A teacher-turned recipe developer and content creator, Jamie has captured the hearts of a community of nearly 4 million loyal followers who know that it is her mission to share irresistible, boldly-flavored recipes and help build their confidence in the kitchen. Now, with her debut book, readers can bring Jamies feel-good flair and her fun, creative twists on everyday classics to their weekly lineups.Covering any and all occasions to eat, from Everything Schmears and Dips to pasta, meat, and veg, this book is your go-to guide for foolproof dishes that come together quickly. With special Everything You Want tips to mix things up and boost flavor, Jamies versatile approach to cooking has your entire day covered. Start your morning with a Roasted Sweet Potato and Caramelized Onion Frittata. Get your daily dose of veg with Lemony-Garlicky Charred Smashed Broccoli. And effortlessly bring dinner to the table with Jamies Yogurt-Marinated Salmon Skewers or Spicy Vodka Pasta with Ricotta and Peas. Or go for something more elevated (but equally fuss-free) like Turmeric Chicken with Drippings-Roasted Veggies. This cookbook is for everyone, from young home cooks to busy families. And its for anyone who feels overwhelmed trying to find something truly delicious to eat (and a recipe that actually works!) among all those dishes in their social media feeds (Jamie has you covered!). Indulgent and inspiring, Everything Delish is everything you could dream of in a cookbook.

Over 100 delicious recipes made with just 5 ingredients! Cooking for children neednt be tricky or time-consuming. Grace Mortimer, creator of Instagram sensation My First Meals (@_myfirstmeals), offers an array of easy, delicious and healthy dishes that are packed full of flavour and simple to prepare. Grace shows parents and carers how to create scrumptious breakfasts, quick snacks, tasty lunches and hearty dinners using no more than five ingredients. Each simple, healthy and tasty recipe is perfect for young children, however adventurous they are. Discover favourites like baked bean waffles, Florentine pizza, raspberry yoghurt muffins, bolognese pinwheels, and many more new ideas. Graces new book offers fun, fast, family food, made with maximum flavour and minimal fuss. Grace Mortimers book My First Meals was a Sunday Times bestseller w/c 01-08-2022.

Through 100 stunning recipes, an award-winning chef shares her Thai culinary heritage, blending intriguing flavors, rich culture, and multi-hued stories.This book, like everything Pim does, is an indelible achievement. Its just the guide I needed through every major category of Thai cuisinefrom snacks all the way to dessertsbut its also a lighthearted, easy-to-read narrative.Yotam OttolenghiAfter emigrating to America as an adult with a deep respect for the savors and traditions of her native country, Pim Techamuanvivit noticed assumptions around Thai cuisine being cheap or foreign. Driven to change that perception, she opened multiple Michelin-starred restaurants to celebrate the richness of Thai cuisine and her familys culinary heritage. Cooking Thai presents a collection of Techamuanvivits best recipes and breaks down traditional Thai techniques with simple dishes and cultural insights, encouraging readers to craft their own Thai culinary journeys.With an explanation of how to source core ingredients, home cooks will be whipping up incredible meals without a hitch. From deeply flavorful dishes like Grilled Shrimp and Lychee Salad and Massaman Curry with Beef Cheeks, Potatoes, and Burnt Shallots to Namprik Gapi Fried Rice and Kin Khao Wings, cooks of all abilities will have an abundance of delectable, sharable recipes at their fingertips.Cooking Thai showcases Pims award-winning culinary prowess as she guides you through the landscape of Thai cuisine, helping you understand the veracity, complexity, and deliciousness it has to offer.