eBooks de Alimentos, página 138 de 291

A nostalgic ode to the joy of homemade cake, beautifully photographed and with easy mix-and-match recipes for a sweet lift any day of the week.A sweet book full of incredible photography, delightfully simple recipes, and so, so much love.Alison Roman, author of Dining InNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES AND FOOD52Everyone has a favorite style of cake, whether its citrusy and fresh or chocolatey and indulgent. All of these recipes and more are within your reach in Simple Cake, a love letter from Brooklyn apron and bakeware designer Odette Williams to her favorite treat.With easy recipes and inventive decorating ideas, Williams gives you recipes for 10 base cakes, 15 toppings, and endless decorating ideas to yield a treatsuch as Milk & Honey Cake, Coconut Cake, Summer Berry Pavlova, and Chocolatey Chocolate Cakefor any occasion.Williams also addresses the fundamentals for getting cakes just right, with foolproof recipes that can be cranked out whenever the urge strikes. Gorgeous photography, along with Williamss warm and heartfelt writing, elevate this book into something truly special.

Create 75 beautiful and unique pies using traditional techniques and modern tools from a couple who has baked their way to the top. IACP AWARD FINALIST NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND FOOD52Get ready for a new, fresh take on baking the ultimate feel-good dessert: pie! In The New Pie, Chris Taylor and Paul Arguinwinners of more than 500 awards for baking (including the Best of Show Award at the National Pie Championships)re-examine the wholesome world of pie. Through traditional time-honored techniques, modern cooking methods (like sous vide), innovative flavors (birthday cake; Tahitian pineapple; and mocha "mystery"), and a love for kitchen gadgets (like immersion circulators and silicone texture mats), these legendary competition circuit pie experts reinvent the traditional pastime of pie-making. With step-by-step instructions and playful photography, youll learn to make groundbreaking creations, including a magnificent Blueberry-Maple Pie with wood-grain lattice, the King Fluffernutter Pie, and a striped chocolate Pie of the Tiger. Whether you are a pie voyeur, new baker, or baking enthusiast you will find inspiration at every turn and pies to satisfy every craving.

Richard Bertinets revolutionary and simple approach gives you the confidence to create really exciting recipes at home. He begins by mastering the mighty Sourdough and making your own ferments so that you can make bread anytime. And then he takes a look at speciality breads, using a range of flours and flavours - why not try making Spelt Bread or experiment with Bagels and Pretzels? He follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen and Brioche. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust is a worthy following to a remarkable debut.

Smoking is one of the oldest and most delicious ways of preserving and flavouring a wide range of food, from fish and meat to vegetables and dairy products. Charlotte Pike provides an essential guide for anyone who wants to try their hand at this ancient technique - whether a beginner or more experienced cook - with step-by-step instructions for both hot and cold smoking, as well as guidance on ready-to-use equipment to suit all budgets, from stovetop smoking to mastering the Big Green Egg and even building your own DIY cold smoker. With an inspiring variety of tried-and-tested recipes for smoked ingredients, plus dishes to showcase them, including smoked chicken and chorizo paella, cold-smoked salmon platter, Asian smoked mackerel salad, melanzane parmigiana with smoked mozzarella and barbecued lobster with smoked butter, this is your go-to smoking guide, filled with irresistible recipes to savour and share.

Some cookbooks take you on a journey that is as poetic as it is geographical and culinary, and Salt & Time is just such a one...enthusiastic, often playful, and full of encouragement to cook dishes that are invitingly unfamiliar. - Nigella Lawson If anyone had to write a Russian cookbook now, it would have to be her, and her book will end up being a classic - Olia Hercules, author of Mamushka and KaukasisOne flick through this book...shows the regions cuisine take form in dazzling vibrancy - Foodism Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia - the crossroads of Eastern European and Central Asian cuisine - with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savour the fragrant Chicken with prunes or treat yourself to some Napoleon cake.Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia - or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book I feature recipes that are authentic to Siberia, classic Russian flavour combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches - revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place. - Alissa Timoshkina

How to live Japanese delivered through 100 familiar modern icons - humble emojis. These Japanese inventions, used around the world by billions, are simple, playful gateways into the essential elements of Japanese living. Cherry blossom, autumn leaves, love hotel, manner mode, kimono, lantern, the star festival, moon viewing, mount fuji, bullet train, the tokyo tower, noh theater, anime, hanafuda, panda, snow monkey, chopsticks, ramen, sushi, bento, sake and green tea - they are all on your phone and explained inside this book...Covers: weather and seasons, getting around, attire, relationships, etiquette, traditions, festivities, national icons, sports, leisure, fauna, eating and drinking.

How do you reply to your colleagues weird email? What might Debretts say about your Tinder profile? And just how do you know if youre mansplaining? In this irreverent journey through the murky world of digital etiquette, WIREDs Victoria Turk provides an indispensable guide to minding our manners in a brave new online world.The digital revolution has put us all within a few clicks, taps and swipes of each other. But familiarity can breed contempt, and whilst were more likely than ever to fall in love online, were also more likely to fall headfirst into a blazing row with a stranger. Googles unofficial motto is Dont Be Evil, but sometimes thats easier said than done. If youve ever encountered the surreal battlefields of digital life and wondered why we dont all just go analogue, this is the book for you.

What could be more wonderful than receiving a box of homemade cookies, a tray of gooey brownies, a bottle of fresh raspberry cordial or a box of delicate almond friands? With the current trend for all things thrifty and creative, now is the perfect time to explore the tradition of making and giving something homemade. Accompanied by creative packaging ideas and with a huge variety of recipes and ideas for every season and occasion - from candied almonds and Chinese fortune cookies to slow-roasted tomatoes and macaroons - there is sure to be something for everyone here, whether you want to celebrate a birthday, a wedding, the arrival of a new baby, welcome someone into their new home or just say thank you.

En un tour de main et sans matériel sophistiqué, ce livre propose de préparer 83 recettes de petits déjeuners sains, complets et délicieux. Salés ou sucrés, sur le pouce ou plus consistants, il y en

A Europa no Prato (Master) - Uma Viagem Pelo Mundo Do Sabor é um livro que reúne 52 receitas dos países da Europa. Enriqueça sua cozinha, incorpore suas receitas e conquiste sua família com o típico sabor vindo direto do outro lado do oceano. Encante e destaque-se com o que de melhor voce pode oferecer para seus convidados e familiares.

Finalist for the Guild of Food Writers Specialist or Single Subject Cookbook Award 2020If you only have one book about how to make bread, this should really be it.Nathan OutlawAll it takes to make bread is flour, water and salt. To make great bread, add a little Bertinet.Pierre KoffmannRichard never ceases to amaze me with his writing and effortless skills as a baker... whenever I am with him for a coffee, a bite to eat or teaching with him, I always come away with new knowledge... a bread genius.Angela HartnettThe subtitle of this book is "show the dough whos boss" and, frankly, that puts it above most other baking titles straight away. Bertinet is a bread guru (this is his sixth book) and this is so calm and instructive, youll be knocking out brilliant baguettes in no time. WaitroseRenowned baker Richard Bertinet brings bread right up to date with his hallmark straightforward approach to achieving the perfect crumb. Richard shares his expertise through every step of the baking process, including the different techniques of fermenting, mixing and working - never kneading - the dough. Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Cornbread with Manchego Cheese & Chorizo, Saffron & Seaweed Buns and Green Pea Flatbreads to Chocolate, Pistachio & Orange Loaf and Cinnamon Knots. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour. Finally, Richard shares ideas for cooking with bread for delicious tartines ormouthwatering Brioche Ice Cream. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crumb will inspire and fill you, whatever your experience, with the confidence to show the dough whos boss.* Online demos available at thebertinetkitchen.com *

En soupes, en gratins, rôtis, en dip, avec des pâtes, du riz ou des céréales... Les légumes se déclinent en de nombreuses préparations pour des plats sains et gourmands !230 recettes faciles et ultra

Delicious, fresh Vietnamese food is achievable any night of the week with this cookbooks 80 accessible, easy recipes.IACP AWARD FINALIST NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR The Washington Post Eater Food52 Epicurious Christian Science Monitor Library JournalDrawing on decades of experience, as well as the cooking hacks her mom adopted after fleeing from Vietnam to America, award-winning author Andrea Nguyen shows you how to use easy-to-find ingredients to create true Vietnamese flavors at homefast. With Nguyen as your guide, theres no need to take a trip to a specialty grocer for favorites such as banh mi, rice paper rolls, and pho, as well as recipes for Honey-Glazed Pork Riblets, Chile Garlic Chicken Wings, Vibrant Turmeric Coconut Rice, and No-Churn Vietnamese Coffee Ice Cream. Nguyens tips and tricks for creating Viet food from ingredients at national supermarkets are indispensable, liberating home cooks and making everyday cooking easier.

Turkische Rezepte fur den TM31 und TM52011 erschien mein erstes turkisches TM-Kochbuch mit dem Titel "Hosgeldin Turkiye" und 2013 dann Band 2 namens "Seni seviyorum Turkiye". Vor drei Jahren hab ich diese Bucher dann vom Markt genommen, da eine Neuauflage fallig gewesen ware. Zu dieser Zeit hatte ich mich aber aus gesundheitlichen Grunden umorientiert und schreibe seitdem nur noch vegane Kochbucher (TierfreiSchnauze). Deshalb gibt es diese Bucher nicht mehr zu kaufen. Nun hauften sich die Nachfragen nach meinen alten Buchern, weshalb ich beschlossen habe, die Rezepte von BEIDEN Banden einfach in verschiedene E-Books zu packen. Aufgeteilt in "Zutaten zum Selbermixen & Vorspeisen, Salate, Suppen", "Beilagen & Hauptgerichte", "Brot, Brotchen, Brotaufstriche & Getranke" und "Nachspeisen & sues Geback". Dabei hab ich auch etwas durchsortiert, verbessert und einige neue Rezepte hinzugefugt. Ich hoffe, euch ist dabei geholfen. Seit 13 Jahren lebe ich mit meinen Kuchenrobotern Tayfun (TM31) und Osman (TM5) in der Turkei und habe die turkische Kuche kochen und lieben gelernt. Meine Rezepte beziehen sich hauptsachlich auf die Region Antalya. Dieses Land macht mich kreativ, deshalb findet ihr in diesem Buch auch noch paar andere Rezeptideen von mir, einer Schwabin in ihrer neuen Heimat Turkei, die kocht und schreibt frei Schnauze ...Die Sonne und das Meer serviere ich euch auf euren Tellern. Schliet beim Essen eure Augen und lasst euch verzaubern ... Afiyet olsun ...Petra Canan

"Slikkerier" byder på opskrifter til hyggelige stunder. Her er både opskrifter på vingummi, lakrids, chips og chokolade.

Chinese is the UKs favourite takeout food, and its beloved all over the world as with much Indian food, its the nostalgic, comforting creations for western palates that really get people salivating. Now you can make your favourite Chinese restaurant classics at home with Kwoklyn Wans fabulous Chinese Takeaway Cookbook.Kwoklyn is a third-generation Chinese chef: BBC (British-Born Chinese). Hes also the brother of TV celebrity Gok Wan and both boys grew up working in their familys Cantonese Restaurant in Leicester in the 1970s.He has spent years perfecting recipes for Chinese dishes that taste like the ones from your local takeaway kitchen or restaurant. The book features 70 classic dishes, everything from sweet and sour chicken to char siu, prawn toast to chop suey, egg-fried rice to crispy seaweed and most of them can be on the table in 20 minutes or less. Cook up a storm at home with Kwoklyns fabulous take on food from the takeaway.

Craving something soothing, hearty or downright decadent? Whether youre hungry for a steamy bowl of soup, a cheesy casserole or a spicy stir-fry Simple Savory Meals has 175 mouthwatering recipes to choose from. Inside youll find: * 30-minute meals for busy weeknight dinners * Classic comfort foods like Grandma used to make * Handy tips to save time in the kitchen

Lintroduction dinsectes dans notre alimentation serait une alternative nutritionnelle et écologique positive face à la demande mondiale de viande qui explose. Riches en protéines et en glucides, nutr

Pour que nourrir Bébé devienne un jeu d’enfant... Et un aliment donné avec amour restera toujours ce qu’il y a de meilleur pour lui !Retrouvez dans ce livre les conseils santé dune diététicienne pour

Les recettes thaï en 6 ingrédients maximumDes soupes, des curry, des woks... 69 recettes ultra bonnes pour donner une touche dexotisme à ses dîners.