eBooks de Bebidas, página 19 de 64

Apprécier les bons vins que l’on vous sert ne vous suffit plus. Vous avez désormais envie de les comprendre et d’apprendre à les déguster, à en parler, à les choisir. En 12 semaines chrono, Marie-Dom

De la naissance du vin à son élaboration, du choix du vin à sa dégustation et sa présence à travers le monde, ce guide constitue une fabuleuse encyclopédie visuelle.Fanny Darrieussecq et Anaïs Loué v

Delicious! Emma writes with such clarity and passion NED PALMER, bestselling author A Cheesemongers History of the British IslesEmmas expert take is brilliantly refreshing. What a triumph HELEN MCGINN, Drinks Expert BBC Saturday KitchenFabulous, fun and factualMELISSA HEMSLEY__________Do you know your Brie from your Beaufort, your Reblochon from your Roquefort? Whatever your cheese expertise, this book is for you!With over 110 cheeses covered, using The Cheese Wheel, you can:- Discover the finest new cheeses from around the world- Master how to taste cheese and describe what you like/dislike- Find out the perfect drink to pair with your cheese- Design your own cheeseboard- And much more...With experience as a cheesemonger, cheese maker and cheese awards judge, Emma Young brings her comprehensive knowledge to the page in this innovative flavour-based guide to cheese. Each cheese profile includes fascinating notes on its origins, what drink it pairs best with, why you must try it, and other cheeses it complements for your next cheese board.So, whether you consider yourself a cheese connoisseur or are simply curious about the differences between a Cheddar, Comte and Caerphilly, this is an essential companion to have on your shelves.__________The book on cheese we have been waiting forREGULA YSEWIJNA fun and informative bookRACHEL KHOOAn essential read for anyone who adores cheeseJAMES GOLDING, Group Chief Director THE PIG Hotel

Une découverte pas à pas de nouvelles saveurs de plus en plus plébiscitées sur les tables françaises.DÉCOUVREZ...100 productions emblématiques issues de 21 pays différents en Europe, Amérique, Afriqu

Try one of the 50 recipes perfected by some of the worlds best bartenders, and discover the fascinating story of the ingredient behind every well-made drink. A classic cocktail relies on relatively few ingredients so every element has to be just right. Bitters, those little bottles you will find in any bar worth its salt, are the unsung heroes of the cocktail world. Where would the Manhattan be without orange bitters? Where would the Old-fashioned be without angostura bitters? Former bartender, cocktail historian and founder of the House of Botanicals bitters and spirits company, Adam Elan-Elmegirab presents the results of a decade of research into how bitters came to be an integral part of a perfected cocktail, guiding you from the early days of snake-oil salesmen through to the birth of the cocktail, Prohibition and the renaissance of this little-known ingredient as an essential part of the contemporary bar scene. Adam outlines the key botanicals and explains the science of flavour, describing how each characteristic can be deployed for maximum impact, and summarizes the key techniques for making great cocktails. Most importantly, he provides 50 recipes created by him and some of the worlds leading bartenders. These exceptional drinks showcase the different characteristics of bitters and how they can refine a cocktail in unique ways.

Os rótulos identificam cortes de animais abatidos com menos de um ano de idade e que, portanto, têm uma carne mais tenra, além de suas conhecidas vantagens sobre as carnes bovina e suína, do ponto de

Depois de criar o primeiro restaurante-peixaria de São Paulo, na onda gastronômica das últimas décadas, o chef Cauê Tessuto, então com 32 anos, decidiu aproveitar outra corrente do mesmo fenômeno - a

Quatro anos depois, Joaquim e Marco Antonio produziam no sítio cerca de duas mil aves por semestre – entre faisões ou galinhas dAngola, em produção alternada

No fim de 2010, a Mercearia Paraopeba – nome da região que também abriga o maior museu a céu aberto de arte contemporânea do mundo, o Inhotim, a 60 quilômetros de Belo Horizonte – alcançou repercussã

Dalva e Dito: Misto de restaurante, mercadinho, bar e espaço de eventos, o Dalva & Dito, no coração dos Jardins, em São Paulo (esquina das ruas Barão de Capanema e Padre João Manoel), também abri

O caranguejo Aratu capturado pelas marisqueiras no raiar do dia é uma iguaria que ganhou status gastronômico: para alguns chefs supera o sabor de todos os demais crustácios marinhos, com exceção da l

Depois de instilar a gastronomia clássica no DNA da cozinha brasileira no fim dos anos 1980, europeus apaixonados por comida e pelo Brasil voltam a incrementar os nossos modos e costumes, dessa vez, produzindo artesanalmente ingredientes como queijos, pes, vinhos, cogumelos e carne de r

Quem vem lá: Você também vai encontrar histórias de pessoas que, além de lutar todos os dias para tirar o próprio sustento de uma atividade útil para outras pessoas e para a natureza, vêm contribuind

Chefs de cozinha e consumidores baianos não resistem ao produto: para eles, o fumeiro é uma iguaria que pode ser consumida de várias formas, no churrasco, cozido ou na feijoada, ou em pratos sofistic

The perfect stocking filler or secret santa gift Headache? Confusion? Waves of nausea and regret?Luckily, thanks to this handy book, a hangover no longer has to mean a ruined day.Use infographics and flowcharts to diagnose which hangover type you are suffering from and find the best treatments to help you on the road back to full health:The bottomless pitThe Im still drunkThe ExorcistThe emotional boomerangThe lucky escapeThe undeservedIf you are spraying the walls with last nights kebab and this mornings Berocca, you are going to need a very big glass of water...With simple hangover cures and advice on how to tackle the clean-up (social AND physical) this book is the perfect remedy for all your morning after regrets.

Des recettes lues en un coup d’œil, réalisées en un tour de main ! 2 à 5 ingrédients par recette, présentés visuellement. Une recette très courte, simple, claire et précise. Une belle photo d

*WINNER of an IACP COOKBOOK AWARD*New York Times bestselling author Michael Ruhlman applies the principles of his innovative book Ratioabout the relationships of ingredients to each otherin this delightful back-to-basics cocktail book, sharing the simple recipes and fundamental techniques that make for delicious and satisfying libations.Did you know that a Gimlet, a Daiquiri, and a Bees Knees are the same cocktail? As are a Cosmopolitan, a Margarita, and a Sidecar. When hosting a party wouldnt you enjoy saying to your guests, Would you care for a Boulevardier, perhaps, or a Negroni? These, too, are the same cocktail, substituting one ingredient for another. Or if youd like to be able to shake up a batch of whiskey sours for a party of eight in fewer than two minutes, then read on.As Michael Ruhlman explains, our most popular cocktails are really ratiosproportions of one ingredient relative to the others. Organized around five of our best-known, beloved, classic families of cocktails, each category follows a simple ratio from which myriad variations can be built: The Manhattan, The Gimlet, The Margarita, The Negroni, and the most debated cocktail ever, The Martini.A practical reference of cocktail classics, a source of inspiration for putting a new spin on the usual gin and tonic, and an affable tribute to the pleasures of the cocktail hour, The Book of Cocktail Ratios shows you how to serve up delectable drinks in no time. Cheers!

Descorchados is celebrating its 25th anniversary. It began as a guide to Chilean wines and as of 2010, it has covered the wines of South America in what is now the regions most complete wine guide. This year we have tasted 5,159 wines, of which we have recommended 4,130 from Argentina, Bolivia, Brazil, Chile, Peru, and Uruguay in this edition, thereby presenting a wide-angle HD photograph of South Americas current wine scene. In Descorchados 2023 youll find reviews of more than 600 wineries and their recommended wines as well as the latest news about each country and detailed maps of their primary terroirs, plus rankings of the best wines listed by variety and origin, as well as the best values for money that we have found in our tastings this year. Descorchados is an essential tool for those who want to know more about the reality of South American wine and the people who are the major driving forces behind it.

Foreword by Roddy RicchThe Trap Kitchen franchise turns toward mixology with a comprehensive and creative guide to street cocktails, as this legendary culinary duo puts their spin on time-honored drinks on the go.Elevate your book collection: Premium Svepa black faux leather cover, featuring intricate sculpture embossing for an exquisite, high-quality appearance.TRAP KITCHEN: THE ART OF STREET COCKTAILS elevates the time-honored culture of street cocktails, infusing it with the signature Trap Kitchen flair. Utilizing a blend of popular libations and regional flavors, they create an unparalleled cocktail experience.As the pandemic spurred a surge in demand for portable drinks on the go, The Art of Street Cocktails emerges as a go-to resource for crafting flavorful, transportable cocktails. This mixology manual offers an array of dynamic recipes, from the minty, rum-infused Hulk Smash to the tropical pineapple coconut Trap Kitchen Cocktail, a tribute to their iconic pineapple chicken dish. TRAP KITCHEN: THE ART OF STREET COCKTAILS transcends the typical drink guide, embodying the essence of mobile mixology. Its a celebration of social, urban culinary arts, regional cocktail traditions, and innovative drink crafting, appealing to both casual cocktail enthusiasts and seasoned mixologists. Each page pulsates with the spirit of Trap Kitchen, keeping their groundbreaking innovation alive in every sip, and offering a vibrant collection of street-smart cocktail recipes for todays dynamic mixology scene.

Des idées de recettes pour préparer de délicieuses boissons rafraîchissantes. Thés glacés, eaux détox ou énergisantes, eaux aromatisées, les boissons rafraîchissantes et sans alcool se déclinent à to