Títulos en Comida y vino

¿Cómo eran los sabores del Virreinato? ¿Qué recetas se seguían en el convento de San Jerónimo? ¿Cuáles platillos preparaba sor Juana Inés de la Cruz? A través de treinta y ocho recetas originales, la talentosa escritora Mónica Lavín y la reconocida historiadora Ana Benítez se adentran en el sorprendente universo de la gastronomía del siglo XVII y nos revelan la destreza culinaria de la poeta que revolucionó las letras novohispanas.

Versione Audiobook - Antipasti e Primi. Questo audiobook contiene 37 ricette tra antipasti e primi tratti dalla versione cartacea:Se ami cucinare e vuoi stupire i tuoi ospiti con piatti deliziosi, originali e divertenti, questo libro fa per te! “Le Ricette Perfette: Ricette internazionali per sorprendere e divertire” è una raccolta di oltre 200 ricette provenienti da tutto il mondo, che ti faranno scoprire nuovi sapori e culture culinarie. Il libro è suddiviso in sette capitoli: Antipasti, Primi piatti, Secondi piatti, Insalate e contorni, Specialità e Dolci.

In his new book, leading neuroscientist Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows that creating the taste of wine engages more of the brain than does any other human behavior.

On October 12, 2005, a massive fire broke out in the Wines Central wine warehouse in Vallejo, California. Within hours, the flames had destroyed 4.5 million bottles of California's finest wine worth more than $250 million, making it the largest destruction of wine in history. The fire had been deliberately set by a passionate oenophile named Mark Anderson, a skilled con man and thief with storage space at the warehouse who needed to cover his tracks.

The Basics of Making Homemade Cheese is a practical guide that shares simple yet practical knowledge that covers everything you need to start learning how to make your own simple cheeses from the comfort of your own kitchen. The audiobook is suited to kitchen enthusiasts of all skill levels and those wanting ideas for simple DIY cheesemaking equipment and alternatives to make your kitchen cheesemaking a less-expensive hobby.

Do you want to make your own wine but don’t know where to start? What about making your own vinegar or fermented hot sauces? The Basics of Making Homemade Wine and Vinegar is a practical guide, from a family that had made hundreds of gallons of wines and vinegars over a decade of urban homesteading. This book shares simple yet practical knowledge which covers the basics you need to be successful in-home fermentation.

La cosa se pone interesante con el Pinot Noir y el Nebbiolo, ambas tienen sus trucos, pero cuentan con grandes aficionados. Con una de estas uvas se hizo un vino cotizado en 500 mil dólares. Descubre cuál es...

Inside Rich Chef Poor Chef, you'll discover THE EXACT METHODS Yusuf used to go from a small Istanbul kitchen to running 500+ room luxury hotels and create your own economy.

Looking to burn fat, boost energy, and reclaim your health without counting carbs or calories? The Carnivore Diet is your no-nonsense path to simplicity, satiety, and serious results. Whether you’re new to this way of eating or looking to level up your low-carb lifestyle, this cookbook makes it effortless and delicious.

Do you really choose what you like—or were you trained to like it? Ranch, Sriracha, & the Illusion of Choice is a sharp, provocative cultural investigation into America’s most common condiments—and what they reveal about control, comfort, and manufactured preference. Using ranch dressing, ketchup, mayonnaise, hot sauce, A1, soy sauce, and more as case studies, Kevin L. Whitworth uncovers how modern taste was engineered through convenience culture, industrial food systems, marketing psychology, and childhood conditioning.

ارتبط تاريخ الطعام دومًا بتاريخ الإنسان، ولعب أدوارًا مهمة في تشكيل الحضارات والمجتمعات البشرية، بالإضافة للتأثيرات السياسية والاقتصادية والدينية أيضًا، فالطعام هو القوة السرية الدافعة لحركة التاريخ والتي مكنتنا من الاستقرار وأوصلتنا لما نحن عليه الآن. يغوص بنا المؤلف داخل أطباق وجبة عشاء ليسرد لنا أحداث التاريخ بطريقة مثيرة ومختلفة، ويؤكد لقرائه أن شريحة لحم أو طبقًا من المكرونة من الممكن أن يحملا قدرًا كبيرًا من التاريخ.

Estos ocho relatos hacen parte de las leyendas de distintos países iberoamericanos, pero los trasuntos literarios con que los presenta Gonzalo España los hace novedosos para la mayoría de los lectores: su tono de veracidad provoca la inquietante certidumbre de que más...

You've seen the headlines: Parmesan cheese made from sawdust. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn't. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.

Eat Like a Local–Marrakech by Ouissal Sendide offers the inside scoop on food in Marrakech, Morrocco. Culinary tourism is an important aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate. Most food guides tell you how to eat like a tourist. Although there is nothing wrong with that, as part of the Eat Like a Local series, this book will give you a food guide from someone who has lived at your next culinary destination.

It has been said that water is the essence of life. It's the element that keeps our body functioning properly so that we can keep on living, and the same is true with other living organisms on the planet. However, there are some exceptions to the rule. Growing up near the woods of Colorado with parents who hunt, I learned at a young age how removing moisture can make Food last longer and concentrate flavor.

Adéntrese en el mundo de la agricultura familiar y descubra el arte de criar conejos para obtener una carne que le hará la boca agua. Esta completa guía le lleva de viaje a través de las prácticas consagradas de la cría de conejos, proporcionándole las habilidades, el conocimiento y la confianza para crear una fuente sostenible de sabrosa proteína justo en su patio trasero.

Are you ready to eat dessert cake after meals? This audiobook is an easy guide to listeners, suitable for all people who want to prepare excellent desserts. It contains easy descriptions and preparation techniques, which are easy to use for any occasion. It's for beginners as well as for any person interested in baking.

Penguin presents the unabridged, downloadable audiobook edition of Gastrophysics: The New Science of Eating by Charles Spence, read by John Sackville. A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food Why do we consume 35% more food when eating with one...

La digitalización acelerada debido a la necesidad de mantener la cadena de consumo activa dió nacimiento a muchas empresas que han tenido que surfear las olas de la pandemia. ¿Quieres emprender un negocio de alimentos?,¿Sabes lo que implica?...

In The Biergarten, Kevin L. Whitworth explores the Biergarten not as a novelty or drinking destination, but as a deliberately evolved system shaped by centuries of necessity, restraint, and human wisdom. From the chemistry of local water to the social function of long wooden tables, every element served a purpose: keeping people present, connected, and grounded.