Títulos en Cocina

Heralded by New York magazine as one of the city's most popular diets, macrobiotics has become the latest trend in dieting, thanks to high-profile supporters like Madonna and Gwyneth Paltrow.

Talvez agora eu possa me apropriar da frase ou da sabedoria do Edinho e dizer: "Eu faço fé". Porque a cozinha brasileira não parou na nossa mão. Nós criamos uma onda, ou um movimento que está reverberando. Isso é, conseguimos o que vai garantir a vitalidade da gastronomia brasileira.

O imperador Napoleão Bonaparte fazia refeições frugais, em 15 minutos, mas entendia a importância da mesa requintada para a diplomacia, entregue para o garfo número um: Talleyrand.

Living the food allergy life and having a kid who can't have dairy, tree nuts, peanuts, or soy is not easy. And neither is worrying about accommodating all the food requirements at a play date. From avoiding major food allergens and respecting food preferences like vegetarian or vegan to being aware of religious practices like keeping kosher, making a simple snack resembles navigating a minefield. Thankfully, Bake Sales Are My B*tch is here to help.

Chef and food writer Ben Benton is on a mission. British food is usually seen as a dire affair - if people think of it at all, they picture fish and chips, tea and cakes, stiff sandwiches and limp vegetables. But the truth is that British food today is one of the world's most innovative and...

In the winter of 1996, writer Michael Ruhlman donned a chef's jacket and entered the Culinary Institute of America, known as the Harvard of cooking schools, to learn the art of cooking. His vivid and eye-opening record of that experience, The Making of a Chef, takes us into the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed, and experience the pressure and perfectionism of their job.

Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.

Che legame c'è tra un grande cuoco modenese come Massimo Bottura e Lidia, una rezdora emiliana? Una lunga storia di rispetto, trasmissione, ascolto, studio, tra la cucina tradizionale e la cucina d'avanguardia.

Goodbye high-protein, hello fibre! Fibre is more powerful than many life-saving drugs: its importance in our diet and impact on our overall health and wellbeing cannot be understated. Yet, 96% of us aren’t consuming enough. Sunday Times bestselling author and industry-leading nutritionist...

Most of us walk through the supermarket meat aisle without a second thought. We see neatly wrapped packages, spotless counters, and perfectly arranged cuts of beef, pork, chicken, or lamb — ready to take home and cook. But behind that familiar, chilled display lies one of the most complex, highly regulated, and fascinating systems in modern food production. Supermarket Meat: What You Really Need to Know pulls back the curtain on this invisible world, revealing the intricate journey every piece of meat takes from farm to fork.

Jim Franks is a baker and a poet who’s written a love story about bread, which is to say he’s written a life story about listening, learning, trying, failing, adapting, and above all, caring. Through humor, history, relentless curiosity, and refreshingly unsentimental poetry, Existential Bread teaches there are many ways to bake a loaf just as there are many ways to live a life. The audiobook is narrated by Jim Franks and features music by Bill MacKay, James Schroeder, Rob Frye, Whitney Johnson, and Shutaro Noguchi.

Master your health without sacrificing the flavors you love. Managing blood sugar doesn’t have to mean bland, repetitive meals or complicated diet rules. The Complete Diabetic Mediterranean Diet Cookbook for Beginners offers a practical, delicious approach to balanced eating—combining the heart-healthy principles of the Mediterranean lifestyle with modern nutritional science tailored specifically for diabetes management.

What really happens in your fridge when no one’s looking? In Faithful Food Forensics, Hillary Hawkins invites you into a hilarious, offbeat investigation of everyday kitchen mysteries — from plant-based meatballs in questionable states of refrigeration to ice cream that melted into a dairy soup, found redemption, and froze again like nothing ever happened.

Tanya Bush is adrift in the uncertainty of her early twenties—unemployed, uninspired, and stuck in a long-term relationship that's lost its spark. One day, just to do something, she decides to bake a cake. It's gooey in the center, woefully underbaked, an absolute disaster—but it also reminds her of the pleasures of baking: sugar crystals under her fingernails, flour in her hair, and the hard-earned satisfaction of following the steps of a recipe to the end.

Imagine turning the quiet moments of your day into the foundation of a business. The steady rhythm of traffic, the cadence of footsteps on a treadmill, the simple repetition of daily chores, these become opportunities to learn, plan, and prepare for launching and growing a successful food truck. This comprehensive audiobook study guide is designed for aspiring food truck owners, entrepreneurs, and culinary creators who want to master the business while living their lives.

The feel-good romcom of the year, an uplifting romantic adventure set against the lights, food and beauty of the most romantic city in the world. ✒️✒️AN ASPIRING WRITER.✒️✒️ 🧑‍🍳🧑‍🍳A BUDDING CHEF.🧑‍🍳🧑‍🍳 🍀🍀ONE CHANCE MEETING.🍀🍀...

Written in a style similar to that of Nigel Slater’s multi-award-winning food memoir ‘Toast’, this is a celebration of the glory, humour, eccentricities and embarrassments that are The British at Table. The British have a relationship with their food that is unlike that of any other...

Eten is altijd een belangrijk onderdeel geweest van Stanley Tucci's leven: Italiaanse stracciatellasoep in de schaduw van het Pantheon, de beste tomatensaus bereid tussen repetities en kostuumpassessies, huisgemaakte pizza met zijn kinderen voor het slapengaan. In Wat ik at in een jaar blikt Tucci terug op twaalf maanden vol maaltijden. In restaurants, keukens, op filmsets, tijdens persmomenten, thuis en in het buitenland, met vrienden, familie, onbekenden – en soms gewoon in zijn eentje.

Read by the author and available digitally for the first time From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest culinary adventures "Bourdain shows himself to be one of the country's best food writers...

In Defence of Bread, Professor Mike Gibney’s fourth and final popular science audiobook, we are treated to a passionate plea for reason and evidence in the formulation and use of food classifications systems.