Títulos en Cocina

Recognised as one of the most beloved fruits of the Black diaspora, plantain holds profound value within the cultures and communities it is part of. A Quick Ting on Plantain is a cultural insight into the versatile fruit. Through exploring the sentimental meaning plantain has within Black households and cultures alike, this book reveals how food within the Black community is an intimate marker of identity and culture. This concise and insightful book traces the international history of plantain, as well as delving into the contemporary issues surrounding the fruit.

Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.

Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.

Un mestiere, un'arte, l'indagine della bellezza, della purezza possono portare a una radicalizzazione completa, totale, a uno sprofondamento nella perizia, nella esaltazione della ricerca e della perfezione. Ciò accade in ogni occupazione, in ogni attività, soprattutto quanto sono sublimati, quando sono frutto di una studio profondo ed esasperato da parte dell'esecutore, dell'artista, di colui che sperimenta e ricerca lungo tutto il tempo nel quale si svolge l'opera di un uomo.

Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?

In The Sea Forager's Guide to the Northern California Coast, Kirk Lombard combines a startling depth of knowledge with wry humor and colorful storytelling to guide listeners' quests to hook fish, dig clams, and pick seaweed for themselves. Leighton Kelly's stunning, occasionally idiosyncratic illustrations complement practical instructions for gathering a variety of fish and seafood and delicious recipes for what to do with each catch.

Una manera sencilla y tradicional de cocinar bifes, churrascos, hamburguesas, filetes y diferentes cortes de carnes acompañados de las más diversas guarniciones. La bífera nos permite elaborar dentro de casa una gran variedad de platos sin excesos de aceites ni frituras y obtener un resultado similar al de asar en la parrilla.

To discover the true role of Black women in the creation of American, and especially Southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African-American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 Black cookbooks that range from a rare 1827 house servant’s manual to modern classics.

Tacos may have been created south of the border, but Americans have made this Mexican food their own, with each style reflective of a time and a place. American Tacos explores them all, taking us on a detailed and delicious journey through the evolution of this dish.

Indian cuisine has a rich legacy of myriad faiths, history, food invasions, cultural landscapes and rituals. This book is richly spiced with the author's memories and personal stories bringing the flavors of India alive. The narrative is peppered with food stories of India, the place of food in sacred worship, food etiquette, and taste memory. When the author travels through diverse regions, she explores food rituals, myths and traditions.

So many diets work for a while, but then the pounds pile right back on again. But the Mediterranean diet isn't really a diet at all, it's a lifestyle. It's about the way you live, it's about what and how you eat, and it's full of delicious foods that'll leave you wanting more.

'All men should strive to learn before they die what they are running from, and to, and why’. Rick Stein's childhood in 1950s rural Oxfordshire and North Cornwall was idyllic. His parents were charming and gregarious, their five children much-loved and given freedom typical of the time. As he grew older, the holidays were filled with loud and lively parties in his parents' Cornish barn. But ever-present was the unpredicatible mood of his bipolar father, with Rick frequently the focus of his anger and sadness. When Rick was 18 his father killed himself.

Wollt Ihr Volker Westermann auf seiner Küchenreise begleiten? Volker hat seine Lieblingsrezepte aus der ganzen Welt gesammelt und seine Freunde, mit und ohne Handicap, eingeladen mit ihm dieses Buch zu machen. Beim gemeinsamen Schnippeln, Vorbereiten, Kochen und Probieren, Reden und Lachen spielen Status, Geschlecht, Alter, Herkunft oder Behinderung keine Rolle. Entscheidend sind das gemeinsame Erlebnis, der Spaß und der gemeinsame Genuss. Jeder kann sich entsprechend seinen Fähigkeiten, Kenntnissen, seiner Lust und Laune einbringen. Macht mit und werdet auch "verrückt nach Herd".

Das Beste vom Einfachen ist das Beste. Er kochte für die Queen, für Staatsoberhäupter, und Angela Merkel war mit Wladimir Putin in seiner "Adler Wirtschaft" in Hattenheim zu Gast. Doch nicht nur deshalb sagt Franz Keller, einer der meistdekorierten Sterneköche in Deutschland, der sein Handwerk bei Kochlegenden wie Jean Ducloux und Paul Bocuse erlernte: Essen ist Politik. Franz Keller, der neben Eckard Witzigmann zur ersten Generation der Starköche zählte, die die deutsche Küche revolutionierten, verabschiedete sich schon Ende der 1990er Jahre ganz bewusst von der übertriebenen Sterne-Jagd und verfolgt seither konsequent seine eigene Philosophie: vom Einfachen das Beste.

The Housekeeper's Tale reveals the personal sacrifices, bitter disputes and driving ambition that shaped these women's careers. Using secret diaries, unpublished letters, and the neglected service archives of our stately homes, Tessa Boase tells the extraordinary stories of five working women who ran some of Britain's most prominent households.

NEW YORK TIMES BESTSELLER A NEW YORK TIMES NOTABLE BOOK NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald Newsday The Huffington Post Financial Times GQ Slate Men’s Journal Washington Examiner Publishers Weekly Kirkus Reviews National...

Los dulces son un plato o bocadillo que se sirve al final de la comida. Esta costumbre viene de hace muchos siglos y la razón fundamental era la de concluir un banquete. Hoy es como un complemento de nuestras comidas. Con un poco de ingenio y siguiendo los consejos que aquí ofrecemos podremos tentar a nuestros seres queridos con bombones, bocaditos, postres, tortas o masitas dulces.

With Ketogenic Instant Pot Cookbook: Easy, Delicious Recipes for Weight Loss, you’ll find easy, delicious recipes for any time of the day. Try new recipes to keep your meals interesting and fresh without straying from the diet you’ve chosen to help lose weight and become healthier. The ketogenic diet is possible, even for the busy bee.

The boiled egg diet is a diet that, as you guessed it, mainly consists of hardboiled eggs. Of course, that isn’t all that you’ll need to eat in order to shed those pounds! With hardboiled eggs mixed with healthy metabolism boosting fruits, low-carb vegetables and other lean proteins, you’ll watch the pounds melt away in as little as two weeks. Many people have reported as losing up to 25 pounds in just a few short weeks, but results may vary.

Do you want to learn how to save time and money in the kitchen and lose weight at the same time?