Resultados Editorial "Audible Studios" 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.

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.

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.

In the picturesque village of Guzmán, Spain, in a cave dug into a hillside on the edge of town, an ancient door leads to a cramped limestone chamber known as “the telling room”. Containing nothing but a wooden table and two benches, this is where villagers have gathered for centuries to share their stories and secrets - usually accompanied by copious amounts of wine. It was here, in the summer of 2000, that Michael Paterniti found himself listening to a larger-than-life Spanish cheesemaker named Ambrosio Molinos de las Heras as he spun an odd and compelling tale about a piece of cheese.

When he purchased four acres of land on Vashon Island, Kurt Timmermeister was only looking for an affordable home near the restaurants he ran in Seattle. But as he slowly settled into his new property, he became awakened to the connection between what he ate and where it came from: a hive of bees provided honey, a young cow could give fresh milk, an apple orchard allowed him to make vinegar.

In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouthwatering tour of the 21st-century kitchen and the everyday food miracles that we all take for granted. Ever wondered what modified starch is and why it's in so much of the food we buy? What do instant mash and freeze-dried coffee have in common? What's the real truth behind the five-second rule?

A culinary memoir that brings to life some of the most fascinating, glamorous food years in France and reveals gastronomical treasures from gifted artisans of the French countryside. From small cafes in Paris to Normandy, Alsace, the Basque country, and beyond, Dryansky takes us on a sweeping sensory journey, with a voice as thoughtful as Kingsolver, as entertaining as Bourdain, and as cogent and critical as Pollan.

As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food - and Mexican food more broadly - become so ubiquitous? In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world.

Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in 19th-century Tokyo as a cheap fast food.

The oldest yoga institute in the world now brings you the ultimate Sattvik cookbook that will enhance your positivity quotient and become an inseparable part of your life.

The kitchen is often the heart of South Asian homes. Muslim South Asian kitchens, in particular, are the engines of an entire culture. The alchemy that takes place within them affects nations and economies, politics and history, and of course human relationships. There is proof of it in Desi Delicacies, Claire Chambers’ anthology of essays, stories and recipes supplied by some of the region’s most well-loved writers, historians and chefs.

Mitāhāra is a celebration of mindful eating, seasonal living, and India’s rich culinary heritage. It contains a collection of carefully curated nourishing, vegetarian recipes from Maharashtra and India’s western coast. Woven through the audiobook are Rujuta’s philosophy towards food, explorations of indigenous ingredients, and memories of cooking with her family and friends.

This all-in-one cookbook plus nutrition guide by celebrity chef and mom blogger Chinu Vaze has been meticulously planned to help you navigate the confusing waters and continually changing currents of what, when and how to feed your baby or toddler. This is the only book you need to get started on the ultimate guilt-free, nutrition-filled, delicious adventure that is your baby's food journey-because each baby is different and baby really knows best!

Komm, süßer Tod. Als sein Imker zu Tode kommt und dessen Bienenstöcke verschwinden, beginnt der Luxemburger Koch Xavier Kieffer zu recherchieren. Hat der Tod mit dem weltweiten Geschäft mit dem Honig zu tun? Der ehemalige Sternekoch Xavier Kieffer lässt von einem Imker speziellen Honig aus der Luxemburger Unterstadt für sein Restaurant produzieren. Als der Mann plötzlich stirbt und seine Bienenstöcke nicht mehr aufzufinden sind, geht Kieffer der Sache nach.

Warum essen wir bei Frust und Stress? Warum scheitern wir so oft daran, unsere Essgewohnheiten zu ändern? Warum gehorchen wir beim Essen so selten der Vernunft? Es liegt an den Gefühlen, weiß der Psychologe Michael Macht: Sie steuern unser Essverhalten. Denn wir können kaum etwas Essbares sehen, riechen oder schmecken, ohne wenigstens den Anflug von Gefühlen zu verspüren! - "Hunger, Frust und Schokolade" beschreibt diese schwierige Beziehung ebenso anschaulich wie unterhaltsam - beim Lesen spürt, riecht und schmeckt man, wovon der Autor mitreißend erzählt.

Einmal im Jahr gönnt sich der Koch und Gourmet Xavier Kieffer einen Ausflug nach Italien. Gemeinsam mit seinem Schulfreund, dem Wein- und Ölhändler Alessandro Colao, fährt er in die Toskana, unternimmt Weinproben und fährt einige Tage darauf mit einem Laster voller Wein und Öl zurück nach Luxemburg.Diesmal geht der Trip allerdings gehörig schief. Sein Freund versetzt ihn und Kieffer findet heraus, dass Alessandro bereits Tage zuvor ohne ihn nach Italien aufgebrochen ist - und seither hat niemand etwas von ihm gehört.

A longtime contributor to Field and Stream, Bill Heavey knew more than a little about hunting and fishing when he embarked on an ambitious project a few years ago to see how far he could get eating wild. But Heavey knew next to nothing about gardening or foraging, and he lives in northern Virginia, close to Washington, D.C. The rural wilds, this was not. Is it any surprise that his tasty triumphs were equaled by his hilarious misadventures?

From Harlem’s Abyssinian Baptist Church, one of the most esteemed centers of African American spirituality in the country, comes Food for the Soul - a compilation of more than 100 recipes, and the many stories behind them shared by its congregation. Since its founding in 1808, Abyssinian has been a major social and religious voice of black Americans. The oldest African American church in New York State, it is a cultural melting-pot ministry with members from throughout the African diaspora - and a history of cooking reflecting that diversity.