Otros libros que te pueden interesar

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  The British Table - A New Look...

  Colman Andrews

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  From a James Beard Award–winning author, a fresh take on traditional recipes from England, Scotland and Wales.  The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery.   “Colman Andrews[‘s] writing changes the way I cook, and I look forward to every book. The British Table is no exception.” –Alice Waters, founder of Chez Panisse and The Edible Schoolyard   “Leafing through these beautiful pages of unfussy food, I find myself wanting to cook everything, eat everything—or just climb on the first plane to England.” –Ruth Reichl, former editor-in-chief of Gourmet and author of My Kitchen Year   “Both a lovely and a loving book.” –Nigella Lawson, host of Simply Nigella and author of the award-winning cookbook, How to Be a Domestic Goddess   Colman Andrews is the recipient of eight James Beard Awards, including the 2010 Cookbook of the Year award for The Country Cooking of Ireland. A founding editor of Saveur, he is the author of several books on food.

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  Baking Style - Art Craft Recipes

  Lisa Yockelson

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  A dazzling celebration of the art and craft of baking from the award-winning author of Baking by Flavor and ChocolateChocolate.   Popular food writer Lisa Yockelson—whose articles, essays, and recipes have appeared in the Boston Globe, the Washington Post, and Gastronomica—presents what has fascinated her during a lifetime of baking. With 100 essays and more than 200 recipes, along with 166 full-color images, Baking Style is infused with discoveries, inspirations, and exacting but simple recipes for capturing the art and craft of baking at home.  Baking Style combines the genre of the culinary essay with recipes, their corresponding methods, and illustrative images, revealing Yockelson’s uniquely intimate expression of the baking process. In these pages, she explores bars, hand-formed, and drop cookies; casual tarts; yeast-raised breads; puffs, muffins, and scones; waffles and crepes; tea cakes, breakfast slices, and buttery squares; cakes and cupcakes.   “A collection of cakes, cookies and breads that will gladden the heart of any baking enthusiast. It’s an encyclopedic book from an author whose recipes really work!” —The New York Times Book Review

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  Dips & Spreads - 46 Gorgeous and...

  Dawn Yanagihara

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  Enjoy festive and flavorful dips made from wholesome, guilt-free ingredients with this cookbook featuring forty-five easy recipes. 
   
  Everyone loves a good dip, but these dips love you back. There’s no mayo- or sour cream–laden guilt here! These healthful options are a snap to whip up, travel well, and are sure to be the talk of the party. With inspiration from the Middle East, the Mediterranean, Asia, and the Americas, these forty-five go-to recipes featuring root veggies, legumes, pulses, and nuts are guaranteed palate and waistline pleasers.

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  Mercados - Recipes from the...

  David Sterling, Mario Canul

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  In this travelogue/cookbook, the James Beard Award-winning author of Yucatán takes you on a tour of Mexico’s most colorful destinations—its markets.   David Sterling’s passion for Mexican food has attracted followers from around the globe. Just as Yucatán earned him praise for his “meticulously researched knowledge” (Saveur) and for producing “a labor of love that well documents place, people and, yes, food” (Booklist), Mercados now invites readers to learn about local ingredients, meet vendors and cooks, and taste dishes that reflect Mexico’s distinctive regional cuisine.   Serving up more than one hundred recipes, Mercados presents unique versions of Oaxaca’s legendary moles and Michoacan’s carnitas, as well as little-known specialties such as the charcuterie of Chiapas, the wild anise of Pátzcuaro, and the seafood soups of Veracruz. Sumptuous color photographs transport us to the enormous forty-acre, 10,000-merchant Central de Abastos in Oaxaca as well as tiny tianguises in Tabasco. Blending immersive research and passionate appreciation, David Sterling’s final opus is at once a must-have cookbook and a literary feast for the gastronome.  “The 560 thick, glossy pages of [Mercados] are such a riot of color and photography, the first time I picked up the book, I didn’t pause to read a word of it. It took a second pass through David Sterling’s gorgeous travelogue to absorb that it is equally rich in information—not so much a cookbook as a treatise on the food and culture of Mexico as told through its vibrant markets.” –Dallas Morning News  “Reflects a lifetime of traveling to markets throughout Mexico to document the diverse foodways of the country.” –Austin360

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  Simply Soup

  Madge Baird

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  Step up your soup game with quick, delicious, healthy recipes from chilis and chowders to dumplings and hot pots—from the author of 200 Soups.   Ranking among warm sweaters and cozy blankets, a piping-hot bowl of soup is a universal symbol for comfort. With recipes ranging from classic to trendy, Simply Soup is full of inspiration to answer every craving.   More than 50 recipes include: Chicken and DumplingsAsian Hot PotHam Bone SoupCarrot and Parsnip BisqueLentil, Chickpeas, and Greens SoupRed Tomato GazpachoAfrican Peanut SoupEasy French Onion SoupWhite Clam ChowderChicken Enchilada Soup   Whether you’re looking for a quick, healthy option for lunch, an easy one-pot dinner for the family, a dish to thaw you out on a wintry evening, or even a chilled soup on a warm day, this book’s for you.

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  Lulu's Provençal Table - The...

  Richard Olney

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  A food writer and editor of the Time-Life cooking series shares stories and recipes from his friendship with a legendary Provençal chef and vineyard owner.   Of all of the culinary treasures that Richard Olney brought home from France for his American audience, the spritely and commanding Lulu Peyraud is perhaps the most memorable. A second-generation proprietor of Provence’s noted vineyard Domaine Tempier, and producer of some of the region’s best wines and meals, Lulu has for more than fifty years been Provence’s best-kept secret. Mother of seven, Lulu still owns and operates Domaine Tempier with her family, serving up wit and warmth with remarkable food at the vineyard. Hosting American tastemakers like Alice Waters, Paul Bertolli, Gerald Asher, Paula Wolfert, and Kermit Lynch through the years, Lulu has willingly shared her sweeping culinary knowledge, wisdom, and resourcefulness with anyone who stopped by.   In Lulu’s Provençal Table, Olney, who shared an unguarded friendship with Lulu, relays the everyday banter, lessons, and more than 150 recipes that have emerged from her kitchen. Peppered with more than 75 photographs, Olney’s tribute aptly celebrates the spirit and gifts of this culinary legend.   “With good-humored admiration, sharp-eyed description and lucid instruction, Olney—and Lulu—bring readers traditional Provencal cooking at its finest.” —Publishers Weekly   “The tentative giving and taking of recipes quietly evolved into a book so rich in collaboration that Lulu together with Richard seemed to become as one: a magical, culinary love affair.” —Simon Hopkinson, The Observer

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