Otros libros que te pueden interesar

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  Red Sauce Brown Sauce: A British...

  Felicity Cloake

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  The charming and joyful follow-up book from ‘the nation’s taster in chief,’ Felicity Cloake. 
  If there’s one thing that truly unites Britain, from Aberdeen to Aberystwyth, St Ives to St Pancras, it’s an obsession with breakfast. 
  We all have an opinion on the merits of brown sauce versus ketchup on our morning bacon sarnie. In this eagerly awaited follow-up to One More Croissant for the Road, the nation’s favourite taster-in-chief Felicity Cloake sets off on a cycle trip of condimental proportions to investigate and celebrate the legendary Great British Breakfast. Travelling the length and breadth of the UK to establish once and for all what makes a perfect fry-up, she rates them on criteria from the crispness of the bacon to how long they keep her pedalling. But a woman cannot live by All Day Breakfast alone, so as well as recipes for the Savoy's Omelette Arnold Bennett and proper Scottish porridge, she lavishes her attention on the regional specialities she encounters along the way, from a desi breakfast in Birmingham to a Greggs Geordie stottie cake. This is a freewheeling gastronomical tour like no other. 
  Eaten with as much relish in The Wolseley on Piccadilly as in Glasgow’s University Cafe, Britain loves nothing more than a good breakfast. The only question is: what do you have with yours? 
  In RED SAUCE BROWN SAUCE, Felicity Cloake, the nation's favourite taster-in-chief, combines her love for cycling and cooking to present a unique travelogue. She explores the best of British breakfasts, from the Welsh desi breakfast to the Scottish stottie cake, making it a top pick for food and travel enthusiasts. 
  For fans of Anna Mcnuff (Barefoot Britain), David Lebovitz (My Paris Kitchen), Janine Marsh (My Four Seasons in France), Jane Bertch (The French Ingredient), and Samin Nosrat (Salt, Fat, Acid, Heat). 
  HarperCollins 2022

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  Perfectly Good Food - A Totally...

  Irene Li, Margaret Li

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  You're standing in front of your refrigerator, a week after your last trip to the supermarket. You've got a bunch of random veggies, some wrinkly fruit, near-expired milk, and those pricey fresh herbs you bought for that one recipe. For a split second you picture yourself throwing everything away and ordering takeout. 
   
   
   
  But instead . . . you pick up this cookbook. You're saving food, shrinking that grocery bill, and learning some key skills for making the most of what you have. It's exciting to be able to create new dishes and waste less food, and most importantly—a delicious dinner is on the table! 
   
   
   
  Perfectly Good Food is a book for those moments everyone has, whether you cook for one or a whole household. Chock-full of ingenious use-it-up tips, smart storage ideas, and infinitely adaptable recipes, this book will teach you: why smoothies are your secret weapon; how to freeze (almost) anything; and why using your senses in the kitchen is more important than so-called shelf-life. 
   
   
   
  Written by the chef-sisters behind Boston's acclaimed Mei Mei Dumplings, this is a crucial resource for the thrifty chef, the environmentally mindful cook, and anyone looking to make the most of their ingredients.

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  Heirloomed Kitchen -...

  Ashley Schoenith

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  Ashley Schoenith’s The Heirloomed Kitchen is a carefully curated cookbook with nostalgic-style photography that beautifully presents the food while also showcasing heirloom cookware, serving vessels and utensils, and the gracious gentility of Southern hospitality. The recipes are slow-paced and packed with family memories taken from those splattered, handwritten recipe cards passed down from mother to child to grandchild.

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  How To Start Eating Mindfully To...

  Mark Thomas

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  Do you want to (outcome they want)? Do you struggle with (difficulty of the reader)? Then, keep reading...People all over the world have changed (insert results people have achieved with what you’re teaching in your book).The trouble with (difficulty people have had getting results i.e. most diets are hard to stick with, most businesses require a lot of money upfront, etc.)With these (your book) you’ll learn:outcome 1outcome 2outcome 3outcome 4and much more…Maybe you've "tried" (different things people in this niche have tried)?So you begin to wonder, "could this work for me?"This is a common problem for many people who have struggled with (x problem) without clear direction.Right now, there are people who have (achieve x results).Don't miss out. Start (x result) today!Buy now and start listening today.

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  The History of Whiskey - in 100...

  Robin son

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  Explore the people, discoveries, and innovations that created the "water of life" in this compelling narrative. 
   
  In this beautiful volume, renowned whiskey educator Robin Robinson skillfully chronicles the dynamic evolution of whiskey. In the Middle Ages, monasteries distilled spirits initially to make medicine. After King Henry VIII dissolved the monasteries, production shifted from clergy to farmers, and the route to whiskey began. Over the centuries, taxes and prohibitions took their toll. In the 1700s and 1800s, as the British Empire colonized the globe, waves of European emigrants brought the beverage to Australia, Canada, India, Japan, and elsewhere. Surveying the evolution of Scotch, the birth of bourbon and rye, and the importance of family ties, quality control, corporatization, and marketing, this comprehensive compendium details the global impact of the beverage conglomerates, the world's most expensive Scotch, the 2011 curveball of aging bourbon in ex-port barrels, and more. This is an inviting tribute to your favorite dram.

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  BBQ Recipes - Barbecue Like a...

  J. Steele

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  A fantastic assortment of great recipes for the barbecue lovers. There are so many packed in the book that are easy to follow and a big help to discover new flavors that you may have never tried. Barbecue Like a professional.

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