- Table View
- List View
Rustic Italian: Simple, Authentic Recipes for Everyday Cooking (Williams-Sonoma)
by Domenica MarchettiBring the bold and beloved flavors of Italy into your kitchen with this enticing collection of authentic dishes made modern. Domenica Marchetti is back with her stellar Italian cooking and more great recipes in Rustic Italian. With over 80 recipes for simple, seasonal Italian fare, exquisite hand-painted illustrations, and gorgeous full-color photography, this book celebrates an irresistible cuisine and will inspire home cooks everywhere. This expanded version of the 2011 title features more than 20 new recipes—such as burrata with shaved fennel and pink grapefruit, tagliatelle with juniper-spiced short rib ragu, creamy lemon risotto with asparagus, and roasted swordfish with Ligurian herb sauce—along with new illustrations and photography. Domenica&’s narrative notes and suggested wine pairings accompany every recipe. An ingredient glossary, comprehensive guide to salumi and cheese, and an Italian wine primer round out this gorgeous cookbook.
Rustic Italian Food: [A Cookbook]
by Mario Batali David Joachim Marc VetriSlow-cooked meats, homemade breads, flavorful pastas...these are the traditional comfort-food classics that Italians have been roasting, baking, curing, and making in their own kitchens for generations--dishes that people actually want to cook and eat. In Rustic Italian Food, acclaimed Philadelphia chef Marc Vetri celebrates the handcrafted cuisine of Italy, advocating a hands-on, back-to-the-basics approach to cooking. Home cooks of every skill level will revel in the 120 recipes, such as sweet Fig and Chestnut Bread, rich Spinach and Ricotta Gnocchi, savory Slow-Roasted Lamb Shoulder, and fragrant Apple Fritters. Rustic Italian Food is also an education in kitchen fundamentals, with detailed, step-by-step instructions for making terrines, dry-cured salami, and cooked sausage; a thorough guide to bread and pasta making; and a primer on classic Italian preserves and sauces. Much more than just a collection of recipes, in this book Marc Vetri connects us directly to the essence of Italian food.
Rustic Mexican: Authentic Flavors for Everyday Cooking
by Deborah SchneiderTraditional dishes from the Mexican countryside by the coauthor of the James Beard Award-nominated cookbook, Cooking with the Seasons at Rancho La Puerta.With 100+ delicious, easy-to-follow recipes, a pantry primer and more, Rustic Mexican is the perfect cookbook to help you discover the diverse cuisine of Mexico. Full-color photography, illustrations, and ingredient guides accompany recipes throughout, making it a comprehensive roadmap to discovering all the great flavors that Mexico has to offer.Recipes include:Spicy Nuts & Seeds with Michelada CocktailHalibut Ceviche with AvocadoBlackened Salmon TacosCreamy Poblano Chile Soup with Corn & MushroomsSaffron Rice with ClamsChilaquiles with Poached EggsSavory Layered Tortilla CakeRed Chile EnchiladasGrilled Tomatoes with Mexican Chimichurri SauceJicama, Grapefruit & Avocado SaladBlistered Serrano Chiles with Caramelized OnionsRoasted Habanero & Tomato SalsaMango-Chile Ice PopsSopaipillas“A lovely and delicious book.” —Cooking by the Book
Rustic Spanish: Hearty, Authentic Recipes for Everyday Eating (Williams-Sonoma)
by Paul RichardsonFeaturing more than one hundred easy-to-follow and delicious recipes, this book delivers authentic Spanish cuisine to home cooks everywhere! Love the delicious, made-for-sharing native cuisine of Spain? Rustic Spanish presents a robust collection of authentic Spanish dishes, including both traditional favorites and contemporary fare, along with suggested wine pairings and ingredient guides. Six comprehensive chapters are filled with a diverse range of beloved Spanish food, and are accompanied by beautiful and descriptive full-color photographs and illustrations. From starters to sweets, recipes in Rustic Spanish include: Patatas Bravas Piquillo Peppers Stuffed with Salt Cod Brandade Bocadillos with Cheese, Anchovies & Peppers Catalan-Style Flatbreads Cold Tomato and Garlic Soup (Salmorejo) Mallorcan Summer Salad Tortilla Española Vegetable Paella Braised Beef with Mushrooms Empanada with Swiss Chard & Chorizo Basque Almond Cookies Manchego Cheese Flans Gin & Tonic Sorbet Horchata Sangría
Ruth B. McDowell's Design Workshop: Turn Your Inspiration into an Artfully Pieced Quilt
by Ruth B. McDowellThe master piecer teaches you to design unforgettable art quilts from your own images. Companion to her piecing book.
RV Cooking Cookbook
by Gooseberry PatchGet a taste of Gooseberry Patch in this collection of over 20 favorite road-trip recipes! In Gooseberry Patch RV Cooking you'll find delicious dishes for coast-to-coast dining that are easy to fix in your RV's kitchen. Enjoy Cape Cod Clam Chowder for a simple lunch and One-Pot Spaghetti for supper, with Mozzarella & Ripe Tomato Salad to savor the bounty of a local farmers' market. Gather new friends for Omelets in a Bag or Midwestern Shredded Chicken sandwiches...sit down together for a chat over coffee and a slice of No-Bother, No-Bake Cheesecake!
RV Cooking Made Easy: 100 Simple Recipes for Your Kitchen on Wheels: A Cookbook
by Heather SchlueterNow RVers can enjoy all the pleasures of home cooking while they&’re on the road with 100 simple recipes that beautifully address the unique challenges of cooking in an RV. Finally, here is a cookbook that addresses the unique challenges of cooking in an RV: Storage and countertop space is limited; power consumption is always a concern; water usage is critical; refrigerator and pantry space is at a premium; and a small propane cooktop and oven are often the only options for cooking in an RV. The author confidently manages all of those challenges with 100 easy-to-make recipes that brilliantly exploit a minimal numbers of ingredients (and pots), and which deliver delicious, comforting, easy-to-clean-up meals. Now RVers can enjoy all the conveniences of home cooking while they&’re on the road.
The Rye Baker: Classic Breads from Europe and America
by Stanley Ginsberg“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
The Rye Bread Marriage: How I Found Happiness with a Partner I'll Never Understand
by Michaele WeissmanHow do partners in long-lasting relationships live together without driving each other up a wall? After forty years of marriage, Michaele Weissman has a few answers. When they first meet, John— a dashing European, a Latvian refugee, a physics PhD—is hoping to settle down. Michaele, a fast-talking American college student, is hungry for an independent life as a writer and historian. &“I am too young, and you are too Latvian,&” the twenty-year-old Michaele tells the twenty-eight-year-old John, explaining why she is ending their four-month romance. Fifteen years later, the two are married. Their love for each other does not assuage the trauma John experienced as a child during World War II; nor does it help Michaele understand her husband&’s unwavering devotion to every aspect of Latvian culture, particularly his passion for the dark, intense rye bread of his birthplace (nothing like the rye she knew growing up in her secular Jewish household). Michaele feels like an outsider in her own relationship, unable to touch a core piece of her husband&’s being. So, as John realizes his dream of opening a rye bread bakery, Michaele embarks on a fascinating journey. Delving into history and traveling across Europe with John, she excavates poignant stories of war, privation, and resilience—and realizes at last that rye bread represents everything about John&’s homeland that he loved and lost. Eventually Michaele even comes to love rye bread, too. How do the stories we live and the stories we inherit play out in our relationships? How do individuals learn to tolerate ethnic, religious, and national differences? The Rye Bread Marriage is a beautifully told, often humorous, love story about the messiness of spending a lifetime with another human being. Michaele Weissman reminds us that every relationship is a mystery—and a miracle.
Rye: Processing, Nutritional Profile and Commercial Uses
by Sukhvinder Singh PurewalCereal grains are gaining interest from food manufacturers and pharmaceutical industries because of their health benefits. In the current day consumers are focusing on diets rich in nutrients and bioactive compounds and researchers are exploring the potential of different cereal grains. Cereal grain possesses a unique blend of macronutrients and micronutrients. Among different cereal grains (wheat, rye, oats, rice, barley and sorghum) rye possess higher amount of arabinoxylan. Rye is the only crop after wheat which possess a significant amount of gluten proteins, and is widely used in food industries throughout the world for the preparation of products such as bread, biscuits, rusk, flakes and beer. Scientific reports on rye considered it an important dietary source as it has well balanced amino acid profile as compared to wheat. Rye grains possess an array of bioactive compounds with antioxidant potential that may help in immunity boosting and countering age-related issues. Rye istraditionally used for the preparation of bread in Northern and Eastern Europe. As a staple food, bread is enjoyed by major part of population, making its quality is of utmost importance. Being an important part of dietary menu, bread should have high nutritional quality. Nutritional profile indicates that bread is a rich source of fibers, proteins along with macro and micronutrients. Rye is a dual-purpose crop used as food and feed and has the potential to be used for medicinal purpose as it is a good source of fibers and antioxidants. Further, starch isolated from rye grains can be utilized as excipient during tablet preparation. Rye starch-based coatings are useful in enhancing the shelf life of fresh cut fruits and whole fruits. After wheat, rye is the only cereal grain which possess gluten, meaning its flour can be used in the preparation of protein and fiber rich bakery products. Rye: Processing, Nutritional Profile and Commercial Uses discusses the physical parameters and health benefiting features of rye, exploring the chemistry of rye components, rye flour and starch properties and proteins and their extraction and industrial uses, antioxidant properties, fiber profile and health benefits, rye flour based important food products and effect of processing on nutritional profile. This is the first scientific text available specifically on rye grains and provides the latest information and updates. Rye's different components such as starch, protein, fiber, bioactive metabolites and their uses in food products are described in detail. Chapters focusing on the specific components of rye grains and their health benefits are included, making this the go-to source for researchers looking for a singular and comprehensive overview of this beneficial crop.
S.A.S.S. Yourself Slim: Conquer Cravings, Drop Pounds, and Lose Inches
by Cynthia SassFormerly Published as Cinch!: Conquer Cravings, Drop Pounds, and Lose InchesEasy, Fast, Chocolate! Finally, The Plan You Can Stick WithI feel almost that this is too much food, too decadent.—Chris, age 54I lost 8 pounds and 1.5 inches from my hips in just five days!—Adina, age 28I love eating these meals. I don't feel deprived at all!—Laurene, age 36Acclaimed nutritionist Cynthia Sass has proven, once and for all, that fast, sustainable weight loss is not about deprivation—in fact, this diet is anything but, featuring treats from guacamole to mandatory chocolate truffles. But it's the big results—up to eight pounds of weight loss in the first five days alone—that make S.A.S.S. Yourself Slim the ideal plan for anyone who's ready to take control of their diet, their weight, and their long-term well-being.After just one month on the S.A.S.S. Yourself Slim plan, you will:Know which healthy foods promote rapid weight loss (the answers may surprise you!)Enjoy dozens of delicious, easy-to-prepare recipes that help you reach your weight-loss goalBetter understand, and control, the emotional triggers that often lead to overeatingSleep better and enjoy more energyShed the stubborn inches and pounds you'd all but given up onNew material, including sensational swaps and seven new success stories!Best of all, this program is designed for real lives. You won't have to pass up on nights out at your favorite restaurant, start shopping in specialty stores, or spend hours in the kitchen. S.A.S.S. Yourself Slim is a potent program that gives you the power to change your body, your health, and your life!
S Is for Southern: A Guide to the South, from Absinthe to Zydeco (Garden & Gun Books #4)
by Editors of Garden and Gun David DiBenedettoFrom the New York Times bestselling authors at Garden & Gun comes a lively compendium of Southern tradition and contemporary culture.The American South is a diverse region with its own vocabulary, peculiarities, and complexities. Tennessee whiskey may technically be bourbon, but don’t let anyone in Kentucky hear you call it that. And while boiling blue crabs may be the norm across the Lowcountry in South Carolina and Georgia, try that in front of Marylanders and they’re likely to put you in the pot.Now, from the editors of Garden & Gun comes this illustrated encyclopedia covering age-old traditions and current culture. S Is for Southern contains nearly five hundred entries spanning every letter of the alphabet, with essays from notable Southern writers including:• Roy Blount, Jr., on humidity• Frances Mayes on the magnolia• Jessica B. Harris on field peas• Rick Bragg on Harper Lee• Jon Meacham on the Civil War• Allison Glock on Dolly Parton• Randall Kenan on Edna Lewis• The Lee Brothers on boiled peanuts• Jonathan Miles on Larry Brown• Julia Reed on the Delta
Sababa: Fresh, Sunny Flavors From My Israeli Kitchen
by Adeena Sussman"The pages of this book ooze with [Adeena's] passion for the romance and beauty of Israeli cuisine. The recipes are soulful, elemental, and stunningly delicious."--from the foreword by Michael SolomonovIn an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.
Sabai: 100 Simple Thai Recipes for Any Day of the Week
by Pailin Chongchitnant100 easy Thai recipes to help you cook sabai all week long from YouTube superstar and bestselling author of Hot Thai Kitchen Pailin Chongchitnant.Sabai: The state of being when you're at ease. Comfortable. Relaxed. Pailin Chongchitnant knows that a busy schedule can make learning new recipes seem intimidating--whether you&’re familiar with the cuisine or not. In her second book, Pai will empower you to make Thai food part of your everyday routine, with a compilation of authentic and straightforward recipes, like Beef Laab or Green Curry Chicken with Winter Melon, that are quick to make and delicious to eat. From prepping, to cooking, to eating, the dishes in this book can be done sabai sabai, as the saying goes.Pai takes you through every recipe with her signature level of detail and warm, encouraging style. And she&’s thought of plenty of shortcuts, tips, and tricks to get dinner on the table, no matter how hectic the day has been. There are even QR codes linking to her YouTube videos on tips, techniques, and more to support you every step of the way.Whatever you&’re in the mood for, you&’ll find inspiration in Pai&’s easy, yet flavorful, creations:SNACKABLE APPETIZERS like Fish Sauce Wings or Roti with Yellow Curry DipSNAPPY MAINS like Weeknight Khao Soi or Minimalist Pad Thai;SIMPLE YET SATISFYING DESSERTS like Banana Coconut Sundae or Black Beans & Sticky Rice.With a full section on Thai pantry staples and common ingredient substitutions, Sabai has everything you need to make your favorite dishes at home. You&’ll also love the section on how to compose the perfectly balanced Thai meal, with specific recipe pairings and ideas to make sure you&’ve got the sweet, salty, sour, and spicy elements covered. Step into the kitchen, relax, and let your taste buds--and Pai--be your guide.
Sabe o Que Anda a Comer?
by Susete EstrelaTem a certeza que a sua cozinha é de confiança? Sabe como descongelar ou aquecer comida correctamente? Como se devem conservar os ovos? Sabe como deve arrumar o seu frigorífico? Podemos confiar nos rótulos? Estas são questões de saúde pública - o problema não são os alimentos, mas sim o que fazemos com eles. A única coisa que nos faz mal é a falta de conhecimento. Este livro deveria ser de leitura obrigatória, pois não só precisamos de comer, como o deveríamos fazer em segurança. Assim, aqui ficamos a saber como funciona o sistema alimentar mundial e como podemos deixar de cozinhar doenças no fogão lá de casa. E ainda descobrimos onde começa a responsabilidade do governo e onde termina a da indústria alimentar, no que toca aos bens alimentares que adquirimos. Acessível, prático e informado, temperado com muito humor, Sabe o que Anda a Comer? traz para a linguagem comum os termos e conhecimentos técnicos, apenas trocados entre profissionais da área, para que o consumidor comum coma, prepare e adquira bens alimentares em total segurança.
Saber comer: Herramientas para alimentarnos mejor
by Nicolás Kronfeld Miguel KazarezSABER COMER nos invita a tomar consciencia sobre nuestra forma de alimentarnos con un tono agradable y sin dogmatismos: nos enseña en lugar de convencernos, nos ilustra y nos despierta. Nos ayuda a dar el primer paso para transitar el camino hacia un bienestar duradero. Este no es un libro más sobre alimentación. No vas a encontrar dietas mágicas ni un método maravilloso para adelgazar. De hecho, se propone sacar el foco de la pérdida de peso como única preocupación asociada a nuestros hábitos alimenticios. Como lectores, recorreremos con asombro las estrategias de una industria alimenticia que se esfuerza por vendernos productos que no son lo que dicen ser, a través de campañas de marketing demenciales. Durante el trayecto derribaremos mitos muy instalados sobre la alimentación, esos que todos damos por verdaderos. La buena noticia es que después de interpelarnos, los autores nos brindan herramientas para apropiarnos de nuestras decisiones en torno a la alimentación, para convertirnos en consumidores informados que no se dejan engañar por el envoltorio.
Saber comer: 64 reglas básicas para aprender a comer bien (Vintage Espanol Ser.)
by Michael PollanEl libro definitivo para comer bien y de froma inteligente. Frente a las dietas, sentido común. Comer no tiene que ser tan complicado. En esta época de dietas milagrosas demasiado elaboradas y consejos contradictorios sobre salud y nutrición, Saber comer nos ofrece 64 reglas básicas para nuestra alimentación diaria. Escrito con claridad, precisión, y una agudeza que lo ha llevado a convertirse en un bestseller, este manual indispensable bebe de una gran variedad de tradiciones y nos muestra cómo las distintas culturas han alcanzado a través de los siglos una sabiduría común sobre la comida. Saber comer es un manual perfecto para gente con sentido común y para todo aquel que alguna vez se haya preguntado «¿qué, cuándo, y cómo debería comer?». Reseñas:«En las cuatro décadas que llevo leyendo y escribiendo sobre nutriciónnunca había encontrado nada tan inteligente, sensato y fácil como estas 64 reglas.»Jane Brody, The New York Times «Destinada a convertirse en una guía de referencia para comer bien, sin necesidad de leer largos manuales sobre nutrición.»Los Angeles Times «Un manual práctico que reemplazará todos los libros de dieta en tu estantería.»The New York Times
Saber comer
by Michael PollanUna guía sencilla para comer de manera inteligente Comer no tiene por qué ser tan complicado. En esta época de dietas milagrosas demasiado elaboradas y consejos contradictorios sobre salud y nutrición, Saber comer nos ofrece 64 reglas básicas para nuestra alimentación diaria. Escrito con claridad, precisión y una agudeza que lo ha llevado a convertirse en un bestseller, este manual indispensable bebe de una gran variedad de tradiciones y nos muestra cómo las distintas culturas han alcanzado a través de los siglos una sabiduría común sobre la comida. Saber comer es un manual perfecto para gente con sentido común y para todo aquel que alguna vez se haya preguntado "¿qué, cuándo, y cómo debería comer?".
Sabor: Flavours from a Spanish Kitchen
by Nieves Barragan MohachoNieves Barragán Mohacho is the renowned Spanish chef behind London's Michelin star restaurant Sabor.In her cookbook Sabor (meaning flavour in Spanish), the Basque-born chef shares the food that she likes to cook when she's off duty; the food that she grew up eating and the food that she still makes for friends and family.The recipes range from hearty dishes such as braised Iberian pork ribs and chorizo and potato stew, to lighter fare such as seafood skewers, clams in salsa verde and stuffed piquillo peppers, and a wealth of other recipes, from grilled hispi cabbage to baked cauliflower with salted almonds, chilli and shallots.'These are the sort of recipes that I can't wait to cook: honest, rugged and colourful, you know everything is going to taste deeply Spanish' Rick Stein
Sabor: A Passion for Cuban Cuisine
by Ana Quincoces¡Sabor! offers a mouthwatering look at the food and flavors that make Cuba’s culinary heritage famous. The author’s unique wit and feisty voice weave the lively and spirited traditions of her family with classic recipes from the island of Cuba. Recipes are easy to read and follow, and are illustrated throughout with full-color photos. ¡Sabor! provides an intimate look at a culture that embraces food with the same enthusiasm it has for life—spicy, hot, and delectable, beginning with the “holy trinity” of Cuban cuisine (garlic, bell pepper, and Spanish onion) and moving on to a variety of delicious and authentic recipes.
El sabor de la salud: Más de 200 deliciosas recetas para equilibrar el azúcar en la sangre de forma na tural
by Ann Fittante The Editors of PreventionUn nuevo avance en la ciencia del adelgazamiento lo ha cambiado todo. Ahora usted puede disfrutar los alimetos que le encantan...iy deshacerse de las libras de mas! El secreto es sencillo: tomar el control de la forma en que el cuerpo quema el azucar en la sangre al optar porl os carbohidratos correctos en las cantidades correctas.Al hacer este cambio en su dieta, su cuerpo ya no guardara las calorias de mas en forma de grasa corporal, sino las quemara naturalmente. Y usted notara los resultados de estos carbohidratos correctos en su cintura, la cual se volvera mas estrecha a medida que pasen los dias. El sabor de la salud demuestra como obtener estos resultados a traves de un plan sencillo de 30 dias y 200 recetas deliciosas. Aparte de adelgazar, disfrutar el sabor de la salud podra ayudarle a evitar una gama amplia de enfermedades, desde la hipoglucemia a la prediabetes. Ademas, evitara las punzadas de hambre, los anotojos de alimentos y la fatiga que pueden descarrilarlo en su intento por adelgazar.Agasaje su paladar con Fajitas de res, Pollo "frito" al horno, Lasana de verduras y Polvorones, entre otras delicias, mientras que se deshace de las libras de mas. Y si esta corto de tiempo, no hay problema: muchas de las recetas se pueden preparar en 15 a 20 minutos y todas estan desenadas para quedar al gusto no solo de individuos, sino tambien de familias. Por lo tanto, tanto usted como su familia podran disfrutar en grande de buenisimos sabores y buena salud.
Los sabores perdidos
by Raquel Martos Gabriela TassileUna novela inolvidable que conecta el paladar y el corazón, los sabores y la vida. -Con recetas de la chef Gabriela Tassile- ¿Cuál es el sabor de los recuerdos? Esta es la pregunta que buscan responder los siete alumnos que acuden durante un fin de semana a un Curso de Cocina Emocional en una casa en el campo. Una tarta de cumpleaños para alguien que nunca volverá, un guiso que nos devuelve a la infancia... A través de las recetas, los protagonistas irán desgranando los momentos que marcaron sus vidas y, así, los sabores y la vida se fundirán en esta peculiar cocina que se irá pareciendo, cada vez más, a una caja llena de recuerdos inolvidables. Raquel Martos nos regala una novela repleta de emoción y sorpresas que conecta el paladar y el corazón. Y es que las historias de los alumnos -y también de la enigmática profesora- son, de algún modo,las de todos nosotros. «En un plato de comida caben la alegría, el disfrute, la melancolía y el erotismo: en los sabores cabe la vida entera.»
Los sabores perdidos
by Raquel Martos Gabriela TassileUna novela inolvidable que conecta el paladar y el corazón, los sabores y la vida. -Con recetas de la chef Gabriela Tassile- ¿Cuál es el sabor de los recuerdos? Esta es la pregunta que buscan responder los siete alumnos que acuden durante un fin de semana a un Curso de Cocina Emocional en una casa en el campo. Una tarta de cumpleaños para alguien que nunca volverá, un guiso que nos devuelve a la infancia... A través de las recetas, los protagonistas irán desgranando los momentos que marcaron sus vidas y, así, los sabores y la vida se fundirán en esta peculiar cocina que se irá pareciendo, cada vez más, a una caja llena de recuerdos inolvidables. Raquel Martos nos regala una novela repleta de emoción y sorpresas que conecta el paladar y el corazón. Y es que las historias de los alumnos -y también de la enigmática profesora- son, de algún modo,las de todos nosotros. «En un plato de comida caben la alegría, el disfrute, la melancolía y el erotismo: en los sabores cabe la vida entera.»
Sabrina's Juicy Little Book of Citrus
by Sabrina HahnPopular columnist, ABC broadcaster and landscape gardener Sabrina Hahn says no plants generate more questions than citrus. 'In the twenty years I have been doing talkback radio, there has never been a program where citrus questions didn't pop up. So frequently in fact that producers screen the calls and cap them at three per program,' says Hahn. This pocket-sized gardening book is packed with juicy tips on how to grow happy healthy citrus plants in your garden. Bringing together lemons, limes, grapefruits, kumquats, oranges and much more, you'll love this quick, practical and environmentally-friendly guide to common problems.
Sacla' Big Book of Pesto: 70 deliciously different recipes
by Sacla UK LimitedPesto - the original go-to ingredient for a quick and delicious mid-week dinner. But it shouldn't just be stored in the cupboard in case of emergencies; it's time everyone realised the power and versatility of this aromatic jar of magic. Packed with original recipes for using every day, The Big Book of Pesto makes it simple to create quick and easy meals, classic home comforts or even something special to impress.Featuring 70 mouth-watering recipes from famous Sacla'-loving chefs, including Theo Randall, Antony Worrall-Thompson and Dhruv Baker, The Big Book Of Pesto will show you how to use this classic and versatile ingredient in ways you'd never have imagined.Full of vibrant and exciting ideas, from comforting classics like Pesto Meatballs in Tomato Sauce, to fabulous fish recipes like Pesto Salmon Fish Fingers, to lazy lunches like Grilled Prosciutto with Pesto Scrambled Eggs; tonight's the night you cancel that takeaway and serve up a delicious Pesto dish.With all recipes featuring Sacla's extensive range of authentic Pestos, from Classic Basil, to Fiery Chilli and Fresh Sun-dried Tomato, there is a dish to delight every Pesto fan. Featuring beautiful colour photography throughout The Big Book of Pesto is a real mealtime inspiration.