- Table View
- List View
Bartender's Guide
by John K WatersThe Bar Is OpenWhether you're looking for to mix a traditional martini or concoct one of today's more trendy cocktails, you'll find everything you need to shake, stir, and serve over 2,000 drinks with style in this easy-to-use Bartender's Guide.Includes:Step-by-step mixing instructionsProper glassware and garnishesAdvice on stocking a home barDefinitions of mixology termsA complete liquor index
A Bartender's Guide to the World: Cocktails and Stories from 75 Places
by Lauren Mote James O. FraioliTransport your glass around the globe with more than 75 cocktail recipes from one of the world's premier bartenders.Grab your glass and let&’s go! For over 20 years, Lauren Mote has tended bars and traveled the world, often as one of the only women in a male-dominated industry. She's developed cocktail recipes, sought out new ingredients, and gathered stories along the way. Now, in her first book, Lauren is inviting readers and home bartenders to pack their suitcases and come with her on an international cocktail adventure. Few bartenders can match Lauren&’s encyclopedic knowledge of spirits, liqueurs, and tinctures, not to mention her originality for blending them into a perfectly-balanced drink. Once you&’ve gotten a handle on the basics of bartending, and gathered your cocktail shaker along with a few other pieces of equipment, you&’ll be raising your glass in no time. The recipes are organized by their star ingredients, such as agave, gin, whiskey, rum, vodka, and more. Every drink is given its own designation of standard, mid, low, or zero proof, and you&’ll find a whole chapter on nonalcoholic cocktails, because Lauren feels strongly that all drinks should be prepared with care, whether they include alcohol or not. Once you&’ve narrowed down the base that you&’re in the mood for, let Lauren&’s magnetic storytelling and gift of the gab continue to guide you. In each chapter, you&’ll find a collection of Mise en Place Recipes to help you build up your bar&’s basic ingredients and make Lauren&’s techniques your own. With beautiful storytelling and photography, and cocktail recipes you won&’t find elsewhere, A Bartender&’s Guide to the World is as much a pleasure to read as it is to imbibe from.
The Bartender's Manifesto: How to Think, Drink, and Create Cocktails Like a Pro
by Toby Maloney Emma Janzen The Bartenders of The Violet HourOffering a foundational approach to cocktails, this manual from a James Beard Award-winning trailblazer will have you understanding and creating original drinks like a seasoned barkeep.Take a raucous romp through the essential stages of fashioning cocktails and learn the hows and whys of bartending with acclaimed mixologist Toby Maloney and the team from The Violet Hour. When the pioneering cocktail bar opened in Chicago in 2007, it set a high standard with an innovative training program that teaches not just how to replicate classic cocktail recipes flawlessly, but how to embrace ingenuity, make smart decisions, and create original, inspired recipes from rote. Like cooks who can peer into their pantry and whip up dinner on the fly, no recipe needed, those who follow the methods in The Bartender's Manifesto will have the technical foundation and confidence to take their cocktail skills to the next level and fabricate a drink from any ingredients at hand. First, dive deep into the mechanics of creating cocktails with the right balance, texture, aroma, and temperature. From there, Toby goes well beyond the fine-tuned mechanics of the craft, covering how to kickstart the creative process and bring professional-level complexity and sophistication to drinks. Additional essays offer insider intel on how to offer top-notch hospitality (at the bar and at home), find comfort in the everyday rituals of the craft, and spark surprise and curiosity in the process. With detailed insights into The Violet Hour&’s greatest recipes, expert tips from bar alumni, and helpful step-by-step illustrations and photographs, readers will come away with a deeper understanding of what makes the bar&’s training program so legendary, plus the superpower of creating imaginative cocktails that reflect their personal style and creativity.
The Bartender's Pantry: A Beverage Handbook for the Universal Bar
by Jim Meehan Bart SassoA professional guide that surveys and celebrates the culinary ingredients in mixed drinks, with more than 100 recipes from the world&’s most creative bartenders and the James Beard Award–winning author of Meehan&’s Bartender Manual.&“As a handbook devoted to the cornucopia of nonalcoholic ingredients that today&’s bartenders draw on in their pursuit of deliciousness, it will give cooks at any level a fresh appreciation for the flavorful possibilities they have at their fingertips.&”—Harold McGee, author of On Food and Cooking and Keys to Good CookingJim Meehan&’s achievements as a pioneering bartender at Gramercy Tavern, The Pegu Club, and PDT in New York City helped pave the path for this generation&’s craft cocktail industry. Here, he&’s partnered with artist and designer Bart Sasso of Sasso & Co. and Atlanta&’s beloved Ticonderoga Club, award-winning author and journalist Emma Janzen, and renowned photographer AJ Meeker on an advanced handbook focused on the zero-proof components of cocktails that make or break the integrity of a drink.The Bartender&’s Pantry includes concise overviews of ten categories of ingredients—sugars, spices, dairy, grains and nuts, fruits, vegetables, flowers and herbs, coffee, tea, soda and mineral water, and ferments—that cover each subject&’s modern history in drinks, popular production practices, artisan processing methods, and common distribution channels before suggesting sourcing and service insights from experts in each field. The primers grapple with the challenges producers, distributors, and consumers each face as the ingredient moves through the food chain and into the bartender&’s pantry. Each chapter features artfully illustrated recipes incorporating the featured ingredients that bring the reader into the kitchens of some of the world&’s most revered bartenders, baristas, importers, and chefs. Their innovative takes on traditional recipes including horchata, matcha, Turkish coffee, sorrel, kvass, and ice cream are followed by full-page photos of over 50 cocktails that incorporate them including modern classics like the Gin Basil Smash, Earl Grey MarTEAni and Penicillin. Inspired by kitchen references like Deborah Madison&’s Vegetable Literacy and Harold McGee&’s Keys to Good Cooking, The Bartender's Pantry is an indispensable handbook for hospitality professionals, curious cooks, and anyone interested in how novel and traditional global beverages are connected to international foodways and our wellbeing itself.
Bartending For Dummies
by Ray FoleyMake and serve drinks like a proThis latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 5th Edition also provides over 40 new cocktails ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests.Detailed information on how to properly stock a bar with the latest and greatest glassware and toolsExpanded coverage on making exotic frozen/blended specialties and specialty coffeesExperimenting with the new flavor/buzz in Bourbons and Scotches: honeyThe latest flavored rums, gins, ryes, and of course vodkas (buttered, waffle, sherbet, and marshmallow flavored are just a few new editions)New coverage devoted to craft distillersFun, new ways to garnish drinks (even flaming options), rim, and serve drinks like a master mixologistTips on creating unique punches and even non-alcoholic drinksThe latest tips and advice on curing hangovers and hiccupsIf you're interested in crafting traditional or modern cocktails, Bartending For Dummies has you covered.
Bartending For Dummies
by Ray Foley Jackie Wilson FoleyMake drinks like a master mixologist with 1,000 recipes Bartenders are the life of the party—and it&’s never been easier to prepare and serve drinks that keep partygoers coming back for more! Whether you want to break into professional bartending or up your ante as a home mixologist, this clear, easy-to-follow guide has you covered. With tips on stocking your bar and working with the right tools and garnishes, as well as information on the latest liquor trends and popular new cocktails, it won&’t be long before you hear, &“Bartender, may I have another?&” Concoct the perfect timeless and modern drinks Learn how to create perfect low and no-alcohol options Replicate everyone&’s favorite ready-to-drink cocktails Stock your bar with the best glasses and tools If you&’re looking for fresh ideas to keep your friends or customers happy, Bartending For Dummies is the perfect how-to resource for making a splash with great drinks.
Barter and Social Regeneration in the Argentinean Andes
by Olivia AngéDespite the pervasiveness of barter across societies, this mode of transaction has largely escaped the anthropologist's gaze. Drawing on data from fairs in the Argentinean Andes, this book explores fairs' embeddedness within religious celebration, arguing that barter is addressed as a sacrifice to catholic figures and local ancestors, and thus challenging a widespread view of barter as a non-monetary form of commodity exchange. Issues of value, identity, and exchange are considered, furthering our understanding of how social groups create themselves through material circulation.
Basaar Bloulint Wen Kookboek
by Amber Richards Adri De NeckerMaak die beste eerste prys koeke in jou eie huis vir familie en vriende. Gepak met opregte, tuis-styl resepte wat jou smaaksintuie sal tuit en perfek uitdraai elke keer. Die Basaar Bloulint Wen Kookboeke sal ‘n nuwe noodsaaklikheid in jou resep versameling wees. Elke resep in bymekaar gemaak vanaf bloulint of grand prys wenners by land- en staats basare regoor die land. Hulle het die beoordelaars beïndruk; nou gaan hulle jou vriende beïndruk! Daar is meer as 50 heerlike resepte in hierdie boek met kenmerkende koeke wat verseker ‘n gunsteling sal wees. Probeer hierdie koek resepte, wat dalk net kan uitdraai en ‘n familie gunsteling word, en iets waarop jy trots sal wees om na ‘n kuier of ander byeenkomste te vat. Wees egter versigtig, jy word dalk net ‘geken’ vir jou spesiale koek. Daar is kolwyntjies, rongkoeke, koffie koeke, en vele meer om te ontdek. As jy ‘n koek vir ‘n basaar kompetisie wil inskryf, oorweeg dit om een van die koek resepte te gebruik. Versamel al die kookboeke in hierdie reeks vir regte goeie kos. Vanaf pasteie na slaaie; lekkers tot kookpotte; en koekies tot hoofgeregte, jy kan nou kook soos ‘n bloulint pryswenner! Hierdie is die tweede boek in die reeks, kry nou joune.
The Basic Basics Baking Handbook: All You Need to Know to Bake Successful Cakes, Biscuits, Breads and Pastries (Basic Basics Ser.)
by Marguerite PattenThe beloved British chef shares her secrets of success and her recipes for cakes, cookies, breads, and more. Marguerite Patten first became famous during World War II as she helped British cooks make the best of their rations via BBC radio. Her books went on to sell millions of copies and she became one of the first celebrity chefs—though she much preferred to be called a &“home economist.&” In this classic book, she presents her tried and tested recipes for cakes large and small, biscuits, breads, pizzas, and pastries. She also discusses equipment, ingredients, basic techniques, and what to do when things go wrong. You&’ll find family favorites such as walnut cake, teacakes, and buns but more modern popular cakes such as honey and blueberry muffins. With Marguerite Patten&’s expert guidance, even a beginner can discover the pleasures of baking and achieve successful results.
The Basic Basics Kitchen Hacks and Hints: 350+ Amazing Tips for Seasoned Chefs and Aspirational Cooks
by Glynn ChristianTV-chef and food journalist Glynn Christian has been making cooks and chefs say Gosh! for over 40 years as he shared how ingredients work, demonstrated better techniques and revealed culinary secrets. This handbook collects over 300 of Glynn’s 'gosh-factor' hacks, explaining how best to handle garlic, why dull pasta is better, how to judge a Pavlova, how to make the frilly crusts on Portuguese egg tarts and why it should be ‘thumbs-up’ on kitchen knives. There’s a better way to roast nuts, a simpler way to bone small fish, a more reliable way to wok and a ban on foil tents. Plus frozen olives to keep a straight-up martini ice-cold.
Basic Bitchen: 100+ Everyday Recipes—from Nacho Average Nachos to Gossip-Worthy Sunday Pancakes—for the Basic Bitch in Your Life
by Joey SkladanyEmbrace your inner basic bitch with these 100+ everyday recipes for &“basic&” meals you shamelessly love. In a world where everyone seeks to be special and pride themselves on their differences, there is one common bond that unites us all—basicness. And while some rock the Ugg boots and drink pumpkin spice lattes more than others, we can all still appreciate the simple pleasures that mimosas, avocado toast, and acai bowls bring. And that&’s okay! Basic Bitchen celebrates and embraces the basic bitch lifestyle through food, offering step-by-step recipes for the most fundamental (and delicious) of all dishes. Recipes include: -Basic Bitch Lifeblood, aka. the Pumpkin Spice Latte -Mom&’s Definitely-Not-Sicilian Sicilian Caesar Salad -&“I Could Eat This, Like, Every Day&” Sushi Rolls -A Deeply Personal Cauliflower Pizza -Way Too Easy (If You Know What I Mean) One-Sheet-Pan Dinners -Antidepressant Red Velvet Cake Pops In addition to these easy, fun, and flavorful crowd-pleasing recipes, Chowhound editor Joey Skladany provides tips and tricks for cooking basics, such as how to build a pantry and cooking tools that every chef needs. Take your cooking skills beyond the microwave and make meals all of your friends will enjoy.
Basic Bread Baking: Storey's Country Wisdom Bulletin A-198 (A\storey Country Wisdom Bulletin Ser.)
by Glenn AndrewsSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
by John J. MettlerThis guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You’ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.
Basic Cookery for Foundation Learning
by Keyth RichardsonLearn the basics of the hospitality industry and prepare for progression to further study or employment with this new textbook designed specifically for foundation learners. This is the ideal resource for anyone working towards foundation learning courses in hospitality and catering, including Introduction to the Hospitality Industry at Entry level or Level 1, the Level 1 NVQ in Food Preparation and Cooking or other foundation Vocational Studies programmes that incorporate basic food preparation and cooking skills. It is illustrated with hundreds of photos that bring the hospitality industry to life. - Outlines the basics of working in the hospitality industry with clear, easy-to-understand language and photos to aid visual learners - Works through simple recipes with clear step-by-step sequences - Provides varied activities throughout to help students remember key facts easily - Differentiates with 'Stretch yourself' activities
Basic Homebrewing: Storey's Country Wisdom Bulletin A-144 (Storey Country Wisdom Bulletin Ser.)
by Jim WearneThis concise beginner’s guide tells you exactly what you need to know to successfully produce your first batch of home-brewed beer. It covers everything from purchasing the right equipment and ingredients to preparing your equipment, cooking through the first and second fermentations, bottling your brew, storing it, and serving it for best flavor.
Basic Income for Disasters and Climate Change in Africa: Agrarian Risk Reduction and Adaptation (Routledge Studies in African Development)
by Sara BernardoThis book considers how basic income could be used as a mechanism for disaster risk reduction and climate change adaptation in African agrarian societies.African agrarian societies are among those most severely impacted by disasters due to insufficient financial and technological resources to prepare for and respond to crises. This book argues that hazards and environmental disasters are increasingly not isolated occurrences, and the vulnerability of communities is cumulative event after event, with capacities to cope and adapt weakened progressively. With pre- and post-disaster operating as a single continuous process, basic income could provide communities with a stable flow of money, leaving them better able to adapt and respond to crises. To illustrate the theoretical framework, the book uses Mozambique, and more specifically the district of Búzi, as an instrumental case study.This innovative book will be of interest to readers across the fields of global development, African studies and humanitarian and disaster studies.
A Basic Reader for College Writers
by Christopher G. Hayes Janet M. Goldstein David I. DanielsAlthough this is designed to be a textbook, many readers will enjoy the essays, which are written by a range of authors that includes Jane Brody, John Kellmayer, Ben Fong-Torres, and Mary E. Mebane. The topics of these thirty-two essays cover throwing away food, overcoming alcoholism, learning from Japanese prisons, and baseball.
Basic to Brilliant, Y'all
by Virginia Willis Anne WillanA follow-up to the author's acclaimed Bon Appétit, Y'all, featuring 150 recipes that combine Southern flavors with time-honored French technique, and include a sophisticated variation that kicks each dish up a notch to make it brilliant.Virginia Willis has a knack for giving French recipes a downhome Southern feel. In Basic to Brilliant, Y'all, she builds on her signature style by offering 150 dual recipes: a soul-satisfying basic recipe accompanied by a technique, garnish, additional step, or short recipe that transforms a wonderful dish into a show stopper. A weeknight classic like Mama's Chicken Pot Pie becomes sophisticated dinner party fare when it's baked in a winter squash, and Old Fashioned Stove Top Low-Country Broth can be transformed into a Bouillabaisse-style broth with just a few simple changes. Throughout the book, Virginia paints a vivid picture of her Southern upbringing, drawing readers in with her vibrant tales of food and friends.
Básicos para un estilo de vida vegano: Cómo vivir sin carne y sin productos lácteos
by Lewis HaasGuía Simple para el Nuevo Vegano - ¡Aprenda cómo el veganismo puede transformar su vida HOY! "Básicos de un estilo de vida vegano saludable" es una guía que le traerá salud y felicidad para toda la vida. Si eres un vegano principiante, un vegetariano o un vegetariano omnivoro, este libro eliminará tus dudas. Te darás cuenta de que puedes obtener suficiente proteína, encajar en cualquier situación social, aprender a amar las espinacas, y disfrutar de pizza, nachos, brownies y más, sin nungún productio de origen animal en absoluto. ¡Incluso los veganos profesionales pueden descubrir algunos trucos nuevos! El estilo de vida vegano no es sólo otro plan de dieta popular, y el mundo comienza a saber por qué. El veganismo es útil para aquellos que desean vivir una vida más sana, perder peso, reducir el riesgo de de enfermedades crónicas y mucho más. Una dieta libre de productos de origen animal también supone una vida más verde y cambiar el mundo para bien, un plato a la vez. Pero, una de las razones más significativas para hacerse vegano es poner fin a la matanza no ética de animales para el consumo humano. Un estilo de vida vegano saludable - tenga una dieta libre de carne y de productos lácteos. ¡Observa la diferencia que una dieta basada en plantas hace en tu vida! Ya sea que quieras mejorar tu salud en general, perder unos pocos kilos, demostrar tu compasión hacia los animales o ayudar al medio ambiente "Básicos para un estilo de vida vegano saludable" te muestra el camino. Este libro te muestra cada paso del camino, dándote las herramientas, recursos y las recetas que necesitas para hacer la transición al veganismo, saludable, gosoza y deliciosamente. Además de apartar pasos claros y prácticos para la transición al veganismo, espero que los lectores también hayan aprendido que el veganismo es un cambio de estilo de vida flexible. Aparte de abstenerse del consumo de productos anim
Basics with Babish: Recipes for Screwing Up, Trying Again, and Hitting It Out of the Park (A Cookbook)
by Andrew ReaNEW YORK TIMES BESTSELLER NAMED A BEST COOKBOOK OF FALL 2023 BY FOOD & WINE, DELISH, and TASTING TABLE Over 100 easy-to-follow recipes that teach you how to learn from your mistakes and become a better cook, from the culinary genius who created the Babish Culinary Universe YouTube channel in this long-awaited companion.In his wildly popular Basics with Babish series, YouTube star Andrew Rea, who has amassed millions of subscribers, attempts, often fails, but always teaches cooking techniques for all levels of cooks. He&’s explained everything from how to make challah bread and English muffins to Asian dumplings and homemade bacon. Now those classic, essential recipes (and many more) are compiled into an authoritative cookbook which contains hundreds of step-by-step photographs with tips and tricks to help you troubleshoot anything from broken butter to burnt bread to bony branzino. Basics with Babish isn&’t just a kitchen Bible for a new generation of home chefs, it&’s a proud reclamation of mistakes which encourages you to learn from your and Andrew&’s missteps alike. Andrew Rea launched Binging with Babish on YouTube in 2016, recreating and reimagining dishes from famous television programs and movies inspired by everything from Mad Men to The Simpsons to Game of Thrones. The tie-in cookbook, Binging with Babish, was an instant New York Times bestseller, and fans of that book and countless more will delight in this new cookbook which will truly teach you how to cook, with Rea&’s beloved sense of humor and guiding hand throughout.
A Basketful of Murder (A Farm-to-Fork Mystery)
by Lynn CahoonAngie Turner&’s Idaho restaurant, the County Seat, owes its success not only to its farm-fresh fare, but also to its devoted and passionate staff. And while murder is never on the menu, it often shows up as an uninvited guest . . . A Pumpkin Spice Killing At a much-deserved arts-and-crafts themed retreat, Angie and her County Seat staff find themselves helping an older guest uncover the whereabouts of his missing son . . . Have a Deadly New Year It&’s a rockin&’ New Year for Angie and her crew as they cater a bash for a famous band, but there are hints of discord when one of the musicians is found with a drumstick in his chest . . . Penned In The County Seat&’s crew goes on a quarterly out-of-office meeting at the Old Idaho Penitentiary near the Boise Foothills, a prison brimming with ghostly lore. The lock-in features actors role-playing as guards, fascinating prison stories . . . and an unscripted murder.
The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito
by Alexandra Raij Rebecca Flint Marx Eder MonteroWhether it's a perfectly ripe summer tomato served with just a few slivers of onion and a drizzle of olive oil, salt cod slowly poached in oil and topped with an emulsion of its own juices, or a handful of braised leeks scattered with chopped egg, Basque cooking is about celebrating humble ingredients by cooking them to exquisite perfection.Chefs Alexandra Raij and Eder Montero are masters of this art form, and their New York City restaurant Txikito is renowned for its revelatory preparations of simple ingredients. In this much-anticipated and deeply personal debut, Raij and Montero share more than one hundred recipes from Txikito--all inspired by the home cooking traditions of the Basque Country--that will change the way you cook.Dishes like Salt Cod in Pil Pil sauce have fewer than five ingredients yet will astonish you with their deeply layered textures and elegant flavors. By following Raij's careful but encouraging instructions, you can even master Squid in Its Own Ink--a rite of passage for Basque home cooks, and another dish that will amaze you with its richness and complexity. The Basque Book is a love letter: to the Basque Country, which inspired these recipes and continues to inspire top culinary minds from around the world; to ingredients high and low; and to the craft of cooking well. Read this book, make Basque food, learn to respect ingredients--and, quite simply, you will become a better cook.From the Hardcover edition.
Basque Country: A Culinary Journey Through a Food Lover's Paradise
by Marti Buckley“Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.” —José AndrésFeatured as one of Food & Wine’s Best Cookbooks Coming Out This Fall Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs. Yet Basque Country is more than a little inaccessible—shielded by a unique language and a distinct culture, it’s an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It’s not about exotic ingredients or flashy techniques. It’s about mind-set—how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It’s the marriage of simplicity and refinement, and the joy of cooking for family and friends.
The Basque Table: Passionate Home Cooking from Spain's Most Celebrated Cuisine
by Teresa Barrenechea Mary Goodbody“Easy, energetic prose and an intelligent ensemble of accessible recipes offer readers an insider’s taste tour of Basque cuisine.” —Publishers Weekly (starred review)Winner of the Périgueux World Cookbook AwardWinner of the Spanish National Prize for GastronomyJoin award-winning, internationally acclaimed chef Teresa Barrenechea as she takes you on a culinary journey through her homeland, the historic Basque region of Spain’s north-central coast. Barrenechea brings you 130 recipes, from San Sebastián to Bilbao and beyond, that exemplify the authentic, uncomplicated dishes characteristic of rustic Basque home cooking, which glories in fresh fish and shellfish; abundant meat, poultry, and cheese; vegetables and fruits straight from the garden; the olives and olive oils for which Spain is famous; and much more. From boldly flavored pinchos (Basque tapas) to succulent main-course dishes, you’ll find dozens of delicious choices as you explore this renowned cuisine. So pour yourself a glass of wine and take a seat at The Basque Table.“The flavors of the Basque Country have a simple intensity and spirit, and the food is robust and satisfying yet easy to cook. This is a wonderful cookbook.” —Mark Miller, chef/owner of Coyote Café and Red Sage restaurants, and author of Tacos“Teresa Barrenechea long ago convinced me that Basque food is one of the world’s culinary treasures. I am happy that Teresa has written this terrific book.” —Julio Iglesias“Only Teresa Berrenechea could write the definitive Basque cookbook. The food of Spain is defined by Basque cooking. At last we learn the secrets.” —Michael Lomonaco, host of the Travel Channel’s Epicurious
Basso Contenuto Di Carboidrati: Con tabelle dei valori nutritivi
by Melissa CarpenderTuffati nel mondo di alcuni piatti tipici americani, velocissimi, semplici, saporiti, ma con basso contenuto di carboidrati. Basta con le preparazioni raffinate e i piatti chic! Conteggio di calorie e carboidrati per ogni ricetta! Le ricette definitive a basso contenuto di carboidrati, ma senza sacrificare il sapore, Preparazioni e cotture semplici e velocissime. Cucinare in 15 minuti o meno non serve solo a preparare pasti in maniera semplice, con pochi ingredienti. Significa anche divertirsi, riscoprire il piacere del cibo senza troppe lavorazioni, pianificare i propri pasti. Non aspettare e scopri adesso la chiave per un nuovo modo di sperimentare in cucina!