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Author: Alice Waters
Publisher: Simon and Schuster
ISBN: 1451696736
Category : Cooking
Languages : en
Pages : 416
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Book Description
Available for the first time in the U.S. in a Spanish-language edition, renowned chef Alice Waters’s bestselling book The Art of Simple Food. Durante más de cuatro décadas, Alice Waters ha sido la máxima defensora de los alimentos locales de temporada producidos de forma sostenible. Ha sido aclamada globalmente y ha mostrado al mundo que el verdadero secreto de la buena cocina es comenzar con los ingredientes de mejor sabor. En El arte de la comida sencilla, Alice Waters aplica esta filosofía a 19 lecciones de cocina y a más de 250 recetas cotidianas que ilustran lo fácil que es comer maravi-llosamente bien si se cocina, se come y se vive según estas leyes fundamentales: Comer alimentos locales y sostenibles Comer alimentos de temporada Comprar en los mercados agrícolas Sembrar un jardín Conservación, compostaje y reciclaje Cocinar con simpleza Cocinar juntos Comer juntos Recordar que la comida es preciosa
Author: Alice Waters
Publisher: Simon and Schuster
ISBN: 1451696736
Category : Cooking
Languages : en
Pages : 416
Get Book Here
Book Description
Available for the first time in the U.S. in a Spanish-language edition, renowned chef Alice Waters’s bestselling book The Art of Simple Food. Durante más de cuatro décadas, Alice Waters ha sido la máxima defensora de los alimentos locales de temporada producidos de forma sostenible. Ha sido aclamada globalmente y ha mostrado al mundo que el verdadero secreto de la buena cocina es comenzar con los ingredientes de mejor sabor. En El arte de la comida sencilla, Alice Waters aplica esta filosofía a 19 lecciones de cocina y a más de 250 recetas cotidianas que ilustran lo fácil que es comer maravi-llosamente bien si se cocina, se come y se vive según estas leyes fundamentales: Comer alimentos locales y sostenibles Comer alimentos de temporada Comprar en los mercados agrícolas Sembrar un jardín Conservación, compostaje y reciclaje Cocinar con simpleza Cocinar juntos Comer juntos Recordar que la comida es preciosa
Author: Eva Jiménez Pérez
Publisher: Hueber Verlag
ISBN: 3193979090
Category : Education
Languages : en
Pages : 147
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Book Description
Niveau B1 Hören & Sprechen B1 bietet ein gezieltes Training durch authentische Übungen zum Hörverständnis und Sprechübungen zu den wichtigsten alltäglichen Themen. Die Lösungen direkt auf der nächsten Seite machen die selbstständige Lernerfolgskontrolle einfach und komfortabel. Der MP3-Download bietet Sprachaufnahmen von Profis mit gut verständlicher, natürlicher Sprechgeschwindigkeit.
Author: Vicky Hayward
Publisher: Rowman & Littlefield
ISBN: 1442279427
Category : Cooking
Languages : en
Pages : 321
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Book Description
Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy’s 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style aimed at readers who cooked on a modest budget. He showed that economic cookery could be delicious if flavors and aromas were blended with an appreciation for all sorts of ingredients, however humble, and for diverse food cultures, ranging from that of Aragon, his home region, to those of Iberian court and New World kitchens. This first English translation gives guidelines for today’s cooks alongside the original text, and interweaves a new narrative portraying 18th-century Spain, its everyday life, and food culture. The author traces links between New Art’s dishes and modern Spanish cookery, tells the story of her search to identify the book’s author and understand the popularity of his book for over 150 years, and takes travelers, cooks, historians, and students of Spanish language, culture, and gastronomy on a fascinating journey to the world of Altamiras and, most important of all, his kitchen.
Author: Francisco Martínez Montiño
Publisher: University of Toronto Press
ISBN: 1487549385
Category : Cooking
Languages : en
Pages : 678
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Book Description
In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 1903018013
Category : Art
Languages : en
Pages : 242
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Book Description
A further volume in this series, this year discussing not so much food or its preparation as its portrayal in any number of art forms such as popular music, crime novels, film, theatre, literature, and fine art. There are also some papers which concentrate on the art of food, or art relating to food: an instance is the art of tissue-paper orange wrappers (a recondite but riveting item). My impression, when this subject was first mooted, was that all contributions would revolve around paintings and high arts. I was mistaken, there is a remarkable spread: the arrangement of 18th-century desserts; cookery and the Cuban Santeria religion; drink in 19th-century English fiction; food in film noir; the cook as artist in 18th-century England; architectural food design in France and Italy; popcorn poetry; food and eating in Bronte novels; and much more. These volumes are sometimes indigestible fricassees if swallowed at once, but think of them as platters of oysters - each may contain a pearl. By the finish a bracelet at least, perhaps a necklace, is the consequence.
Author: The Silver Spoon Kitchen
Publisher: Phaidon Press
ISBN: 9781838663148
Category : Cooking
Languages : en
Pages : 360
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Book Description
Bake like an Italian with this latest Silver Spoon treasure - a culinary inspiration and go-to kitchen companion The Silver Spoon is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource. The Italian Bakery is the first volume in the Silver Spoon library to focus on dolci - the Italian term for all sweet treats. Dishes found in bakeries throughout Italy's diverse regions come to life in 140 accessible classic and contemporary patisserie recipes, including a library of 50 core recipes for basic baking building blocks, each illustrated with step-by-step photography, geared toward novices and experienced bakers alike. Filled with cakes, pastries, pies, cookies, sweets and chocolates, and frozen puddings, the collection showcases a wide range of delectable desserts suitable for everyday indulgences and special-occasion celebrations - the Italian way.
Author: Rafael Climent-Espino
Publisher: Vanderbilt University Press
ISBN: 0826504205
Category : Social Science
Languages : en
Pages : 409
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Book Description
A foundational text in the emerging field of Latin American and Iberian food studies
Author: Encarnación Pinedo
Publisher: Univ of California Press
ISBN: 0520246764
Category : Cooking
Languages : en
Pages : 233
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Book Description
"It's a rare cookbook that is as pleasurable to think about as it is to cook from. But that's what Dan Strehl has accomplished with his elegant translation of Encarnación’s Kitchen, a book that provides a fascinating look at the life and cooking of the wealthy Californios in the final days of the rich Rancho culture of California."—Russ Parsons, author of How to Read a French Fry "At long last! It is with enormous pleasure that I greet Dan Strehl’s authoritative English translation, Encarnación’s Kitchen. I should like to have had the original Spanish edition as well, but I dream."—Karen Hess, author of The Carolina Rice Kitchen "Encarnación’s Kitchen is far more than a historical curiosity, or a mere kitchen fragment that sketches silhouettes of ingredients and techniques. The recipes of Encarnación Pinedo’s kitchen, brought alive and set in context by Dan Strehl (and Victor Valle’s lucid introduction), offer rich examples of how California’s Mexican culinary culture developed as it bumped into—and cross-pollinated with—young, multifarious America. These dishes lay bare the often overlooked reality that food can be more than a reflection of culture. Food, as Encarnación understood, can be a seductively delicious catalyst for social understanding, change, even rebellious protest."—Rick Bayless, author of Mexico One Plate at a Time
Author: Xavier Dapena
Publisher: Taylor & Francis
ISBN: 1000999025
Category : Comics & Graphic Novels
Languages : en
Pages : 289
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Book Description
In a spirit of community and collective action, this volume offers insights into the complexity of the political imagination and its cultural scope within Spanish graphic narrative through the lens of global political and social movements. Developed during the critical years of the COVID-19 pandemic and global lockdown, the volume and its chapters reflect the interdisciplinary nature of the comic. They employ a cultural studies approach with different theoretical frameworks ranging from debates within comics studies, film and media theory, postcolonialism, feminism, economics, multimodality, aging, aesthetics, memory studies, food studies, and sound studies, among others. Scholars and students working in these areas will find the book to be an insightful and impactful resource.
Author: Leone, Nicola Giuliano; Mauro, Eliana; Quartarone, Carla; Sessa, Ettore
Publisher: Museum With No Frontiers, MWNF (Museum Ohne Grenzen)
ISBN: 3902782773
Category : Architecture
Languages : en
Pages : 451
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Book Description
La cultura islámica en la Sicilia medieval ilustra cómo el gran patrimonio artístico y cultural de los árabes, que gobernaron la isla en los siglos X y XI, fue asimilado y reinterpretado durante el posterior reinado normando, y alcanzó su apogeo en la era resplandeciente de Ruggero II, en el siglo XII. Los espectaculares paisajes costeros y de montaña proporcionan el telón de fondo para las visitas a las ciudades, los castillos, jardines, iglesias y antiguas mezquitas cristianizadas. Diez recorridos le invitan a descubrir 91 museos, monumentos y yacimientos en Palermo, Monreale, Mazara del Vallo, Salemi, Segesta, Erice, Cefalú y Catania, entre otras localidades.
