Brindisa: The True Food of Spain PDF Download
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Author: Monika Linton
Publisher: HarperCollins UK
ISBN: 0007307195
Category : Cooking
Languages : en
Pages : 1143
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Book Description
COOKBOOK OF THE YEAR 2016, Spectator ‘The definitive book about the food of Spain’ Rose Prince
Author: Monika Linton
Publisher: HarperCollins UK
ISBN: 0007307195
Category : Cooking
Languages : en
Pages : 1143
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Book Description
COOKBOOK OF THE YEAR 2016, Spectator ‘The definitive book about the food of Spain’ Rose Prince
Author: Jose Pizarro
Publisher: Kyle Cathie Limited
ISBN: 9781856268493
Category : Cooking, Spanish
Languages : en
Pages : 240
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Book Description
Season by season, Jose Pizarro explores his favourite ingredients from different Spanish regions and demonstrates how best to use them with his exceptional, yet simple, recipes. He also includes anecdotes about typical Spanish pastimes and stories from his youth growing up on a farm in Extremadura."
Author: Tim Burford
Publisher: Bradt Travel Guides
ISBN: 1841623164
Category : Travel
Languages : en
Pages : 358
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Book Description
They won the first soccer World Cup. There's a lot of beef raised on the pampa. That's all most people know about Uruguay. Bradt's Uruguay, the only dedicated English-language guide to a country that's small yet bursting with character, shows that the adventurous tourist can uncover much more. It provides in-depth coverage of the capital Montevideo, where the colonial Old City is being restored. There's also detailed information on the coastal city of Colonia (which is on UNESCO's World Heritage List) as well as Punta del Este, to whose beaches the Buenos Aires beautiful crowd flocks each summer. There's advice, too, for active travellers who can rattle their whips on cattle-ranching estancias and spin their sticks in a game of polo or two and for nature enthusiasts keen to watch wildlife in the western wetlands and birds in Cabo Polonio and Santa Teresa. Plus, the book investigates the Brazilian influences behind Uruguay's music and dance, and the country's Afro-Uruguayan culture, most noticeable in Carnaval.
Author: Jose Pizarro
Publisher: Kyle Books
ISBN: 9781906868093
Category : Cooking
Languages : en
Pages : 0
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Book Description
Presents more than 150 recipes containing traditional foods of Spain's La Mancha region, accompanied by details on Spanish culture and cuisine.
Author: Luiz Hara
Publisher: Jacqui Small
ISBN: 1910254460
Category : Cooking
Languages : en
Pages : 622
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Book Description
At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country’s ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world – Brazil and Peru. Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world – including Pakta in Barcelona by Albert Adria. This stunningly photographed cookbook includes 100 Nikkei recipes, including 10 contributed recipes from top Nikkei chefs from around the world such as celebrated chefs Toshiro Konishi and Mitsuharu Tsumura ('Micha') from Peru, Tsuyoshi Murakami from Brazil, Jorge Munoz & Kioko Li of Pakta in Barcelona and Jordan Sclare & Michael Paul of Chotto Matte in London. Nikkei Cuisine is a ground-breaking cookery book and a must-have for anyone with an interest in Japanese or South American cooking, as well as for those keen to discover cutting-edge cookery and flavours. The recipes range from the simpler Nikkei family favourites (the dishes eaten at home) to the more elaborate and elegant Nikkei dishes served in restaurants around the world.
Author: Matt McConnell
Publisher: Hardie Grant
ISBN: 9781743793954
Category : Cooking
Languages : en
Pages : 0
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Book Description
Eat at the Bar is first a cookbook, sharing 55 recipes inspired by local farmers, providores, fishmongers and suppliers, and underpinned by the flavors Melbourne author Matt McConnell continues to cook with today: garlic, pimento, salt and the best olive oil. The line-up is a best of the best from more than 10 years of Matt's respected repertoire of tapas and raciones at his Melbourne bar and restaurant The Bar Lourinha Project. The book, like the bar, makes readers feel at once at home and familiar – even if they have not ever ventured to the city spot beloved for its food, booze, collectors' feel and old-fashioned hospitality. The book is also more than recipes: it is part travelogue too, sharing anecdotes, narrative and stunning photography from the authors' adventures in Spain, Portugal and Europe over many years – experiences that inspired the idea and philosophy of the now decade-old space they have created in their hometown of Melbourne.
Author: Comptoir Libanais
Publisher: HarperCollins UK
ISBN: 0008248354
Category : Cooking
Languages : en
Pages : 495
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Book Description
A celebration of authentic Middle Eastern food, Feasts from the Middle East is packed with over 100 deliciously fresh, fragrant and flavourful dishes, inspired by the souks of Lebanon.
Author: Colman Andrews
Publisher: Grub Street Cookery
ISBN: 1909808369
Category : Cooking
Languages : en
Pages : 353
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Book Description
“A great source of inspiration,” this cookbook is a stunning, mouthwatering homage to the unique, beloved, and healthy cuisine of Catalonia (Alice Waters, chef/owner of Chez Panisse). Once an undiscovered gem among Europe’s culinary traditions, the cuisine of Catalonia, a province of northeast Spain, has become an inspiration to some of the world’s top chefs. Catalan Cuisine is the definitive guide to authentic Catalan cooking—the book that introduced this remarkable cuisine to America, and a volume that is found today in the kitchens of some of Catalonia’s most famous chefs. Using many of the same fresh ingredients as other Mediterranean cuisines—tomato, garlic, olives, beans, pasta, fruits, and a bounty of meat and seafood—Catalan cooking combines them in unexpected and mouthwatering ways. With 200 memorable recipes that are easy to prepare and sure to amaze, plus fascinating facts about the traditions, history, and culture of Catalonia, Catalan Cuisine is required reading—or eating—for any adventurous gourmand or Spanish food aficionado. “An intelligent, superbly written, profound study of a great and fascinating cuisine.” —Paula Wolfert “Colman Andrews is one of the most important champions of Catalan cuisine. This significant book expresses a great love for our culture.” —Ferran Adrià, chef/owner of El Bulli
Author: Claudia Roden
Publisher: Harper Collins
ISBN: 0062091689
Category : Cooking
Languages : en
Pages : 629
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Book Description
One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award–winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.
Author: Virgilio Martinez
Publisher:
ISBN: 9781784720421
Category : Cooking, Peruvian
Languages : en
Pages : 0
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Book Description
The growing popularity of Peruvian cuisine throughout the world has made Lima, the capital of Peru, a destination city for food lovers. Virgilio Martinez is the most famous young chef in Peru. His restaurant Central, in Lima, is among the best in the world and he has opened two LIMA restaurants in the heart of London. With this collection of more than 100 of Virgilio's fuss-free, contemporary recipes you can cook this fresh, vibrant, healthy food at home using your local fish, meat and vegetables - plus the superfoods for which Peruvian food is renowned.
