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Author:
Publisher:
ISBN:
Category : Dinners and dining
Languages : en
Pages : 832
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Book Description
Author:
Publisher:
ISBN:
Category : Dinners and dining
Languages : en
Pages : 832
Get Book Here
Book Description
Author: Untza Otaola Alday
Publisher: Routledge
ISBN: 1317305884
Category : Foreign Language Study
Languages : en
Pages : 252
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Book Description
Do you know Spanish already and want to go a stage further? If you're planning a visit to Spain, need to brush up your Spanish for work, or are simply doing a course, Colloquial Spanish 2 is the ideal way to refresh your knowledge of the language and to extend your skills. Colloquial Spanish 2 is designed to help those involved in self-study. Structured to give you the opportunity to listen to and read lots of modern, everyday Spanish, it has also been developed to work systematically on reinforcing and extending your grasp of Spanish grammar and vocabulary. Key features of Colloquial Spanish 2 include: Revision material to help consolidate and build up your basics A wide range of contemporary authentic documents, both written and audio Lots of spoken and written exercises in each unit Highlighted key structures and phrases, a grammar reference and detailed answer keys A broad range of everyday situations, focusing on mainland Spain. Audio material to accompany the course is available to download free in MP3 format from www.routledge.com/cw/colloquials. Recorded by native speakers, the audio material features the dialogues and texts from the book and will help develop your listening and pronunciation skills.
Author: Rachel Laudan
Publisher: Univ of California Press
ISBN: 0520286316
Category : Cooking
Languages : en
Pages : 488
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Book Description
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Author: Untza Otaola Alday
Publisher: Routledge
ISBN: 1134481578
Category : Foreign Language Study
Languages : en
Pages : 252
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Book Description
Do you know Spanish already and want to go a stage further? If you're planning a visit to Spain, need to brush up your Spanish for work, or are simply doing a course, Colloquial Spanish 2 is the ideal way to refresh your knowledge of the language and to extend your skills. Colloquial Spanish 2 is designed to help those involved in self-study. Structured to give you the opportunity to listen to and read lots of modern, everyday Spanish, it has also been developed to work systematically on reinforcing and extending your grasp of Spanish grammar and vocabulary. Key features of Colloquial Spanish 2 include: Revision material to help consolidate and build up your basics A wide range of contemporary authentic documents, both written and audio Lots of spoken and written exercises in each unit Highlighted key structures and phrases, a grammar reference and detailed answer keys A broad range of everyday situations, focusing on mainland Spain. Audio material is available to accompany Colloquial Spanish 2. Recorded by native speakers, this material will help you perfect your pronunciation and listening skills.
Author: Michael Brenner
Publisher: W. W. Norton & Company
ISBN: 0393634930
Category : Science
Languages : en
Pages : 376
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Book Description
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Author: Fany Gerson
Publisher: Ten Speed Press
ISBN: 1580089941
Category : Cooking
Languages : en
Pages : 226
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Book Description
After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland’s signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine. From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other. Stalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane. In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats.
Author: Leanne Brown
Publisher: Workman Publishing
ISBN: 0761184996
Category : Cooking
Languages : en
Pages : 209
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Book Description
By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well—really well—on the strictest of budgets. Created for people who have to watch every dollar—but particularly those living on the U.S. food stamp allotment of $4.00 a day—Good and Cheap is a cookbook filled with delicious, healthful recipes backed by ideas that will make everyone who uses it a better cook. From Spicy Pulled Pork to Barley Risotto with Peas, and from Chorizo and White Bean Ragù to Vegetable Jambalaya, the more than 100 recipes maximize every ingredient and teach economical cooking methods. There are recipes for breakfasts, soups and salads, lunches, snacks, big batch meals—and even desserts, like crispy, gooey Caramelized Bananas. Plus there are tips on shopping smartly and the minimal equipment needed to cook successfully. And when you buy one, we give one! With every copy of Good and Cheap purchased, the publisher will donate a free copy to a person or family in need. Donated books will be distributed through food charities, nonprofits, and other organizations. You can feel proud that your purchase of this book supports the people who need it most, giving them the tools to make healthy and delicious food. An IACP Cookbook Awards Winner.
Author: Carmen Aboy Valldejuli
Publisher: Pelican Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 416
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Book Description
A collection of recipes for Puerto Rican dishes, covering all courses from soups to desserts, with a chapter on rum drinks. Includes a glossary and English and Spanish indexes.
Author: Untza Otaola Alday
Publisher: Routledge
ISBN: 1317582047
Category : Foreign Language Study
Languages : en
Pages : 252
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Book Description
Do you know Spanish already and want to go a stage further? If you're planning a visit to Spain, need to brush up your Spanish for work, or are simply doing a course, Colloquial Spanish 2 is the ideal way to refresh your knowledge of the language and to extend your skills. Colloquial Spanish 2 is designed to help those involved in self-study. Structured to give you the opportunity to listen to and read lots of modern, everyday Spanish, it has also been developed to work systematically on reinforcing and extending your grasp of Spanish grammar and vocabulary. Key features of Colloquial Spanish 2 include: * Revision material to help consolidate and build up your basics * A wide range of contemporary authentic documents, both written and audio * Lots of spoken and written exercises in each unit * Highlighted key structures and phrases, a grammar reference and detailed answer keys * A broad range of everyday situations, focusing on mainland Spain. Audio material is available on two 60-minutes cassettes and CDs to accompany Colloquial Spanish 2. Recorded by native speakers, this material will help you perfect your pronunciation and listening skills. For the eBook and MP3 pack, please find instructions on how to access the supplementary content for this title in the Prelims section.
Author: Juan Calduch
Publisher: Bainet Editorial
ISBN: 8496177513
Category : Appetizers
Languages : un
Pages : 8
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Book Description
