Greens : deliciosas recetas para comer verdura con cada comida PDF Download

Author: Jessica Nadel
Publisher:
ISBN: 9788416407057
Category : Cooking (Vegetables)
Languages : es
Pages : 0

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Book Description
More than 100 fast, appetizing and nutritional recipes that make eating vegetables daily far from boring. The premise of this book is simple: it is possible to eat and enjoy more leafy greens and various vegetables. Greens will be the perfect ally in the kitchen of those that want to eat healthily and aspire to include more vegetables in their diet. Using more than 40 vegetables, Jessica Nadel proposes an ample variety of delicious and healthy recipes for each meal, from breakfast to dessert. Más de 100 recetas rápidas, apetitosas y nutritivas con las que comer hortalizas a diario sin aburrirlas. La premisa de estelibro es simple: es posible comer y disfrutar de más verduras de hoja y otrasvariedades de hortalizas. Greens será el aliado perfecto en la cocina de quienesquieran comer más sano o aspirena incluir más hortalizas en sudieta. Propone unaampliavariedad de deliciosas y saludablesrecetas para cadacomida del día, desde el desayuno hasta lospostres. Sus más de 100 recetasveganas, novedosas e inspiradoras, ofrecen un surtidonutricionalcompuestopor más de 40 hortalizas, queincluye clásicos como el brócoli y el calabacín, superalimentoscomo las acelgas y la col verde y vegetalespococonvencionalescomo las algasespirulina o kelp.

Author: Georgina Fuggle
Publisher:
ISBN: 9788416407088
Category : Cooking
Languages : es
Pages : 0

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Book Description
Enjoy the vegetable! It's cheap, versatile, and very beneficial for your health. In this book, Georgina Fuggle explores the colors, textures, and flavors of vegetables to create delicious and healthy dishes. In each recipe, choose a green and take advantage of its qualities, and with each this book offers an ample collection of dishes for lunch, dinner, and special occasion meals. Through this book, enjoy gardens and markets to their maximum, try dishes with new vegetables, or find an interesting way to eat vegetables with these inspiring and nutritional recipes. Disfrute con la verdura! Es barata, versátil y muy beneficiosa para la salud. En Deliciosas verduras, Georgina Fuggle explora los colores, las texturas y los sabores de las hortalizas para crear platos deliciosos y saludables. En cada receta, escoje una verdura como estrella y aprovehca sus cualidades, con el fin de ofrecernos un amplio recetario que incluye ideas para almuerzos, cenas para cada día y comidas para ocasiones especiales. Saque el máximo provecho a lo que el huerto y el mercado le ofrecen, pruebe platos con hortalizas nuevas o busque una manera interesante de comer las verduras de siempre: estas recetas vegetrianas inspiran, nutren y son fáciles de elaborar.

Author: Consuelo Bedoya de Acuña
Publisher: GRIJALBO
ISBN: 9588870658
Category : Cooking
Languages : es
Pages : 251

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Book Description
Un libro de deliciosas recetas vegetarianas Cada día sabemos más sobre los peligros de la mala alimentación para nuestra salud y nuestro bienestar; son muchos los médicos e investiga- dores que han advertido sobre los efectos nocivos de la comida de origen animal. La dieta vegetarianabalanceada es la mejor respuesta al riesgo que representan las toxinas, las hormonas y los antibióticos que acompañan a gran cantidad de alimentos que encontramos en el mercado. Por eso las expertas cocineras Sandra Figueroa y Consuelo Bedoya #asistidas por nutricionistasy médicos especialistas# presentan en este libro 500 recetas vegetarianas que no solo son nutritivas sino deleitan el paladar y enriquecen la experiencia de sentarse a comer. Además incluyen una guía nutricional de los alimentos más importantes para que el lector conozcalas propiedades y beneficios de su comida, dan instrucciones fáciles de seguir para preparar cada plato y enseñan formas de reemplazar los huevos y los derivados lácteos por alternativas de origen vegetal. En suma, creantodo un bufet de deliciosas recetas para quienes están empezando a descubrir las maravillas de la comida a base de plantas y legumbres, para los vegetarianos ya establecidos y para los más rigurosos veganos.

Author: Martín Sánchez
Publisher: Martin Sanchez
ISBN: 9781835594223
Category :
Languages : es
Pages : 0

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Book Description
Bienvenidos a "Delicias Vegetales: Sabores Naturales para tu Placer" de Martín Sánchez, un viaje culinario que celebra la maravillosa diversidad de recetas basadas en vegetales. Este libro es un homenaje a la cocina vegetariana y vegana, donde los ingredientes naturales se transforman en platos irresistibles. En estas páginas, encontrarás una selección cuidadosamente curada de recetas que harán que tus papilas gustativas se deleiten con sabores frescos y saludables. Desde coloridas ensaladas hasta platos principales llenos de sustancia, Martín comparte su pasión por la cocina vegetal y su experiencia en crear comidas que son a la vez deliciosas y nutritivas. "Delicias Vegetales" no es solo un libro de cocina, es una invitación a adoptar un estilo de vida más saludable y consciente. Descubrirás cómo los vegetales pueden ser la estrella de cualquier comida y cómo pueden satisfacer tus deseos culinarios de manera deliciosa y equilibrada. Si eres vegetariano, vegano o simplemente deseas incorporar más vegetales a tu dieta, este libro te inspirará a explorar nuevas posibilidades en la cocina. Cada receta está diseñada para que disfrutes de una alimentación basada en plantas sin sacrificar el sabor. Prepárate para embarcarte en un viaje culinario emocionante con Martín Sánchez como tu guía. "Delicias Vegetales" te ayudará a descubrir la alegría de cocinar y disfrutar de recetas vegetales que se convertirán en favoritas en tu hogar.

Author: Rose Gray
Publisher: Random House
ISBN: 1446460452
Category : Cooking
Languages : en
Pages : 644

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Book Description
Ruth Rogers and Rose Gray have an unswervingly clear vision of how food should be cooked: they take immense care over the ingredients and cook them as simply as possible. But one vitally important element in the art of preparing good food is one which we have increasingly lost sight of: seasonality. If you cook food in its right season it will inevitably taste better. And that's what River Cafe Cookbook Green is all about. Divided into months, the twelve chapters look at which vegetables, herbs, leaves, fungi and fruits are at their best at any given time, with information on how they are grown, which varieties to select and how to prepare them. The focus is also on organic produce, something in which Ruth and Rose have come to believe passionately. Meat and fish recipes are certainly included in the book, but the emphasis here is much more on vegetables, pasta recipes etc, in line with the way we are increasingly eating today. Fully illustrated throughout, and even larger than before, this cookbook is an education as well as a culinary treasure-trove.

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: Julie Sahni
Publisher:
ISBN: 9781904010579
Category : Cooking, Indic
Languages : en
Pages : 480

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Book Description
Following on from Classic Indian Cookery, in this book Julie Sahni collects together the treasures of India's vegetarian cookery. The book begins with a simple explanation of all the ingredients and techniques characteristic of this cuisine. Julie also describes every classical blend of curry in the Indian tradition. As well as teaching the art of curry, this book offers a repertoire of over 200 vegetarian and grain dishes, such as Malabar Coconut and Yoghurt-Braised Vegetables, Madras Fiery Aubergine, Lentil and Chilli Stew or Coorg-style Hot and Garlicky Black Beans with Lotus Root. To accompany these dishes, Julie provides recipes for chutneys, pickles, breads, rice dishes, dals, side dishes, yoghurt salads and condiments.

Author: Gastón Acurio
Publisher: Phaidon Press
ISBN: 9780714869209
Category : Cooking
Languages : en
Pages : 0

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Book Description
The definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the country’s most acclaimed and popular chef, Gastón Acurio. One of the world’s most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the "next big thing." Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar. Acurio guides cooks through the full range of Peru’s vibrant cuisine from popular classics like quinoa and ceviche, and lomo saltado to lesser known dishes like amaranth and aji amarillo. For the first time, audiences will be able to bring the flavors of one of the world’s most popular culinary destinations into their own kitchen.

Author: Noor Murad
Publisher: Appetite by Random House
ISBN: 0525611614
Category : Cooking
Languages : en
Pages : 434

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Book Description
NATIONAL BESTSELLER From the New York Times bestselling author and his superteam of chefs, this is Ottolenghi, unplugged: 86 irresistible recipes for relaxed, flexible home cooking that will bring the love to every shelf in your pantry, fridge, and freezer. Led by Yotam Ottolenghi and Noor Murad, the revered team of chefs at the Ottolenghi Test Kitchen gives everyday home cooks the accessible yet innovative Middle Eastern-inspired recipes they need to put dinner on the table with less stress and less fuss. With fit-for-real-life chapters like "The Freezer Is Your Friend," "That One Shelf in the Back of Your Pantry," and "Who Does the Dishes?" (a.k.a. One-Pot Meals), Shelf Love teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics. All the signature Ottolenghi touches fans love are here--big flavors, veggie-forward appeal, diverse influences--but are distilled to maximize ease and creative versatility. These dishes pack all the punch and edge you expect from Ottolenghi, using what you've got to hand--that last can of chickpeas or bag of frozen peas--without extra trips to the grocery store. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Za'atar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken. With accessible recipe features like MIYO (Make It Your Own) that encourage ingredient swaps and a whimsical, lighthearted spirit, the fresh voices of the Ottolenghi Test Kitchen will deliver kitchen confidence and joyful inspiration to new and old fans alike.

Author: Rodolfo Guzman
Publisher: Phaidon Press
ISBN: 9780714873978
Category : Cooking
Languages : en
Pages : 0

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Book Description
Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy. "It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —Financial Times Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients – often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.