MoVida: Vegetables PDF Download

Author: Frank Camorra
Publisher: Allen & Unwin
ISBN: 1742668747
Category : Cooking
Languages : en
Pages : 72

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Book Description
In MoVida: Vegetables Frank Camorra and Richard Cornish offer a concise collection of delicious Spanish recipes. In addition to a diverse selection of Spanish delights, you will find information about Spanish ingredients, cooking methods and culinary traditions. MoVida: Vegetables offers a taste of the essence and exuberance of Spanish cuisine. 'Take all the great things about Melbourne dining, wrap them up in one package, and you have MoVida' - The Age Recipes include: Spiced Carrot Salad with Fennel Seed, Oregano and Minit Fried Patron Peppers Spinach and Chickpeas Slowly Cooked with Spice and Sherry Vinegar Canary Island Salted Potatoes Mushrooms with Garlic and Sherry Vinegar Russian Salad of Potato, Peas, Fresh Crab, Piquillo Pepper and Mayonnaise Braised Broad Beans with Ham and Mint Chargrilled Leek and Pepper Salad with Romesco Sauce Roasted Capsicum and Tomato Salad with Cumin and Sherry Vinegar Slow-Cooked Potatoes with Onion and Capsicum Wild Mushroom Rice All titles in this series: MoVida: Spanish Basics MoVida: Soups MoVida: Seafood MoVida: Vegetables MoVida: Poultry MoVida: Meat MoVida: Desserts and Pastries

Author: Frank Camorra
Publisher: Allen & Unwin
ISBN: 1742668763
Category : Cooking
Languages : en
Pages : 63

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Book Description
InMoVida: MeatFrank Camorra and Richard Cornish offer a concise collection of delicious Spanish recipes. In addition to a diverse selection of Spanish delights, you will find information about Spanish ingredients, cooking methods and culinary traditions.MoVida: Meatoffers a taste of the essence and exuberance of Spanish cuisine. Recipes include: Pyrenees Lamb with White Wine and Paprika Sauce Rolled Pork Loin with Jamon and Sheep’s Cheese Roast Pork Belly with Quince Aioli Pork Belly with Chorizo and Breadcrumbs Movida Steak Tartare Oxtail Braised Slowly in Fino Sherry Veal and Pork Rissoles with Sherry Sauce Spanish Rib Eye Beef Shin Braised with Carrots, Tomatoes, White Wine and Saffron Ox Tripe with a Spicy Chorizo and Thyme Sauce Confit Rabbit Leg with Bread and Thyme Sauce Venison Slowly Braised with Pedro Ximenez Sherry

Author: Frank Camorra
Publisher: Allen & Unwin
ISBN: 1742668720
Category : Cooking
Languages : en
Pages : 64

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Book Description
InMoVida: SoupsFrank Camorra and Richard Cornish offer a concise collection of delicious Spanish soup recipes. In addition, you will find information about Spanish ingredients, cooking methods and culinary traditions. Recipes include: Chilled Almond Soup with White Grape Granita Cordoba's Thick Tomato and Bread Soup Chilled Cucumber Soup Jamon and Pasta Soup with Mint Bread and Garlic Soup with Saffron Tomato and Seafood Soup thickened with Bread Basque Potato and Leek in Salt Cod Broth Fresh Mussels with Leek and Potato enriched with Garlic Mayonnaise Lentil Soup with Chorizo and Spanish Blood Pudding Chickpea and Meat Broth

Author: Frank Camorra
Publisher: Allen & Unwin
ISBN: 1742668771
Category : Cooking
Languages : en
Pages : 63

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Book Description
InMoVida: Desserts and PastriesFrank Camorra and Richard Cornish offer a concise collection of delicious Spanish recipes. In addition to a diverse selection of Spanish delights, you will find information about Spanish ingredients, cooking methods and culinary traditions.MoVida: Desserts and Pastriesoffers a taste of the essence and exuberance of Spanish cuisine. Recipes include: Spanish Doughnuts Dusted with Cinnamon and Served with Rich Drinking Chocolate Vanilla Ice Cream Baked Citrus and Cinnamon Custard Hot Ganache Chocolate Pudding Spanish Rich Crème Caramel Fried Milk Pudding Dusted with Cinnamon and Honey Sweet Brandy-soaked Chocolate Sponge with Rice Pudding Sauce Fresh Granny Smith Mousse with Blood Orange Jelly Sweet Pastry Half Moons with Pedro Ximenez and Fresh Goat’s Curd Spicy Chocolate and Fig Bread Sweet Lemon Doughnuts

Author: Frank Camorra
Publisher: The Miegunyah Press
ISBN: 0522858341
Category : Travel
Languages : en
Pages : 171

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Book Description
Frank Camorra, chef of the renowned Spanish restaurant Movida, teams up with food writer Richard Cornish in this beautifully illustrated, insider's guide to Barcelona. They share the best culinary experiences the city offers, from small, hidden bars to the hot new award-winning restaurants and the places they love to return to. They reveal where to find the most sensational Catalan dishes, the best hotels and offer unique local knowledge from their favourite chefs. Whether it's reviewing the best value tapas or a Garibaldi cocktail, taking you on a tour of the city's famous Boqueria market or its iconic architecture, Frank and Richard capture the intensity of one of the most exciting destinations in the world today.

Author: Christopher Kimball
Publisher: Voracious
ISBN: 0316705977
Category : Cooking
Languages : en
Pages : 962

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Book Description
IACP AWARD WINNER FOR BEST GENERAL COOKBOOK Move vegetables into the center of your plate from the realm of sides and salads with this vegetable-cooking bible of more than 250 full-flavor recipes, from James Beard and IACP award winner Christopher Kimball's Milk Street. Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate. Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary. To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon. This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless: A simple head of cauliflower can become Cauliflower Shawarma, Sichuan Dry-Fried Cauliflower, or Curried Cauliflower Rice with Peas and Cashews Humble cabbage travels the world to become Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard; Hot and Sour Stir-Fried Cabbage; and Thai-Style Coleslaw with Mint and Cilantro Mushrooms are transformed into Stir-Fried Mushrooms with Asparagus and Lemon Grass or Miso Soup with Mixed Vegetables and Tofu and greens get the Milk Street treatment in dishes like Pozole with Collard Greens; Hot Oil-Flashed Chard with Ginger, Scallions and Chili; and Persian-Style Swiss Chard and Herb Omelet It’s never too late to get your vegetable PhD.

Author: Ricardo Larrivee
Publisher: Appetite by Random House
ISBN: 0525610464
Category : Cooking
Languages : en
Pages : 297

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Book Description
120 fresh, flavourful recipes that put vegetables first! Welcome to a celebration of the tastes, textures, colours, and possibilities that vegetables have to offer. These easy-to-follow, triple-tested recipes put vegetables front and centre, and let meat and fish play a supporting role. Discover delicious, bright dishes popping with colour (tomato and ricotta tartlets), full of comfort (squash and roasted vegetable lasagne), and ready to celebrate (Beauty and the Beet cocktail). With each recipe, Ricardo reinvents what vegetables can mean for the modern family, and always stays true to his philospophy: eat together, keep it simple, and make it tasty.

Author: Frank Camorra
Publisher: Allen & Unwin
ISBN: 1742668739
Category : Cooking
Languages : en
Pages : 72

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Book Description
In MoVida: Seafood Frank Camorra and Richard Cornish offer a concise collection of delicious Spanish recipes. In addition to a diverse selection of Spanish delights, you will find information about Spanish ingredients, cooking methods and culinary traditions. MoVida: Seafood offers a taste of the essence and exuberance of Spanish cuisine. 'Take all the great things about Melbourne dining, wrap them up in one package, and you have MoVida' - The Age Recipes include: Fresh Oysters with Cucumber Sorbet Clams in Velvet Pea and Parsley Sauce Galician Octopus Prawns Cooked in Apple Cider Fresh Cuttlefish with Minty Broad Beans Whole Sardines Baked in a Salt Crust Salad of Shredded Salt Cod with Olives, Parsley, Tomato and Citrus Mackerel marinated in Sherry Vinegar and Aromatics Grilled Salt Cod Salad with Blood Oranges, Parsley and Smoked Paprika Fried Red Mullet with Romesco Sauce Whole Snapper baked on Potatoes and Capsicums Movida Paella Salt Cod and Potato Fritters All titles in this series: MoVida: Spanish Basics MoVida: Soups MoVida: Seafood MoVida: Vegetables MoVida: Poultry MoVida: Meat MoVida: Desserts and Pastries

Author: Frank Camorra
Publisher: Allen & Unwin
ISBN: 1742668755
Category : Cooking
Languages : en
Pages : 56

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Book Description
In MoVida: Poultry Frank Camorra and Richard Cornish offer a concise collection of delicious Spanish recipes. In addition to a diverse selection of Spanish delights, you will find information about Spanish ingredients, cooking methods and culinary traditions. MoVida: Poultry offers a taste of the essence and exuberance of Spanish cuisine. 'Take all the great things about Melbourne dining, wrap them up in one package, and you have MoVida' - The Age Recipes include: Cold Chicken Breast Poached in Aromatic Vinaigrette Barbecued Quail Marinated in Lemon and Thyme Pyrenees Ballontine Stuffed with Chicken Mousse, Jamon and Green Olives Garlic Marinated Chicken Cooked in a Sherry and Onion Sauce Saffron Braised Chicken Thickened with Almonds and Egg Yolk Quail Braised with Pomegranate Partridge with Cabbage Wet Rice with Chicken All titles in this series: MoVida: Spanish Basics MoVida: Soups MoVida: Seafood MoVida: Vegetables MoVida: Poultry MoVida: Meat MoVida: Desserts and Pastries

Author: José Andrés
Publisher: HarperCollins
ISBN: 0062668390
Category : Cooking
Languages : en
Pages : 811

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Book Description
A NEW YORK TIMES BESTSELLER From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables. Andrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, Vegetables Unleashed showcases Andrés’s wide-ranging vision and borderless cooking style. With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom. Filled with a guerilla spirit and brought to life by Andrés’s globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way – and that the world can be changed through the power of plants.