Author: Camila Martínez Publisher: Camila Martinez ISBN: 9781835191378 Category : Languages : es Pages : 0
Book Description
"Sabores Vegetales" te ofrece una amplia gama de recetas innovadoras y nutritivas que resaltan los ingredientes vegetales en toda su gloria. Desde platos principales llenos de color y sabor hasta tentadoras opciones de postres, este libro te mostrará cómo transformar ingredientes frescos y saludables en comidas exquisitas y satisfactorias. Descubre cómo combinar legumbres, cereales, frutas y verduras de temporada para crear platos llenos de nutrientes y sabores intensos. Aprende técnicas culinarias que resaltan las cualidades de cada ingrediente y explora nuevas formas de disfrutar de la cocina vegetariana, desde opciones clásicas reinventadas hasta creaciones originales que te sorprenderán. Además de las recetas, Camila Martínez comparte su conocimiento sobre la importancia de una alimentación equilibrada y basada en plantas. Aprenderás sobre los beneficios para la salud de una dieta vegetariana, así como consejos prácticos para aprovechar al máximo los ingredientes disponibles y adaptar las recetas a tus preferencias personales. "Sabores Vegetales" no solo es un libro de cocina, sino una invitación a explorar un mundo de posibilidades culinarias saludables y deliciosas. Ya seas vegetariano, flexitariano o simplemente busques incorporar más opciones vegetales en tu dieta, este libro será tu compañero perfecto para descubrir nuevas formas de disfrutar de los sabores naturales y nutritivos que ofrecen los vegetales.
Author: Barbara Aguilar Publisher: ISBN: 9781393247104 Category : Languages : es Pages :
Book Description
La palabra vegetales no es la favorita de mucha gente. Sin embargo, comer vegetales es una estrategia simple para estar saludable y verse bien para toda la vida. Por ello este libro est? pensado para vegetarianos, para no vegetarianos, para entusiastas amantes de la buena comida, para quienes deban llevar adelante una dieta y para quienes deseen descubrir nuevas formas de preparar vegetales! En este libro Barbara Aguilar nos acerca 200 p?ginas de recetas creativas y tradicionales con informaci?n para mejorar tu dieta y tu salud, cocinar sabroso, ahorrarte tiempo y organizar las compras. Pero este libro es m?s que un compilado de recetas vegetarianas saludables en espa?ol. En? Sabores Vegetales ?encontrar?s ?Decenas de recetas sanas para cada d?a,? PROBADAS ?para que puedas ampliar tu dieta, ?Todas las recetas incluyen el valor nutricional para que puedas armar tu men? y calcular la cantidad de calor?as, prote?nas, carbohidratos, sodio, etc. seg?n las necesidades de tu dieta. ?Una gu?a con las principales vitaminas y minerales que necesita tu cuerpo, cual es su funci?n en nuestro organismo, en qu? verduras, frutas y semillas podemos encontrarlas, y cuales son las recetas que te recomendamos, ?Un calendario con de las frutas y verduras de estaci?n para que puedas aprovechar no solo la diversidad sino tambi?n ahorrar en el presupuesto, ?Un listado con las verduras mayor aporte de calcio y dem?s fuentes que te permitir?n armar tu men? personalizado, ?Un apartado especial de legumbres, para complementar tu dieta, con sugerencias de c?mo optimizar la cocci?n para mantener sus nutrientes, los principales aportes nutricionales, -No te preocupes si mides en onzas o en gramos, galones, mililitros, kilos, libras ni Fahrenheit ni Cent?grados?. No necesitaras calculadoras ni tablas de equivalencias. "Sabores Vegetales" ?te ense?a el mejor camino para cocinar tu comida y maximizar la nutrici?n, sabor, aroma y apariencia. Solo imagina terminar con la batalla mental de c?mo cocinar saludable, bajo en calor?as, introducir vegetales en la dieta y que les guste a todos! Comienza hoy y cocina delicioso, light mejor que en un restaurante. Garantizado! Y no te llevar? m?s de 40 minutos preparar exquisita comida para satisfacer a tu familia y sorprender a tus amigos. Ya no deber?s preocuparte por cocinar y comer aburrido. Comienza aqu? y ahora a organizar tus men?s seg?n las necesidades nutricionales, a descubrir sabores exquisitos y recetas ex?ticas. Comencemos juntos...
Author: Joshua McFadden Publisher: Artisan Books ISBN: 1579656315 Category : Cooking Languages : en Pages : 401
Book Description
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Author: Jan Pokorny Publisher: CRC Press ISBN: 9780849312229 Category : Technology & Engineering Languages : en Pages : 412
Book Description
Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in Food: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. The first part of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation, and ways of measuring antioxidant activity. Part 2 looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties, and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part 3 looks at the range of natural antioxidants available to the food manufacturer. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antixoxidant processing functionality and their use in a range of food products from meat and dairy products, frying oils and fried products, to fruit and vegetables and cereal products.
Author: The Silver Spoon Kitchen Publisher: Phaidon Press ISBN: 9780714862569 Category : Cooking Languages : en Pages : 0
Book Description
" "The quintessential cookbook." – USA Today The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years, is now available in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full‐color photographs. A comprehensive and lively book, its uniquely stylish and user‐friendly format makes it accessible and a pleasure to read. The new updated edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table. It also contains a new section of menus by celebrity chefs cooking traditional Italian food including Mario Batali, Lidia Bastianich, Tony Mantuano, and Rich Torrisi and Mario Carbone. Il Cucchiaio d’Argento was originally published in Italy in 1950 by the famous Italian design and architectural magazine Domus, and became an instant classic. A select group of cooking experts were commissioned to collect hundreds of traditional Italian home cooking recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. Divided into eleven color‐coded chapters by course, The Silver Spoon is a feat of design as well as content. Chapters include: Sauces, Marinades and Flavored Butters, Antipasti, Appetizers and Pizzas, First Courses, Eggs, Vegetles, Fish and Shellfish, Meat, Poultry, Game, Cheese, and Desserts. It covers everything from coveted authentic sauces and marinades to irresistible dishes such as Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, Tuscan Minestrone, Meatballs in Brandy, Bresaola with Corn Salad, Pizza Napoletana, Fried Mozzarella Sandwiches and Carpaccio Cipriani. "
Author: Kei Lum Chan Publisher: Phaidon Press ISBN: 9780714872247 Category : Cooking Languages : en Pages : 0
Book Description
The definitive cookbook bible of the world’s most popular and oldest cuisine "China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." —Ken Hom OBE,Chef, author and tv presenter In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the 33 regions and sub-regions. China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu’s Drunken Chicken, and features additional selected recipes from star chefs from around the world.
Author: Albert Adrià Publisher: RBA Libros ISBN: 8491871144 Category : Cooking Languages : es Pages : 272
Book Description
There is no time for boredom at the restaurant Tickets, where engagement and good company are the order of the day. Indeed, fun has been the key ingredient in the restaurant’s cuisine since Albert Adrià opened its doors in 2011 with the Iglesias brothers, Pedro, Borja and Juan Carlos. It has become a benchmark for Barcelona’s restaurant scene ever since and its recipes have clearly evolved, though without losing any of their freshness or magic. Today the dishes at Tickets have fully transcended the concept of the tapa. So, this is not a tapas book! Albert Adrià invites us once again to walk through the doors of Tickets, where diners become actors in a film, performers in a vaudeville variety show or in a chorus line. Strawberry tree with elderflower and kimchi, Porex with Kalix caviar, Prawns in frozen salt, Saffron sponge with bread soup, Cannibal chicken with cassava bone and the oyster dishes, like Grilled oyster with black chanterelle tea, are just a sample of the nearly 100 recipes disclosed in this book.
Author: Camila Martínez
Author: Mara Iglesias
Author: Marta Sánchez
Author: Barbara Aguilar
Author: Joshua McFadden
Author: Jan Pokorny
Author: The Silver Spoon Kitchen
Author: United States. Bureau of the Census
Author: Kei Lum Chan
Author: Albert Adrià