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Author: F. T. Marinetti y Fíllia Publisher: Editorial GEDISA ISBN: 8497848993 Category : Art Languages : en Pages : 182
Book Description
«Contrariamente a las críticas que se le han hecho, y que pudieran hacérsele, la revolución culinaria futurista presentada en este volumen se propone el grande, noble y útil designio de modificar radicalmente la alimentación de nuestra raza, fortificándola, dinamizándola y espiritualizándola con la ayuda de alimentos absolutamente nuevos en los que la experiencia, la inteligencia y la imaginación forman un sustituto económico a la trivialidad, la repetición y el gasto. Nuestra cocina futurista, regulada para las grandes velocidades como el motor de un hidroavión, parecerá loca y peligrosa a los ojos de un paseante melindroso, cuando en realidad tiende a crear una armonía entre el palacio de los hombres y su vida de hoy y de mañana. Con algunas célebres y legendarias excepciones, los hombres se han alimentado hasta el presente como las hormigas, las ratas, los gatos y los bueyes. Con nosotros, los futuristas, nace la primera cocina auténticamente humana, el arte de cocinar que, como todo arte, excluye el plagio y exige la originalidad creadora. Publicamos esta obra no por azar durante una crisis económica mundial cuyo desarrollo futuro puede parecer incierto pero que con seguridad nos supondrá la depresión y el pánico. A este pánico nosotros oponemos una cocina futurista, es decir: el optimismo a la mesa.»
Author: Marilyn Tausend Publisher: Univ of California Press ISBN: 0520261119 Category : Cooking Languages : en Pages : 320
Book Description
Presents recipes that show how indigenous groups, Europeans, and Africans came together and created Mexican cuisine, presenting main dishes, desserts, salas, soups, and beverages.
Author: Harvey Diamond Publisher: Simon and Schuster ISBN: 0757399819 Category : Health & Fitness Languages : en Pages : 223
Book Description
There is only one concept to grasp and only one action to take: Eat more living food than dead food. The simplicity of this message has eluded people up to now. In fact, it may seem oversimplified. Because of past frustrations and disappointments, people have come to believe that losing weight is complicated, difficult and expensive. Truth be told, all that is required to reap the myriad benefits of Harvey Diamond's program is to return to the fundamentals of life. The human body is intelligent and capable beyond anyone's comprehension, but in order to unleash this extraordinary intelligence-including that which normalizes body weight-the proper fuel is required. That fuel is living food. But for some inexplicable reason, people have allowed themselves to believe that they can give their bodies the wrong fuel and then have it operate at optimum efficiency. And that is why most people become overweight. This book offers not a diet, but a lifelong way of eating that allows the eating experience to remain a joyous one, rather than a clinical endeavor of measuring portions, counting calories, calculating grams of fat, carbohydrates and protein, or ingesting meal replacements. It teaches readers how to eat any food in the most healthful way so there is no feeling of deprivation. As readers embark on this life-changing journey, they will experience the surge of energy and well-being that only comes as the automatic result of properly fueling their bodies. Providing deliberate, gentle and forgiving guidance every step of the way, this book will become readers' trusted source and companion as they create a new way of eating and living, which will lead to both overweight and poor health becoming conditions of the past.
Author: Carmen Aboy Valldejuli Publisher: Pelican Publishing ISBN: Category : Cooking Languages : en Pages : 416
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: Mariana Velásquez Publisher: HarperCollins ISBN: 0063019442 Category : Cooking Languages : en Pages : 578
Book Description
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY REAL SIMPLE “I have never read a more passionate and heartfelt expression of Colombian culture and cuisine in English. I’ve been waiting for years for a book like this to come out.” –J. Kenji López-Alt, New York Times bestselling author of The Food Lab A recipe developer and food stylist—whose work has taken her across the globe to work with clients like Michelle Obama and into the test kitchens of today’s most esteemed culinary publications—pays homage to her native country with this vibrant, visually stunning cooking, the first dedicated solely to Colombian food, featuring 100 recipes that meld the contemporary and the traditional. To Mariana Velásquez, a native of Bogotá, the diverse mix of heritages, cultures, and regions that comprise Colombian food can be summed up in one simple concept: More is more. No matter what rung of society, Colombians feed their guests well, and leave them feeling nourished in body and soul. In Colombiana, the award-winning recipe developer and food stylist draws on the rich culinary traditions of her native land and puts her own modern twist on dishes beloved by generations of Colombians. Here are recipes for classics such as arepas and empanadas, as well as “Colombian-ish” recipes like Lomito de Cerdo al Tamarindo y Menta (Tamarind Pork Tenderloin with Mint), Gazpacho de Papaya y Camarón Tostado (Spicy Papaya and Charred Shrimp Gazpacho), and Cuchuco de Trigo con Pollito y Limón (Lemony Bulgur Farmer’s Chicken Soup). In addition to offering a unique perspective on Colombian food, Mariana shares the vibrant style of Colombian tablescapes and entertaining. For her, the best meals are never simply about the food on the table—they are an alchemy of atmosphere, drinks, and simple snacks and sweets that complete the experience and make it memorable. Rich with culture and stories as well as one-of-a-kind recipes and stunning photography, Colombiana is a gastronomic excursion that reminds us of the power of food to keep tradition alive.
Author: F. T. Marinetti y Fíllia Publisher: Editorial GEDISA ISBN: 8497848993 Category : Art Languages : en Pages : 182
Book Description
«Contrariamente a las críticas que se le han hecho, y que pudieran hacérsele, la revolución culinaria futurista presentada en este volumen se propone el grande, noble y útil designio de modificar radicalmente la alimentación de nuestra raza, fortificándola, dinamizándola y espiritualizándola con la ayuda de alimentos absolutamente nuevos en los que la experiencia, la inteligencia y la imaginación forman un sustituto económico a la trivialidad, la repetición y el gasto. Nuestra cocina futurista, regulada para las grandes velocidades como el motor de un hidroavión, parecerá loca y peligrosa a los ojos de un paseante melindroso, cuando en realidad tiende a crear una armonía entre el palacio de los hombres y su vida de hoy y de mañana. Con algunas célebres y legendarias excepciones, los hombres se han alimentado hasta el presente como las hormigas, las ratas, los gatos y los bueyes. Con nosotros, los futuristas, nace la primera cocina auténticamente humana, el arte de cocinar que, como todo arte, excluye el plagio y exige la originalidad creadora. Publicamos esta obra no por azar durante una crisis económica mundial cuyo desarrollo futuro puede parecer incierto pero que con seguridad nos supondrá la depresión y el pánico. A este pánico nosotros oponemos una cocina futurista, es decir: el optimismo a la mesa.»
Author: Caleb Zigas Publisher: Chronicle Books ISBN: 1452172005 Category : Cooking Languages : en Pages : 290
Book Description
Finalist for the 2020 IACP Award for Best Cookbook, Food Issues & Matters Recipes and stories from more than 50 successful La Cocina entrepreneurs With 100+ recipes that span the globe from the United States, Mexico, Japan, Brazil, Senegal, Vietnam, and many more: Powerful stories. Beautifully evocative visuals. More than 100 recipes for all occasions, from many cultures. Here, in La Cocina's first cookbook, more than 50 successful La Cocina entrepreneurs share their inspiring narratives—and their delicious recipes! 2020 IACP Awards Finalist – Food Issues & Matters. This is the book for cooks who love great global recipes and support organizations that make a big difference. More than 150 photographs from award-winning photographer Eric Wolfinger capture the spirit of the people, the mouthwatering food, and the diversity of the immigrant experience. La Cocina is an incubator kitchen that provides affordable commercial kitchen space, industry-specific technical assistance, and access to market opportunities to women of color and immigrant communities. "La Cocina is food at its finest: inspiring, instructional, political, and delicious. This book brings the vitality of La Cocina and its mujeres through wonderful recipes—and even better stories."—Gustavo Arellano This cookbook reflects the flavors and foods of the city where La Cocina was founded. It will help you find inspiration in your own kitchen, in the kitchens that you pass on your way to work, and in the neighborhoods you've been meaning to visit. Delicious recipes will make your kitchen smell like you've traveled around the world Mouthwatering global recipes include Golveda Ko Achar (Tomato Cilantro Sauce), Mafé (Peanut Stew), Kuy Teav Phnom Penh (Cambodian Noodle Soup), and many more.
Author: Maricel E Presilla Publisher: National Geographic Books ISBN: 0393050696 Category : Cooking Languages : en Pages : 0
Book Description
The 2013 James Beard Foundation Cookbook of the Year How to cook everything Latin American. Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes.
Author: F. T. Marinetti y Fíllia
Author: Marilyn Tausend
Author: Harvey Diamond
Author: Carmen Aboy Valldejuli
Author: Mariana Velásquez
Author: F. T. Marinetti y Fíllia
Author: Tony Custer
Author: Caleb Zigas
Author: Maricel E Presilla
Author: Ralph M. Flores
Author: James W. Peyton