004128a8_medium
PDF
Marlisa Szwillus - Sushi

Por fin puede hacer usted mismo esta riquísima especialidad de la cocina japonesa. El sushi, delicado bocado japonés de pescado crudo y arroz blanco, está ganando día a día más incondicionales. Pruebe primero con un Nigiri-Sushi o Temaki-Sushi, dándoles forma con la mano, y verá qué fácil resulta. Con algo más de destreza, podrá también atreverse con un Maki-Sushi. Esta especialidad japonesa es ideal como entrante o como tentempié. S...

004121ea_medium
PDF
Mes astuces boulangères

Régulièrement, la cuisson du pain embaume ma maison et le quartier. Je vous livre ici mes expériences d’une trentaine d’années : des pains traditionnels, des miches cuites en cocotte ou en moule réfractaire, des baguettes variées, des petits pains, des brioches, du cramique, des cougnous… et des conseils pour utiliser du pain rassis. De nombreuses recettes et suggestions pour varier les plaisirs !

61rh4UHOf0L._SX218_BO1,204,203,200_QL40_
PDF
The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking

From nose to tail, there's a right and a wrong way to dress and cook a pig. Learn the right way. Pork is the most consumed meat in the world. It's inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream of making chorizo or curing their own hams or bacon. The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking changes all that. Fo...

51R11dH1oDL._SY291_BO1,204,203,200_QL40_
PDF
Knife Skills: An Illustrated Kitchen Guide to Using the Right Knife the Right Way

Good knife skills are key to feeling confident and comfortable in the kitchen. Chef Bill Collins teaches you how to wield cooking knives properly, so you can slice, peel, bone, and dice with ease. Illustrated step-by-step instructions show you how to cut and carve seafood, poultry, meats, and produce of all kinds. In addition to profiling the best uses for a variety of knife types, Collins includes tips for using other sharp kitchen ...

00411814_medium
PDF
Theology on the Menu: Asceticism, Meat and Christian Diet

Food - what we eat, how much we eat, how it is produced and prepared, and its cultural and ecological significance- is an increasingly significant topic not only for scholars but for all of us. Theology on the Menu is the first systematic and historical assessment of Christian attitudes to food and its role in shaping Christian identity. David Grumett and Rachel Muers unfold a fascinating history of feasting and fasting, food regulat...

51JVl6OA2eL._SY291_BO1,204,203,200_QL40_
PDF
The Food Dehydrating Bible

Bestselling author of the Mini Farm series, self-sufficiency expert Brett Markham turns his attention to the timeless art of food dehydrating. An avid food dryer for years, Brett walks you through the simple steps for dehydrating everything from traditional classics like apples and jerky to more unusual fare. Whether you’re following a raw food lifestyle or looking for new ways to make the most of your garden’s produce, this is an in...

51j8B54kDhL._SX218_BO1,204,203,200_QL40_
PDF
30 Days Grain-Free

Kick start your grain-free journey and achieve your health goals while eating delicious, satisfying meals with 30 Days Grain-Free! If you're keen on giving a grain-free diet a try - be it for your health, or due to a doctor's suggestion, or for your child - 30 Days Grain-Free is a resource you can't be without. Covering meals for breakfast, lunch, and dinner for 30 days straight (and then some), you'll learn how to approach this revo...

5155Z6YQFXL._SX218_BO1,204,203,200_QL40_
PDF
Land of Plenty: A Treasury of Authentic Sichuan Cooking

"It is a very long time since I saw a book which is so patently an absolute 'must.'"―Alan Davidson, author of The Oxford Companion to Food The food of the Sichuan region in southwest China is one of the world's great culinary secrets. Many of us know it for its "hot and spicy" reputation or a few of its most famous dishes, most notably Kung Pao chicken, but that is only the beginning. Sichuanese cuisine is legendary in China for its ...

0041181b_medium
PDF
Cheese, Pears, and History in a Proverb

"Do not let the peasant know how good cheese is with pears" goes the old saying. Intrigued by these words and their portent, Massimo Montanari unravels their origin and utility. Perusing archival cookbooks, agricultural and dietary treatises, literary works, and anthologies of beloved sayings, he finds in the nobility's demanding palates and delicate stomachs a compelling recipe for social conduct. At first, cheese and its visceral, ...