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Todos los conocimientos, trucos y recomendaciones indispensables para elaborar recetas básicas. Las recetas básicas son el pilar indiscutible de la buena cocina. Los que se inician en ella necesitan estas recetas como guía para dar sus primeros pasos y los más experimentados quieren tenerlas siempre a mano como fuente de inspiración siempre renovada. Recetas básicas de Escuela de cocina es una herramienta sencilla y práctica para aprender a preparar recetas básicas, pues cada receta viene acompañada fotos de todos los ingredientes y de cada uno de los pasos a seguir. Aprende a preparar una mayonesa, a hacer unos excelentes macarrones, a asar un delicioso pollo... Este libro ofrece conceptos básicos, trucos fáciles de cocina y consejos para la compra, y brinda la oportunidad a cocineros y cocineras de confeccionar los platos más sabrosos de la cocina tradicional. ENGLISH DESCRIPTION All of the essential knowledge, tricks, and recommendations for making basic recipes. Basic recipes are the indisputable pillar of good cooking. Those who are starting out need these recipes as a guide for taking their first steps, while more experienced cooks want to have them on hand as a constant source of inspiration. Basic Recipes by Cooking School is a simple, practical tool for learning to prepare basic recipes, as each recipe is accompanied by photos of all ingredients and of each step in the process. Learn to prepare mayonnaise, to cook excellent pasta, to roast a delicious chicken... This book offers basic concepts, easy cooking tricks, and shopping advice, and offers the opportunity for cooks to concoct the most delicious dishes in traditional cuisine.
“The godfather of Peruvian cuisine” captures the flavors and excitement of his native food, from rustic stews to specialty dishes to fabulous cocktails. Lima-born Los Angeles chef and restaurateur Ricardo Zarate delivers a standout cookbook on the new “it” cuisine—the food of Peru. He perfectly captures the spirit of modern Peruvian cooking, which reflects indigenous South American foods as well as Japanese, Chinese, and European influences, but also balances that variety with an American sensibility. His most popular dishes range from classic recipes (such as ceviche and Pisco sour) to artfully crafted Peruvian-style sushi to a Peruvian burger. With 100 recipes (from appetizers to cocktails), lush color photography, and Zarate’s moving and entertaining accounts of Peru’s food traditions and his own compelling story, The Fire of Peru beautifully encapsulates the excitement Zarate brings to the American dining scene. “Ricardo is a great chef and a person with a point of view in his cooking. When you taste his food, you not only taste Peru, but you taste an unmistakable flavor that is totally him.”—Roy Choi, chef and author of L.A. Son “Not your usual crop of Tex-Mex recipes at all! You will enjoy The Fire of Peru with both the food and the insights into Peruvian culture. Our world is far broader than we often imagine.”—HuffPost
Enjoy the true taste of Spain and explore this fascinating country's love affair with paella and the deliciously diverse ways in which rice and noodles are used in a multitude of unmissable dishes.
Traditional classico dishes to exciting nuevo Latin foods, ¡Cuba Cocina! is filled with recipes that incorporate the bold flavors of the Caribbean. You'll recognize favorites like ropa vieja, arroz con pollo, and seviche, and be enticed by the new tastes of dishes like Baby Back Ribs with Guava Sauce, Lobster and Stone Crab Creole, and Fresh Mango Coconut Cake. Don't forget to round out the meal with a tall, icy mojito!
Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic orders, delineated the contours of independent national cultures, and transformed tastes for independence into flavors of domestic autonomy. Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence integrates new documents into the Caribbean archive and presents them in a rare pan-Caribbean perspective. The first book-length consideration of Caribbean cookbooks, Culinary Colonialism joins a growing body of work in Caribbean studies and food studies that considers the intersections of food writing, race, class, gender, and nationality. A selection of recipes, culled from the archive that Culinary Colonialism assembles, allows readers to savor the confluence of culinary traditions and local specifications that connect and distinguish national cuisines in the Caribbean.
Presents low-fat versions of traditional Latin American dishes, accompanied by nutrition charts and dozens of health tips
What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditions—a true melting pot of all the influences that combine in Cuban culture. Now, Raquel Rabade Roque gives us the definitive book of Cuban cuisine: encyclopedic in its range, but intimate and accessible in tone with more than five hundred recipes for classic, home-style dishes—from black bean soup to pork empanadas, from ropa vieja to black beans and croquetas, from tostones to arroz con pollo, from churros to café con leche—as well as the vividly told stories behind the recipes. Based on the author’s family recipes, this is real Cuban cooking presented with today’s busy cooks in mind. Whether you are an experienced cook or a novice, a lover of Cuban cuisine or just discovering it, The Cuban Kitchen will become an essential part of your kitchen library.
Mexican food, Tex-Mex, Southwestern cuisine—call it what you will, the foods that originated in Mexico have become everyone's favorites. Yet as we dig into nachos and enchiladas, many people worry about the fats and calories that traditional Mexican food contains. Deleites de la Cocina Mexicana proves that Mexican cooking can be both delicious and healthy. In this bilingual cookbook, Maria Luisa Urdaneta and Daryl F. Kanter provide over 200 recipes for some of the most popular Mexican dishes-guacamole, frijoles, Spanish rice, chiles rellenos, chile con carne, chalupas, tacos, enchiladas, fajitas, menudo, tamales, and flan-to name only a few. Without sacrificing a bit of flavor, the authors have modified the recipes to increase complex carbohydrates and total dietary fiber, while decreasing saturated and total fats. These modifications make the recipes suitable for people with diabetes-and all those who want to reduce the fats and calories in their diet. Each recipe also includes a nutritional analysis of calories, fats, sodium, etc., and American Diabetic Association exchange rates. Because diabetes is a growing problem in the Mexican-American community, Deleites de la Cocina Mexicana is vital for all those who need to manage their diet without giving up the foods they love. Let it be your one-stop guide to cooking and eating guilt-free Mexican food.
Cook all your favorite Chinese dishes at home with this easy-to-follow Chinese cookbook! Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her mother prepare steamy and fragrant Chinese meals solidified into a way of life for Bee as a working woman in Southern California. A love of Chinese food didn't translate well to a modern Western lifestyle due to time and ingredient constraints. Rather than give up her favorite foods, Bee experimented with recreating the unforgettable flavors of her youth with her limited time and using ingredients found in local supermarkets. She managed to develop versions of her favorite Chinese dishes that had all the taste--but were a lot less work! In Easy Chinese Recipes, Bee shares her passion and expertise in Chinese cooking. It features a collection of Bee's all-time favorite dishes--the foods she loves to cook and eat at home. She includes updated traditional family recipes along with her own versions of the best Chinese restaurant dishes from around Asia. Favorite Chinese recipes include: Crispy Shrimp Dumplings Kung Pao Chicken Sweet-and-Sour Pork Homestyle Chow Mein Noodles Mongolian Beef And many more… Building off her passion, expertise and the avid following she has on her website, rasamalaysia.com, the Internet's most popular Asian food and cooking site, Easy Chinese Recipes is sure to become the go-to book for cooks interested in creating Chinese meals at home.
Explore the art and joy of Spanish food, language, and culture with your family. This vibrantly illustrated bilingual cookbook collects 30 of the most classic, traditional Spanish dishes—from tapas to paella—and optimizes them for your whole family to cook and enjoy together, along with notes on Spanish culture and suggested menus for your next family fiesta. With an emphasis on fresh ingredients and hands-on preparation, notable Spanish chef Gabriela Llamas presents recipes for tapas (small bites) and pinchos (skewered bites), meat and fish, vegetables and salads, as well as sweets. Each page in English is mirrored in Spanish and food terms are called out bilingually throughout, creating the perfect format for language learning. The special introduction for children explains that Spanish hogar means not only "family house," but also "the hearth"—where the fire is. The kitchen, the spiritual center of the house, is the perfect place to learn about the rich sharing culture of Spain. Prepare with your family: Vegetable Cocas, Spanish pizza Chicken in Pepitoria, a traditional dish dating back to the Middle Ages Cold Vegetable Soup, one of Spain’s most universal dishes Torrijas, Spanish French toast With this interactive cookbook and cultural guide, your child's imagination and creativity will be sparked, as will your deeper connection with them. Also available in this series: Let's Cook French and Let's Cook Italian. Descubra con su familia la alegría y el arte de la cultura, idioma y comida españolas. Este libro bilingüe, con brillantes ilustraciones, recoge más de 30 recetas clásicas de la cocina tradicional, desde tapas a paella, y las optimiza para su familia de modo que puedan cocinar y disfrutar todos juntos. Incluye notas sobre la cultura española y menús para la próxima fiesta familiar. Con énfasis en los productos frescos y la experiencia práctica, la conocida chef Gabriela Llamas presenta recetas para tapas (pequeños bocados) y pinchos (bocados ensartados en palillo), carnes y pescados, verduras y ensaladas así como dulces. Cada página en inglés a la izquierda, se encuentra traducida al español a la derecha facilitando el aprendizaje del idioma. En la introducción orientada hacia niños, se explica que en España ‘hogar’ no significa solo la casa familiar si no el lugar donde se encuentra el fuego, el calor. La cocina, el centro espiritual de la casa, es el lugar perfecto para aprender sobre la generosa cultura española de compartir. Prepara con tu familia: cocas de verdura, la pizza española pollo en pepitoria, un guiso tradicional que se remonta a la Edad Media Gazpacho o sopa fría de verduras, uno de los platos españoles más universales Torrijas, el equivalente español a ‘french toast’ (tostada francesa) Esta guía cultural y libro de cocina interactivo, pondrá de relieve y realzará la imaginación y creatividad de tu hijo. También en esta serie: Let’s cook French y Let’s cook Italian.