LIBROS DE COCINA INTERNACIONAL

]]>EL ALMANAQUE & LA CASA DEL LIBROLOS LIBROS MÁS VENDIDOSSi el destino es España Península se entregarán en el plazo de 3 días laborables.

Indice de Libros recomendadosNovedades – Los + vendidos – Autores AficionesViajesJuegos OlimpicosExcursionismoCocina InternacionalVinos  YogaZenFeng Shui – Embarazo&PartoBebésAutoayudaPareja

RECETAS DE COCINA PARA PREVENCIÓN DE ENFERMEDADES : RECETAS PARA DIETAS  1 – 2 Cocina EspañolaCocinas RegionalesCocina InternacionalVinosCocteleriaRepostería  – ThermomixRECETAS DE VERANO

COCINA AFRODISIACA – RECETAS – COCTELES AFRODISIACOS


EL GRAN LIBRO DE LOS ALIMENTOS DEL MUNDO de TEUBNER, CHRISTIAN  Editorial:EDITORIAL EVEREST, S.A. 44.00 € 

El gran libro de los alimentos es un libro moderno y fresco, ilustrado con sugerentes fotografías sobre los diferentes y abundantes alimentos de la cocina de todo el mundo, destacando entre el resto de los libros de cocina que hay en el mercado. La colección Gran Gourmet es reconocida por su prestigio y seriedad  en lo que a la presentación del tema ingredientes culinarios se refiere. Este libro, también dedicado a los ingredientes más ‘valiosos’ , nos invita a admirar y hojear detenidamente, conjugando la riqueza de imágenes con sus ‘jugosos’ contenidos. Separados por grupos de productos, aparece toda la paleta de alimentos detallados con toda exactitud, para poder desde cuáles son los más adecuados para una determinada receta  hasta  su correcta manera de preparación y presentación en la mesa.

EL LIBRO DE LAS COCINAS DEL MUNDO: UN VIAJE GASTRONOMICO POR LAS MESAS DE LOS CINCO CONTINENTES de VV.AA.  Editorial:RBA LIBROS, S.A. 24.00 € 

Un viaje gastronómico por las mesas de los cinco continentes. Este inusual libro de cocina nos presenta un menú fácil de elaborar de cada uno de los países del mundo. Desde Afganistán hasta Zambia encontraremos sabores y texturas inimaginables, que nos permitirán viajar por la maravillosa variedad de culturas de los cinco continentes.

EUROPA A LA CARTA: UN VIAJE CULINARIO de DOMINE, ANDRE y RÖMER, JOACHIM  Editorial:KONEMANN 19.99 € 

En sus páginas se presentan más de 2.700 especialidades y unas 600 recetas cuidadosamente seleccionadas para realizar un viaje culinario por toda Europa, desde Portugal hasta Turquía y desde Suecia hasta Rusia.

RECETAS DE COCINA ITALIANA de LOMBARDO, FRANCO y LOMBARDO, GIULIANO  Editorial:LLIBRES A MA 15.00 € 

En este libro, Franco y Giuliano Lombardo nos revelan con franqueza los secretos de algunos de los platos más clásicos de la carta de Tramonti 1980, una génesis de platos sencillos y mediterráneos que se preparan  en su tierra natal, la Liguria, cocina que  hermana con antiquísima sabiduría los sabores del mar y de la montaña  y que se elabora con escasos y sabrosísimos ingredientes.

 

 

LA COCINA ITALIANA: SECRETOS DE LA BUENA MESA de ROSSINI, LUCA  Editorial:EDITORIAL DE VECCHI SA 25.00 € 

En esta obra sobre la gastronomía italiana el lector descubrirá una variedad impresionante de apetitosas recetas, fáciles de realizar, que le acercarán a la cocina. Se proponen más de 600 recetas, donde se incluyen entrantes, ensaladas frescas de pescados marinados, frituras, primeros platos ( de pasta, arroz, polenta…), pescados de las costas italianas, carnes ( marinadas, a la brasa, asadas…) y, como no, suculentos postres, como los semifríos y originales tartas con requesón, frutos secos, chocolate….

DELICIAS DE ITALIA (LA COCINA MEDITERRANEA) de BONNET, ELODIE y TALHOUS, NATHALIE y ZAPPONI, ELENA  Editorial:H KLICKOWSKI ONLYBOOK S.L. 32.99 € 

En esta colección de ‘cocina mediterránea’ se presentan los principales platos gastronómicos de la cocina italiana, ilustrados mediante fotografías a todo color y explicaciones paso a paso de su elaboración por los más famosos cocineros de Italia.

 

 

UN VIAJE CULINARIO POR FRANCIA de VV.AA.  Editorial:KONEMANN 19.99 € 

Francia ha sido y sigue siendo el baluarte de la cultura del buen comer. Ningún otro país del mundo posee una riqueza tan inmensa en especialidades, ni una red de restaurantes de categoría similar en la que miles de cocineros conserven la tradición de este gran arte culinario e inventen nuevos placeres con tan notable creatividad. Francia produce además excelentes vinos, como por ejemplo Chardonnay, Sauvignon, Cabernet, Merlot o Syrah, variedades famosas en el mundo entero. Las fronteras culinarias raramente son categóricas. Pero las circunstancias geográficas, climáticas e históricas han creado lazos que nos permiten dividir Francia en doce provincias culinarias. Cada una refleja su propio carácter en las deliciosas y a veces sorprendentes especialidades. Sin embargo, ¡es tan fácil obviar lo auténtico por desconocimiento! Aunque fue imposible recoger todas las especialidades francesas en este volumen, los mejores ‘métiers de bouche’ y los principales cocineros de todos los rincones del país han contribuido a realizar un nuevo retrato de esta nación de gourmets. Todo el mundo podrá disfrutarlo, ya sea en Francia o en la propia cocina. O bien puede dejarse hechizar por las maravillosas fotos, las atractivas recetas y los textos documentados sobre cocina y gastronomía francesa.

DELICIAS DE FRANCIA (LA COCINA MEDITERRANEA) de BONNET, ELODIE y TALHOUAS, NATHALIE  Editorial:H KLICKOWSKI ONLYBOOK S.L. 19.99 € 

En esta colección de ‘cocina mediterránea’ se presentan los principales platos gastronómicos de la cocina francesa, ilustrados mediante fotografías a todo color y explicaciones paso a paso de su elaboración por los más famosos cocineros de Francia.

LA COCINA ASIATICA CLASICA de OWEN, SRI  Editorial:JAVIER VERGARA, EDITOR, S.A. 23.44 € 

Más de 120 recetas deliciosas de Tailandia, India, China, Japón, Indonesia, Malaysia, Vietnam, Sri Lanka, Birmania, Laos, Camboya, Filipinas, Corea y Singapur. Escrito por una experta en cocina asiática.

ESPECIALIDADES DEL SUDESTE ASIATICO de SCHLEGENHAUFER, MARTINA  Editorial:KONEMANN 6.00 € 

Desde la óptica europea, la cocina del sudeste asiático -representada siempre por un cuenco de arroz- destaca por su  sobriedad, bajo esa sencillez aparente se halla todo el refinamiento de un saber culinario de muchos siglos. ¿Cómo se puede saber el tiempo y el amor por el detalle que se oculta bajo un sencillo dim sum?  O bien, ¿conocemos los múltiples usos que ofrece una simple semilla de soja, el alimento universal por excdencia del continente asiático?.

COMIDA CHINA: BUEN PROVECHO de STACEY, JENNY  Editorial:PARRAGON 9.99 € 

En la comida china es muy importante equilibrar los sabores, las texturas y los colores de cada plato. Este sugestivo libro de cocina  presenta una fascinante gama de 120 recetas de toda China, e incluye sopas, entradas, platos principales, verduras, arroces, fideos y postres, pensado todo para que usted pueda cocinarlo en casa.

COCINA CHINA de VV.AA.  Editorial:SUSAETA EDICIONES, S.A. 8.00 €  COCINAR CHINO EN WOK (COCINA CREATIVA) de WOLF COHEN, ELIZABETH  Editorial:EDICIONES ELFOS, S.L. 9.95 € 

El wok es un untensilio de cocina que resulta perfecto para el actual ajetreo diario. Este libro le ofrece una fascinante selección de recetas que usted podrá prepara en su wok, con rapidez, sin complicación y empleando ingredientes frescos, llenos de aroma y sabor.

Con más de 100 recetas ilustradas con fotografías a todo color y acompañadas de instrucciones ‘paso a paso’ este libro es ideal para todo aquel que desee disfrutar de una cocina a la vez sencilla y de calidad.

COCINA HINDU: PASO A PASO de VV.AA.  Editorial:EDITORIAL SOL 90 SL 8.90 € 

La auténtica comida india está considerada como una de las grandes tradiciones culinarias del mundo. Su tremenda diversidad es un reflejo de muchas culturas, y abarca desde los exquisitos y sencillos platos vegetarianos hasta las sabrosas mezclas de carne, pollo y pescado, hechas con docenas de ingredientes. Cada región tiene sus propias especialidades inspiradas en la raza, la religión, la historia y la geografía.  

SABORES DE LA INDIA de BALAKRISHNAN, MANJULA  Editorial:EDICIONES MIRAGUANO 12.00 € 

Las recetas de este libro, sin perder sus raices tradicionales, se presentan adaptadas, en cuanto a ingredientes y preparación, a los gustos occidentales, permitiéndonos conocer una cultura culinaria antigua y de solera pero, sobre todo, original, con platos que sorprenden por su combinación barroca de sabores y por su estética presentación, así como por unos altos valores nutricionales y una gran digestibilidad. No es extraño que la cocina india sea la tercera en popularidad en el mundo.

COMO PREPARAR AUTENTICA COCINA JAPONESA de GARRO, J. y KITAZAWA, Y.  Editorial:EDITORIAL OPTIMA 8.00 € 

Para amantes de la cocina japonesa que aún no preparan en casa esta deliciosa y sana comida, les ofrecemos un recetario sencillo, que muestra de forma clara y detallada la elaboración de la auténtica comida japonesa.  Con un completo glosario en el que definimos los utensilios, ingredientes y clases de guisos, añadimos unos sencillos consejos de técnicas de corte y de cocción, así como unos cientos de recetas de sushi, arroces, sopas, ensaladas, tofú, huevos, pastas, verduras, pescado, aves, cerdo, buey, salsas y postres. Cada receta acompañada por un truco, una curiosidad, un menú y el nivel de colesterol y calorías, con los que se pretende facilitar la propia elaboración.

SUSHI & SASHIMI TERIYAKI & TEMPURA: NUEVAS RECETAS DE LA COCINA TRADICIONAL JAPONESA de DEKURA, HIDEO  Editorial:EDITORIAL LIBSA 14.90 € 

Las mejores recetas de la comida tradicional y milenaria de Japón están reunidas en este volumen que cuida la estética del refinamiento y aporta toda la ayuda paso a paso sobre la preparación, los utensilios y las técnicas de la gastronomía japonesa.

DICCIONARIO DE LA COCINA JAPONESA: INGREDIENTES Y CULTURA de HOSKING, RICHARD  Editorial:EDITORIAL ZENDRERA ZARIQUIEY 15.03 € 

Es evidente el interés que, sobre todo en los últimos tiempos, despierta la cocina japonesa en el mundo occidental, a juzgar por la proliferación de restaurantes japoneses y el lleno absoluto de sus comedores a diario. Sin embargo, dicho interés no siempre va acompañado del debido conocimiento de esa cultura culinaria. Los ingredientes japoneses y la forma de cocinarlos resultan a menudo desconocidos para los occidentales. Y qué duda cabe de que se puede disfrutar mucho más de la cocina japonesa si se sabe algo sobre ella. He aquí, pues, el objeto de este libro. El profesor Hosking, británico afincado en Japón desde hace muchos años, se ha dedicado al estudio de la comida japonesa. En este diccionario, basado en su experiencia, ofrece explicaciones concisas para aquellos que van a entrar en contacto por primera vez con la cocina japonesa, o aquellos que, tras haberla probado, quieren saber más. Así, no se queda en la estricta definición de los términos y aporta información sobre la preparación de los alimentos, su origen, técnicas culinarias, costumbres, diferencias regionales…Más que un mero diccionario, es pues un práctico y completo manual para adentrarse en una cultura gastronómica tan apasionante como, todavía, desconocida.

COCINA MEXICANA PARA EL MUNDO: SABERES Y SABORES DE ALICIA GIRONE LLA DE ANGELI de DE’ANGELI, GIORGIO  Editorial:EDITORIAL EVEREST, S.A. 49.50 € 

Este libro es un instrumento práctico y completo tanto para quien se inicie en el arte de la cocina mexicana como para los profesionales: ambos encontrarán en él infinidad de sugerencias, estímulos y nuevas ideas. Si alguien merece el calificativo de ‘pareja gastronómica de México’ sin duda son Jorge De|Angeli y su esposa Alicia Gironella. Sus actividades y capacidades se complementan armoniosamente. Sus investigaciones acerca de la cocina mexicana y sus esfuerzos para difundirla han sido y son tan múltiples como exitosos. Recetarios, cursos, asesorías, conferencias, viajes de exploración y demostración han llenado sus vidas. Y su deseo de compartir la belleza, variedad y riqueza de sabores de la cocina mexicana, sus extraordinarias experiencias y conocimientos han hecho de su restaurante ‘El Tajín’, en Ciudad de México, no sólo una referencia gastronómica ineludible, sino también un centro de estudios culinarios mexicanos de importancia mundial.

COCINA MEXICANA de VV.AA.  Editorial:SUSAETA EDICIONES, S.A. 5.98 €  COCINA MEXICANA de MARTINEZ ENRIQUE, PEDRO  Editorial:EDICOLA 9.95 € 

Bienvenido al maravilloso mundo de la cocina mexicana! En él descubrirá suculentas recetas tradicionales legadas por amerindios, los mayas y los aztecas. ¿Prepárese alegremente a saborear comidas saludables, desde el potaje al postre, pasando por las ensaladas, los frijoles, las legumbres del acompañamiento, los burritos, tacos y fajitas. Este paseo culinario lo llevará a una cocina extremadamente variada y colorida, plena de platos apetitosos tanto para la vista como para las papilas gustativas.

EL SABOR DE CUBA: COMER Y BEBER de VAZQUEZ DIAZ, RENE  Editorial:TUSQUETS EDITORES 20.00 € 

Cuba ocupa un lugar destacado en nuestro imaginario colectivo. Sus playas, su música y su gente ejercen sobre nosotros un indiscutible atractivo, pero a menudo se nos olvida lo que fue su rica gastronomía. Para llenar este vacío, René Vázquez Díaz ha escrito El sabor de Cuba, un libro en el que reúne sus caprichos gastronómicos, la cocina tradicional de la isla y algunas tendencias de «la nueva comida cubana», y en el que combina las recetas más apetecibles del amante de la buena mesa con el gusto por la anécdota y el recuerdo bien contado de este excelente narrador de historias.

LAS MEJORES RECETAS CUBANAS de SILVA PINEDA, CARIDAD  Editorial:RBA LIBROS, S.A. 11.50 € 

Ropa vieja, Vaca frita, Moros y cristianos, Camarones borrachitos, ¿quién no dejaría volar su imaginación al pensar en estos platos de una cocina rica y creativa como es la cubana? Una cocina que se basa en ingredientes que pueden parecer tan exóticos como los frijoles, la yuca, la malanga, el quimbombó, la guayaba y el mango, pero también en otros más familiares como el aguacate, el plátano, la piña o el orégano. Este libro propone una serie de recetas fáciles y rápidas de preparar, que permiten descubrir la rica tradición gastronómica de la isla caribeña, para deleite propio, de amigos y parientes.

DELICIAS DE TUNEZ (LA COCINA MEDITERRANEA) de VV.AA.  Editorial:H KLICKOWSKI ONLYBOOK S.L. 19.99 € 

En este volumen de la colección ‘Cocina Mediterránea’ se presentan los principales platos gastronómicos de la cocina Tunecina, ilustrados mediante fotografías a color y explicaciones paso a paso de su elaboración por los más famosos cocineros de Túnez.

DELICIAS DE MARRUECOS (LA COCINA MEDITERRANEA) de BONNET, ELODIE y TALHOUAS, NATHALIE  Editorial:H KLICKOWSKI ONLYBOOK S.L. 32.99 € 

En esta colección de ‘cocina mediterránea’ se presentan los principales platos gastronómicos de la cocina marroquí, ilustrados mediante fotografías a todo color y explicaciones paso a paso de su elaboración por los más famosos cocineros de Marruecos.

LAS COCINAS ARABE Y JUDIA Y LA COCINA ESPAÑOLA de AGUILERA PLEGUEZUELO, JOSE  Editorial:EDITORIAL ARGUVAL, S.A. 9.00 € 

Entre las huellas de las cocinas del pasado en nuestro arte culinario actual, destacan por su importancia la árabe y la judía, dos gastronomías muy peculiares por su larga tradición, cultura y componente religioso.

LOS PLACERES DE MI COCINA JUDIA EN LA TRADICION SEFARDI de COHEN, RIVKA  Editorial:PARSIFAL EDICIONES 18.00 € 

Desde el siglo XV, la cocina sefardí se ha adaptado, sin faltar el respeto de las leyes dietéticas judías, a las tradiciones culinarias de los países que acogieron a los exiliados de España. Del exilio se llevaron: una identidad judía indefectible, una lengua, canciones, cuentos, la nostalgia de una España que no se desdibujará, una cocina en la que se mezclan deliciosamente los perfumes de Oriente y los sabores de Occidente….hasta hoy.

ESPECIALIDADES HUNGARAS de GERGELY, ANIKO  Editorial:KONEMANN 6.00 €  La cocina húngara ofrece un enorme abanico de posibilidades: salami, gulash, palatsinca y muchas otras exquisiteces gastronómicas. En este país bañado por el Danubio es posible degustar contundentes manjares tradicionales, pero también platos más refinados e igualmente deliciosos. La riqueza de la cultura culinaria húngara no es casual: como crisol de distintas civilizaciones, representa un sabroso punto de encuentro entre la gastronomía de los antiguos jinetes nómadas procedentes de Asia y los exquisitos logros de Europa occidental.  ESTADOS UNIDOS: UN DESCUBRIMIENTO CULINARIO de CHASSMAN, GARY y DANFORTH, RANDI y FEIERABEND, PETER  Editorial:KONEMANN 19.99 € 

Para muchas personas, la imagen de la cocina norteamericana se halla estrechamente ligada a la comida rápida y la Coca-Cola, y muy alejada de la buena cocina. Sin embargo, la tierra de las oportunidades es, al mismo tiempo, un auténtico crisol culinario que vale la pena descubrir. El resultado es una cocina creada a partir de las tradiciones de los pueblos indígenas y las de los inmigrantes del Viejo Mundo; una mezcla de tradición e ingenio muy bien ligada que ha dado lugar a un nuevo mundo gastronómico. Esta obra revela los secretos mejor guardados de las tradiciones festivas y culinarias del país, describen cómo son sus celebraciones de Semana Santa, Navidad o Halloween, y explican el por qué de la popularidad del perrito caliente, de la pizza o de los grandes banquetes. El legado de los pueblos indígenas y de los inmigrantes europeos se recoge en este libro en interesantes reportajes, anécdotas y un amplio repertorio de recetas, todo ello con un gran número de fotografías que facilitan la elaboración de los platos más complicados.

Cocina EspañolaCocinas RegionalesCocina InternacionalVinosCocteleriaRepostería  – ThermomixRECETAS DE VERANO

COCINA AFRODISIACA – RECETAS – COCTELES AFRODISIACOS

Indice de Libros recomendadosNovedades – Los + vendidos – Autores AficionesViajesJuegos OlimpicosExcursionismoCocina InternacionalVinos  YogaZenFeng Shui – Embarazo&PartoBebésAutoayudaPareja

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1.765 Respuestas a “LIBROS DE COCINA INTERNACIONAL”

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