ferran adrià the origins of cooking
Ferran Adrià. The Origins of Cooking
An exploration of the birth of cooking, as charted by leading authority Ferran Adrià's elBullifoundationThis essential volume examines the foundations of cuisine, starting with its earliest sources. Tracing every element of the produce, implements, and skills involved in food preparation, it asks such timely questions as: is the choice of raw food an act of cooking, or does cooking begin when specific tools are used to adapt it? Can food be considered 'cooked' when eaten in its raw state? Packed with intriguing text and illuminating elBullifoundation diagrams and images, it's a must-have for every cook's library.The Origins of Cooking is the perfect addition to Phaidon's Ferran Adrià library alongside A Day at elBulli, The Family Meal, Coffee Sapiens, and What is Cooking.
19990 Р.
Porreca Sara L'italiano per la cucina + online audio
This course in Italian language and cuisine - for high beginner and lower intermediate level students of Italian - presents 12 original and simple stories, each dedicated to a classic Italian recipe. Each short story is accompanied by a picture glossary plus a rich and structured unit of exercises and activities. Each unit helps students gain competence in using cooking-related language, while introducing them to interesting facts about the origins of typical recipes, the Italian proverbs and idiomatic expressions connected with food, and the art of traditional Italian cuisine! The book comes with free online access to audio readings of the stories and the recipes, audio tracks for the listening exercises, plus a selection of videos for the recipes. Answers to all the activities are provided at the back of the book.
3215 Р.
Фигурка боевого кота Masters of the Universe Origins
Фигурка боевого кота Masters of the Universe Origins Поклонники, коллекционеры и фанаты нового поколения обратите внимание: Masters of the Universe вернулись.
2698 Р.
Decio Carugati. Cooking Is an Art
Family, food, engineering: these three words define the Bertazzoni brand, whose kitchen appliances date back to the nineteenth century. For more than 100 years, Bertazzoni kitchen appliances have helped people bring the best of home-cooked food to the family table. This book traces the history of the brand, from the first wood-burning cooking stoves through the gas stoves of the 1950s to contemporary completely designed kitchens. From the nineteenth century to the present day, the history of Bertazzoni appliances is intertwined with the history of home, living, and family cooking traditions. By looking at the evolution of kitchen design, we can trace the changes in our lifestyles. A brand with cooking ranges at its core that now also provides complete kitchens in every part of the world, Bertazzoni first began selling in the U.S. and Canada in 2005, and since then it has become a global brand that is still proud of its local, family roots in Italy.
10780 Р.
Gray Rose, Rogers Ruth The River Cafe Cookbook
The River Cafe Cook Book is one of the most influential cookbooks ever published and is the winner of both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - Cucina Rustica - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, The River Cafe Cook Book is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.
11015 Р.
Fissman Cooking Spoon Aquarelle 26.5 cm Silicone
Upgrade your cooking experience with the Fissman Cooking Spoon Aquarelle. Made with high-quality silicone, this cooking spoon is perfect for stirring and serving your favorite dishes. At 26.5 cm in length, its the perfect size for any pot or pan. The silicone material is heat-resistant, making it safe to use with hot liquids, and its also easy to clean, either by hand or in the dishwasher. The Aquarelle design adds a touch of elegance to your kitchen, with its sleek and modern look. Whether youre cooking for your family or hosting a dinner party, the Fissman Cooking Spoon Aquarelle is the perfect addition to your kitchen utensil collection. Order now and experience the perfect combination of style and functionality.
0 Р.
Johansen Signe Solo. The Joy of Cooking for One
One of The Sunday Times and Observer Food Monthly's food books of the year. Embrace the joy and freedom of cooking delicious food just for you with this essential kitchen companion from the award-winning, bestselling Signe Johansen. Solo: The Joy of Cooking for One will inspire you to cook delicious food, every day. With easy ideas for every meal, including nourishing breakfasts, speedy suppers and batch recipes to save you time and effort, Solo has got you covered. Perfect for first-time cooks as well as experienced chefs, this handy book is the ultimate guide to cooking for one - and to enjoying the process just as much as the delicious results.
4679 Р.
Fissman Shallow Casserole MAGIC BROWN 26x6.5 Cm \/ 2.85 LTR With Glass Lid And Induction Bottom CHOCOLATE Color (Aluminium With Non
The Fissman Shallow Casserole MAGIC BROWN is a versatile and stylish addition to any kitchen. With its chocolate-colored exterior and durable aluminium construction, it combines functionality with elegance. The 26x6.5 cm size is perfect for cooking a variety of dishes, while the glass lid allows for easy monitoring of the cooking process. The induction bottom ensures fast and even heat distribution, making it suitable for all types of stovetops. The non-stick coating prevents food from sticking, making cleaning a breeze. Whether you're simmering soups, braising meats, or making casseroles, this shallow casserole is a must-have for any cooking enthusiast.
0 Р.
Tonks Mitchell Fish Easy
A collection of 120 fish and shellfish dishes, all made using accessible yet sustainable fish – from salmon and trout to bream and bass to mussels and crayfish. The five chapters are based on cooking methods– The Grill, The Frying Pan, The Casserole Pot, The Oven and The Parcel (for fish baked in a foil parcel). Each chapter features tips on how to get the best results from your cooking, whatever your heat source. There are lots of tips and tricks with the recipes too – including how to simplify the cooking further and how to make a similar dish more cheaply. Specially commissioned photographs of the dishes and step-by-steps for lots of the techniques complete this beautiful and accessible book.
3747 Р.
Slater Nigel A Cook's Book
A Cook’s Book is the story of Nigel Slater’s life in the kitchen. From the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now, this is the ultimate Nigel Slater collection brimming with over 200 recipes. He writes about how his cooking has changed from discovering the best way to roast a chicken to the trick to smoky, smooth aubergine mash. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris, his love of jewel-bright Japanese pickled radishes and his initial slice of buttercream-topped chocolate cake. These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea. This is the essential Nigel Slater.
5623 Р.
Colville M., Houser J. Critical Role. Vox Machina Origins. Series I and II Collection. Library Edition
The celebrated series Critical Role: Vox Machina Origins returns in this stunning hardcover edition! Fans of the series wont want to miss this beautiful collection. What do a flirtatious bard, a clueless barbarian, a naive druid, and a pair of stealthy twins all have in common? Theyre not sure either, but one day theyll become the heroes known as Vox Machina! Follow the main characters from the smash-hit series Critical Role as they team up for the first time, facing cults and curses in the revelation of their origins and the path that will lead them to glory...eventually. Collects Vox Machina Origins I and II in a gorgeous new Hardcover with never before seen artwork!
2392 Р.
Colville M., Houser J. Critical Role. Vox Machina Origins. Series I and II Collection. Library Edition
The celebrated series Critical Role: Vox Machina Origins returns in this stunning hardcover edition! Fans of the series wont want to miss this beautiful collection. What do a flirtatious bard, a clueless barbarian, a naive druid, and a pair of stealthy twins all have in common? Theyre not sure either, but one day theyll become the heroes known as Vox Machina! Follow the main characters from the smash-hit series Critical Role as they team up for the first time, facing cults and curses in the revelation of their origins and the path that will lead them to glory...eventually. Collects Vox Machina Origins I and II in a gorgeous new Hardcover with never before seen artwork!
2392 Р.
Tibballs Geoff The Cockney Rhyming Slang Dictionary
The classic pocket guide to the language of London. Includes over 1,700 old and new rhymes translated from Cockney to English and English to Cockney. Master the art of the Cockney rhyme and discover the Cockney origins of common British phrases.
1267 Р.
Olsenmark - Electric Digital Pressure Cooker 6 Liters Capacity - Silver\/Black (OMMC2436)
Digital Cooking: Advanced technology cooking with digital timer controls and Soft Touch 12 pre-set cooking Menu All In One: Baking, Sautéing, Steaming, Stewing, Braising, and frying all in one intelligent cooker 6 Litre Pot Anodized Teflon Coated Inner pot ensures no sticking of the cooked food 7 Safety Features: Multi layered safety mechanism guarding Pressure, Temperature, Exhaust, Fitment etc. gives exemplary safety caution. Nutrition: Circumvent cooking process preserves rich nutritional quotient from pulses, grains, vegetables with cooking. Made up of using stainless steel body which is highly durable. It has double layers inside a non-stick pot which preserves vitamins and nutrients and natural flavours of food. Spend more time with family \& friends, and less time in the kitchen: one-touch, pressure-cooked programs cook up to 70% faster than the traditional oven or hob. Cook a whole chicken within minutes, then steam your veg in a while your roast is resting: enjoy dinner in under an hour, and you've only used one pot. But that's not all. So many dishes can be cooked in a fraction of the time of conventional methods, your favorite tasty dishes cooked to perfection while you get on with your day. A great way of preserving maximum nutrition, use the steam function for delicate fish or vibrant veggies in minutes. If you prefer to sear meat or saut veg before slow or pressure cooking, then the adjustable brown\/saut setting does just that. Use it at the end of cooking to thicken up gravy or a casserole. Each pre-set program operates with a single touch for fantastic results with minimum effort. Or if you're feeling more confident, go manual: both cooking time and pressure can be altered to suit your particular dish. When pressure cooking, the super-safe lid can only be removed after all the pressure has been released. A locking lid, with a sturdy carry handle, means this electric cooker can easily be transported, for meals on the move. Straightforward digital controls make cooking quick and easy.
0 Р.
Modernist Cuisine в 6 томах
Cutting-edge techniques used by the world's best chefs "The most important book in the culinary arts since Escoffier." - Tim Zagat A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. The authors and their 20-person team at The Cooking Lab-scientists, inventors, and accomplished cooks in their own right-have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. Modernist Cuisine is a work destined to reinvent cooking. How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking-and eating-in a whole new light.
51060 Р.
Farrimond Stuart The Science of Cooking. Every Question Answered to Perfect your Cooking
Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels. In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? Bestseller The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it. "Out in time for Christmas, it's a belter! It really is." - BBC Radio 2 The Chris Evans Breakfast Show
6186 Р.