Cocina en otros idiomas

Anna Pallai was brought up on 1970s stalwarts of stuffedpeppers, meatloaf and platters of slightly greying hardboiledeggs When she rediscovered her mother’s grease-stained 70scookbooks, she knew she needed to share them with the world,and so the hit Twitter account @70s_Party…

The gastronomy of France is quite simply superb. Its outstanding fish and seafood, excellent wines and liqueurs, extraordinary cheeses, unique range of charcuteries, delicious bread, cakes and p tisseries are a constant delight for the French people and this beautiful…

In many ways, a book by Tom Sellers was inevitable. After all, this is the chef whose first ventures were called Foreword and Preface, and whose literary inspired Restaurant Story captured its guests’ imaginations. What nobody foresaw, however, was how…

El primer libro del maestro pastelero y chocolatero Frédéric Bau recoge la elegancia y el refinamiento alcanzado por el sector dulce en Francia. En esta edición bilingüe con los textos originales en francés y su traducción al español podemos encontrar…

Visually stunning and conceptually fresh, this is the cookbook of the season from Josef Centeno, the chef credited with capturing the myriad tastes of Los Angeles on the plate. Recipes span from simple to show stopping, exploring sauces, soups, mains,…

El esperado primer libro de cocina de uno de los restaurantes de culto más queridos de Londres.Panes planos de tinta de calamar con huevas de bacalao, mapo tofu (plato chino popular originario de la provincia de Sichuan, combinación de tofu…

More than 200 emblematic recipes from Paul Bocuse, the undisputed master of French cuisine for the last fifty years. Paul Bocuse, the three-starred father of modern French cuisine, has selected 209 of his favorite recipes for this affordable cookbook. Organized…

Presenting the finest in French bistro cookery, the celebrated chef and author of The French Laundry Cookbook introduces nearly 150 recipes that emphasize a variety of emblematic bistro dishes, including soupe l’oignon grantin e, steamed mussels, steak frites, confit of…

Breakfast, Lunch, Tea is the first cookbook by Rose Carrarini, who co-founded the much-imitated delicatessen Villandry in London in 1988, and now serves her signature simple, fresh and natural food at Rose Bakery, the Anglo-French bakery and restaurant in Paris….