Catalogue - page 36

Affiche du document Fumoir, tome 2 : 85 nouvelles recettes du Maître Fumeur

Fumoir, tome 2 : 85 nouvelles recettes du Maître Fumeur

Micael Béliveau

2h50min15

  • Cuisine et vins
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227 pages. Temps de lecture estimé 2h50min.
Le fumage, c’est une méthode de cuisson ancestrale qui procure un goût unique aux aliments. Mais il n’y a pas que le résultat qui compte : le processus est tout aussi intéressant ! Pour moi, le fumage est avant tout une occasion d’arrêter le temps et de se rassembler autour d’un feu, pour éventuellement partager le fruit de nos efforts avec les êtres qui nous sont chers. À la suite du succès du tome 1, j’ai fait appel à ma créativité pour vous proposer 85 nouvelles recettes qui vous permettront de renouveler le plaisir de fumer des aliments et, bien sûr, de vous en régaler. Viandes rouges, volaille, poissons et fruits de mer, tofu, légumes, fromages, desserts, déjeuners, sauces… Ce livre contient un heureux mélange de recettes classiques de fumoir et d’autres aliments que vous n’auriez jamais osé fumer. En prime, je vous révèle tous les secrets pour des fumages réussis et 100 % sécuritaires. Vous trouverez entre autres des conseils pour miser sur le type de fumoir qui vous convient le mieux, des trucs pour éviter les erreurs de débutant et des astuces de chef qui font toute la différence. Que vous fassiez partie des 80 000 membres qui forment la communauté Maître Fumeur ou que vous ne soyez pas encore initié au fabuleux monde du fumage, ce livre est pour vous ! Tous à vos fumoirs !
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Affiche du document Fumoir : Les recettes inédites du Maître Fumeur

Fumoir : Les recettes inédites du Maître Fumeur

Micael Béliveau

2h48min45

  • Cuisine et vins
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225 pages. Temps de lecture estimé 2h49min.
Méthode de conservation millénaire, le fumage est une technique ancestrale qui permet de donner un goût exquis et une tendreté sans pareille aux aliments. C’est aussi une façon rassembleuse de cuisiner qui demande de la minutie et de la patience, mais surtout une passion sans bornes pour la bonne nourriture. La communauté Maître Fumeur qui s’est bâtie sur le Web est un lieu accueillant où tous peuvent apprendre et se sentir libres de poser leurs questions sans jugement. Ce livre est la suite logique de cette belle aventure, une véritable bible du fumoir grâce à laquelle je souhaite démystifer et rendre encore plus accessible ce bel outil de cuisson. Vous avez envie de vous lancer dans l’apprentissage fascinant du fumage, mais vous ne savez pas trop par où commencer ? Vous vous demandez quel fumoir acheter, comment allumer et entretenir un feu, comment fumer à chaud et à froid, ou encore quel bois utiliser ? Ce livre contient toutes les techniques indispensables pour maîtriser votre fumoir comme un pro ainsi que 75 recettes incontournables pour cuisiner la meilleure viande, le plus délicieux des poissons fumés, mais aussi toutes sortes d’autres aliments, comme des fromages, des légumes et même du pain ! Avec les bons outils et les bonnes connaissances, vous verrez que l’art du fumage, c’est beaucoup plus simple que ça en a l’air. Êtes-vous prêt à devenir un maître fumeur ?
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Affiche du document Washoku

Washoku

Lily Ume

3h15min45

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261 pages. Temps de lecture estimé 3h16min.
Scopri l’armonia dell’arte culinaria giapponese con Washoku e apprendi i segreti orientali per una vita longeva e felice!Ti piacerebbe conoscere meglio la cucina tradizionale giapponese?Vorresti scoprire quali sono le peculiarità e i piatti tipici del Washoku?Vuoi migliorare la tua vita apprendendo e applicando il metodo giapponese Ikigai?Il Washoku rappresenta la cucina tradizionale nipponica per eccellenza. I suoi colori e la sua estetica danno vita ad un’armonia del cibo che lo contraddistinguono e lo rendono originale. Definito patrimonio dell’Unesco nel 2013, il Washoku è famoso per essere indicato come la cucina più salutare e bilanciata al mondo. Rispecchia le tradizioni tipiche del Sol Levante, e grazie ad un’alimentazione sana e corretta garantisce una maggiore longevità ai giapponesi.Grazie a questo libro apprenderai, nel dettaglio, che cos’è il Washoku e ti addentrerai nel suo mondo, scoprendo le caratteristiche dei piatti tipici della cucina giapponese per eccellenza. Vedrai come sia importante creare un senso di armonia e di equilibrio nei piatti, abbinando i giusti colori, offrendo un servizio di qualità, e presentando un impiattamento piacevole delle portate. Capitolo per capitolo, conoscerai anche il metodo giapponese Ikigai, fondamentale per vivere bene ed essere felici, e analizzerai gli sport, gli hobby, le meditazioni, e tutte le altre attività o usanze che rendono il Sol Levante un Paese unico.Ecco che cosa otterrai da questo libro:• Che cos’è il Washoku.• Cenni storici.• Gli ingredienti principali del Washoku.• I principi estetici dell’impiattamento.• Analisi e descrizione dei piatti tipici.• Che cos’è l’Ikigai.• Come trovare il proprio Ikigai.• L’alimentazione sana della cucina nipponica.• Gli sport, gli hobby e le attività di meditazione nel Sol Levante.• Le usanze giapponesi.....e molto di più!Scorri verso l’alto e fai clic su “Acquista ora”!
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Affiche du document Two Hundred Years of Charleston Cooking

Two Hundred Years of Charleston Cooking

1h48min45

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145 pages. Temps de lecture estimé 1h49min.
A 1930s collection of more than 300 recipes from South Carolina housewives and the African American cooks they employedFirst published in 1930 as 200 Years of Charleston Cooking, this collection of more than three hundred recipes was gathered by Blanche S. Rhett from housewives and their African American cooks in Charleston, South Carolina. From enduring favorites like she-crab soup and Hopping John to forgotten delicacies like cooter (turtle) stew, the recipes Rhett collected were full of family secrets but often lacked precise measurements. With an eye to precision that characterized home economics in the 1930s, Rhett engaged Lettie Gay, director of the Home Institute at the New York Herald Tribune, to interpret, test, and organize the recipes in this book. Two Hundred Years of Charleston Cooking is replete with southern charm and detailed instructions on preparing the likes of shrimp with hominy, cheese straws, and sweet potato pie not to mention more than one hundred pages of delightful cakes and candies.In a new foreword, Rebecca Sharpless, professor of history and author of Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960, provides historical and social context for understanding this groundbreaking book in the 21st century.
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Affiche du document Expert Cooking and Grilling Bundle, 2 in 1 Bundle: Grill and Barbeque and On Food and Cooking

Expert Cooking and Grilling Bundle, 2 in 1 Bundle: Grill and Barbeque and On Food and Cooking

J.M. Edison

24min00

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32 pages. Temps de lecture estimé 24min.
Expert Cooking and Grilling Bundle, 2 in 1 Bundle: Grill and Barbeque and On Food and CookingThere are a lot of people who are becoming interested in cooking at home these days as opposed to going out. Yet the biggest problem a lot of people face is they don't know where to start when it comes to home cooking. Some people get intimidated and discouraged so they don’t even attempt to learn but the truth is, cooking is not as difficult as it seems. What you have to do is learn as much as you can about home cooking and from there apply all that you know in order to see successful results.Grilling is just like any other kind of cooking, it is a learned art. The major difference between grilling and cooking on the stove or in the oven is that grilling is a combination of the two. This bundle will teach you tips on everything that involves cooking from general cooking tips to tips on how to cook specific meats and vegetables. You will also get tips for baking. You will learn all the necessary information for you to become a grill master. You will learn everything from the basics, how to grill different kinds of meat, and other tips on how to make a perfect grill. You will also learn different methods of grilling.This 2 in 1 bundle will include the following audiobooks:1. Grill and Barbecue: The Ultimate Guide on How to Grill Anything, Learn Perfect Grilling Techniques, and Become a Grillmaster2. On Food and Cooking: The Ultimate Guide on How to Cook Like a Professional Chef, Learn Expert Tips and Techniques That Can Help You, Cook, Like a Real ChefGet the Expert Cooking and Grilling 2 in 1 Bundle today!
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Affiche du document Eat Plants Every Day

Eat Plants Every Day

Blair Warsham

2h13min30

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178 pages. Temps de lecture estimé 2h13min.
In this exceptional collection of plant-forward meals, chef Blair Warsham and his wife Carolyn Warsham, an acclaimed culinary writer, bring 90 original recipes designed to help families transition to healthier eating. With a focus on high-flavor recipes that are easily accessible for home cooks, the authors share their expertise for bringing more plants into every meal and extol a diet that’s rich with vegetables, fruits, beans, and whole grains.
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Affiche du document Food Trotter Thaïlande

Food Trotter Thaïlande

Anne Coppin

4h43min30

  • Cuisine et vins
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378 pages. Temps de lecture estimé 4h43min.
Amateurs de voyage et de cuisine, ce guide est fait pour vous! Food Trotter a choisi l'angle du goût pour explorer toutes les facettes de la Thaïlande et de sa culture. Grâce à ses multiples conseils, ce guide de voyage culinaire affûte le sixième sens du voyageur pour l'aider à dénicher les bonnes adresses et à porter ses pas vers les zones propices aux découvertes. Une plongée dans l'histoire de la gastronomie siamoise, des astuces pour manger à la thaïe, une sélection de plats à ne pas rater, des balades sur les trottoirs ou les marchés, des excursions dans de délicieuses contrées, de quoi commander vos plats en thaï, un peu de shopping culinaire et quelques recettes de grands classiques thaïs pour prolonger le voyage et en partager quelques parfums avec vos amis.
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Affiche du document Happy World Food

Happy World Food

Anne Coppin

2h21min00

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188 pages. Temps de lecture estimé 2h21min.
Enfin un livre de cuisine du monde pas comme les autres ! Découvrez des recettes détonantes et les petits secrets d'une passionnée, améliorez votre niveau culinaire et dépaysez-vous... tout en vous régalant. HAPPY WORLD FOOD est né de l'envie d'une passionnée de partager son approche simple et authentique de la cuisine du monde. Accompagné d'astuces techniques, de conseils pour s'organiser et d'idées pour s'approprier les recettes, ce livre de recettes ultra pratique est à la portée de tous les curieux. Ludique et généreux, HAPPY WORLD FOOD est une invitation à aller à la rencontre des autres et faire voyager votre cuisine.
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Affiche du document Happy World Food

Happy World Food

Anne Coppin

2h18min00

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184 pages. Temps de lecture estimé 2h18min.
Enfin un livre de cuisine du monde pas comme les autres ! Découvrez des recettes détonantes et les petits secrets d'une passionnée, améliorez votre niveau culinaire et dépaysez-vous... tout en vous régalant. HAPPY WORLD FOOD est né de l'envie d'une passionnée de partager son approche simple et authentique de la cuisine du monde. Accompagné d'astuces techniques, de conseils pour s'organiser et d'idées pour s'approprier les recettes, ce livre de recettes ultra pratique est à la portée de tous les curieux. Ludique et généreux, HAPPY WORLD FOOD est une invitation à aller à la rencontre des autres et faire voyager votre cuisine.
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Affiche du document Grill and Barbecue: The Ultimate Guide on How to Grill Anything, Learn Perfect Grilling Techniques and Become a Grillmaster

Grill and Barbecue: The Ultimate Guide on How to Grill Anything, Learn Perfect Grilling Techniques and Become a Grillmaster

J.M. Edison

16min30

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22 pages. Temps de lecture estimé 16min.
Grill and Barbecue: The Ultimate Guide on How to Grill Anything, Learn Perfect Grilling Techniques, and Become a GrillmasterGrilling is just like any other kind of cooking, it is a learned art. Keep this in mind as you are learning. You are sure to have some failures. The major difference between grilling and cooking on the stove or in the oven is that grilling is a combination of the two. Do you think that being the person in charge of the grill is a lonely and thankless job? You can make the grill the center of attention at your next gathering! In this audiobook, you will learn all the necessary information for you to become a grill master. You will learn everything from the basics, how to grill different kinds of meat, and other tips on how to make a perfect grill. You will also learn different methods of grilling.This audiobook will discuss the following:- The Basics Of Grilling- Building The Fire- Tips For Cooking The Food- Beyond The Basics - Direct And Indirect Methods Of Grilling- Searing - The Secret To The Perfect Steak- Rubs - Enhancing The Flavor Of Your Meats- Appetizers On The Grill- And many more!Knowing when to turn and when your food is cooked is the whole skill of successful grilling but it can be difficult to learn. The rest is just recipes and tricks. If you want to learn more, scroll up and click “add to cart” now!
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Affiche du document On Food and Cooking: The Ultimate Guide on How to Cook Like a Professional Chef, Learn Expert Tips and Techniques That Can Help You Cook Like a Real Chef

On Food and Cooking: The Ultimate Guide on How to Cook Like a Professional Chef, Learn Expert Tips and Techniques That Can Help You Cook Like a Real Chef

Gwyneth Lindsay

13min30

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18 pages. Temps de lecture estimé 13min.
On Food and Cooking: The Ultimate Guide on How to Cook Like a Professional Chef, Learn Expert Tips and Techniques That Can Help You Cook Like a Real ChefThere are a lot of people who are becoming interested in cooking at home these days as opposed to going out. Yet the biggest problem a lot of people face is they don't know where to start when it comes to home cooking. Some people get intimidated and discouraged so they don’t even attempt to learn but the truth is, cooking is not as difficult as it seems. What you have to do is learn as much as you can about home cooking and from there apply all that you know in order to see successful results.This audiobook will teach you tips on everything that involves cooking from general cooking tips to tips on how to cook specific meats and vegetables. You will also get tips for baking.This audiobook will discuss the following topics:- General Cooking Tips- Sauces and Seasonings- Meat and Poultry- Barbecuing- Fruits and Vegetables- Pasta, Rice and Potatoes- Baking- And many more!Once you learn all these tips, you will realize that cooking isn’t as complicated as you think it would be. And after learning all these tips and with enough practice, you will be cooking like a chef in no time. To learn more, scroll up and click “add to cart” now!
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Affiche du document #EATMEATLESS

#EATMEATLESS

The Jane Goodall Institute

2h07min30

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170 pages. Temps de lecture estimé 2h07min.
“Every day, slowly but surely, we the people are helping to change the world.” For the health of humankind, the environment, and the animals that inhabit it, the Jane Goodall Institute presents a collection of recipes to illustrate the how and why of vegan eating. Crafted especially for curious consumers looking to incorporate healthier dietary practices, those interested in environmental sustainability, and for fans of Jane Goodall’s work, this collection of 80 recipes gives home cooks the tools they need to take charge of their diet and take advantage of their own community’s local, seasonal bounty. Along with colorful food photography, quotes from Jane Goodall interspersed throughout transform this vegan staple into an inspiring guide to reclaiming our broken food system: for the environment, for the animals, and for ourselves. Whether you’re interested in reducing your family’s reliance on meat or in transitioning to a wholly vegetarian or vegan diet, this book has the information and inspiration you need to make meaningful mealtime choices. Dr. Jane Goodall, a longtime vegetarian and a passionate advocate for animals, invites us to commit to a simple promise with her campaign #IEatMeatLess.
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Affiche du document New American Vegan

New American Vegan

Vincent J. Guihan

3h43min30

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298 pages. Temps de lecture estimé 3h43min.
All across North America, people are looking to make better choices, but also eat healthier, more environmentally friendly and, most of all, great-tasting food. New American Vegan breaks from a steady stream of cookbooks inspired by fusion and California cuisines that put catchy titles and esoteric ingredients first in their efforts to cater to a cosmopolitan taste. Instead, Vincent goes back to his midwestern roots to play a humble but important role in the reinvention of American cuisine while bringing the table back to the center of American life. Weaving together small town values, personal stories, and 120 great recipes, New American Vegan delivers authentically American food that simply has to be tasted to be believed. Recipes range from very basic to the modestly complicated, but always with an eye on creating something that is both beautiful and delicious while keeping it simple. Clear instructions provide step-by-steps, but also help new cooks find their feet in the kitchen, with a whole chapter devoted just to terms, tools, and techniques. With an eye towards improvisation, the book provides a detailed basic recipe that’s good as-is, but also provides additional notes that explain how to take each recipe further, increase flavor, add drama to the presentation, or add a little extra flourish for new cooks and seasoned kitchen veterans alike.
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Affiche du document Mango & Mint

Mango & Mint

Nicky Garratt

3h30min45

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281 pages. Temps de lecture estimé 3h31min.
Mango & Mint is a collection of favorite vegan dishes inspired by the foods of the Arab world, India, and North Africa. It follows the philosophy of a cuisine free of meat rather than one that emulates it. One common thread in these cuisines is that they can be prepared in a buffet style without a centerpiece (historically the kill from the hunt or domesticated herd). Care has been taken to include sufficient recipes to build a complete buffet or a formal sit-down meal. Traditional recipes for familiar classics such as hummus or chana masala are enriched with tips and presentation ideas while established flavors and techniques are brought to bear on new combinations. This collection of recipes leans toward the flavorful with Arabic and North African creations such as Baba Ghanoush, Red Pepper Bulgur Salad, Spinach Pies, Harissa, Donuts in Syrup, and Indian favorites such as Apple Soup, Peanut Vada, Chana Masala with Green Chiles, and Mango Rice. The recipes range from quick and easily created to relatively complex but requiring only basic equipment and rudimentary skill. A section called “Ganging Up” has ideas and procedures for planning ahead and saving money by maximizing resources. This includes buying in season, getting the most out of a barbeque, freezing, cooking in batches, and creating vegetable stocks and base sauces. The final section, “Recycled,” has recipes for normally discarded matter like watermelon rinds, leftovers, and wild plants. An index for fresh ingredients enables one to quickly locate a recipe by provisions already in your refrigerator while a sample menu section with full-color photographs offer presentation ideas.
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Affiche du document Lickin' the Beaters 2

Lickin' the Beaters 2

Siue Moffat

2h28min30

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198 pages. Temps de lecture estimé 2h28min.
The beaters go on—in Lickin’ the Beaters 2: Vegan Chocolate and Candy, the second of Siue Moffat’s fun vegan dessert cookbooks. Themed around the duality of dessert—an angel on one shoulder and a devil on the other—Siue takes chocolate, candy and even ice creem (vegan alternative to ice cream) head-on with quirky illustrations, useful hints and a handy “Quick Recipe” indicator to make using this book simple and amusing. With an understanding that dessert should be an indulgence, Moffat provides vegan renditions of tantalizing delicacies both traditional and original. Recipes include old favorites such as Carmel Corn, Salt Water Taffy, Pralines, Cookies, Cakes, and Fudge as well as some brave new recipes like Fabulous Flourless Chocolate Torte and Toll-Free Chocolate Chip cookies.
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Affiche du document Cook Food

Cook Food

Lisa Jervis

49min30

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66 pages. Temps de lecture estimé 49min.
More than just a rousing food manifesto and a nifty set of tools, Cook Food makes preparing tasty, wholesome meals simple and accessible for those hungry for both change and scrumptious fare. If you’re used to getting your meals from a package—or the delivery guy—or if you think you don’t know how to cook, this is the book for you. If you want to eat healthier but aren’t sure where to start, or if you’ve been reading about food politics but don’t know how to bring sustainable eating practices into your everyday life, Cook Food will give you the scoop on how, while keeping your taste buds satisfied. With a conversational, do-it-yourself vibe, a practical approach to everyday cooking on a budget, and a whole bunch of animal-free recipes, Cook Food will have you cooking up a storm, tasting the difference, thinking globally, and eating locally.
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Affiche du document Cook, Eat, Thrive

Cook, Eat, Thrive

Joy Tienzo

3h24min00

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272 pages. Temps de lecture estimé 3h24min.
Whether we find ourselves living large or small, everyday or exotic, there are countless opportunities to come to the table. —From the introduction In Cook, Eat, Thrive, Joy Tienzo encourages you to savor the cooking process while crafting distinctive meals from fresh, flavorful ingredients. Enjoy comfortable favorites. Broaden your culinary horizons with internationally-inspired dishes. Share with friends and family, and create cuisine that allows people, animals, and the environment to fully thrive. Cook, Eat, Thrive features dishes from both the everyday and the exotic, including: Buttermilk Biscuits with Southern Style Gravy Earl Grey Carrot Muffins Orange Cream Green Smoothie Palm Heart Ceviche Barbecue Ranch Salad Riz et Pois Rouges Raspberry Chèvre Salad with Champagne Vinaigrette Samosa Soup Tarte aux Poireaux et Pommes de Terre Mofongo with Cilantro Lime Gremolata Ras el Hanout Roasted Beets Italian Cornmeal Cake with Roasted Apricots and Coriander Crème Anglaise Lavender Rice Pudding Brulee with Blueberries Peanut Butter Shortbread with Concord Grape Sorbet Inside, you’ll also find: An extensive equipment and ingredients listing Basics like seitan, non-dairy milks, grains, frozen desserts, and salad dressing Menus for occasions, from Caribbean-inspired garden parties to vegan weddings Practical symbols to let you know if recipes are raw, low fat, soy-free, wheat-free, approachable for non-vegans, and quick fix
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Affiche du document Alternative Vegan

Alternative Vegan

Dino Sarma Weierman

2h06min45

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169 pages. Temps de lecture estimé 2h7min.
“I want you to look at the recipes presented here and be as excited as a kid with a new toy. I want your heart to race, your mouth to water, and your pots and pans to sing to you as they bring together the elements of a good dining experience....” –From the IntroductionTofu, seitan, tempeh, tofu, seitan, tempeh.… it seems like so many vegans rely on these products as meat substitutes. Isn’t it time to break out of the mold? Taking a fresh, bold, and alternative approach to vegan cooking without the substitutes, this cookbook showcases more than 100 fully vegan recipes, many of which have South Asian influences. With a jazz-style approach to cooking, it also discusses how to improvise cooking with simple ingredients and how to stock a kitchen to prepare simple and delicious vegan meals quickly. The recipes for mouth-watering dishes include one-pot meals--such as South-Indian Uppama and Chipotle Garlic Risotto along with Pakoras, Flautas, Bajji, Kashmiri Biriyani, Hummus Canapes, and No-Cheese Pizza. With new, improved recipes this updated edition also shows how to cook simply to let the flavor of fresh ingredients shine through. Explore your inner chef and get cooking with Dino!
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Affiche du document Black Smoke

Black Smoke

Adrian Miller

2h57min45

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237 pages. Temps de lecture estimé 2h58min.
The pleasure and business of Black barbecue traditionsAcross America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation’s most distinctive culinary arts. And people aren’t just eating it; they’re also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller—admitted ’cuehead and longtime certified barbecue judge—that in today’s barbecue culture African Americans don’t get much love?In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today. It’s a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine. This beautifully illustrated chronicle also features 22 barbecue recipes collected just for this book.
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Affiche du document Cuisine fantastique et alimentation de fiction

Cuisine fantastique et alimentation de fiction

Kilien Stengel

39min00

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52 pages. Temps de lecture estimé 39min.
Si la cuisine et l'alimentation naissent de l'histoire, leur création sort avant tout des esprits et des rêveries. Qu'elle soit une hypothèse ou une certitude, une notion ou un concept, l'alimentation du futur est en premier lieu une utopie, avant de devenir une perspective. La littérature de fiction n'a pas hésité à faire des repas un très riche décor pour ses bizarreries, répugnances et caractéristiques culturelles déroutantes, donnant le ton à l'ensemble de cer tains romans. La table, la cuisine et l'alimentation continuent, encore aujourd'hui, à exprimer une psyché vivante sans cesse personnifiée, soulignant les imaginaires comme les liens humains que nous entretenons avec elles.
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