Biscoitos Franceses Receitas Tradicionais E Modernas
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Biscoitos Franceses Receitas Tradicionais E Modernas
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Author :
language : pt-BR
Publisher: jideon francisco marques
Release Date : 2023-12-29
Biscoitos Franceses Receitas Tradicionais E Modernas written by and has been published by jideon francisco marques this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-29 with Cooking categories.
100 receitas de biscoitos favoritas das amadas confeitarias e cafés o livro compartilha receitas de biscoitos favoritas - os mais vendidos em suas confeitarias e cafés populares em Nova York, as receitas que você pode fazer em casa. Eles variam desde os mais simples sablés (biscoitos amanteigados) até os macarons mais perfeitos, com tudo o que há entre eles: biscoitos de especiarias despretensiosos, linzers recheados com geléia e outros sanduíches, cannelés e madeleines elegantemente canelados e recortados, financiers em forma de bolo e recortes lindamente gelados. biscoitos para todos os feriados. Todas adaptadas para cozinheiros domésticos e testadas em uma cozinha doméstica, essas guloseimas são fáceis de fazer, mas oferecem um gostinho do luxo “Paris-encontra-Upper East Side” para qualquer pessoa, em qualquer lugar.
Julia S Kitchen Wisdom
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Author : Julia Child
language : en
Publisher: Knopf
Release Date : 2010-01-19
Julia S Kitchen Wisdom written by Julia Child and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-01-19 with Cooking categories.
In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions—with essential information about soups, vegetables, eggs, baking breads and tarts, and more. How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You'll be guided to the quick sauté as the best and fastest way. And once you've mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines. Julia’s Kitchen Wisdom is a perfect compendium of a lifetime spent cooking.
Traditional Portuguese Cooking
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Author : Maria de Lourdes Modesto
language : en
Publisher:
Release Date : 2001
Traditional Portuguese Cooking written by Maria de Lourdes Modesto and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking, Portuguese categories.
Basics
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Author : Instituto Brasil a Gosto
language : en
Publisher: Editora Melhoramentos
Release Date : 2018-01-17
Basics written by Instituto Brasil a Gosto and has been published by Editora Melhoramentos this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-17 with Cooking categories.
Good stories are those that carry flavors of pots, places, ingredients and moments. These are stories as they pervade the five chapters and the 512 recipes of Basics, fifth book by chef Ana Luiza Trajano and first of the Instituto Brasil a Gosto. A volume that invites the maintenance of the authentic Brazilian cuisine inside the houses. A volume that makes an intimation to the affective memory so that the flames of the stoves are lit in the rescue of already forgotten dishes.
A Book Of Mediterranean Food
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Author : Elizabeth David
language : en
Publisher: Penguin UK
Release Date : 2013-12-06
A Book Of Mediterranean Food written by Elizabeth David and has been published by Penguin UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-06 with Cooking categories.
Discover the enticing and mouth-watering flavours of Mediterranean cooking with Elizabeth David's classic cookbook 'Britain's most inspirational food writer' INDEPENDENT _______ Having lived in France, Italy, the Greek islands and Egypt, Elizabeth David has perfected the art of Mediterranean cooking. In her classic cookbook she gives us hearty pasta dishes from Italy; aromatic and tangy salads from Turkey and Greece; and tasty seafood and saffron dishes from Spain. With delicious dishes including . . . - Tomato and Shellfish Soup - Greek Spinach Pie - Toulouse-Style Cassoulet - Valencian Paella - Turkish Salad Dressing - Syrian Fish Sauce . . . You will be taken on a tasting tour of the Mediterranean from your own kitchen. Whether it is the simplicity of hummus or the delicious blending of flavours found in plates of ratatouille or paella, Elizabeth David's wonderful recipes in A Book of Mediterranean Food are imbued with all the delights of the sunny south. _______ 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian
Cooking In Ten Minutes
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Author : Edouard de Pomiane
language : en
Publisher:
Release Date : 1993
Cooking In Ten Minutes written by Edouard de Pomiane and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Quick and easy cookery categories.
La P Tisserie Des R Ves
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Author : Phillippe Conticini
language : en
Publisher: Casemate Publishers
Release Date : 2018-07-13
La P Tisserie Des R Ves written by Phillippe Conticini and has been published by Casemate Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-13 with Cooking categories.
A cookery from the renowned Parisian bakery and confectionery, known internationally for excellence in traditional French pastries and desserts. La Pâtisserie des Rêves (translating literally as The Patisserie of Dreams) is the name of the world famous French pastry shops; the brainchild of pastry chef Philippe Conticini and entrepreneur and hotelier Thierry Teyssier, who wanted to open a patisserie that would recreate the excitement children feel about fresh cakes. Their recipe book of the same name published in French in 2012, and is now available in English. The book contains over seventy recipes for their signature pastries, including recipes for the traditional Saint Honoré (choux pastry, cream and caramel topping) and Paris-Brest (choux pastry with praline cream and praline sauce), as well as many more French classics and modern twists. “La Pâtisserie des Rêves is one of the most beautiful cookbooks you will ever encounter . . . exceptional.” —Cooking By the Book
Translational Medicine
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Author : Joy A. Cavagnaro
language : en
Publisher: CRC Press
Release Date : 2021-11-26
Translational Medicine written by Joy A. Cavagnaro and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-26 with Medical categories.
Translational Medicine: Optimizing Preclinical Safety Evaluation of Biopharmaceuticals provides scientists responsible for the translation of novel biopharmaceuticals into clinical trials with a better understanding of how to navigate the obstacles that keep innovative medical research discoveries from becoming new therapies or even making it to clinical trials. The book includes sections on protein-based therapeutics, modified proteins, oligonucleotide-based therapies, monoclonal antibodies, antibody–drug conjugates, gene and cell-based therapies, gene-modified cell-based therapies, combination products, and therapeutic vaccines. Best practices are defined for efficient discovery research to facilitate a science-based, efficient, and predictive preclinical development program to ensure clinical efficacy and safety. Key Features: Defines best practices for leveraging of discovery research to facilitate a development program Includes general principles, animal models, biomarkers, preclinical toxicology testing paradigms, and practical applications Discusses rare diseases Discusses "What-Why-When-How" highlighting different considerations based upon product attributes. Includes special considerations for rare diseases About the Editors Joy A. Cavagnaro is an internationally recognized expert in preclinical development and regulatory strategy with an emphasis on genetic medicines.. Her 40-year career spans academia, government (FDA), and the CRO and biotech industries. She was awarded the 2019 Arnold J Lehman Award from the Society of Toxicology for introducing the concept of science-based, case-by-case approach to preclinical safety evaluation, which became the foundation of ICH S6. She currently serves on scientific advisory boards for advocacy groups and companies and consults and lectures in the area of preclinical development of novel therapies. Mary Ellen Cosenza is a regulatory toxicology consultant with over 30 years of senior leadership experience in the biopharmaceutical industry in the U.S., Europe, and emerging markets. She has held leadership position in both the American College of Toxicology (ACT) and the International Union of Toxicology (IUTOX) and is also an adjunct assistant professor at the University of Southern California where she teaches graduate-level courses in toxicology and regulation of biologics.
Sapiens
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Author : Yuval Noah Harari
language : en
Publisher: Random House
Release Date : 2014-09-04
Sapiens written by Yuval Noah Harari and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-04 with History categories.
'Interesting and provocative... It gives you a sense of how briefly we've been on this Earth' Barack Obama What makes us brilliant? What makes us deadly? What makes us Sapiens? One of the world's preeminent historians and thinkers, Yuval Noah Harari challenges everything we know about being human. Earth is 4.5 billion years old. In just a fraction of that time, one species among countless others has conquered it: us. In this bold and provocative book, Yuval Noah Harari explores who we are, how we got here and where we're going. **ONE OF THE GUARDIAN'S 100 BEST BOOKS OF THE 21st CENTURY** PRAISE FOR SAPIENS: 'Jaw-dropping from the first word to the last... It may be the best book I've ever read' Chris Evans 'Startling... It changes the way you look at the world' Simon Mayo 'I would recommend Sapiens to anyone who's interested in the history and future of our species' Bill Gates
A Nova Culin Ria Marajoara
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Author : Otto Vanetta
language : pt-BR
Publisher: Clube de Autores
Release Date : 2024-05-20
A Nova Culin Ria Marajoara written by Otto Vanetta and has been published by Clube de Autores this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-20 with Health & Fitness categories.
A culinária amazônica, especialmente a marajoara, dos descendentes dos antigos habitantes da região das ilhas no norte do Estado do Pará, tem como uma das principais características a autenticidade, permanecendo praticamente inalterada no que diz respeito aos ingredientes e métodos de preparo. Contudo, esses mesmos ingredientes, não raramente considerados exóticos, têm invadido os grandes centros urbanos do eixo Sul e Sudeste do Brasil e ganhado diversas interpretações tendentes a levá-los à modernidade. Mais do que o uso desses ingredientes, eles foram verdadeiramente descobertos como iguarias, destacando-se pelos sabores sem paralelo e abrindo um “caminho” totalmente novo a ser trilhado, permitindo diversas interpretações, desde o tradicional “repaginado” até o uso com “toques” da gastronomia molecular. No Pará, todos os ingredientes tradicionais da culinária marajoara fazem parte do cotidiano do povo, independentemente da classe social, e são facilmente encontrados no cardápio diário dos cidadãos, que adotaram como dieta o consumo, por exemplo, do já conhecido açaí, do cupuaçu e do taperebá. Porém, alguns outros ingredientes permanecem ainda pouco conhecidos, como a maniva, o tucupi, a pupunha e o bacuri. Outro destaque são os ingredientes que já são conhecidos em todas as regiões do país, mas apenas com uso balizado por falsos paradigmas. A castanha-do-pará ou do Brasil, por exemplo, é muito consumida em doces e biscoitos, mas poucos sabem que a castanha é excelente para o preparo de molhos para acompanhar carnes ou mesmo na composição de um molho pesto. Outra fruta, tão comum no norte como o cupuaçu, ainda não foi “descoberta” pelo Brasil, é o bacuri, que tem sabor único e marcante e possivelmente será a próxima etapa do descobrimento da culinária do Norte pelo restante do Brasil. Assim, o objetivo deste livro é mostrar um pouco dessa nova roupagem por meio de diversas receitas que trazem tudo de novo dessa rica culinária brasileira, mas acima de tudo destacar a perfeita integração dos ingredientes tradicionais da região marajoara que notadamente encaixam-se com o perfil da gastronomia moderna. As receitas aqui retratadas não são somente composições com ingredientes exóticos ou técnicas culinárias diversas, mas também preparações com ingredientes típicos e que derivaram de outras receitas mais tradicionais, como o peixe à delícia, que nada mais é do que peixe grelhado ou assado com molho bechamel e frutas caramelizadas, que surgiu como uma fusão de peixes preparados por técnicas tradicionais, servido com molho de origem francesa.