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« marisol duarte »

1-12 sur 12 résultats pour « marisol duarte »
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  • The Solo Eater's Cookbook

    Cooking for One Without Sad Salads

    par Marisol Duarte ...
    Have you ever followed a recipe to the letter, only to be rewarded with a scorched puck of meat and a cloud of despair? The solo cook's kitchen is a minefield of culinary failures, where simply dividing ingredients leads not to a delicious meal, but to a lesson in pyrolysis. This isn't a failure of arithmetic; it's a failure to understand a hidden system. Author Marisol Duarte's investigation ... En savoir plus

    $12.99 CAD

  • Two Pans, Done

    Weeknight Cooking When You Don't Want to Wash Up

    par Marisol Duarte ...
    Why do so many viral "one-pan" recipes end in an architectural disaster of gummy pasta and separated, greasy sauce? The internet promises simplicity but often delivers a frustrating mess. This book unravels the hidden physics behind successful weeknight cooking, revealing that the secret isn't in the ingredients, but in understanding the pan itself as a thermal engine. Author Marisol Duarte ... En savoir plus

    $12.99 CAD

  • The Diabetic Kitchen

    Real Meals for Blood Sugar Without the Bland

    par Marisol Duarte ...
    Marisol Duarte transforms diabetic cooking from a culinary prison into a celebration of bold flavors and ancestral traditions. Born from her father's heartbreak upon diagnosis, this cookbook rejects the conventional narrative of deprivation, proving that managing blood sugar need not mean surrendering taste. Through vivid storytelling set in Miami kitchens and Oaxacan markets, Duarte teaches ... En savoir plus

    $11.99 CAD

  • Cooking Around GLP-1

    Meals for People Eating Less But Still Hungry

    par Marisol Duarte ...
    The advent of GLP-1 medications has created a profound new challenge at the dinner table. For millions of people, appetite has vanished and the physical capacity for food has shrunk, turning once-beloved meals into sources of nausea and discomfort. Traditional home cooking, built on volume and mild flavors, no longer satisfies the body or the brain when only a few bites are possible. In Cooking ... En savoir plus

    $12.99 CAD

  • Cooking for Dialysis

    Low-Potassium, Low-Phosphorus Meals That Still Taste Like Food

    par Marisol Duarte ...
    For those undergoing dialysis, food can become a source of fear. A plate of crispy potatoes or a comforting mash transforms into a medical risk, and the joy of eating is replaced by a stark, black-and-white list of forbidden ingredients. Standard dietary advice, like cold-soaking vegetables, often yields bland, waterlogged results, deepening the sense of loss. This book rejects the notion that a ... En savoir plus

    $12.99 CAD

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  • I'm Just Here for the Food

    Version 2.0

    par Alton Brown ...
    The creator and host of Food Network's Good Eats updates his award-winning primer on essential cooking techniques—now with fifteen new recipes!First published in 2002, Alton Brown's I'm Just Here For the Food received the James Beard Foundation/KitchenAid Book Award for best reference book. This revised and updated edition features fifteen brand-new recipes, along with everything that made the ... En savoir plus

    $27.99 CAD ou Gratuit avec Kobo Plus

  • Kitchen Mysteries

    Revealing the Science of Cooking

    par Hervé This ...
    Collections series Arts and Traditions of the Table Perspectives on Culinary History
    "This's molecular gastronomy is garnished with [his] own rich philosophy of food and flavor" in a book that reveals the science behind everyday cooking (Nature).In Kitchen Mysteries, Hervé This—international celebrity and founder of molecular gastronomy—offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables ... En savoir plus

    $17.59 CAD ou Gratuit avec Kobo Plus

  • How Baking Works

    Exploring the Fundamentals of Baking Science

    par Paula I. Figoni ...
    Understanding and applying food science to the bakeshop—now revised and updatedHow Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of ... En savoir plus

    $35.99 CAD

  • The Kitchen as Laboratory

    Reflections on the Science of Food and Cooking

    Modifié par César Vega, Job Ubbink, Erik van der Linden ...
    Collections series Arts and Traditions of the Table Perspectives on Culinary History
    "Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay's author."—Peter Barham, author of The Science of CookingIn this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients ... En savoir plus

    $2.99 CAD ou Gratuit avec Kobo Plus

  • Kitchen Smarts

    Questions and Answers to Boost Your Cooking IQ

    Modifié par Cook's Illustrated ...
    The experts at Cook’s Illustrated magazine offer hundreds of definitive, researched, and kitchen-tested answers in this Q&A-style guide for home cooks looking to improve their kitchen prowessDoes searing meat really seal in juices? Does it matter what kind of salt you use? What's the best way to measure a sticky ingredient like honey? Why does whiskey taste better when you add water? How do you ... En savoir plus

    $15.99 CAD

  • Ideas in Food

    Great Recipes and Why They Work: A Cookbook

    par Aki Kamozawa, Alexander H. Talbot ...
    Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you ... En savoir plus

    $14.99 CAD

  • The Complete Idiot's Guide to Cheese Making

    Create Delicious Artisan Cheeses at Home

    par James R. Leverentz ...
    Become a cheese gourmet.The Complete Idiot's Guide® to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses.• Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, ... En savoir plus

    $11.99 CAD