Tanti antipasti di tradizione italiana, per iniziare un pranzo o una cena in modo davvero originale.

Uno dei titoli della collana ''La cucina italiana'', suddivisa per categorie di alimenti. Come negli altri libri dello stesso autore, le ricette base vengono accompagnate dai numerevoli dettagli precisi sulle variazioni e i suggerimenti per l'uso degli ingredienti facoltativi.

Recalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes--for gumbos, jambalayas, and those little something extras known as lagniappe--that will put Louisiana taste and hospitality on your table. ""Gumbo"" calls to mind the diverse culinary traditions of Louisiana that, like gumbo itself, are simmered from elements of the many cultures circulating in the state. Drawing historically from French, African, Caribbean, Native American, Spanish, Italian, and other culinary sources, the Creole and Cajun cooking featured in Gumbo embraces the best of local shellfish, sausages, poultry, and game. The heart of Louisiana home cooking--and now showcased on the menus of chefs across the South and beyond--gumbo, jambalaya, and lagniappe traditionally drew from the state's waterways and estuaries rich with crustaceans, swamps exploding with waterfowl and alligators, and forests full of game. From the land came rice and peppers, two leading ingredients in gumbo and jambalaya. Recipes include classic and traditional dishes, as well as specialties offered by star chefs Bart Bell, Leah Chase, Emeril Lagasse, Donald Link, and Tory McPhail. With Curry's easy-to-follow instructions at hand, home cooks will be ready to let the good times roll at every meal.

Soups, Stews, and Chowders bring credibility to the idea that America is a great melting pot. Philadelphia Pepper Pot Soup has its origins in George Washington's kitchen at Valley Forge during the winter encampment. Pigeon Soup was a particular favorite of Thomas Jefferson as pigeons were plentiful around Monticello. In colonial kitchens the predominate utensil was a large kettle. Cooks throughout the centuries have utilized whatever food was available to prepare delicious, invigorating, and warming soups for their families. Sheilah Kaufman assembles over 70 soup recipes including Dill Pickle Soup, Pumpkin Mushroom Soup, Corn Chowder, and Clam Chowder to satisfy your nutritional urges. Some soups are hot and some are cold, but each recipe is elegant yet simple to prepare with easy clean-up. Also included is a concise history of soups, stocks, and broths, notes about the origin of the terms we use today, and helpful hints to make your soup the envy of your neighborhood. Sheilah Kaufman learned to bake at the age of 8, when she craved chocolate desserts like brownies, fudge, chocolate chip cookies, and chocolate cake with chocolate icing. Her mom's version of dessert was either an un-iced sponge cake or vanilla wafers Teachers from La Varenne in Paris and Le Cordon Bleu gave Sheilah her formal training in French cuisine. In 1966 Sheilah began teaching international cooking classes under the name French Cuisine Plus. Sheilah is the author of more than sixteen cookbooks including her bestselling French Cuisine Plus, More French Cuisine Plus, A Chicken in Every Pot, Easy Ways to Elegant Cooking, and Sheilah's Fearless, Fussless Cooking. Glamour magazine says "If you like to entertain, Sheilah's Fearless Fussless Cookbook should be your best friend." During the 1970s Sheilah began traveling the US lecturing and teaching with appearances on many TV and radio programs. A frequent contributor to many national publications including Modern Bride, International Travel, and Magna, Sheilah is the food editor for Washington Jewish Week, and the gift basket and fancy food editor for Gift & Decorative Accessories Magazine. Sheilah lives with her husband in Potomac, Maryland.

Bienvenidos a nuestra cocina.
En 27 Recetas Faciles de Aperitivos se explica como hacer Aperitivos, de forma facil.
Este libro forma parte de una serie titulada "Recetas Faciles: Aperitivos & Ensaladas."
Todas las recetas incluidas en este libro han sido cuidadosamente seleccionadas de una biblioteca exclusiva con titulos que hablan de combinaciones de todo tipo de recetas y condimentos italianos, y otros temas importantes, para luego ser adaptados y presentados a Ustedes en un formato apto para TODOS los modelos de tablets disponibles en el mercado, como pueden ser E-Reader, Kindle Navigation, Kindle Fire, iPad y muchas mas.
Todos sabemos lo utiles que son estos dispositivos en la actualidad, y si todavia no lo habeis hecho, recomendamos cargar nuestras recetas y tenerlas siempre a mano en la cocina.
Y, si lo prefieres, todos nuestros libros estan disponibles en papel.
Este libro incluye algunas recetas de famosos restaurantes.
A continuacion dejamos un resumen de la tabla de contenidos y los invitamos tambien ha ver la vista previa disponible en la Tienda Kindle:
MOZZARELLA REBOZADA
TOSTADA CON OLIVADA
GUACAMOLE
MEJILLONES A LA VINAGRETA
TOMATES RELLENOS
MINI PIZZAS
HUEVOS RELLENOS
BUNUELOS DE QUESO
CREPES DE PECHUGA DE PAVO Y HORTALIZAS
SALCHICHAS CON HOJALDRE
DATILES RELLENOS CON QUESO
CIRUELAS PASAS CON BACON
ANILLAS DE CALAMAR CON TZATZIKI
ENSALADA RUSA
CANAPES DE SALMON AHUMADO
TORTILLA ESPANOLA
BOLITAS DE QUESO CON COBERTURA
BOLITAS DE ARROZ Y CANGREJO
EMPANADILLAS DE ATUN
AJO BLANCO
BOCADITOS DE ACELGA
PIMIENTOS DE PIQUILLO RELLENOS
TORTITAS DE PESCADO
CHAMPINONES RELLENOS
ROLLITOS DE PAN DE MOLDE
AGUACATES RELLENOS
CANAPES DE GAMBAS
No esperes mas, descarga hoy mismo este libro y preparar Aperitivos sera para ti muy facil y divertido.
Bon appetit

27 einfache rezepte fur Vorspeisen
Vorspeisen und Salate
Ein Familientreffen, eine private Party, ein einfaches Abendessen mit Freunden, ein romantischer Abend zu zweit sind ideale Gelegenheiten, um die Gaste mit Vorspeisen zu uberraschen.
Die Vorspeise ist der Anfang jeder guten Mahlzeit. Wenn Sie schon vom ersten Moment an Ihre Gaste uberraschen, ist der Erfolg gesichert.
Probieren Sie eines unserer einfachen Rezepte und Sie werden sehen, wie einfach die Zubereitung ist.
Inhaltsverzeichnis
PANIERTE MOZZARELLA-SCHEIBEN TOAST MIT OLIVENCREME GUACAMOLE MUSCHELN MIT VINAIGRETTE GEFULLTE TOMATEN MINI PIZZAS GEFULLTE EIER KASEBROTCHEN PFANNKUCHEN MIT PUTENBRUST UND GEMUSE WURSTCHEN IN BLATTERTEIG MIT KASE GEFULLTE DATTELN BACKPFLAUMEN MIT SPECK TINTENFISCHRINGE MIT TZATZIKI RUSSISCHER SALAT CANAPES MIT RAUCHERLACHS SPANISCHE TORTILLAS KASEBALLCHEN MIT GARNIERUNG REISBALLCHEN UND KRABBEN MIT TUNA GEFULLTE TEIGPASTETCHEN WEISSE KNOBLAUCHCREME MANGOLD-HAPPCHEN GEFULLTE SPITZPAPRIKA FISCHFRIKADELLEN GEFULLTE CHAMPIGNONS ROLLCHEN AUS BROTSCHEIBEN GEFULLTE AVOCADOS GARNELEN-CANAPES

This is an unbeatable collection including chunky winter warmers, oriental broths, spicy fish chowders and hundreds of classic, chilled, clear, creamy, meat, bean and vegetable soups. It is a great selection of recipes for all occasions, from light and healthy lunches to hearty supper dishes, and from quick weekday standbys to elegant dishes for entertaining. It offers new twists on old classics - Smoked Haddock Chowder with Thai Basil, Duck Broth with Orange Spiced Dumplings. Step-by-step guidance on making 500 sensational soups, with glorious photographs for quality results. East meets West in a range of spicy broths, rice soups and pasta soups, including Lamb Soup with Rice and Coconut, Red Onion Laksa or Sweet-and-Sour Vegetable Borscht. 500 soups made simple: sections include chilled; creamy; bean and pea; vegetarian; noodle; pasta and rice; fish and shellfish; poultry; and meat and game soups. All the soups you will ever need in one essential, easy-reference guide. This stunning collection of 500 recipe ideas is based on one of the world's best-loved dishes. Here is every classic and popular soup from around the world as well as scores of new and contemporary ideas. You can try Fiery Tomato Soup with Red Pepper Cream, for a clever combination, or Vermouth Soup with Seared Scallops, Rocket Oil and Caviar for a sophisticated showpiece. Tips and techniques for adapting ingredients, texture or spiciness appear throughout. This excellent compendium shows how to combine the best in texture and freshness in a single bowl of soup.

Here is a feast of super soups: light and chilled for a warm summer's day; smooth pureed or creamed for that formal occasion; hearty and thick for a cold winter evening. Subtle, rich, savoury, sweet, traditional or quick-to-make sauces which transform everyday meals or that special party dish into a true culinary delight.

Whether you want a light, low-fat broth, a creamy winter-warmer on a cold day, or a colourful soup bursting with the vibrant, sun-soaked flavours of the summer, this book will show you how to master the art of making fantastic soups.More than 100 innovative and imaginative recipes - from pureed, chunky, chilled and cream blends to rich bisques, nutritious broths, delicate consommes,and robust chowders and stews.Soups to suit all tastes - from vegetarian and vegan recipes to those with meat, poultry and game, fish and shellfish, grains, beans and noodles.Bowls from the budget-friendly and super-healthy to the rich and indulgent - be inspired by flavours from all over the world, including Asia, the Middle East, Africa, Europe, and the Americas.Includes helpful preparation times and a symbol key for common food allergies and intolerances, as well as recipes for base stocks and delicious breads, accompaniments and finishing touches.

In this definitive guide to vegan soups, award-winning chef Mark Reinfeld gives you all the tools and tips to create easy, flavorful meals- within thirty minutes or less. Prepare to feast upon a wide array of plant-based soups-from consommes to stews, chowders to raw and dessert soups. From a selection of stocks to irresistible toppings and accompaniments, these inspired recipes cover a broad spectrum of international cuisine. Soup's On! contains an inspiring foreword by Dr. Neal Barnard and is divided into six sections: Part One: The Art of Soup Creation, with recipes for stocks such as Roasted Vegetable Stock, Mushroom Stock, and Dashi Part Two : Vegetable-based Soups, including favourites such as French Onion Soup, Thai Coconut Soup with Lemongrass, Mayan Tomato and Corn, and African Peanut Part Three: Soups and Stews with Grains, Legumes and Pasta, with classics like Wonton Soup, Matzo Ball Soup, Himalayan Dahl, and Brazilian Black Bean with Baked Plantains Part Four: Creamy Blended Soups, with crowd pleasers like New England Chowder, Roasted Squash with Coconut, Creamy Fire-Roasted Tomato and Dill, and Cheesy Cauliflower Soup Part Five: Raw and Dessert Soups, including cutting edge recipes for Spicy Strawberry Soup, Golden Gazpacho with Saffron, Raw Corn Chowder, and Raw Chocolate Mint Soup with Raspberries Part Six: Garnishes and Sides, with recipes for Candied Pepitas, Vegan Creme Fraiche, Herbed Croutons, and Corn Bread. Soup's On! proves that you don't need meat or dairy- or a lot of time- to have a hearty, satisfying meal in a bowl!

In his early years as a novice, Brother Rick Curry learned that the quickest route to popularity among his peers was to master the art of cooking. Soup is one of the staple foods in a Jesuit community, and there is almost always a pot simmering on the stove. In more than forty years as a Jesuit brother, Brother Curry has traveled the world, lived in many different communities, and prepared many, many pots of soup. This collection includes recipes for sixty of his most popular soups-everything from an exotic Roasted Red Pepper Soup to the classic Minestrone Milanese to a hearty Corn Chowder, from a relatively simple chicken soup to the more complex Mussels Soup Billy-bi. But Brother Curry writes about a great deal more than soup. He includes stories to savor about his life in the community of Jesuits: the people he's met; the meals he's enjoyed; and the daily practices of patience, reverence, humility, and care that go into making a good soup and a good life.

Imagine being transported across Canada from delicious restaurant to delicious restaurant, all top-ranked and respected for their fresh gourmet fare. "Delicious Small Dishes" features small dishes from twenty of these restaurants that can be created in the home for a special dinner party or simply for the love of great food. The book's format makes it possible to follow the chef's suggested menu from a single restaurant, or to mix it up and create a personal tasting menu using fresh seasonal ingredients. There are new versions of classic dishes, regional specialites, lavish dishes, and simpler tasters. The recipes have been tested and adapted so they can easily be recreated by the home chef.