Bücher
hier kostenlos | Buch, Hörbücher |
| Kochen und Genießen |
| Kochen nach Ländern |
| Nord- und Südamerikanische Küche |
Südamerika 03 | |
Salt & Silver Mexiko: Tacos, Tequila, TattoosAutoren: Johannes Riffelmacher, Thomas Kosikowski
Gebundene Ausgabe, 27.07.2020
 |
Asado: Ursprünglich Grillen über offenem FeuerAutoren: Adi Bittermann, Leo Gradl, Franz Größing, Jürgen Kernegger
Gebundene Ausgabe, 18.02.2019
|
TAPAS & CO: Entdecke die kulinarische Welt SpaniensAutor: HK Design
Taschenbuch, 19.11.2023
|
Tasting PERU - Das peruanische Kochbuch: Die besten, authentischen und traditionell hausgemachten Rezepte aus einer der besten Küchen der Welt - mit 101 illustrierten RezeptenAutor: Ronald Vasquez Lozano
Gebundene Ausgabe, 11.01.2024
|
Dutch Oven Rezeptbuch: die besten 120 Rezepte zum Grillen, Schmoren, Kochen und Backen aus einem Topf inkl. NährwertangabenAutor: Cooking Chefs
Taschenbuch, 13.02.2021
|
Das XXL Meal Prep Kochbuch: Mit 150 leckeren Rezepten für eine gesunde und nachhaltige Ernährung!Autor: Markus Kramer
Taschenbuch, 09.01.2023
|
Land der Feuer: Argentinisch grillen und kochenAutor: Francis Mallmann
Gebundene Ausgabe, 31.01.2015
|
Oaxaca: Rezepte aus dem Herzen Mexikos. Das Mexiko-KochbuchAutoren: Bricia Lopez, Javier Cabral
Gebundene Ausgabe, 17.03.2021
|
Kochbuch – Amizade: Kochen mit Freunden. Feine Rezepte der südamerikanischen und südostasiatischen Küche mit regionalem Twist. Zu Gast im Atelier Culinário.Autoren: Sabine Hueck
Gebundene Ausgabe, 31.03.2023
|
Vegan Kochbuch für Anfänger: 120 Top RezepteAutor: Vanessa Trojan
Taschenbuch, 09.05.2019
|
Smoker Rezepte: Über 50 Grillrezepte zum Smoken und Räuchern - inkl. Rubs und Soßen - Von Ananas und Burger bis zur ZedernplankeBjörn BergschTaschenbuch |
Borago: Coming from the SouthRodolfo Guzman, Andoni Aduriz, Andrea PetriniGebundene AusgabeComing from the South Gebundenes Buch Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy. Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients - often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of more than 80 savoury and sweet recipes exclusively chosen from the menu at Boragó. |
Argentinisch kochen: Gerichte und ihre GeschichteMartha B. Muti De MalazzoGebundene Ausgabe |
Fiesta Cubana: Die Rezepte meiner kubanischen Schwiegermutter (Genuss im Quadrat)Ralf Niemzig, Alex Maus, Elva Regina Polledo CampilloGebundene Ausgabe |
Seven Fires Grilling the Argentine WayFrancis MallmannGebundene AusgabeA must for any griller ready to explore food's next frontier, this book by a top Argentine chef provides seven grilling techniques that have been adapted for the home cook and includes recipes such as Salt-Crusted Striped Bass and Whole Roasted Andean Pumpkin with Mint, augmented by evocative photos of both the recipes and the beauty of Patagonia, Buenos Aires, and Uruguay. |
Das Anden-Kochbuch (Gerichte und ihre Geschichte - Edition dià im Verlag Die Werkstatt)Astrid Martínez PaterninaGebundene Ausgabe |
Easy Ceviche Cookbook: 50 Delicious Ceviche Recipes with Authentic Latin and European Style (2nd Edition)BookSumo PressTaschenbuch |
Venezuela Küche: Kochrezepte aus Südamerika, Kolumbien und Venezuela (Exotische Küche)Nariman Zeitun, M. Nader AsfahaniTaschenbuch |
Food and Cooking of Colombia and Venezuela: Traditions, Ingredients, Tastes, Techniques : 65 Classic Recipes (Food & Cooking of)Patricia McCausland-GalloGebundene AusgabeThis title provides traditions, ingredients, tastes, techniques, and 65 classic recipes. It helps you discover the rich and varied character of Colombian and Venezuelan cuisine, with traditions that span coastal, mountainous and forest regions. It includes food dating back to the pre-Colombian period, as well as the Spanish-influenced dishes of the colonial era. It offers a fascinating introduction to the cuisines of both countries, and their ethnic, geographical and historical diversity, including information and advice on special ingredients and eating traditions. It features a wide variety of dishes, from irresistible street snacks such as Arepas de Huevo (egg-filled corn fritters) and Empanaditas (little beef pasties) to delectable desserts like Tamarind Balls and Hojaldras ( Orange Pastries). It includes more than 400 stunning photographs, with complete nutritional information given for every recipe. The food and cooking of Colombia and Venezuela owe much to the influence of the Spanish, but also still retain elements of the indigenous cooking of the original inhabitants. Both countries possess breathtaking scenery, from the snowy Andean peaks and volcanic coffee plantations to a Caribbean coast ringed by rainforests. They are also the home of vibrant style-conscious cities, laid-back colonial towns, and beautiful isolated villages. Blessed as they are with such diverse climates and fertile landscapes, these regions are able to provide a wide variety of home-grown ingredients. This book opens with an evocative introduction to the history, geography and festivals that have shaped the culinary traditions of Colombia and Venezuela, followed by an essential guide to classic ingredients such as cassava, galinsoga, guava paste and plantains. Over 65 regional recipes include Colombian appetizers, main dishes like Creole Beef, and delightful desserts like Sugar Cookies and Coconut Cake. It is fully illustrated with 400 photographs, feast on food that celebrates the South |
The Cabana Cookbook: Brasilian Barbecue and BeyondDavid Ponte, Lizzy Barber, Jamie BarberGebundene AusgabePacked with colourful photography as well as over 80 recipes, this book offers a slice of modern Brasilian life with stories about the origins of each recipe and anecdotes ranging from how to dance the samba to how to mix the perfect, authentic Caipirinha. With its launch timed to coincide with the World Cup, Brasilian Barbecue and Beyond presents a brand new flavour of Brasil. Zingy, vibrant and full of life, there's so much more to Brasilian food than grilled meat and stews. Brasilian Barbecue and Beyond includes delicious, fruit-packed breakfasts like the Acai Berry Bowl; tasty street food like the fluffy Cheese Breads (pao de queijo) or Sweet Potato Crab Cakes; colourful side dishes like the Avocado & Palm Heart Salad; simple-but-tasty barbecue dishes with spicy marinades like Cabana's signature Malagueta Chicken; decadent desserts like Doce de Leite Caramel; and refreshing fruit-based drinks and cocktails like the Limonada Suissa - not forgetting, of course, the Classic Caipirinha. |