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- Autor: Bertrand Auboyneau
- Editor: Casa dos Livros
- Data de publicação: 2013-05-13
- ISBN: 8522014248
- Número de páginas: 220 pages
- Tag: receitas, bistro
- Autor: Anthony Bourdain
- Editor: Companhia de Mesa
- Data de publicação: 2018-05-31
- Número de páginas: 348 pages
- Tag: cozinha, confidencial, aventura, entranhas, culinaria
Com doses iguais de perspicácia e maldade, o chef de cuisine e romancista faz o impensável: conta todos os segredos dos restaurantes, dos mais sórdidos aos mais divertidos, junto com as falcatruas e safadezas do negócio. Como contraponto, doses generosas de escândalo autobiográfico, em meio a drogas variadas e uma animada atividade sexual.
Uma blitz impiedosa nos restaurantes: eis como se pode resumir Cozinha confidencial. Chef de um dos bistrôs mais badalados de Manhattan, o Les Halles, Anthony Bourdain, que é também romancista, fez o impensável neste livro: com doses iguais de perspicácia, maldade e humor, contou todos os segredos da profissão, dos mais sórdidos aos mais divertidos, junto com as falcatruas e safadezas do negócio. Mas não só isso: dono de um interessantíssimo trajeto pessoal, é com prazer indisfarçável que ele aproveita para fazer também um pouco de escândalo autobiográfico.
Como escreve Nina Horta na orelha, "em meio a nuvens de fumaça de maconha, quantidades importantes de cocaína, outras várias drogas e uma animada atividade sexual, Bourdain mistura lembranças e comentários, com direito a mafiosos e Frank Sinatra, muito derramamento de sangue, bebedeiras gigantescas, pitadas de suspense e uma alegria atordoante no ar".
Enquanto expõe as entranhas dos restaurantes - de lavagem de dinheiro ao uso "criativo" de ingredientes com data de vencimento no limite -, Bourdain vai dando conselhos úteis. Restaurante com banheiro sujo, por exemplo, deve ser riscado sumariamente da lista. Banheiro é facílimo de lavar, ele lembra. Se estiver sujo, imagine a cozinha...
- Autor: Laura Washburn
- Editor: HarperCollins
- Data de publicação: 2013-01-22
- ISBN: 8522013942
- Número de páginas: 160 pages
- Tag: culinaria, francesa, bistro, classico
Eat in Rio. Os Melhores Restaurantes e Bistrôs do Rio de Janeiro 2015 (+ Guia de Serra e Praia) seleção on-line livro
- Autor: Andréa Martins
- Editor: Eat in Rio
- Data de publicação: 2014-11-01
- ISBN: 8566373081
- Número de páginas: 290 pages
- Tag: melhores, restaurantes, bistros, janeiro, serra, praia
- Autor: Lloyd Sittser
- Editor: Willow Creek Press
- Data de publicação: 2010-09-01
- ISBN: 160755268X
- Número de páginas: 144 pages
- Tag: bistro, pizza, flatbread, recipes
Talented chefs adapting novel toppings are the rule, and spectacular, browned and blistered crusts the expectation.
The ultimate comfort food has never been so delicious or so adored.
Before Bistro At Home, such exceptional new standards raised the bar too high for the home cook.
But now, thanks to chef and bistro restaurateur Lloyd Sittser (known as “The Man with his Eye on the Pie”) fantastic results and culinary pride are reliably achieved in the humblest of kitchens.
Here is the opportunity for classic home theater in two acts as the sweet, yeasty oven aroma warms up the audience before the bright, visually sensual, signature pie takes center stage to enthusiastic applause!
Bistro At Home instructs every step of the way in creating bistro quality meals from scratch.
Each of the 95 finished pizza and 35 flatbread recipes are illustrated in full-color.
Readers draw upon an array of styles including Asian, Caribbean, Country Garden, Farmhouse Rustico, Paisano Primo, Ranch Grande, and Seafood Harvest to create their own signature dishes.
A special, illustrated section describes in detail dough processing, flour selection and formation of both thin and deep dish crusts (with a nod given to ranking commercial crusts for those wishing to take shortcuts).
- Autor: Vitaly Paley
- Editor: Ten Speed Press
- Data de publicação: 2008-11-11
- ISBN: 1580088309
- Número de páginas: 1 pages
- Tag: paleys, place, cookbook
- Autor: Robin Gill
- Editor: Absolute Press
- Data de publicação: 2018-05-17
- ISBN: 1472948548
- Número de páginas: 288 pages
- Tag: larder, pantry, plate, delicious, recipes, table
'Gill is a brilliant chef/restaurateur and terrific raconteur too. This very readable book has recipes for everything from pickles to cured meats for the ambitious home cook.' - Sunday Times
Larder is set to change the way the world looks at and enjoys British food. Robin's recipes will take the reader on a journey discovering forgotten techniques that once were the backbone of the British cooks' skills, achieving startling fresh and modern ways with plate and palate. In the same way that Ottolenghi has defined a new way of celebrating Middle Eastern and Mediterranean cuisines and their ingredients so too Robin Gill has revolutionised the way British food is cooked and enjoyed, with his philosophy of using classic techniques to produce bold new recipes.
Absolute freshness and seasonality is at the heart of his cooking. Game, when is in season, is a hero of his menus, and in spring the fruits of his city kitchen gardens attached to each of his restaurants provide produce for the tables, jars and bottles that adorn each of his destinations. Curing, fermenting and pickling are very much to the fore linked hand in hand with an unfettered philosophy of nose to tail, tail to gill and root to bloom.
In Robin's own words: I want to share my techniques and prove that a more traditional cooking method is perfectly achievable in any home but the rewards and possibilities are endless. Bread, charcuterie, vegetable ferments, chutneys, pickles, curing and smoking are but a few techniques that you will learn that don't require a countryside location to achieve a healthy larder - which in turn will become your secret weapon in creating some inspiring dishes. What we are doing is nothing new but it's how we piece everything together, and this is what I believe to be the start of a new wave in modern cooking and the birth of the modern bistro.
This new book is a true reflection of Robin's ethos and brings his unique recipes to reader's home kitchens. Each recipe is accompanied by stunning photography by Paul Winch-Furness.
- Autor: Betty Fussell
- Editor: Ecco
- Data de publicação: 1997-03-01
- ISBN: 0880015268
- Número de páginas: 272 pages
- Tag: bistro
Are you tired of coming home after a long day's work to an uninspired dinner that barely tides you over until morning? Are you fed up with crowded restaurants, surly waiters, and overpriced meals? Acclaimed cookbook author Betty Fussell offers an accessible and exciting alternative in Home Bistro: Simple, Sensuous Fare in the Comfort of Your Own Kitchen. This creative collection of nearly 100 delectable, nohassle recipes celebrates being the master of your own culinary destiny. Learn how Orange-Cranberry Soup, Mustard-Lemon Linguine with Asparagus, or perhaps even Charred Shrimp Poblano can be on the menu of your own satisfying and delicious home-cooked meal in minutes.As practical and precise as she is unflaggingly innovative, Fussell understands that many of us don't have the time to shop for, plan, and cook elaborate menus every night of the week. Home Bistro features Betty Fussell's favorite recipes from her previous books on home cooking, Eating In and Home Plates, as well as more than 40 entirely new recipes to further tempt the palate. From appetizing "Starters and Nibbles" to mouthwatering "Afterwards," most of the recipes are one-dish meals designed to serve two, but they can be easily doubled or tripled for larger groups. Peruse these pages and discover how you can whip up incredible dishes in no time, most often employing a single pot, one knife, and a blender or food processor. Even beverage decisions are made easy with selections by wine experts David Rosengarten and Joshua Wesson.
Fussell offers tips on how to make everyday -shopping fast and painless, with concise advice on stocking the pantry to eliminate last-minute frustrations; how to be imaginative with the seemingly unexciting ingredients you have on hand; how to substitute ingredients for a new twist on a basic recipe. She even recommends complementary accompaniments and interesting presentation ideas for various dishes.
Home Bistro is about simple pleasures. Once you've tried these recipes, you too will be smitten by the aroma of freshly snipped basil, the velvet of coconut cream, the lively bite of jalapeño peppers, and the endless other new food discoveries that await youin your own kitchen.
- Autor: Mary Ellen Evans
- Editor: Clarkson Potter
- Data de publicação: 2004-02-10
- ISBN: 9780767913782
- Número de páginas: 240 pages
- Tag: bistro, chicken, elegant, recipes, french, flair
French bistro cooking is informal, flavorful, and simple, like the best home cooking. Nothing says bistro cooking louder than a roast or sautéed chicken, but there is much more to this venerable tradition of poultry preparation. Mary Ellen Evans, who studied at the Sorbonne, traveled frequently to France, and today has a house in Provence, has collected the best traditional and innovative recipes for the perfect poulet served in the cafes, bistros, and small family-run restaurants throughout France, from Normandy to the Riviera.
These easy, economical dishes are for every part of the chicken from egg to hen, and include appetizers, soups, omelets (for main courses and dessert), patés, sandwiches, pizza, salads, quick dishes, and slow stews and braises. There are the expected–Coq au Vin–and the unexpected–Chicken with Ale–as well as Chicken and Porcini-Filled Crepes, Moroccan Chicken Pie, Chicken Bouillabaisse, Smoked Tea Poached Chicken, Chicken and Garlic Soup, Vietnamese Chicken and Rice Noodle Salad, and much, much more.
Tips (French trucs) on everything from practically instant marinades to the fastest way to pit an olive make preparation a breeze. The secrets to flawless sautéing, simmering, stewing, and grilling as well as the ultimate Roast Chicken are revealed as well. Full of the robust character of French cuisine, Bistro Chicken takes the humble bird to a stylish level of sophistication and great taste.