Verduras sin límites : y otras historias / José Andrés y Matt Goulding ; photograpy by Peter Frank Edwards ; translation: Eva Raventós

By:

Andrés, José (, 1969-) [autor]

Contributor(s):

Material type: Text

TextLanguage: spa Original language: English Publisher: Barcelona : Planeta Gastro, 2019Edition: First editionDescription: 357 pages: chiefly colour illustrations 27 cmISBN:

9788408217992
9788408278313

Uniform titles:

Vegetables unleashed. Spanish

Subject(s):

Cooking -- Vegetables

LOC classification:

TX801

Summary: From Chef José Andrés and James Beard Award-winning author Matt Goulding comes Vegetables Unleashed, a wildly colorful, raucous cookbook celebrating the vibrancy and versatility of vegetables. Vegetables Unleashed is dedicated to teaching you how to eat more vegetables in the most diverse and satisfying ways possible. It's about how to grill, roast, simmer, and fry your way through the seasons; how to unleash the flavors of a global pantry onto everything from apples to zucchini; how to turn a few roots and leaves into something you can't stop thinking about. In this book you'll find the recipes, tricks, and tips behind the dishes that have made José one of America's most important chefs: the vibrant gazpachos and sangrias, the towering beefsteak tomato burger, the Mexican, Middle Eastern, and modernist creations that fuel his award-winning restaurants. And you'll also find the bold ideas and bursts of brilliance that will help you reimagine the potential of the plant kingdom. Strap yourself in. It's going to be a wild ride. José Andrés is a Michelin-starred, James Beard Award-winning chef, and was named among Time's "100 Most Influential People." He is the founder and chairman of World Central Kitchen, the NGO behind #ChefsForPuertoRico, and cofounder of ThinkFoodGroup, which has more than thirty restaurants around the world. He is also the author of three cookbooks and the New York Times best-selling We Fed an Island, which describes how Andrés and his team cooked for hundreds of thousands of hungry Americans in Puerto Rico after the devastation of Hurricane Maria. Matt Goulding is an Emmy- and James Beard Award-winning writer and the New York Times best-selling author of over twenty books. He is also the cofounder of Roads & Kingdoms, the 2017 James Beard Publication of the Year. Summary: Un extraordinario libro de recetas de cocina verde de la mano del chef José Andrés.José Andrés se ha propuesto una misión: cambiar la forma en que vemos las verduras. Conocido por su energía inagotable y su salvaje imaginación, el chef asturiano canaliza sus treinta años de cocinar y comer por todo el mundo en Verduras sin límites, una carta de amor apasionada, sorprendente y deliciosa al reino vegetal. El objetivo de este libro es mostrarnos cómo podemos comer más verduras de las formas más diversas y satisfactorias posibles. En Verduras sin límites encontraremos las recetas, los trucos y los consejos que se esconden tras los platos que han hecho de José Andrés uno de los chefs más importantes de América: los intensos gazpachos y sangrías; la imponente hamburguesa de tomate corazón de buey; las creaciones mexicanas, de Oriente Medio y modernas que alimentan sus galardonados restaurantes. Y también tendremos a nuestro alcance ideas atrevidas y explosiones de genialidad que nos ayudarán a ver con otros ojos todo el potencial del mundo de las plantas.

List(s) this item appears in: COOKING

Holdings ( 1 )
Title notes ( 2 )

Holdings
Item type	Current library	Call number	Copy number	Status	Notes	Date due	Barcode
Book	TBS Barcelona	TX801 AND (Browse shelf(Opens below))	1	Available	SOON AVAILABLE

From Chef José Andrés and James Beard Award-winning author Matt Goulding comes Vegetables Unleashed, a wildly colorful, raucous cookbook celebrating the vibrancy and versatility of vegetables. Vegetables Unleashed is dedicated to teaching you how to eat more vegetables in the most diverse and satisfying ways possible. It's about how to grill, roast, simmer, and fry your way through the seasons; how to unleash the flavors of a global pantry onto everything from apples to zucchini; how to turn a few roots and leaves into something you can't stop thinking about.

In this book you'll find the recipes, tricks, and tips behind the dishes that have made José one of America's most important chefs: the vibrant gazpachos and sangrias, the towering beefsteak tomato burger, the Mexican, Middle Eastern, and modernist creations that fuel his award-winning restaurants. And you'll also find the bold ideas and bursts of brilliance that will help you reimagine the potential of the plant kingdom.

Strap yourself in. It's going to be a wild ride.
José Andrés is a Michelin-starred, James Beard Award-winning chef, and was named among Time's "100 Most Influential People." He is the founder and chairman of World Central Kitchen, the NGO behind #ChefsForPuertoRico, and cofounder of ThinkFoodGroup, which has more than thirty restaurants around the world. He is also the author of three cookbooks and the New York Times best-selling We Fed an Island, which describes how Andrés and his team cooked for hundreds of thousands of hungry Americans in Puerto Rico after the devastation of Hurricane Maria.

Matt Goulding is an Emmy- and James Beard Award-winning writer and the New York Times best-selling author of over twenty books. He is also the cofounder of Roads & Kingdoms, the 2017 James Beard Publication of the Year.

Un extraordinario libro de recetas de cocina verde de la mano del chef José Andrés.José Andrés se ha propuesto una misión: cambiar la forma en que vemos las verduras. Conocido por su energía inagotable y su salvaje imaginación, el chef asturiano canaliza sus treinta años de cocinar y comer por todo el mundo en Verduras sin límites, una carta de amor apasionada, sorprendente y deliciosa al reino vegetal. El objetivo de este libro es mostrarnos cómo podemos comer más verduras de las formas más diversas y satisfactorias posibles. En Verduras sin límites encontraremos las recetas, los trucos y los consejos que se esconden tras los platos que han hecho de José Andrés uno de los chefs más importantes de América: los intensos gazpachos y sangrías; la imponente hamburguesa de tomate corazón de buey; las creaciones mexicanas, de Oriente Medio y modernas que alimentan sus galardonados restaurantes. Y también tendremos a nuestro alcance ideas atrevidas y explosiones de genialidad que nos ayudarán a ver con otros ojos todo el potencial del mundo de las plantas.