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Brazilian Way Fermentation
Nowadays the excessive consumption of foods that undergo mass industrialization, with systematic adding of preservatives, is opposed to a more natural and healthy diet. Therefore, to record and promote these ancient food production and preservation techniques is to exercise citizenship, empower individuals that often have already been deprived of some of the most important items of daily life. In this book, with 89 recipes, readers will learn in a simple, clear and objective way the theory and practice to make, at home, kombuchas, natural sodas, preserves, vinegars, beers and much more.
Fermentação à brasileira
Hoje em dia o consumo excessivo de alimentos que passam por industrialização em massa, com adição sistemática de conservantes, se opõe a uma alimentação mais natural e saudável. Assim, o registro e a divulgação de técnicas antigas de produção e conservação de alimentos são instrumentos de cidadania, pois empoderam as pessoas em relação a produção de itens básicos do cotidiano. Neste livro, com um total de 89 receitas, o leitor vai aprender de forma simples, clara e objetiva, a teoria e a prática para fazer em casa kombuchas, refrigerantes naturais, conservas, vinagres, cervejas e muito mais.
Go Where Gastronomia Ed. 120
Nesta edição apresentamos todos os ganhadores dos prêmios.
The Art of Fermentation
"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times *Named a "Best Gift for Gardeners" by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and pro...
Basics
Good stories are those that carry flavors of pots, places, ingredients and moments. These are stories as they pervade the five chapters and the 512 recipes of Basics, fifth book by chef Ana Luiza Trajano and first of the Instituto Brasil a Gosto. A volume that invites the maintenance of the authentic Brazilian cuisine inside the houses. A volume that makes an intimation to the affective memory so that the flames of the stoves are lit in the rescue of already forgotten dishes.
Food is Culture
Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of wr...
Cooking Italian with the Cake Boss
"125 recipes for Italian homecooking from Cake Boss Buddy Valastro"--
Pedro and Marques Take Stock
"[A] vibrant and punchy novel . . . Through Falero’s lovable characters, readers will meditate on violence and respectability within the death-trap of runaway capitalism. Head-on against the grim indignities of an unequal world, Falero’s poetic novel embraces humor and empathy." —Kirkus Reviews (starred review) A modern picaresque novel and vivid satire on social mobility where the lives of two Brazilian supermarket stock clerks are upturned after their small-time marijuana business takes off. In the favelas of Porto Alegre, Brazil, marijuana is hard to come by. Supermarket stock clerks Pedro and Marques spend their days unloading trucks, restocking shelves, and dreaming of a better li...
Sex on the Kitchen Table
At the tips of our forks and on our dinner plates, a buffet of botanical dalliance awaits us. Sex and food are intimately intertwined, and this relationship is nowhere more evident than among the plants that sustain us. From lascivious legumes to horny hot peppers, most of humanity’s calories and other nutrition come from seeds and fruits—the products of sex—or from flowers, the organs that make plant sex possible. Sex has also played an arm’s-length role in delivering plant food to our stomachs, as human handmade evolution (plant breeding, or artificial selection) has turned wild species into domesticated staples. In Sex on the Kitchen Table, Norman C. Ellstrand takes us on a vegeta...
Deleuze and Art
In Deleuze and Art Anne Sauvagnargues, one of the world's most renowned Deleuze scholars, offers a unique insight into the constitutive role played by art in the formation of Deleuze's thought. By reproducing Deleuze's social and intellectual references, Sauvagnargues is able to construct a precise map of the totality of Deleuze's work, pinpointing where key Deleuzian concepts first emerge and eventually disappear. This innovative methodology, which Sauvagnargues calls "periodization", provides a systematic historiography of Deleuze's philosophy that remains faithful to his affirmation of the principle of exteriority. By analyzing the external relations between Deleuze's self-proclaimed thre...
