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dimanche, janvier 16 2022

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  • ELIA BARCELO
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Com si es tractara d’Alícia caient pel cau, Nora viatja a la fi del segle XVIII. Allí haurà de disfressar-se d’home i també de senyoreta; adaptar-se a les vestimentes i els costums de l’època per ajudar el seu amic Max a solucionar el problema amb la criatura que el seu irresponsable amic Víctor ha creat i abandonat al seu laboratori. L’efecte Frankenstein obri un eix de diàleg entre dues èpoques i ens fa reflexionar sobre la desigualtat de gènere tant a nivell professional com social. Així mateix, com en l’obra de Shelley, també reitera l’obligació moral de complir amb les responsabilitats i conseqüències de les nostres accions.

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  • MARIA SOLAR
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Sen dúbida, estamos diante da novela máis ambiciosa e lograda de María Solar
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  • WILHELMINE SCHROEDER-DEVRIENT
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mardi, décembre 22 2020

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Lucas, Lucien, Luigi et Ludwig sont quatre des pensionnaires de l'orphelinat de l'abbaye de Valencourt en Picardie. Tout le monde les surnomme les Lulus. En cet été 1914, lorsque l'instituteur est appelé comme tant d'autres sous les drapeaux, personne n'imagine que c'est pour très longtemps. Et les Lulus ne se figurent évidemment pas une seconde que la guerre va déferler sur le monde finalement rassurant qu'ils connaissent.
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The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition. There is arguably nothing richer and more flavorful than a slice of pâté de foie gras, especially when it’s spread onto crusty bread. Anyone lucky enough to have been treated to a duck confit, poached and preserved in its own fat, or a pâté en croute, knows they’re impossible to resist. And yet, pâtés, confits, rillettes, and similar dishes featured in this book were developed in the pursuit of frugality. Butchers who didn’t want to waste a single piece of the animals they slaughtered could use these dishes to serve and preserve them. In so doing, they founded a tradition of culinary alchemy that transformed lowly cuts of meat into culinary gold. Polcyn and Ruhlman begin with crucial instructions about how to control temperature and select your ingredients to ensure success, and quickly move on to master recipes, offering the fundamental ratios of fat, meat, and seasoning, which will allow chefs to easily make their own variations. The recipes that follow span traditional dishes and modern inventions, featuring a succulent chicken terrine embedded with sautéed mushrooms and flecked with bright green herbs; modern rillettes of shredded salmon and whitefish; classic confits of duck and goose; and a vegetarian layered potato terrine. Pâté, Confit, Rillette is the book to reach for when a cook or chef intends to explore these timeless techniques, both the fundamentals and their nuances, and create exquisite food.



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Books online downloads The Nani Iro Sewing Studio: 18 Timeless Patterns to Sew, Wear & Love by Naomi Ito

The Nani Iro Sewing Studio: 18 Timeless Patterns to Sew, Wear & Love. Naomi Ito

The Nani Iro Sewing Studio: 18 Timeless Patterns to Sew, Wear & Love


The-Nani-Iro-Sewing-Studio-18.pdf
ISBN: 9781940552392 | 128 pages | 4 Mb

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  • Naomi Ito
  • Page: 128
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  • ISBN: 9781940552392
  • Publisher: Zakka Workshop
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