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Recibe 1 crédito cada mes para el audiolibro de tu elección

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Seaweed

A Global History

de Kaori O'Connor ...

Series Libro 68 - Edible
Seaweed is both the world’s oldest and newest superfood. As a food, seaweeds are now more associated with the East than with the West, yet they have long been eaten in many parts of the world, including Europe and the Americas. Mistakenly thought of today as a forage food for the poor, in ancient times seaweed was highly prized, a delicacy reserved for royalty in Japan, China, Korea and the ... Leer más

Antes $326 MXN Ahora $247 MXN

Seaweed is both the world’s oldest and newest superfood. As a food, seaweeds are now more associated with the East than with the West, yet they have long been eaten in many parts of the world, including Europe and the Americas. Mistakenly thought of today as a forage food for the poor, in ancient times seaweed was highly prized, a delicacy reserved for royalty in Japan, China, Korea and the
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Pineapple

A Global History

de Kaori O'Connor ...

Series Libro 39 - Edible
‘Too ravishing for mortal taste . . . like lovers’ kisses she biteth – she is a pleasure bordering on pain, from fierceness and insanity of her relish’, the poet Charles Lamb wrote of the pineapple, the fruit that seduced the world. From the moment Christopher Columbus encountered it in 1493, the pineapple became an object of desire: the first New World explorers thought it must be the fruit with ... Leer más

$304 MXN

‘Too ravishing for mortal taste . . . like lovers’ kisses she biteth – she is a pleasure bordering on pain, from fierceness and insanity of her relish’, the poet Charles Lamb wrote of the pineapple, the fruit that seduced the world. From the moment Christopher Columbus encountered it in 1493, the pineapple became an object of desire: the first New World explorers thought it must be the fruit with
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Salt

A World History

de Mark Kurlansky ...

NEW YORK TIMES BESTSELLER | THE BOOK BEHIND THE VIRAL TIKTOKOne tiny rock. One epic history.**"A must-have for any serious cook or foodie."—Anthony Bourdain"This is a "wow!" book: roving, startling, engaging.” —Washington Post“Kurlansky finds the world in a grain of salt.”—New York Times Book ReviewAn unlikely world history from the bestselling author of Milk! and Cod**... ... Leer más

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NEW YORK TIMES BESTSELLER | THE BOOK BEHIND THE VIRAL TIKTOKOne tiny rock. One epic history.**"A must-have for any serious cook or foodie."—Anthony Bourdain"This is a "wow!" book: roving, startling, engaging.” —Washington Post“Kurlansky finds the world in a grain of salt.”—New York Times Book ReviewAn unlikely world history from the bestselling author of Milk! and Cod**...
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Cod

A Biography of the Fish that Changed the World

de Mark Kurlansky ...

**JAMES BEARD AWARD WINNER | BY THE AUTHOR OF THE VIRAL TIKTOK BOOK SALTFrom the author of the New York Times bestseller Salt, an unexpected, energetic look at world history via the humble cod fish"In [Kurlansky’s] hands, the cod proves intriguing… a hero of history… emblematic of a great crisis in the relation of people to nature."—New York Times**Wars have been fought over it, revolutions have ... Leer más

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**JAMES BEARD AWARD WINNER | BY THE AUTHOR OF THE VIRAL TIKTOK BOOK SALTFrom the author of the New York Times bestseller Salt, an unexpected, energetic look at world history via the humble cod fish"In [Kurlansky’s] hands, the cod proves intriguing… a hero of history… emblematic of a great crisis in the relation of people to nature."—New York Times**Wars have been fought over it, revolutions have
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Consider the Fork

A History of How We Cook and Eat

de Bee Wilson ...

Award-winning food writer Bee Wilson’s secret history of kitchens, showing how new technologies—from the fork to the microwave and beyond—have fundamentally shaped how and what we eat.**“Like having a long dinner table discussion with a fascinating friend ... A pure joy to read.” —**Los Angeles Times**"Delightful ... [An] ebulliently written and unobtrusively learned survey." -**Harper's ... Leer más

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Award-winning food writer Bee Wilson’s secret history of kitchens, showing how new technologies—from the fork to the microwave and beyond—have fundamentally shaped how and what we eat.**“Like having a long dinner table discussion with a fascinating friend ... A pure joy to read.” —**Los Angeles Times**"Delightful ... [An] ebulliently written and unobtrusively learned survey." -**Harper's
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It Must've Been Something I Ate

The Return of the Man Who Ate Everything

de Jeffrey Steingarten ...

In this outrageous and delectable new volume, the Man Who Ate Everything proves that he will do anything to eat everything. That includes going fishing for his own supply of bluefin tuna belly; nearly incinerating his oven in pursuit of the perfect pizza crust, and spending four days boning and stuffing three different fowl—into each other-- to produce the Cajun specialty called “turducken.”It ... Leer más

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In this outrageous and delectable new volume, the Man Who Ate Everything proves that he will do anything to eat everything. That includes going fishing for his own supply of bluefin tuna belly; nearly incinerating his oven in pursuit of the perfect pizza crust, and spending four days boning and stuffing three different fowl—into each other-- to produce the Cajun specialty called “turducken.”It
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Cuisine and Culture

A History of Food and People

de Linda Civitello ...

An illuminating account of how history shapes our diets—now in a new revised and updated Third EditionWhy did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more ... Leer más

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An illuminating account of how history shapes our diets—now in a new revised and updated Third EditionWhy did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more
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Christmas Noel

de Shenanchie O'Toole, Food Fare ...

Series series Food Fare Culinary Collection
"Christmas Noel" contains information about the history and origins of Christmas, Santa Claus, the North Pole, Christmas trees, mistletoe, traditions, global holiday greetings, gift-wrapping ideas, seasonal recipes from across the globe and resources for further study. "Christmas Noel" is Book #24 in Food Fare's Culinary Collection. Recipes in "Christmas Noel" are also freely available at the Food ... Leer más

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"Christmas Noel" contains information about the history and origins of Christmas, Santa Claus, the North Pole, Christmas trees, mistletoe, traditions, global holiday greetings, gift-wrapping ideas, seasonal recipes from across the globe and resources for further study. "Christmas Noel" is Book #24 in Food Fare's Culinary Collection. Recipes in "Christmas Noel" are also freely available at the Food
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Growing Coffee Made Easy

James Newton - Grow your own, #1

de James Newton ...

Series Libro 1 - James Newton - Grow your own
Learn about Coffee and how you can grow it at home. All the information you will need on growing, harvesting and roasting along with all the fine variations of how to drink the end result. ... Leer más

$17 MXN

Learn about Coffee and how you can grow it at home. All the information you will need on growing, harvesting and roasting along with all the fine variations of how to drink the end result.
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To Die For

de Stephen Downes ...

In this glorious celebration of food and eating, Stephen Downes, one of Australia's foremost food critics and food writers, leads readers through the 100 food experiences they must have before they expire, based on his own culinary encounters, and his astonishing food knowledge and expertise. Some of these experiences are as simple and affordable as making and eating homemade mayonnaise, while ... Leer más

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In this glorious celebration of food and eating, Stephen Downes, one of Australia's foremost food critics and food writers, leads readers through the 100 food experiences they must have before they expire, based on his own culinary encounters, and his astonishing food knowledge and expertise. Some of these experiences are as simple and affordable as making and eating homemade mayonnaise, while
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Eating

de Jason Epstein ...

**This delicious memoir celebrates a lifetime of pleasure in cooking and eating well, taking us on a culinary tour of the life of the legendary editor of such great chefs and bakers as Alice Waters and Wolfgang Puck and publisher of Norman Mailer and Vladimir Nabokov“A cornucopia of memories—some personal, some literary, all tied to food—and as many interesting recipes as ruminations.” —The Wall ... Leer más

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**This delicious memoir celebrates a lifetime of pleasure in cooking and eating well, taking us on a culinary tour of the life of the legendary editor of such great chefs and bakers as Alice Waters and Wolfgang Puck and publisher of Norman Mailer and Vladimir Nabokov“A cornucopia of memories—some personal, some literary, all tied to food—and as many interesting recipes as ruminations.” —The Wall
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Andrew Zimmern's Bizarre World of Food: Brains, Bugs, and Blood Sausage

de Andrew Zimmern ...

Have you ever thought about eating giant flying ants? Or raw camel kidneys? Well, read on to watch Andrew Zimmern -- star of TV's Bizarre Foods -- not only eat these unique and gross foods, but live to tell the tale about the people, places, and adventures he's had while roaming the world in search of new and exciting meals.Zimmern takes readers from country to country, visiting local markets, ... Leer más

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Have you ever thought about eating giant flying ants? Or raw camel kidneys? Well, read on to watch Andrew Zimmern -- star of TV's Bizarre Foods -- not only eat these unique and gross foods, but live to tell the tale about the people, places, and adventures he's had while roaming the world in search of new and exciting meals.Zimmern takes readers from country to country, visiting local markets,
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Seaweed

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Salt

Cod

Consider the Fork

It Must've Been Something I Ate

Cuisine and Culture

Christmas Noel

Growing Coffee Made Easy

To Die For

Eating

Andrew Zimmern's Bizarre World of Food: Brains, Bugs, and Blood Sausage