Would you fancy a mammoth steak or simply some natural foods enjoyed by mankind in the Old Stone Age, long before the rise of agriculture? This book is the ultimate companion to anyone interested in the oldest human diet ever, which greatly contributed to our evolution. Archaeologists, anthropologists and paleontologists studied the bones and teeth of our ancestors and their living environment to reconstitute their nutritional habits. This book results of these scientific studies and is a serious introduction to paleo cooking. While the paleo diet is limited to basic ingredients, such as meats, fish, eggs, vegetables, fruits, herbs, nuts and seeds, it offers a lot of nutritional benefits, as it is gluten-free, low-carb and relies on fresh products. This is sufficient to keep away modern diseases linked to poor nutrition, such as over-weight or diabetes. A must-have for anyone who wishes to join the paleo community, this book explains the basics of the paleo diet to the civilized gourmet, with a helpful shopping list, and with recipes for breakfast, main meals, drinks and even desserts.

Paleo: Recipes from the Cavemen’s Cookbook

Cookbooks, Food & Wine

Monnè, Toni

Carbonell, Eudald

Cooking by Ingredient

H.F.Ullmann Publishing Gmbh

Eating with your hands without using silverware is a delightful experience that seems to always bring pleasure and awaken our senses and awareness of food. This book is filled with scrumptious recipes for all kinds of occasions, such as dinner in front of the television, cocktail hours with friends, a summer buffet, and a children’s party.

Pica Pica: 15 menús para comer con los dedos (Spanish Edition)

Main Courses & Side Dishes

Lectio Ediciones

Barcelona's cuisine is like a large mosaic built up over the centuries with very diverse influences. The multi-faceted and varied nature of Catalan cuisine is inherent to any regional cooking with several centuries of history behind it. But Barcelona has been in the past, and continues to be, especially willing to take onboard the influences of other cuisines with which it has come into contact throughout its history. This is, by far, one of its distinguishing marks. In this book we have tried giving a very general and informative explanation of this open, varied and cosmopolitan nature of the gastronomy of Barcelona by taking a short a fun tour around some characteristic products, over forty recipes and some emblematic establishments.

Barcelona, gastronomy and cuisine: gastronomy and cuisine

Regional & International

Triangle Books

Barcelone, gastronomie et cuisine: gastronomie et cuisine

Arts & Photography

Aleu Amat, Oriol

History & Criticism

Valencian gastronomy and cuisine: Castellón, Valencia and Alicante

Torróntegui Salazar, Ana

Triangle Postals, S.L.

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