Showing results for "nemo"

Sweet preserves are vegan almost by nature: fruit, sugar, pectin. Choose a pectin of plant origin (the animal-derived kind is the one presence to steer clear of in industrial versions) and the whole tradition is already available to you. Five chapters: jams and marmalades, fruit jellies, artisan candied fruit, aromatic syrups and coulis, fruit curds and butters. With the sterilising instructions that make the difference between a preserve that lasts a year and one that lasts a month.

Vegan Flavors of Italy inaugurates the Terra Vegan by Nemo series and marks the starting point of a journey through Italian vegan cuisine. It is a book that brings together ethics, tradition, and creativity, born from the desire to show how it is possible to cook with flavor and awareness while rediscovering the value of the earth’s ingredients and the rhythm of the seasons.Each recipe is designed to tell a fragment of Italy’s culinary heritage, reinterpreted in a ...

Vegan Flavours of Italy inaugurates the Terra Vegan series by Nemo and represents the starting point of a journey into Italian vegan cuisine.It is a book that combines ethics, tradition and creativity, born from the desire to show how it is possible to cook with taste and awareness, rediscovering the value of the products of the earth and the seasons.Each recipe is designed to recount a fragment of Italy's gastronomic heritage reinterpreted ...

Sauces, Gravies and Condiments is a journey into the deepest soul of vegetable cuisine: the one that transforms a few ingredients into harmony. Sauces are not a detail, but the language of taste, the meeting point between technique, memory and creativity. In this volume, Nemo accompanies the reader through dozens of preparations that restore life and value to one of the oldest gestures in cooking: seasoning. Every sauce, every gravy, every cream is born as an act of balance betwee...

Sauces, Gravies, and Condiments is a journey into the deepest soul of vegetable cuisine: the one that transforms a few ingredients into harmony. Sauces are not a detail, but the language of taste, the meeting point between technique, memory, and creativity. In this volume, Nemo accompanies the reader through dozens of preparations that restore life and value to one of the oldest gestures in cooking: seasoning. Each sauce, each gravy, each cream is born as an act of balance between...

Welcome to Pugu's WorldThe series is set on Maple Street, where Pugu, a ten-year-old boy with a questioning mind, lives with his family. The stories center on his journey of growing up—learning that responsibility can feel heavy and that wisdom often comes in unexpected forms, sometimes even from a dog.Stories and LessonsHere is a description of the 12 stories listed in the table of contents:Pugu and the Gift T...

When a failed suicide turns alien abduction, Jack learns he's going to need a bigger hole.Now trapped in a warped space station where capitalism is king, hope is weaponized, and morality is optional, Jack is forced to survive a bureaucratic nightmare known only as the Dominion. Ruled by a mysterious syndicate called the Firm and threatened by a rising rebellion of frog-faced insurgents, Jack becomes the accidental center of a cosmic shitstorm.Along the way, he'll meet a sen...

Dirty and clean never meet: the entire layout of a compliant workshop follows from this principle, from the point where raw materials come in to the one where the finished product goes out. Six chapters: structural requirements, operational flows, essential equipment and how to choose it, raw material management, temperature control, ergonomic design. With the criteria for separating the changing room from the toilets, and for staying clear of domestic equipment that falls short of the rul...

A business plan serves the person writing it first of all: it forces you to line up figures that, kept in your head, stay comfortably vague. Six chapters: what it is and what it is actually for, context analysis, the business model, the operating plan, the financial plan with three scenarios, and funding instruments across grants, rural development schemes and credit. Closing with the warning that ends the volume: trying to be everything to everyone is the fastest route to being nothing to...

A caramel sphere comes out right once you have understood how alginate and calcium react. The same holds for this whole volume: understand first, then do. Five chapters lead into hydrocolloids applied to desserts, spherification, gels and unusual textures, emulsions and foams, and fermentation applied to patisserie. This is the volume that opens contemporary cooking to those who already have the foundations.

Decoration is part of the preparation, rather than a luxury for those with time and professional equipment: a dessert that looks cared for is perceived as better on the palate too. Five chapters: modelling chocolate and chocolate decorations, vegan sugar paste and fondant, glazes and decorative coatings, natural decorative elements, plating. Techniques you can carry out with ordinary tools and a steady hand.

Macarons are the most technical preparation in all of dry patisserie, and the most sensitive to their surroundings: humidity, temperature and resting decide the outcome before the oven has any say. This volume starts there, deliberately. Five chapters: macarons, madeleines and financiers, fine biscuits, confectionery and sweets, dry pastries and petits fours. Once past the first chapter, the rest runs downhill.