BIENESTAR Y SALUD

Lo que me apasiona es cómo el cerebro se modifica a sí mismo en función de lo que vive y de las percepciones corporales. Creo que no tenemos en cuenta lo suficiente esta cualidad. Si fuéramos conscientes del poder que tiene, organizaríamos nuestra vida de forma totalmente distinta». Todo empieza con el cuerpo. Todo empieza con nuestros sentidos, pues son las sensaciones corporales las que activan el cerebro. Combinando su experiencia con la danza y las neurociencias, Lucy Vincent nos ayuda a descubrir hasta qué punto estimular los sentidos movilizando el cuerpo es esencial para desarrollar el cerebro y mantenerlo en forma a lo largo de toda la vida.

Recipes from the kitchens and restaurants of Italy's new culinary masters, who combine an innate sixth sense for quintessentially Italian flavor with a contemporary approach, defining an exciting new gastronomy. Everybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travelers have sought out culinary experiences in off-the-beaten-path destinations elsewhere in the world, in Italy even consummate foodies eat the same postcard versions of traditional dishes, occasionally making forays into a handful of fine-dining favorites. Yet by far the country's most interesting cuisine is to be found outside of well-trodden establishments, and it's as varied and full of personality as it is delicious.

The decisive tool for understanding and knowing how to choose and talk about Italian wines with competence and taste. The Great Atlas of Italian Wines is a journey through Italy as a country of wine. It tells of and illustrates the main denominations, region by region, with a description of the most widespread international grape varieties and the most important native Italian grape varieties. Maps combined with infographics describe the organoleptic characteristics of the wines of each area in a clear and immediate way.

In The Dominican Kitchen, Vanessa Mota, creator of the popular blog My Dominican Kitchen, brings the everyday dishes she grew up with in the Dominican Republic to your busy life. Made with easy-to-find ingredients and featuring traditional comfort foods, the 80 recipes incorporate the delicious flavors of la comida criolla dominicana (Creole food), with influences from the Taíno, Africa, Europe, the Middle East, and China.

Bring glamour and style into your home, featuring stories, ideas for entertaining, and seventy-five recipes from the Tuccis, the family that ran Delmonico’s in its golden era. Located in the heart of Wall Street, Delmonico’s from 1827 to the 1980s shaped New York City’s restaurant scene. Under the original ownership of The Delmonico Brothers, Pietro and Giovanni, Delmonico’s introduced the first farm-to-table concept, à la carte dining—complete with white tablecloths and menus—but most notably created the phenomenon called the “power lunch." Despite Delmonico’s triumphs, the impact of World War I and the era of Prohibition caused the family to cease operations, shuttering the restaurant in 1923. In 1926 a new era for Delmonico’s arose. Oscar Tucci, a Tuscan immigrant, took over ownership and re-established Delmonico’s first as a Speakeasy and then he continued the Delmonico brothers’ tradition, transforming it to a beacon of fine dining. Oscar developed a strict code of hospitality, etiquette, and operations coupled with legendary libations and superb fare known as the Delmonico way. After six decades of operations, The Tucci Family closed Delmonico’s in the late 1980s, however the Delmonico way still lives on today because of Max Tucci. THE DELMONICO WAY: SUBLIME ENTERTAINING & LEGENDARY RECIPES FROM THE RESTAURANT THAT MADE NEW YORK! by Max Tucci, Oscar’s grandson, opens the double doors of his family's Delmonico’s, welcoming us to a world when dining out was a glamorous affair. Max along with his celebrity chef friends offer timeless recipes and Max, shares his tips for recreating the magic of the Delmonico way at home.

When pastry chef François Perret left the world-famous Ritz in Paris to compete in a food-truck festival in Los Angeles, he was pursuing the same mission: to surprise, to create, and to make dreams come true. If food is about connection, passion, and breaking down boundaries, what better challenge than to pack up and leave the well-equipped, Michelin-starred French kitchen for the cramped, mobile, but unbeatably accessible food truck half a world away? Part travel documentary, part companion guide, and part fusion recipe book, this volume accompanies the Netflix series The Chef in a Truck. Bringing together both culinary worlds, it includes recipes from the high-end pastry environment using the most exclusive ingredients, as well as recipes inspired by encounters with local chefs and producers in California. Follow Perret’s unique journey, re-create his recipes in your own kitchen, and explore the places he visits in Paris and Los Angeles through his personal address book. An adventure is guaranteed—one which affirms the true emotional and creative beauty of food and the values we can learn from stepping out of our comfort zones and into an unfamiliar and exciting world.