El Ayuntamiento de Estepona anunció que el autor local José Ruiz Márquez presentará su libro 'Recetas caseras sencillas de hacer II' el próximo jueves 12 de diciembre a las 18.00 horas en la Sala Alfonso Gil Alfonso de la Casa de Las Tejerinas. Esto continúa la serie de publicaciones de este autor esteponero, que comenzó con 'Memorias de un esteponero' en 2022. En octubre del año pasado publicó el primer volumen de 'Recetas caseras sencillas de hacer' y en abril de este año el tercer libro 'Recuerdos de un esteponero'. Ahora, con este nuevo libro, ofrece nuevas creaciones culinarias.

"Descubre las nuevas recetas caseras de José Ruiz Márquez"

Presentación del libro

José Ruiz Márquez, quien no había cocinado en su vida antes, decidió aprender a hacer de comer por circunstancias. Aprendió que solo se necesita cariño y amor al cocinar. Gracias a la buena acogida de sus publicaciones anteriores, ha plasmado en este nuevo libro su recetario y destreza en la cocina. También tuvo la oportunidad de demostrarlo este verano en el programa 'Tierra de Sabores' de Canal Sur TV con el chef Bosco Benítez.

Este libro es la cuarta publicación de José Ruiz Márquez y continúa su trayectoria editorial. Cada libro refleja su crecimiento y pasión por la cocina.

Contenido del libro

En 'Recetas caseras sencillas de hacer II', José Ruiz Márquez recopila nuevas recetas que él mismo elabora en su día a día. Estas recetas son sencillas de hacer pero llenas de sabor. Cada una cuenta con una explicación detallada de los ingredientes y los pasos para prepararlas.

Los lectores podrán encontrar recetas para todos los gustos, desde platos sencillos como arroz con pollo hasta postres deliciosos como flan. Cada receta es una obra maestra que demuestra la creatividad y destreza del autor.

Impacto y perspectiva

El libro no solo es una colección de recetas, sino también un testimonio de cómo un individuo puede aprender y crecer a través de la cocina. José Ruiz Márquez ha mostrado que con determinación y pasión, se puede convertirse en un experto en la cocina.

Este libro es una aportación valiosa a la comunidad esteponera y ofrece una nueva forma de disfrutar de la comida. Esperamos que los lectores lo disfruten tanto como él se ha disfrutado creando cada una de estas recetas.

During the 12th day of Christmas, Whole Foods Market treated cheese lovers to an amazing basketload of top-notch cheeses at discounted prices. This annual event, which started in 2012 and is now running from December 13 to December 24, offers Prime members significant savings of up to 35% on each selected cheese. The range of options showcases Whole Foods' global offerings, including France, Spain, Switzerland, and Italy, along with top-tier domestic choices, some of which are exclusive to the chain. The 12 cheeses were carefully selected by the market's specialty cheese team, consisting of certified cheese professionals recognized by the American Cheese Society. As Cathy Strange, Whole Foods' ambassador of food culture and former global cheese buyer for over two decades, says, "The holiday season is all about sharing special experiences, and our 12 Days of Cheese lineup brings together the very best of what I love about cheese: its ability to surprise, delight, and spark connection. Each cheese has a story, from rare, exclusive varieties to familiar favorites, inviting us to explore and savor."

Unlock the Flavors of the 12 Days of Cheese at Whole Foods

Cypress Grove Midnight Moon (California)

Introduced by the California dairy farm in 2002 in partnership with a Dutch producer, Cypress Grove's Midnight Moon is a true classic. Its goat's milk paste is studded with crystals, resembling Gouda. Aged for six months, it develops notes of toasted nuts, salted caramel, and toffee, with a slightly citrusy finish. Strange believes Midnight Moon is an ideal introduction to goat cheese, and the tiny protein crystals add an extra surprise.This cheese pairs beautifully with La Panzanella Mini Original Croccantini crackers, Savannah Bee Company Honey for Cheese, Whole Foods Market Organic Sliced Genoa Salami, Jacques Bardelot Champagne Brut, BRLO Winter Cider, and Mitica Caramelized Pecans.

Cowgirl Creamery Mt. Tam (California)

Customers can't get enough of Cowgirl Creamery's Mt. Tam from California. With its rich, fudgy interior and a mix of complex flavors, it stands out. Producers Sue Conley and Peg Smith use quality organic milk from Marin County to create an American original. The cheese combines salted butter and mushroomy tones, giving it a savory flavor in a unique paste that maintains its texture.It pairs well with Rustic Bakery Organic Olive Oil & Sel Gris Flatbread crackers, Savannah Bee Company Honey for Cheese, Whole Foods Market Organic Sliced Prosciutto, Elizabeth Rose Pinot Noir, Brasserie Dupont Avec Les Bon Voeux Saison, and jcoco Dark Chocolate Flight.

Uplands Pleasant Ridge Reserve (Wisconsin)

Seasons play a crucial role in this Wisconsin cheese crafted in the alpine style of Beaufort d’Alpage. Produced only from May through November using milk from grass-fed cows grazing on rotationally grazed land, the seasonal changes influence its taste, which can range from savory and brothy to sweet and tropical. This Gruyére-style cheese has a natural washed rind, giving it a rich and salty body and a long, fruity finish. Made by master cheesemaker Andy Hatch, it is the only three-time winner of the American Cheese Society's Best of Show.It pairs with Rustic Bakery Organic Olive Oil & Sel Gris Flatbread crackers, Dalmatia Organic Fig Chili Spread, Whole Foods Market Organic Sliced Soppressata, Elizabeth Rose Pinot Noir, Clausthaler Non-Alcoholic Santa Holiday Brew, and Mitica Marcona Almonds.

Sartori Herbs de Provence BellaVitano (Wisconsin)

Strange hails this cheese as "aromatic and delicious" and it is exclusive to Whole Foods Market. Crafted by master cheesemaker Pam Hodgson, it is inspired by Italian farmstead cheeses and marries the tangy flavor of Parmesan with the creamy texture of cheddar. The cheese is encrusted with Herbes de Provence, featuring notes of lavender, parsley, and lemon zest.It pairs with La Panzanella Mini Original Croccantini crackers, Savannah Bee Company Honey for Cheese, Whole Foods Market Organic Sliced Genoa Salami, Jacques Bardelot Champagne Brut, BRLO Winter Cider, and Mitica Caramelized Pecans.

Jasper Hill Presto Prosecco Washed Harbison (Vermont)

This limited-release cow's milk cheese comes with a unique serving opportunity. Wrapped with spruce bark and washed in Whole Foods' exclusive Presto Prosecco before aging in the Jasper Hill Farm creamery's vaults, cheesemaker Mateo Kehler invented this "spruce-wrapped wonder" after years of studying cheesemaking. The process develops a floral, woodsy finish as it ripens. Slicing the top off the rind round and allowing the cheese's custardy center to warm in the oven until it bubbles offers a self-contained fondue with a piney aroma and flavors of mushrooms and cultured butter.It pairs with La Panzanella Mini Original Croccantini crackers, Savannah Bee Company Honey for Cheese, Whole Foods Market Organic Sliced Soppressata, Presto Prosecco, Brasserie Dupont Avec Les Bon Voeux Saison, and Mitica Caramelized Pecans.

Vermont Creamery Cremont (Vermont)

A mix of cow's and goat's milks, Vermont Creamery's French-style double-cream cheese has a velvety center and a crinkly, earthy rind that easily melts away. Allison Hooper created "this amazing milk wonder" with flavors of citrus, hay, and a light peppery finish, giving it a distinct profile.It pairs with Rustic Bakery Organic Olive Oil & Sel Gris Flatbread crackers, Bonnie's Jams Cranberry Cherry Cabernet Conserve, Whole Foods Market Organic Sliced Prosciutto, Jacques Bardelot Champagne Brut, BRLO Winter Cider, and Mitica Caramelized Pecans.

Papillon Roquefort Révélation (France)

Known as the "king of the blues," this raw sheep milk blue cheese from France is aged in the caves of Roquefort-sur-Soulzon, giving it a bold, velvety feel with a peppery, spicy profile that touches on anise and chocolate. The classic French cheese is produced from Lacaune sheep milk matured traditionally and aged in natural caves for at least three months to develop the characteristic veins and complex flavor.It pairs with 34 Degrees Crisps Original Crisps crackers, Dalmatia Organic Fig Chili Spread, Whole Foods Market Organic Sliced Genoa Salami, Croft Port Reserve Tawny, Lindemans Framboise Lambic, and Mitica Marcona Almonds.

Hervé Mons Pyrenees Brébis (France)

In the forests of the French Pyrenees, Hervé Mons ages his sheep milk cheese for six months according to Basque tradition. The resulting Pyrenees Brébis is nutty and rich with a smooth and creamy texture, and hints of rosemary, hay, and toasted nuts.It pairs with 34 Degrees Crisps Original Crisps crackers, Bonnie's Jams Cranberry Cherry Cabernet Conserve, Whole Foods Market Organic Sliced Prosciutto, La Coulée Sancerre, Brasserie d’Achouffe La Chouffe Blonde Belgian Ale, and jcoco Dark Chocolate Flight.

Neal’s Yard Dairy Sparkenhoe Red Leicester (England)

Neal’s Yard Dairy's raw cow's milk cheese, Sparkenhoe, with its bright orange color and bold flavors, is an eye-catcher on a cheeseboard. It has an earthy, musty aroma and plenty of citrus punch. This traditional recipe from the British Isles, created by David and Jo Clarke and clothbound and aged, develops a moist, yet crumbly texture.It pairs with 34 Degrees Crisps Original Crisps crackers, Bonnie's Jams Cranberry Cherry Cabernet Conserve, Whole Foods Market Organic Sliced Soppressata, Croft Port Reserve Tawny, Sierra Nevada Brewing Co. Celebration IPA, and Mitica Marcona Almonds.

Emmi Kaltbach Cave Aged Le Gruyère (Switzerland)

The sandstone caves that age this Gruyère for 12 months help create rich flavors of brown butter, toffee, and a crunch from the tyrosine crystals. The nutty Swiss cheese develops a fruity tanginess along the way, created by "an amazing third-generation cheesemaker."It pairs with La Panzanella Mini Original Croccantini crackers, Bonnie's Jams Cranberry Cherry Cabernet Conserve, Whole Foods Market Organic Sliced Genoa Salami, Presto Prosecco, Samuel Smith’s Brewery Organic Chocolate Stout, and jcoco Dark Chocolate Flight.

Ca de Ambros Taleggio (Italy)

Produced in the heart of Val Taleggio in Lombardy, Italy, for generations, this washed-rind cow's milk cheese is aged for 45 days to create a creamy, marshmallow-like interior with a yeasty, roasty rind. Master affineur Luca Arnoldi continues the tradition of his father with this washed-rind mountain cheese.It pairs with La Panzanella Mini Original Croccantini crackers, Dalmatia Organic Fig Chili Spread, Whole Foods Market Organic Sliced Soppressata, Presto Prosecco, Allagash Brewing Company Ski House Winter Ale, and Mitica Marcona Almonds.

Mitica Alisios (Spain)

The Canary Islands of Spain offer a paprika-rubbed rind with a smooth, mellow paste of cow's and goat's milk cheese. The flavors age over three months to create a mild tang with paprika notes.It pairs with 34 Degrees Crisps Original Crisps crackers, Savannah Bee Company Honey for Cheese, Whole Foods Market Organic Sliced Prosciutto, La Coulée Sancerre, Clausthaler Non-Alcoholic Santa Holiday Brew, and Mitica Marcona Almonds.