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Bruno Blog

Sandra Bruna Literary Agency


Author: Bruno Tuesday 28 February 2023

Spain’s most recognized health journalist and publicizer tells us everything she knows about nutrition and health. Join the thousands of followers of the healthy revolution with the advice of Núria Coll.Healthy eating is not difficult, but sometimes we get lost between so much data and fashion diets. There is no need to learn every new nutritional study; it would probably be more helpful to stop and think a little. In this book of reflections and advice, the journalist specialising in healthy eating, Núria Coll, with ideas and thoughts based on common sense, proposes a clear objective: to awaken in the reader the ambition of having her own criterion so that it does not depend on what the gurus say you need to eat. This book will empower you to find your own way into your food.”When I started out in the publicity of healthy eating in 2014, I didn’t have much knowledge, but in a short time I realized that we urgently needed to avoid many of the pots and packages that fill our stores. In a matter of weeks I changed my eating habits radically, I started eating healthy food and I learned something crucial: the important thing was not just what to eat, but how.”


Author: Bruno Monday 7 November 2022

Soup is home. Sopa is grandmother (and grandfather). Soup is love. Soup is nostalgia. Soups evoke the everyday moments, without flowering, simple, calm and humble. They are not ostentatious, they are not shown, they go unnoticed, but they build the reminiscent honor of this function, the book gathers author’s soups and anonymous soups, soups from here and there. Soups, such as bread, which are prepared as the daily solution of the most humble households, or succulent squires on the farmer. Ada Parellada (Barcelona, 1966) is a cook and owner of the restaurant Semproniana of Barcelona for 30 years, daughter of affiliates (Honda Europa) and sister of Ramon Parellada. She is very active in the media and in the networks. She has participated in the programs Colorsen series, Mushroom Hunters, Welcome to the Horse and What I do today for dinner and has 38.7K on Instagram and 11.525 on Twitter. He enjoys sharing his knowledge through teaching and talks and workshops to improve household eating habits.


Author: Bruno Monday 7 November 2022

Sopa es casa. Sopa es abuela (y abuelo). Sopa es amor. Sopa es nostalgia. Las sopas nos evocan los momentos cotidianos, sin florituras, sencillos, tranquilos y humildes. No son ostentosas, no se muestran, pasan desapercibidas, pero van construyendo el recuerdo

Haciendo honor a esta función, el libro reúne sopas de autor y sopas anónimas, sopas de aquí y de allá. Sopas, como la de pan, que se prepara como la solución cotidiana de los hogares más humildes, o las escudillas suculentas a campesino. También hay las cremas afrancesadas en los comedores modernistas de los burgueses de ciudad y grandes sopas elaboradas a las suntuosas cocinas profesionales dirigidas por los mejores chefs.

Ada Parellada (Barcelona, 1966) es cocinera y propietaria del restaurante Semproniana de Barcelona desde hace 30 años, hija de fondistas (Honda Europa) y hermana de Ramon Parellada.

Es muy activa en el medios de comunicación y en las redes. Ha participado en los programas Colorsen serie, Cazadores de setas, Bienvenidos al huerto y Que hago hoy para la cena y tiene 38,7K en Instagram y 11.525 en Twitter.

Ada es Cruz de San Jorge desde el año 2016 en reconocimiento por su trayectoria en el mundo de la restauración. Le gusta compartir sus conocimientos por medio de la docencia y hace charlas y talleres para mejorar los hábitos de alimentación de los hogares.


Author: Bruno Monday 24 February 2020

From a family and professional knowledge of wine, Meritxell Falgueras encourages us to learn how to enjoy wine with ease and without complexes.


Author: Sandra Bruna Friday 23 March 2018

La cocina sostenible is a book with high expectations: to show each and every single one of nowadays most important problems, the amount of food we throw away on a daily basis, waste of food which is exponentially growing. The book pretends to rearrange your kitchen, to make it more efficient, more agile, providing tips and ideas to improve our management of our cooking. It aims to make us eat better, healthier, differently, tastefully and joyfully. And it also aims the time spent cooking is managed to make you save time for the rest of the week.

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