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Cargando... Gran Cocina Latina: The Food of Latin America (2013)por Maricel E. Presilla
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The co-owner of two Latin restaurants in Hoboken, New Jersey, presents 500 recipes from the Latin world ranging from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean including adobos, sofritos, empanadas, tamales, ceviches, moles and flan. No se han encontrado descripciones de biblioteca. |
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Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)641.5972Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking North America Mexico, Central America, and the CaribbeanClasificación de la Biblioteca del CongresoValoraciónPromedio:
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Now after over 400 pages (still over 400 to go) I have actually made something. The Empanada Gallega de Chorizo is not something I am likely to ever make again, but it tasted good, and looked wonderful.
The cookbook is fascinating because it is so wide ranging within the Spanish and Portuguese speaking world. On the other hand, so often she talks about the common cooking themes that come from medieval Spain and were adapted to American ingredients, but maintained that Iberian heritage. Strange, usually it is cooking methods that I recognize from my (New) English heritage, from living in India as a child AND from the Austrian cuisine I have learned more recently. Let's take the empanada. This is a great idea the Spanish had. Take dough, wrap it around a filling, and cook it. But it certainly isn't just the Spanish who figured that out.
This book is certainly fascinating from an anthropological point of view, but it is hardly a usable cookbook for most people. For some people of Latin heritage it might induce home sickness or nostalgia. I'm just not convinced that it needs over 800 pages for that. ( )