By Anselmo J. Garcia Curado
Este es un compilado, sobre los distintos tipos de panes y harinas alrededor del mundo, incluyendo un pequeño análisis sociocultural.
El autor no sólo habla de los diferentes tipos de panes, según los diferentes cereales empleados, sino de los bocadillos exóticos, tanto en los países árabes como en México y actualmente en Europa. No sé olvidan los panes autóctonos latinos, ni los de otros continentes, como las tortillas de maíz del mundo maya o azteca, el chappatis oriental, el casabe colombiano o el pan de quinua de los hijos del Perú, and so forth
Read or Download Al Pan, Pan: Diferentes Panes del Mundo / To the Bread, Bread (Coleccion Geografia Gastronomica) PDF
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Extra info for Al Pan, Pan: Diferentes Panes del Mundo / To the Bread, Bread (Coleccion Geografia Gastronomica)
You may brown it under the broiler, first making sure the bowl is flameproof. If you are not in a hurry and want to replicate the coada style, option two is the better choice: Preheat the oven to 300°F. Place a slice of the bread in a deep ovenproof bowl, such as a potpie dish or onion-soup crock. Sprinkle some of the cheese on top, and then the chicken and vegetables. Top with the other slice of bread. ) Ladle the stock over the top and sprinkle with the remaining cheese. Cover loosely with aluminum foil.
1⁄2 teaspoon freshly ground black pepper 1 clove garlic, finely minced 1⁄2 cup olive oil 1⁄4 cup chopped fresh cilantro Salt 1⁄2 small red onion, diced 1 red bell pepper, seeded and diced Salt and freshly ground black pepper 8 ounces fresh tuna fillet, grilled or broiled and cut into 1⁄2-inch-wide strips, or canned tuna, drained and broken up into large pieces 1 hard-boiled egg, halved (optional) To cook the chickpeas: Pick over them and remove any stones or debris. Rinse well, put in a saucepan, and cover with 2 cups water.
41 Main Dish Soups M Y 4 tablespoons ( 1⁄2 stick) unsalted butter 1 tablespoon olive oil 1⁄2 onion, cut into small dice 1 celery stalk, cut into small dice 1 small carrot, peeled and cut into small dice 2 boneless, skinless chicken thighs (5 to 8 ounces total weight), trimmed and cut into 1-inch pieces or 1 generous cup cubed (1 inch) cooked chicken or turkey 1⁄4 cup dry white wine 2 cups chicken stock Salt and freshly ground black pepper Pinch of ground cinnamon 1⁄4 cup cooked sliced mushrooms (optional) C H I C K E N a n d B R E A D SO U P This recipe is a cross between a panada, or bread soup, and a classic Venetian dish called sopa coada.
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