Anselmo J. Garcia Curado's Al Pan, Pan: Diferentes Panes del Mundo / To the Bread, PDF

By Anselmo J. Garcia Curado

ISBN-10: 8489675503

ISBN-13: 9788489675506

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

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Additional resources for Al Pan, Pan: Diferentes Panes del Mundo / To the Bread, Bread (Coleccion Geografia Gastronomica)

Example text

4. Whisk in the flour and cook for a minute. Raise the heat to medium and whisk in the beer and stock, scraping up any bits on the bottom of the pan. Continue whisking until the mixture thickens, about a minute; then whisk in the parsley, salt, and pepper. To serve, pour the gravy over the mashed potato-sausage mixture. Bangers and Sweet Mash Use sweet potatoes, rather than white. Bangers, Mash, and Brussels Sprouts Stir 2 cups steamed Brussels sprouts, halved, into the potato mixture with the sausage.

Swirl in the oil; then add the onions and cook, stirring often, until soft and fragrant, about 4 minutes. Stir in the garlic and chili powder and cook for 30 seconds; then stir in the ketchup, chili sauce, vinegar, brown sugar, molasses, Worcestershire sauce, liquid smoke, and pepper. Reduce the heat to medium-low POTATO RECIPES, A TO Z 33 and simmer for 5 minutes, stirring frequently. Remove from the heat, cover, and set aside while you prepare the potatoes and pork. 2. Peel the potatoes and shred them, using the large holes of a box grater or a food processor fitted with a shredding blade.

To make the filling, bring a medium pot of salted water to a boil. Add the potatoes and cook until tender when pierced with a fork, about 25 minutes. Drain and cool until you can handle them, then slip the skins off with your fingers or a paring knife. Press the potatoes through a potato ricer into a large bowl. Stir in the sour cream, butter, and sugar with a wooden spoon until smooth. Set aside. 2. To make the crepes, whisk the eggs, water, and salt in a medium bowl until well combined. Whisk in the flour until smooth.

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Al Pan, Pan: Diferentes Panes del Mundo / To the Bread, Bread (Coleccion Geografia Gastronomica) by Anselmo J. Garcia Curado

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