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de la Trinchera Al Sartén: Recetario del Exilio Español En México / From the Trenches to the Pan
Paperback
Food WritingSpainish & Portuguese HistorySpanish Cooking
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ISBN13: 9786073915229
Publisher: Planeta Publishing
Published: Feb 25 2025
Pages: 192
Weight: 1.20
Height: 0.55 Width: 6.54 Depth: 9.29
Language: Spanish
Un homenaje gastronómico a los sabores compartidos entre España y México!
Tras el fin de la guerra civil española, en 1939, llegaron a nuestro paÃs 20,000 mujeres, niños y hombres en calidad de asilados polÃticos, todos ellos protagonistas de travesÃas épicas. Sin planearlo, sus costumbres, su identidad y--sin duda--su cocina serÃan su legado.
Maité Laborde, Melinda Ridaura y Maco Sánchez se dedicaron a rescatar las recetas y a documentar las historias de la comunidad que llegó en aquellos barcos, aviones y trenes. Fueron de familia en familia para recuperar esa memoria que, hasta la fecha, no se encontraba registrada en ningún archivo y que pasaba solo de generación en generación. Desde la tradicional paella valenciana y el chocolate español que preparaban las abuelas hasta los callos a la madrileña, De la trinchera al sartén es la oportunidad para celebrar nostalgias compartidas, honrar la identidad colectiva y recrear esa exquisita herencia culinaria. Buen provecho!
ENGLISH DESCRIPTION
A culinary homage to the flavors shared between Spain and Mexico!
After the end of the Spanish Civil War in 1939, 20,000 women, children, and men arrived in our country as political asylum seekers, all of them protagonists of epic journeys. Without planning it, their customs, their identity, and--undoubtedly--their cuisine became their legacy.
Maité Laborde, Melinda Ridaura, and Maco Sánchez dedicated themselves to rescuing the recipes and documenting the stories of the community that arrived on those ships, planes, and trains. They went from family to family to recover that memory that, until now, was not recorded in any archive and was passed down only from generation to generation.
From the traditional Valencian paella and the Spanish chocolate prepared by grandmothers to the Madrid-style tripe, De la trinchera al sartén (From the Trenches to the Pan) is an opportunity to celebrate shared nostalgias, honor collective identity, and recreate that exquisite culinary heritage. Bon appétit!
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