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101 Empanadillas del Mundo: Las mejores recetas de dumplings, gyozas, empanadas y pastissets de todo el mundo - De la cocina tradicional a la alta coc
Paperback
Series: Gastronomía Con Historia
Cookbooks GeneralQuick & Easy CookingAppetizers
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ISBN13: 9798187546732
Publisher: Independently Published
Published: Jul 16 2026
Pages: 128
Weight: 0.40
Height: 0.27 Width: 6.00 Depth: 9.00
Language: Spanish
Publisher: Independently Published
Published: Jul 16 2026
Pages: 128
Weight: 0.40
Height: 0.27 Width: 6.00 Depth: 9.00
Language: Spanish
En casi todas las culturas del mundo, en algún momento de su historia, alguien tuvo la misma idea: envolver un relleno sabroso en una fina capa de masa y cocinarlo al vapor, hervido, frito u horneado. De esa idea tan simple nacieron el jiaozi chino, el gyoza japonés, el momo del Himalaya, la samosa india, el pierogi polaco, el manti turco y la empanada española, entre muchísimos otros. Este libro reúne 101 recetas reales de empanadillas de todo el mundo - desde el dim sum más refinado de Hong Kong hasta la empanada criolla de un mercado latinoamericano, pasando por la alta cocina de vanguardia. Descubre las grandes familias de empanadillas: - Baozi, Xiaolongbao y dumplings asiáticos al vapor - la tradición del dim sum
- Empanadas iberoamericanas - de Argentina, Chile, Colombia, Venezuela, México y más
- Gyozas y potstickers japoneses - la técnica mixta de fritura y vapor
- Pastissets y dulces rellenos catalanes y baleares - la tradición dulce de España
- Raviolis y pasta rellena italiana - de Piamonte a Cerdeña
- Samosas del sur de Asia - de la India a Malasia y África
- Pierogi, vareniki y dumplings de Europa del Este - de Polonia a Georgia
- Empanadillas del mundo - de Cornualles a Japón, de Jamaica al Líbano Cada receta incluye: - Ingredientes exactos
- Pasos de preparación explicados con detalle
- Un Consejo del chef - el truco técnico que marca la diferencia No hace falta ser un cocinero profesional para preparar estas empanadillas, aunque sí hace falta paciencia: casi todas requieren un trabajo manual repetitivo, el mismo gesto una y otra vez, plegando decenas de piezas iguales. Una vuelta al mundo en 101 empanadillas. Buen provecho!
- Gyozas y potstickers japoneses - la técnica mixta de fritura y vapor
- Pastissets y dulces rellenos catalanes y baleares - la tradición dulce de España
- Raviolis y pasta rellena italiana - de Piamonte a Cerdeña
- Samosas del sur de Asia - de la India a Malasia y África
- Pierogi, vareniki y dumplings de Europa del Este - de Polonia a Georgia
- Empanadillas del mundo - de Cornualles a Japón, de Jamaica al Líbano Cada receta incluye: - Ingredientes exactos
- Pasos de preparación explicados con detalle
- Un Consejo del chef - el truco técnico que marca la diferencia No hace falta ser un cocinero profesional para preparar estas empanadillas, aunque sí hace falta paciencia: casi todas requieren un trabajo manual repetitivo, el mismo gesto una y otra vez, plegando decenas de piezas iguales. Una vuelta al mundo en 101 empanadillas. Buen provecho!
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