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Caldero, Horno y Brasa: Una Vida en tres Cocinas
Paperback
Series: Una Vita in Tre Cucine
Central American & South American CookingItalian Cooking
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Publisher: Independently Published
Pages: 244
Weight: 0.95
Height: 0.51 Width: 7.00 Depth: 10.00
Language: Spanish
Este no es solo un recetario. Es la historia de una familia contada a través de lo que se cocinó en su casa durante más de medio siglo - desde la Toscana hasta los llanos venezolanos, con una escala inesperada en el Levante.
Marino y Yamilet reúnen aquà 89 recetas que atraviesan tres tradiciones: la cocina italiana de las abuelas Raimonda y Rina, la cocina criolla venezolana de Rosa, y los platos levantinos aprendidos de los vecinos sirios y jordanos que fueron parte de la familia sin serlo por sangre.
- Los fundamentos: masas, salsas madre, el ragú, la bechamel en sus dos versiones de la casa
- Arepas, empanadas, cachapas y hallacas explicadas paso a paso, con las cantidades reales de una familia
- El pernil de Rosa, el sancocho, el pabellón, la bandeja - la mesa criolla de diciembre
- Los asados, el horno y la brasa aprendidos en veintiséis años de restaurante
- Los dulces de casa: el quesillo, el ciambellone de Nena, el maamoul, las tres leches
Cada receta viene acompañada de la nota de quien la cocinaba, el error que se cometÃa siempre, y el gesto que la salvaba. Porque una receta sin la persona que la hacÃa es solo una lista de ingredientes.
Un libro para cocinar de verdad - y para leer una tarde entera sin encender el fuego.
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