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 resources for Al Pan, Pan: Diferentes Panes del Mundo / To the Bread, Bread (Coleccion Geografia Gastronomica)
Slice T'omato Soup —Plain. Skin 6 or 8 tomotoes and put in soup kettle. Pour over them i quart of rich stock or water. Let simmer 1 hour; run through a seive, return to the kettle; season with salt, pepper, cloves, and garlic. Serve soup as soon as it boils up second time. T^omato Soup- — With Cream. One quart of tomatoes, i quart of water (or more if down too much) 2 or 3 bay leaves, 1 very small onion cut fine, a dash of red pepper, dash of cloves, pinch of salt. Let all stew an hour or more.
H. Ranney. oysters Fried Oysters. Wash and dry carefully selected oysters; salt and Roll each oyster in cracker crumbs; dip in pepper. beaten eggs; then again roll in cracker crumbs. Fry in deep lard until of a rich brown color. Oyster Fatties. oysters according to the number to be served; put them in a pan with butter, pepper and salt, a little Cream flour and let them simmer for a few minutes. dressing as for Creamed Oysters may be used instead of Take the butter, flour, pepper and salt. Cut oysters into bits.
Baked Blue Fish. Wash and clean your fish; stuff and sew or bind with Place in dripping pan with 3 table-spoonfuls of melted butter and a cup of water. Bake 30 or 40 minutes, basting often. Make stuffing as follows: l cup of rolled cracker crumbs, 2 large table-spoonfuls of melted butter, a big pinch of salt and 1 of pepper, a few drops of onion juice, chopped parsley, capers or sage. strips of cloth well buttered. Codfish Balls. Soak and boil codfish and pick to pieces. Have hot potatoes, and mash with the codfish.