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

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 on

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

Example text

I just love them! MY GRANDAD TOM’S PRIDE AND JOY Beets are a veg I was brought up with. My Grandad Tom had them all through his garden, planted in between his roses, practically anywhere he could fit them in. I remember him pulling up humungous beets that he’d simply chop into quarters or roast whole and serve with a little bit of vinegar. Another of his favorite recipes was red beets and red cabbage pickle. He’d shred them both and transfer them into clean jars. Then he’d boil some malt vinegar, brown sugar, nutmeg and cinnamon to make a pickling liquid and pour it over the top of the grated veggies.

The contrast of the bitter leaves, earthiness of the beets and fresh citrussy acid of the blood orange leaves your palate coated with lots of wonderful flavors and textures. Freshly grated horseradish over the top is a great finishing touch. 8 SLICES BRESAOLA (TRY TO GET WAGYU AS IT ADDS A BEAUTIFUL FAT ELEMENT) 2 BUNCHES HEIRLOOM BEETS (GOLDEN, DETROIT, CANDY STRIPE OR BULL’S BLOOD) 1 LARGE SMOKED EEL, SKINNED AND FILLETED 1 LARGE BLOOD ORANGE, SEGMENTED AND JUICE RESERVED 2/3 CUP EXTRA VIRGIN OLIVE OIL 1 WHITE BELGIAN ENDIVE, LEAVES PICKED 1 SMALL RED RADICCHIO, LEAVES PICKED AND TORN 1 YELLOW FRISÉE, HEART ONLY, LEAVES PICKED 3 TABLESPOONS CRÈME FRAÎCHE SEA SALT AND FRESHLY GROUND BLACK PEPPER 2 TABLESPOONS SALTED BABY CAPERS, RINSED Preheat the oven to 350°F.

MR. WILKINSON ’S VEG ETA BLES COOKING Broccoli is a frost-hardy plant once established, but not as a young seedling, so if you know there is going to be a frost, it’s wise to make a frost cover to protect your babies. Just take a 8-cup capacity milk bottle and cut it widthways at the top of the label and place the cover over your seedlings. It will not only protect them against frost but it will also stop slugs and snails getting in. When you are cooking your broccoli, or anything green for that matter, be aware that when it loses its beautiful vibrant color and begins to turn dark, this means it is starting to lose its nutrients.

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