Guía práctica de la Cocina moderna PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Guía práctica de la Cocina moderna PDF full book. Access full book title Guía práctica de la Cocina moderna by Edmond de Saint-Lambert. Download full books in PDF and EPUB format.
Author: Edmond de Saint-Lambert
Publisher:
ISBN:
Category :
Languages : es
Pages :
Get Book Here
Book Description
Author: Edmond de Saint-Lambert
Publisher:
ISBN:
Category :
Languages : es
Pages :
Get Book Here
Book Description
Author: Edmond de Saint-Lambert
Publisher:
ISBN:
Category :
Languages : es
Pages : 1325
Get Book Here
Book Description
Author:
Publisher:
ISBN: 9788470912801
Category :
Languages : es
Pages : 123
Get Book Here
Book Description
Author: Ramón G. Trelles
Publisher:
ISBN: 9788486305161
Category :
Languages : es
Pages :
Get Book Here
Book Description
Author: Chelita R. de Mendoza
Publisher:
ISBN:
Category :
Languages : es
Pages : 62
Get Book Here
Book Description
Author: V. Sau
Publisher:
ISBN:
Category : Cooking
Languages : es
Pages : 173
Get Book Here
Book Description
Author: Henriette Morvan
Publisher:
ISBN:
Category :
Languages : es
Pages : 330
Get Book Here
Book Description
Author:
Publisher:
ISBN: 9789580800149
Category : Cooking, Colombian
Languages : es
Pages : 221
Get Book Here
Book Description
Author: Lucía Vergara de Smith
Publisher:
ISBN:
Category :
Languages : es
Pages : 484
Get Book Here
Book Description
Author: María José Sevilla
Publisher: Reaktion Books
ISBN: 1789141893
Category : Cooking
Languages : en
Pages : 368
Get Book Here
Book Description
Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and “Cocinas,” such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world. This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.
