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

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)

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Season, pour over the tuna and beans and toss together well. 3 Heat a griddle pan until very hot. Brush the bread on both sides with the remaining oil and griddle until golden with charred lines. 4 spread each slice with the tomato paste. Pile on the beans and tuna and serve with the remaining lemon cut into wedges, to squeeze over. indd 31 07/08/2009 21:25 14/08/2009 11:46 light bites salads Mayonnaise aïoli ServeS 4–6 Takes 15 MinuteS to Make ServeS 6–8 Takes 10 MinuteS to Make 2 egg yolks, at room temperature 1 tsp Dijon mustard 300ml light olive oil Good squeeze of fresh lemon juice 6 garlic cloves, crushed 3 egg yolks 3 tbsp white breadcrumbs 4 tbsp white wine vinegar 300ml good olive oil 1 stand a large bowl on a cloth to stop it moving.

6 Divide the mixed salad between the rounds of bruschetta and scatter each with pine nuts. Drizzle with a little extra-virgin olive oil. For extra decadence, finish with shaved Parmesan. indd 35 07/08/2009 21:25 14/08/2009 11:46 light bites snacks Hot cheesy brunch croissant Falafel and herb yogurt pittas ServeS 1 Takes 15 minuteS to make ServeS 4–6 Takes 25 minuteS to make 1 croissant (pick a long, straightish pastry rather than crescent-shaped) Fresh 4-cheese sauce (a 300g tub will fill 8 croissants in all) Few tomato slices Slice of good ham Handful of grated extra-mature Cheddar Snipped fresh chives, to garnish 2 tsp each cumin and coriander seeds 2 x 400g cans chickpeas, rinsed, drained and patted dry 11/2 tsp baking powder 2 tbsp plain flour 1 red chilli, deseeded and chopped 1 garlic clove, crushed 3 tbsp chopped flatleaf parsley Zest of 1 small lemon, grated Vegetable oil, for shallow-frying Pitta bread, griddled, to serve Lime wedges, to serve 1 Preheat the oven to 180°C/fan 160°C/gas 4.

Then add the lemon zest, lemon juice, prawns and seasoning, and cook for 11/2–2 minutes, until the prawns are heated through. 3 Drain the spaghetti and add to the pan of prawns with the rocket; toss it all together well. Divide between 4 warmed pasta bowls and serve. indd 47 07/08/2009 21:25 14/08/2009 12:12 everyday eating weekday suppers Chicken and lemon spaghetti carbonara ServeS 4 takes 25 minuteS to make 2 tbsp extra-virgin olive oil 2 boneless chicken breasts, skin on 450g dried spaghetti 175g piece smoked pancetta, cut into lardons 4 fresh sage leaves, chopped 2 large eggs, plus 2 large egg yolks 100ml double cream Finely grated zest of 1 lemon 100g Parmesan, finely grated 50g butter 1 slowly bring a pan of well-salted water to the boil.

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