Cocina Riojana
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Cocina Riojana
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Author : Pedro Subijana
language : es
Publisher:
Release Date : 1994
Cocina Riojana written by Pedro Subijana and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with categories.
Cocina Riojana
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Author : Lorenzo Cañas
language : es
Publisher: Everest Publishing
Release Date : 2001-01-01
Cocina Riojana written by Lorenzo Cañas and has been published by Everest Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-01-01 with Cooking categories.
La Rioja es tierra que entronca culturas, tierra montuosa y de amplios valles, pero también de huerta fértil y de generosos viñedos. riqueza y variedad de materias primas que tienen su reflejo en una cocina tradicional de calidad insuperable, gran exponente de costumbrismo y de historia de fogones. Este libro es un entrañable recorrido a través de la cocina riojana más tradicional, en el que se saborean los 30 platos más típicos de la comunidad y se toma contacto, a través de interesantes referencias históricas y culturales, con el carácter y las costumbres de sus gentes y su peculiar modo de entender la gastronomía. Todo ello acompañado de sugerentes fotografías a color.
Cocina Riojana
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Author : Lorenzo Cañas
language : es
Publisher:
Release Date : 2001
Cocina Riojana written by Lorenzo Cañas and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with categories.
La Cocina Riojana
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Author : Teresita Flores
language : es
Publisher:
Release Date : 2003
La Cocina Riojana written by Teresita Flores and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Cooking, Argentine categories.
La Cocina Riojana
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Author : Eduardo Gómez González
language : es
Publisher:
Release Date : 1981
La Cocina Riojana written by Eduardo Gómez González and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with categories.
Cocina Riojana
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Author : Eduardo Gómez González
language : es
Publisher:
Release Date : 1995-09-01
Cocina Riojana written by Eduardo Gómez González and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-09-01 with Cooking categories.
En este libro: Cocina Riojana, se han querido incluir sólo los guisos que en la actualidad pueden considerarse riojanos, guisos aprendidos de sus mayores que se encuentran habitualmente en las cocinas hogareñas de la región, y que muchas veces no pueden encontrarse en los restaurantes.
Recetas De La Rioja
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Author : Diego Arechinolaza
language : es
Publisher:
Release Date : 2005
Recetas De La Rioja written by Diego Arechinolaza and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with categories.
Basque Country
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Author : Marti Buckley
language : en
Publisher: Artisan Books
Release Date : 2018-09-11
Basque Country written by Marti Buckley and has been published by Artisan Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-11 with Cooking categories.
“Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.” —José Andrés Named a Best Cookbook for Fall by the New York Times and Food & Wine Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs. Yet Basque Country is more than a little inaccessible—shielded by a unique language and a distinct culture, it’s an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It’s not about exotic ingredients or flashy techniques. It’s about mind-set—how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It’s the marriage of simplicity and refinement, and the joy of cooking for family and friends.
De La Rioja Para El Mundo
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Author : Ramón Caperos
language : es
Publisher:
Release Date : 2003-01-01
De La Rioja Para El Mundo written by Ramón Caperos and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-01-01 with categories.
National Dish
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Author : Anya von Bremzen
language : en
Publisher: Penguin Group
Release Date : 2024-06-18
National Dish written by Anya von Bremzen and has been published by Penguin Group this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-18 with Cooking categories.
Named a Best Book of 2023 by Financial Times, The Guardian, and BBC's The Food Programme “Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. National Dish is a must-read for all those who believe in building longer tables where food is what bring us all together.” —José Andrés “If you’ve ever contemplated the origins and iconography of classic foods, then National Dish is the sensory-driven, historical deep dive for you . . . [an] evocative, gorgeously layered exercise in place-making and cultural exploration, nuanced and rich as any of the dishes captured within.” —Boston Globe In this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the world’s most fascinating and iconic culinary cultures—France, Italy, Japan, Spain, Mexico, and Turkey—brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm We all have an idea in our heads about what French food is—or Italian, or Japanese, or Mexican, or . . . But where did those ideas come from? Who decides what makes a national food canon? Anya von Bremzen has won three James Beard Awards and written several definitive cookbooks, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking. In National Dish, she investigates the truth behind the eternal cliché—“we are what we eat”—traveling to six storied food capitals, going high and low, from world-famous chefs to culinary scholars to strangers in bars, in search of how cuisine became connected to place and identity. A unique and magical cook’s tour of the world, National Dish brings us to a deep appreciation of how the country makes the food, and the food the country.