Picadas: El Secreto de la Cocina Catalana / Appetizers: The Secret of Catalan Cuisine
| AUTHOR | Parellada, Ramon; Parellada, Ramón |
| PUBLISHER | Debate (09/23/2025) |
| PRODUCT TYPE | Hardcover (Hardcover) |
Description
Una hoja de laurel, una cabeza de ajos, un par de almendras o un trozo de pan seco son ingredientes que desbordan poesía y que con su franciscana humildad rectifican sabores y abren las puertas a aromas extraordinarios. En este libro que reivindica con pasión el mortero y esos aderezos milagrosos que se han transmitido de generación en generación, Ramón Parellada ha reunido picadas del mar y de la montaña, de abuelas y de posadas, y las recetas que mejor les van: platillos, guisos, arroces y caldos inolvidables. Una lectura deliciosa. ENGLISH DESCRIPTION A bay leaf, a clove of garlic, a couple of almonds or a crust of dry bread - these humble ingredients have their own poetry and, with their simplicity, open the door to extraordinary aromas and flavors. With this homage to ingredients and techniques that have been passed down from generation to generation, Ramón Parellada gathers flavors from the land and sea, home cooking and rustic inns, and the recipes that best reflect them. From Catalan sauces and stews to rice dishes and soups, the result makes for delicious reading.
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Product Format
Product Details
ISBN-13:
9788410214095
ISBN-10:
8410214091
Binding:
Hardback or Cased Book (Sewn)
Content Language:
Spanish
More Product Details
Page Count:
192
Carton Quantity:
22
Weight:
1.25 pound(s)
Country of Origin:
ES
Subject Information
BISAC Categories
Cooking | Regional & Cultural - Spanish
Descriptions, Reviews, Etc.
publisher marketing
Una hoja de laurel, una cabeza de ajos, un par de almendras o un trozo de pan seco son ingredientes que desbordan poesía y que con su franciscana humildad rectifican sabores y abren las puertas a aromas extraordinarios. En este libro que reivindica con pasión el mortero y esos aderezos milagrosos que se han transmitido de generación en generación, Ramón Parellada ha reunido picadas del mar y de la montaña, de abuelas y de posadas, y las recetas que mejor les van: platillos, guisos, arroces y caldos inolvidables. Una lectura deliciosa. ENGLISH DESCRIPTION A bay leaf, a clove of garlic, a couple of almonds or a crust of dry bread - these humble ingredients have their own poetry and, with their simplicity, open the door to extraordinary aromas and flavors. With this homage to ingredients and techniques that have been passed down from generation to generation, Ramón Parellada gathers flavors from the land and sea, home cooking and rustic inns, and the recipes that best reflect them. From Catalan sauces and stews to rice dishes and soups, the result makes for delicious reading.
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