Vamos a cocinar

Overview

"Vamos a cocinar" es el título del programa de TVE en el que José Andrés, el exitoso cocinero español, nos abre las puertas de su casa para compartir los secretos de sus fogones. Este libro recoge una amplia selección de las mejores recetas presentadas en el programa, así como una serie de trucos y consejos prácticos en torno a los principales ingredientes de los diferentes platos. Así, cada receta, que se explica de forma clara y sencilla, viene acompañada de detalladas indicaciones y de buenas sugerencias para la cocina de cada día, con el
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Overview

"Vamos a cocinar" es el título del programa de TVE en el que José Andrés, el exitoso cocinero español, nos abre las puertas de su casa para compartir los secretos de sus fogones. Este libro recoge una amplia selección de las mejores recetas presentadas en el programa, así como una serie de trucos y consejos prácticos en torno a los principales ingredientes de los diferentes platos. Así, cada receta, que se explica de forma clara y sencilla, viene acompañada de detalladas indicaciones y de buenas sugerencias para la cocina de cada día, con el estilo personal del chef que triunfa en España y en Estados Unidos.
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Editorial Reviews

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Andrés, a Spanish chef who for many years worked in the United States (the New York Time s called him the “boy wonder of culinary Washington”) and is often credited with introducing the small-plates concept to this country, here highlights some of the best recipes from the popular television show he now hosts in Spain. Included are Spanish classics ranging from a Madrid stew to more obscure delicacies, among them cockles in orange, blood sausage with cabrales, and razor shells Iberian style. This book shows the range of Spanish culinary delights and the Spaniards’ predilection for fish dishes (though some fish used in these recipes, such as rape, are not readily available in the United States). It also presents lighter, updated versions of Spanish warhorses, such as stews, rock fish in salt, and apples in red wine along with grapefruit prepared in honey. The use of pig’s ears and other such exotic parts not common to U.S. cuisine may put off some people, although culinary sages will surely recognize the advantages of these often discarded bits and will appreciate the photographic dictionary on “The Secret Parts of the Pig.” The chapter on drinks includes Brazil’s caipirinha and a hot wine toddy, and the one on deserts includes a couple of U.S. favorites: brownies and New York cheesecakes. Despite its large umbrella incorporating classics from other world kitchens, this book could have been even more appealing had it updated even more classic Spanish dishes for an international cooking public. Measurements appear in grams, liters, and kilos. Recommended for those with an interest in classic peninsular cooking.


—Catherine Rendon
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Product Details

  • ISBN-13: 9788408070368
  • Publisher: Editorial Planeta, S. A.
  • Publication date: 9/30/2007
  • Language: Spanish
  • Edition description: Spanish-language Edition
  • Pages: 245
  • Product dimensions: 7.40 (w) x 10.00 (h) x 0.80 (d)

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