Meat occupies a place of privilege in Mexican gastronomy. There are regions of the country that enjoy international culinary prestige precisely for their exquisite and surprising ways to prepare beef, mutton, chicken, and pork. In these pages, celebrated Chef Patricia Quintana has gathered and collected recipes from all corners of Mexico that feature meat as the primary ingredient. The book features traditional dishes and recipes of yesteryear with European influence, in which meat offers a wide range of possibilities for ...
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Meat occupies a place of privilege in Mexican gastronomy. There are regions of the country that enjoy international culinary prestige precisely for their exquisite and surprising ways to prepare beef, mutton, chicken, and pork. In these pages, celebrated Chef Patricia Quintana has gathered and collected recipes from all corners of Mexico that feature meat as the primary ingredient. The book features traditional dishes and recipes of yesteryear with European influence, in which meat offers a wide range of possibilities for experimentation. The author invites us to prepare such delicious dishes as roast veal, Dzick venison, filet encrusted with pepper and salt, marinated leg of pork, and filet broiled in parsley butter. Las carnes ocupan un lugar de privilegio dentro de la gastronom???a mexicana. Hay incluso regiones del pa???s que gozan de un gran prestigio internacional en el terreno culinario precisamente por sus exquisitos y sorprendentes manjares preparados a base de res, carnero, pollo o cerdo. En estas p???ginas, la c???lebre chef Patricia Quintana ha reunido y ordenado un conjunto de recetas pertenecientes a diversos rincones de M???xico y cuyo denominador com???n es el empleo de carne como ingrediente primordial. Ya sea que se trate de platillos tradicionales o bien de recetas de anta???o con influencias europeas, la carne ofrece una amplia gama de posibilidades para explorar y experimentar. En esta obra la autora nos invita a preparar, de manera f???cil, platos tan deliciosos como el asado de ternera, el venado en Dzick, el filete en costra de pimienta a la sal, la torta de pierna de puerco en adobo o el filete al horno con mantequilla de perejil.
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Add this copy of Carnes (La Cocina De Patricia Quintana) (Spanish to cart. $15.84, good condition, Sold by Zoom Books Company rated 4.0 out of 5 stars, ships from Lynden, WA, UNITED STATES, published 2012 by Oceano.
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Add this copy of Carnes (La Cocina De Patricia Quintana) (Spanish to cart. $23.79, good condition, Sold by Wonder Book - Member ABAA/ILAB rated 5.0 out of 5 stars, ships from Frederick, MD, UNITED STATES, published 2008 by Oceano.
Add this copy of Carnes (La Cocina De Patricia Quintana) (Spanish to cart. $51.28, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2012 by Oceano.
