ESMORZARS DE FORQUILLA
FREIXINET, LAIA
Sold by Antártica, Madrid, M, Spain
AbeBooks Seller since 15 November 2019
New - Soft cover
Condition: New
Ships from Spain to U.S.A.
Quantity: 1 available
Add to basketSold by Antártica, Madrid, M, Spain
AbeBooks Seller since 15 November 2019
Condition: New
Quantity: 1 available
Add to basketDescobreix la història, les receptes i els establiments de l'àpat més antic i suculent de la cuina catalana!
L'esmorzar de forquilla és una de les tradicions catalanes més arrelades, un àpat antic i suculent que es veneren amb religiositat ciclistes, excursionistes, caçadors, mercaders i altres matiners amants del ben menjar.
Cuinats a foc lent i amb ingredients humils i de temporada, els plats que componen un bon esmorzar de forquilla són el màxim exponent de la cuina popular catalana. Són plats contundents que es consumien durant els antics esmorzars dels pagesos i dels marxants el dia de mercat, i que els carregaven de força per afrontar una jornada llarga amb guisats, capipota, peus de porc, bacallà a la llauna, mandonguilles amb sípia i carn a la brasa, entre altres delícies gastronòmiques.
Aquest llibre ens convida a redescobrir-los en un recull d'històries d'ara i d'abans, receptes domèstiques i de restaurants especialitzats en un recorregut pels millors establiments d'esmorzars del territori, de pelegrinatge obligatori.
Reseñas:
«No es pot pas negar que començar el dia encarant-se amb aquets aliments és una manera de començar fonamental; vull dir, amb uns bons fonaments».
Josep Pla
«A l'hora d'esmorzar hi ha dues Catalunyes: la del suposadament elegant brunch, d'inspiració nord-americana , propi dels esnobs i, sobretot, de Barcelona, i l'esmorzar de forquilla, propi de la Catalunya de les comarques».
Jaume Fàbrega
«L'esmorzar de forquilla és el gran àpat matiner, és la sublimació del desdejuni. Un esmorzar de forquilla és gairebé com un dinar. Com un dinar dels d'abans, és clar».
Josep Arasa
Laia Freixinet Amenós és nutricionista i cuinera formada a l'Escola d'Hostaleria Hofmann. Amb mes de vint anys d'experiència entre fogons, actualment és docent i imparteix cursos de cuina, cultura gastronòmica i nutrició a la Hofmann. La seva trajectòria com a xef, tant dins com fora del país, l'ha consolidat com una experta en gastronomia.
La seva passió per la cuina neix de l'amor per menjar, cuinar i compartir que va aprendre des de petita, i que amb els anys va convertir en la seva professió, fet que la va motivar a descobrir receptes noves, productes amb història i plats que reflecteixen la riquesa del territori, de la gent i de la cultura. A través de les seves creacions culinàries, transmet la seva dedicació per explorar i celebrar la diversitat gastronòmica amb una autenticitat única.
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INFORMATION REGARDING THE RIGHT OF CANCELLATION
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