By Anselmo J. Garcia Curado
Este es un compilado, sobre los distintos tipos de panes y harinas alrededor del mundo, incluyendo un pequeño análisis sociocultural.
El autor no sólo habla de los diferentes tipos de panes, según los diferentes cereales empleados, sino de los bocadillos exóticos, tanto en los países árabes como en México y actualmente en Europa. No sé olvidan los panes autóctonos latinos, ni los de otros continentes, como las tortillas de maíz del mundo maya o azteca, el chappatis oriental, el casabe colombiano o el pan de quinua de los hijos del Perú, and so forth
Read Online or Download Al Pan, Pan: Diferentes Panes del Mundo / To the Bread, Bread (Coleccion Geografia Gastronomica) PDF
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Extra resources for Al Pan, Pan: Diferentes Panes del Mundo / To the Bread, Bread (Coleccion Geografia Gastronomica)
Heat a griddle or a large, heavy frying pan set over medium to medium-low heat until hot, and then brush with just enough canola oil to coat the surface. Working in batches, pour generous ¼ cup/60 ml measures of the batter onto the hot griddle. Cook until bubbles appear on the tops and the pancakes are golden brown on the bottom, 1 to 2 minutes. Turn and cook until golden brown on the other side, about 2 minutes. Remove to a warm platter, and cover loosely with foil. ) Repeat, adding more oil to the griddle until all the batter has been used.
Butter a large, rimmed baking sheet with some of the melted butter. Using a metal spatula, transfer the bread slices to the baking sheet. Brush the bread with the remaining melted butter. 5. Bake for 10 minutes, and then turn and bake until golden brown on the outside and still soft inside, 5 to 6 minutes more. Watch carefully so they do not burn. 6. Arrange two slices on each of six dinner plates and mound the warm fruits on top. Dust generously with confectioners’ sugar and serve. 60 SUNDAY BRUNCH If using frozen cranberries, defrost and pat dry.
Repeat, adding more oil to the griddle until all the batter has been used. 6. Arrange three overlapping pancakes on each of four plates, drizzle with some of the warm blueberry sauce, and serve. 52 SUNDAY BRUNCH Golden Pecan Waffles with Warm Salted Caramel Sauce and Bananas Crispy, golden, and studded with pecans, these waffles, which are lightly sweetened, are a perfect foil for a rich dark caramel sauce with bananas. A touch of fleur de sel intensifies the flavor of the sauce, which can be prepared two days ahead.