Item description for Chiles (La Cocina De Patricia Quintana) (Spanish Edition) by Patricia Quintana...
Overview El chile es el alma de la cocina mexicana. Patricia Quintana presenta aqui diversas recetas entre cuyos ingredientes destaca el chile en sus diversas variedades y presentaciones: chiles frescos como el serrano, que da un picor explosivo a las salsas crudas o cocidas; el poblano con su piel verde y brillante; chiles mora morita, pasilla oaxaqueo y chipotle meco que provienen de distintas variedades de jalapeos; el pasilla o mulato con sus sabores aciruelados; el ancho de gusto suave y perfume aterciopelado... The chili pepper is the soul of Mexican cuisine. Patricia Quintana presents recipes with chili as the main ingredient, in different variations: fresh ones such as the "serrano" chili, with its explosive hot taste in either raw or cooked sauces; the "poblano" chili with its shiny green skin; "mora" or "morita" chilis, "pasilla Oaxaqueo", and "chipotle meco" chilis that come from different kinds of "jalapeos"; the "pasilla" or "mulato" chili with its plum-like flavor; the "Ancho" chili with its soft taste and rich perfume...
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Studio: Grupo Nelson
Est. Packaging Dimensions: Length: 0.25" Width: 6.5" Height: 9.25" Weight: 0.7 lbs.
Release Date Nov 13, 2007
Publisher Grupo Nelson
ISBN 970777228X ISBN13 9789707772281
Availability 0 units.
More About Patricia Quintana
Patricia Quintana is a renowned international chef and an expert in Mexican gastronomy. She has studied cooking in Canada, Switzerland, and France. For more than twenty years she has been dedicated to rescuing the culinary heritage of the country and her research has enabled her to travel throughout the different regions of Mexico. With her sensibility and experience, she has created numerous avant-garde dishes, without losing the essence of Mexican traditions. Her culinary art has been featured and published in more than fifteen books, among them The Taste of Mexico, Feast of Life, Puebla, Kitchen of the Angels, A Journey through the Kitchens of Mexico, and Jade Powder. She has collaborated on numerous television programs and has written many articles on cooking for newspapers and national and international magazines. She is considered a promoter of Mexican traditions.