Chiles |
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Author:
| Quintana, Patricia |
ISBN: | 978-970-777-228-1 |
Publication Date: | Nov 2012 |
Publisher: | Editorial Oceano de Mexico
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Book Format: | Paperback |
List Price: | USD $11.95 |
Book Description:
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Mexico offers us a rich variety of peppers, or chilies, that are distinguished by their bite, texture, aroma, and color. Learn the characteristics of each and soften or sharpen your taste by combining them with other flavors. Patricia Quintana reveals her secrets in this extraordinary book. The chili pepper is the soul of the Mexican kitchen. Patricia Quintana presents diverse recipes featuring various presentations--fresh peppers like the Serrano, which offer an explosive taste...
More DescriptionMexico offers us a rich variety of peppers, or chilies, that are distinguished by their bite, texture, aroma, and color. Learn the characteristics of each and soften or sharpen your taste by combining them with other flavors. Patricia Quintana reveals her secrets in this extraordinary book. The chili pepper is the soul of the Mexican kitchen. Patricia Quintana presents diverse recipes featuring various presentations--fresh peppers like the Serrano, which offer an explosive taste whether in fresh or cooked salsa; the poblano with its brilliant green skin; the mora, morita, pasilla oaxaqueño, and chiplote meco, which are derived from different varieties of jalapeño; the pasilla or mulato with its plum like flavor--all of which are a festival for the palate.
Nuestra tierra nos brinda una rica variedad de chiles que se distinguen por su picor, textura, aroma y color. Conocer el carácter de cada uno de ellos, suavizar o agudizar su sabor, empatarlo con otras esencias es un verdadero arte cuyos secretos nos revela Patricia Quintana en este extraordinario libro. El chile es el alma de la cocina mexicana. Patricia Quintana presenta aquí 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; los chiles mora, morita, pasilla oaxaqueño y chipotle meco que provienen de distintas variedades de jalapeños; el pasilla o mulato con sus sabores aciruelados; el ancho de gusto suave y perfume aterciopelado, compenetrándose en un encuentro mágico y delicioso, con las hierbas de olor, el piloncillo, la canela y diferentes especias. ¡Toda una fiesta para el paladar!