Sopas |
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Author:
| Quintana, Patricia |
ISBN: | 978-970-777-227-4 |
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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In
Soups we find a profound blending of flavors, combining spices, and the essence of aromatic herbs and tender vegetables. The warmth of the soup is joined with the shades of greens, reds, and yellows of the chili peppers, chayotes, tomatoes, carrots, and potatoes. All of this merges into a warm, artful encounter of light or thick soups. This volume brings together some of the most exquisite soups that are made in many of the regions of Mexico, according to the...
More DescriptionIn Soups we find a profound blending of flavors, combining spices, and the essence of aromatic herbs and tender vegetables. The warmth of the soup is joined with the shades of greens, reds, and yellows of the chili peppers, chayotes, tomatoes, carrots, and potatoes. All of this merges into a warm, artful encounter of light or thick soups. This volume brings together some of the most exquisite soups that are made in many of the regions of Mexico, according to the traditions of the grandmothers, in the wood-burning ovens or bubbling in pans or clay casseroles. Have your senses seduced by milpa soup, which combines the flavors of cilantro, beans, prickly pear, and black mushroom; Xóchitl broth, which fuses pumpkin flower petals, chipotle chilies, and ranch cheese; shrimp Huatape, which evokes the scents of the ocean accompanied with aromatic epazote and the sting of the green chili. Enjoy cream of cheese soup a la Tequila, an exquisite combination of gruyere and parmesan cheeses, Chihuahua with chili poblano and tequila, and many more in this book.
En las sopas se une el sabor profundo de las especias con la esencia de las hierbas de olor y las verduras tiernas. Al calor de la lumbre se combinan los tonos verdes, rojos, amarillos de chiles, chayotes, jitomates, zanahorias, papas. Todo se fusiona en un cálido encuentro que adquiere formas ligeras o espesas. En este volumen se reúnen algunas de las más exquisitas sopas que se guisan en muchas regiones de México, según la tradición de las abuelas, en los fogones de leña, borboteando en ollas y cazuelas de barro. Seduzca sus sentidos con la Sopa de Milpa que reúne el sabor del cilantro, habas, nopales, cuitlacoche; el Caldo Xóchitl que fusiona los matices de la flor de calabaza y el chile chipotle, con el queso de rancho; el Huatape de Camarón que evoca los olores de la brisa marina acompañados con el aromático epazote y el picor del chile verde. Disfrute la Crema de Queso al Tequila, exquisita combinación de queso gruyere, parmesano y Chihuahua con chile poblano y tequila.