Culinary Pentagrams: Harmony for a tasteful table

 
9781456467166: Culinary Pentagrams: Harmony for a tasteful table

In this book you will find preparations of the International Cuisine in general, as well as Colombian, Arab, Japanese, Italian and other delicacies. The delicious Antioquian recipes and, above all, the Christmas delicacies of our grandmothers have been treated with the pride that our paisa ancestor deserves. These are texts in clear and simple language conceived for those who dominate the culinary art as well as for those who have never cooked or are just starting. It also offers an insight on the basic ingredients and how to use them. In it, you will find recipes for rice, salads, chicken, turkey, seafood, mollusks, beef, pork, lamb, potatoes, eggs, cold and hot sauces, sweet and sweet-n-sour sauces, bakery, desserts, cookies, traditional sweets, cakes and more... This will be a book that you will keep at hand for its easy to follow recipes, tricks, and practical tips. Ingredients combined with harmony and good taste!

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From the Inside Flap:

My first literature professor taught me that a poet is "he who sees in things relations that are hidden from most people." This simple definition allowed me to understand that he who tries to convert words into the straightjacket of poetry is crazy, for all the outstanding manifestations of the creative genius can be considered poetry, counting among them painting, sculpture and, among others, the culinary arts, the latter understood -such is the second definition of the Dictionary of the Real Academia de la Lengua- as "the art of cooking".

The best ingredients are not enough to make a good dish: the difference lies sometimes in the way in which they are handled and, others, in adding that "secret" that marvelously transforms them. Although the strokes of a good artist can transfer the images his retina captures onto a canvas-with complete fidelity-this is not enough to create a work of art. The genius lies in perceiving the "relations that are hidden from most people" in this reality, and in translating them originally and uniquely.

Sylvia's cuisine is, as well as poetry, music. The "pinches" of this or that that she adds to her recipes can assimilate the pinches she gives to her guitar to marinate the interpretation of her favorite melodies with arpeggios.

Here we have a collection of culinary works of art, melodious to the palate. If a party without good viands is unconceivable, it is no less true that these works of art can turn the simplest meal into a party.

Let's leave the introductions and let's get down to business for hunger can become a more pressing need than a desire for glory, as evidenced by this anecdote about Napoleon Bonaparte:

From eight in the morning on June 14, 1800, he faced the Austrians close to a village in Piemonte, and he had been defeated in two battles. At two in the afternoon, when General Dessaix, commander of his forces, requested authorization to try another confrontation, Napoleon answered,
"That's up to you; I, myself, am off to eat," with which he raised a serious issue for Dunand, his chef, who had nothing to offer him, because all supplies had been cut off by the enemy.

Alarmed, Dunand asked some soldiers to bring him whatever they could find close by. With some chickens, oil, garlic, tomatoes, onions and crayfish, plus some cognac mixed with water, he created that day a recipe that became history. Although Dessaix was triumphant in his last attempt, his victory has never been as well remembered, and less so savored, as the famous "Chicken Marengo."

And since happiness is a simple string of memorable moments-for which the occasion must always be provided-I wish to invite you, as Don Quixote did so many times, to relinquish all kinds of quests for a little while and ready yourself, following the courses of this delicious logbook, to give in to the pleasure of good eating."

Alonso Bravo Restrepo - Bogotá, May 9, 2007

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Sylvia Bravo de Londono
Published by CreateSpace Independent Publishing Platform (2011)
ISBN 10: 1456467166 ISBN 13: 9781456467166
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