In another book from my Abuelita-Maria Areizaga de Paredes, she shares her philosophies of the kitchen and cooking. The book has a glossary of terms, sections for different types of food and sections for knowledge about food and cooking. The sections include: theories, battery and equipment, caring and cleaning of the kitchen, vitamins, condiments, the egg, fish, meat, red meat (beef) and white meat (chicken), vegetables and legumes, biscuits, the knowledge and digestibility of food, the knowledge and nutritional value of food, and the knowledge of meats for the broth.
The first section that I am translating from her philosophy book will be ‘fish’. After that, the following recipes will use fish. These fish recipes are from the same book with the soup recipes from the previous 19 posts. I will go back to the soups sometime in the future. Stay tuned. Interestingly, I did not find a sections for her philosophy of soups yet she has 25 pages of soup recipes.
Here is a picture of the book cover:
A picture of the inside of the book:
And a shot of her signature at the end of the book:
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