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La cocina de Picadillo y Pardo Bazán

82.00

This volume of the Galicia para soñar series reproduces, for the first time ever in a single volume, the three finest works of early 20th century Galician gastronomic literature

TEXT _ Manuel María Puga y Parga, Picadillo, y Emilia Pardo Bazán
ILLUSTRATIONS _ Luís Sendón

EDITION LANGUAGES: Spanish

This volume of the Galicia para soñar series reproduces, for the first time ever in a single volume, the three finest works of early 20th century Galician gastronomic literature: La cocina práctica, by Manuel María Puga y Parga, La cocina española antigua, and La cocina española moderna, both of them by Emilia Pardo Bazán.

This edition also includes two brand new features: on the one hand, this is an illustrated edition, and the various sections (soups, game, poultry, fish, desserts…) and recipes are accompanied by magnificent illustrations that are unique to this publication; in addition, the work also includes a glossary explaining the specialized culinary terms used by both writers: chula, rustrido or cachelo, all taken from the Galician language, but also the more sophisticated bouillabaisse, brioche, chateaubriand, entrecote, kirsch or ragout, from French, to mention but a few.

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