Fideuas 101 recipes

The book of 101 -recipe fideuas is written by the famous Pedro Ponce Palomares, which has worked in the hospitality industry, combining the activity between stoves with his studies. According to a note from the editorral, he went through the most diverse restaurant kitchen, "almost all of them little luster, with endless days for medieval salaries in the afternoon, bad and never, and, taking out a little of here and another little of There, he progressed in the art of the kitchen. " After the years and retired from the stoves, he has published multiple books where he tells us the story of the rice and multitudes of recipes, from his own roots with 'Castilian-La Mancha cuisine, 101 recipes' until the test of medieval recipes with the Book '124 Spanish medieval cuisine recipes'

Fideua 101 recipes offers both the history and hundreds of recipes on the fideua, a traditional stew with more than a century of antiquity, which has earned its own position as an emblematic dish of Spanish gastronomy, with its own identity expanded by All regions, which has developed due to this a variety of unique and unique recipes worthy of its collection in this book.

Through the years, the fideua has continued diversifying and evolving, daring to try other ingredients beyond the well -known seafood or fish, because both tastes, daring to experimentation, and allergies or intolerances to seafood They have led to the creation of fideuas of the most inventive and varied. In many restaurants today, it is not unusual to find other varieties further from the original seafood fideua, whether with vegetables, mushrooms or other classes of more inortodox seafood.

This book offers us not only offers you fideua recipes to try and learn, but also its origin, evolution and diversification, to enjoy healthy cuisine based on noodles, with elaborations based on other popular stews of the Valencian lands, whose plates They fit within our famous and well -known Mediterranean diet, capable of being even converted into rice dishes we want.

Similar to his previous books, this book offers us a mixture between research and history, a combination of tradition and innovation, but above all, of passion for the kitchen. It provides us with a historical journey through the origin of La Fideua in Gandía, since from its sailor origin deserves the traditional expression of taking the last name of "de Gandia".

It offers us a statement of intentions reflected in each of the 101 recipes, unique and unique combinations, similar to how Peter has been shown above with his books about rice. It is not necessary that this book serves as much as guide to cook multitudes of Fideuas and rice, since in vain it keeps the fideua similarities with the paella, with its biggest difference based basically on what type of cereal the recipe is based, sharing cooking techniques, customs of preparation and service, ingredients and a long etc. Compressible, taking into account its origin as an evolution of the marine paella, does it not have rice? We will use noodles!.

Features of Fideuas 101 recipes

Publisher: Sargantana

Genre: Kitchen

Subgenre: Spanish Cuisine

Binding format: Softcover with flaps

Number of pages: 280

Dimensions: 22x22cm

Language: Spanish

Photographs: Yes