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Plancha: 150 Great Recipes for Spanish-Style Grilling by Liliane Otal: Used

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Ubicado en: Sparks, Nevada, Estados Unidos
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Características del artículo

Estado
En buen estado: Libro que se ha leído pero que está en buen estado. Daños mínimos en la tapa, ...
Publication Date
2011-07-05
Pages
175
ISBN
9781572841185

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Product Identifiers

Publisher
Agate Publishing, Incorporated
ISBN-10
1572841184
ISBN-13
9781572841185
eBay Product ID (ePID)
99619486

Product Key Features

Book Title
Plancha : 150 Great Recipes for Spanish-Style Grilling
Number of Pages
144 Pages
Language
English
Publication Year
2011
Topic
Regional & Ethnic / Spanish, Methods / Special Appliances
Illustrator
Yes
Genre
Cooking
Author
Liliane Otal
Format
Trade Paperback

Dimensions

Item Height
0.5 in
Item Weight
18 Oz
Item Length
10.2 in
Item Width
10 in

Additional Product Features

Intended Audience
Trade
Reviews
The paperback's strengths lie in Otal's tips ("The plancha must be very hot or the food will stick to the surface." and "Oil the surface of the plancha before heating. Do not use butter..." and "Avoid using a knife directly on the plancha" to avoid damaging the surface, etc.) and simple recipes, from marinades to meats., Otal, who has written several French cookbooks that focus on European cooking, celebrates Spanish plancha, or flat-slab grilling. Versions of the metal plate used (also called plancha) are now being sold in the United States by Williams-Sonoma. This technique has been used by chefs such as Mario Batali, Mark Bittman, and grill master Steven Raichlen. Otal includes a basic introduction and history of plancha grilling, but this is primarily a book of recipes. The recipes are easy to follow, and although this cookbook features foods that will seem unusual to Americans (e.g., snails and Basque sausage), it has an easygoing style that showcases the technique without fancy or complicated instructions. The recipes range from marinades and sauces (curry, basil, pesto) to grilled vegetables to a variety of entrées (meat, poultry, fish) to a small dessert section (grilled fruit, butter cake). Verdict: Plancha may still be perceived as an exotic technique in some areas of the United States, but larger public and special collections will find a ready audience for this book., With simple to follow instructions and excellent photography, whether it's your first time or your millionth time in front of the Spanish grill, this book will help you cook up something your taste buds will thank you for.
Photographed by
Bordet, Pierre
Synopsis
Plancha is a Spanish word that literally translates as "plate," and refers to both a style and a method of cooking, using a metal slab heated over a gas flame. In Spain, planchas are widely used in tapas bars and restaurants to cook an incredible assortment of foods, from mussels to mushrooms and even desserts. In private homes, planchas are often installed in the middle of round tables, so that both the hosts and their guests can share in the cooking experience and no one is stuck in the kitchen. Prepared both indoors and out, plancha cooking is as delicious and suitable on a warm sunny day as it is on a chilly night. The popularity of plancha has even crossed the Spanish border into France, where many noted chefs, such as Alain Ducasse and Paul Bocuse, have adopted this way of cooking in their Paris restaurants. It's not just for the gourmet restaurants, however: planchas are incredibly easy to use over grills and stoves, with little mess. And--unlike with other methods of grilling--there is no chance of watching your meal go up in flames. In Plancha , Liliane Otal shows how to buy and maintain a plancha as well has how to make more than 150 delicious recipes that are so simple and fast anyone can do them. The cooking time for nearly all of these recipes is under 20 minutes. Her recipes will show you how to prepare delicious and flavorful meals that are also low in fat., "Plancha" is a Spanish word that literally translates as "plate," and refers to both a style and a method of cooking, using a metal slab heated over a gas flame. In Spain, planchas are widely used in tapas bars and restaurants to cook an incredible assortment of foods, from mussels to mushrooms and even desserts. In private homes, planchas are often installed in the middle of round tables, so that both the hosts and their guests can share in the cooking experience and no one is stuck in the kitchen. Prepared both indoors and out, plancha cooking is as delicious and suitable on a warm sunny day as it is on a chilly night. The popularity of plancha has even crossed the Spanish border into France, where many noted chefs, such as Alain Ducasse and Paul Bocuse, have adopted this way of cooking in their Paris restaurants. It's not just for the gourmet restaurants, however: planchas are incredibly easy to use over grills and stoves, with little mess. And--unlike with other methods of grilling--there is no chance of watching your meal go up in flames. In Plancha , Liliane Otal shows how to buy and maintain a plancha as well has how to make more than 150 delicious recipes that are so simple and fast anyone can do them. The cooking time for nearly all of these recipes is under 20 minutes. Her recipes will show you how to prepare delicious and flavorful meals that are also low in fat., A terrific full-color guide to the traditional style of Spanish flat-slab grilling, with 150 great recipes.

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