Fer el sofregit requereix paci\u00e8ncia, const\u00e0ncia i dedicaci\u00f3. No es pot fer amb presses, de qualsevol forma, a tot gas; hem de gestionar el temps com un ingredient m\u00e9s de la recepta, i no el menys important. \u00c9s la base de la nostra cuina catalana antiga i familiar, el fonament per construir a sobre el que vulguem: des de la m\u00e9s tradicional de les receptes fins a la m\u00e9s creativa. Perqu\u00e8 un bon sofregit ho aguanta tot. Per tot aix\u00f2, aquest llibre pret\u00e9n convidar-vos a cuinar a trav\u00e9s de la tradici\u00f3 culin\u00e0ria del nostre pa\u00eds i d”aquells productes i t\u00e8cniques que li s\u00f3n propis, per mitj\u00e0 d”un receptari delici\u00f3s amb plats per a qualsevol ocasi\u00f3 i moment de l”any, i amb la descripci\u00f3 de diferents f\u00f3rmules per cuinar-los. Amb tot, l”autor tamb\u00e9 ens explica aquelles peculiaritats geogr\u00e0fiques i culturals que defineixen la cuina catalana. ‘EDITAT AMB EL SUPORT DEL DEPARTAMENT DE CULTURA DE LA GENERALITAT’<\/p>\n","protected":false},"excerpt":{"rendered":"
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