UN LLIBRE AMB 50 RECEPTES DELICIOSES DE LA CUINA CATALANA QUE PARTEIXEN DE LA BASE D’UN BON SOFREGIT, L’ELEMENT CLAU DE L’EXQUISIDESA DE LA NOSTRA GASTRONOMIA. 2A EDICI\u00d3 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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