La pastisseria i la cuina de la garrofa ens ofereix un recull de receptes on es
proposa una nova cultura sobre aquest producte, humil i sovint menystingut,
de la nostre territori. Des d’un respecte program\u00e0tic per la garrofa i la
seva tradici\u00f3, la Fundaci\u00f3 Al\u00edcia ha impulsat un treball innovador, amb
col\u00b7laboracions des dels \u00e0mbits de la restauraci\u00f3, la pastisseria, les fleques
i les escoles de cuina. Un treball d’aut\u00e8ntica excel\u00b7l\u00e8ncia que despertar\u00e0 la
curiositat dels professionals i els afeccionats al m\u00f3n de la cuina.
El lector hi trobar\u00e0 un munt de receptes de base que ens proporciona
la Fundaci\u00f3 Al\u00edcia, un ventall de plats on la garrofa es mostra com
un ingredient nou, sabor\u00f3s i vers\u00e0til, per a tot tipus de menjars. Tamb\u00e9
s’hi presenten les aportacions fetes per professionals diversos, amb propostes
tan variades com el creatiu trif\u00e0sic de garrofa, civada i ratafia o el
comprom\u00e8s pa ecol\u00f2gic de gingebre i garrofa.
La introducci\u00f3 del llibre l’ha feta el prestigi\u00f3s periodista, gastr\u00f2nom i
professor d’enogastronomia de l’Escola Universit\u00e0ria de Turisme i Direcci\u00f3
Hotelera de la UAB, Jaume F\u00e0brega.<\/p>\n","protected":false},"excerpt":{"rendered":"
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