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[post_title] => La cosina a vista de nas
[post_excerpt] =>
La cosina a vista de nas
Enriqueta Guilhèm
Prefaci de Cristian Laus — Fotografias de Marc Mesplié e Joan Blanc
Dintradas, ensaladas, sopas e bolhons, moletas, pastas, legums, peisses, porcalha, confit e fetge gras, carn, salsa, consèrvas, dessèrts, confiments o bevendas : 120 recèptas d’en cò nòstre amb tot çò que cal per las capitar. E una introduccion sus las fèstas d’un còp èra.
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[post_title] => La cuina al temps dels Bonshomes
[post_excerpt] => La cuina al temps dels Bonshomes. Toni Massanés i Karina Behar. 2011. Altaïr SA.
Un petit tast de la cuina al país dels càtars. Una cuina de gran riquesa de gustos, aromes i d'ingredients, des dels més simples fins als més refinats. Us convidem amb aquest receptari a conèixer la cuina medieval de Catalunya i Occitània, i a interessar-vos per una de les expressions de vida d'aquesta cultura perseguida que va expandir-se a banda i banda dels Pirineus i que, en certa manera, explica les arrels de la cuina catalana actual.
207 pàg.
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[post_title] => Història de la cuina catalana i occitana. Volum 2
[post_excerpt] => Història de la cuina catalana i occitana. Volum 2. Vicent Marqués. 2019. Edicions Sidillà.
Les olles · Les verdures
En aquest segon volum ens ofereix centenars de monografies i de receptes d’olles i de verdures que ens expliquen, no només com les podem fer, sinó també el recorregut històric, filològic, literari i cultural d’uns plats i d’unes receptes que conformen el corpus de la cuina que compartim la gent dels Països Catalans i Occitània.
920 pàg.
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[post_date] => 2019-03-27 15:47:51
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[post_title] => Thesaurus de la cuina catalana i occitana
[post_excerpt] => Thesaurus de la cuina catalana i occitana, Vicent Marqués.
Llibre que barreja les cuines catalana i occitana, 2005, 300 pàg.
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[post_title] => Història de la cuina catalana i occitana. Volum 1
[post_excerpt] => Història de la cuina catalana i occitana. Volum 1. Vicent Marqués. 2018. Edicions Sidillà
Les salses · Els aperitius · Les ensalades · Les sopes
Un llibre extraordinari de cuina, història i filologia. Receptes comunes de catalans i occitans.
Les cuines catalana i occitana són cuines germanes. Les relacions històriques, lingüístiques i culturals entre els antics regnes, comtats, regions i comarques d’aquests dos grans territoris, així com el fet de viure en unes terres amb un passat i unes condicions climàtiques semblants han propiciat l’existència d’una de les millors cuines del món, amb un caràcter i unes particularitats tan destacades que des de la mateixa edat mitjana es va reivindicar en diferents receptaris i manuals on es compilava i es preservava. Vicent Marqués ha dedicat la seva vida a compendiar la història d’aquesta cuina.
918 pàg.
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La cosina a vista de nas
Enriqueta Guilhèm
Prefaci de Cristian Laus — Fotografias de Marc Mesplié e Joan Blanc
Dintradas, ensaladas, sopas e bolhons, moletas, pastas, legums, peisses, porcalha, confit e fetge gras, carn, salsa, consèrvas, dessèrts, confiments o bevendas : 120 recèptas d’en cò nòstre amb tot çò que cal per las capitar. E una introduccion sus las fèstas d’un còp èra.
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S'estan mostrant 5 resultats
