Download L'Inde gourmande : Encyclopédie de la cuisine indienne by Jean Papin PDF

By Jean Papin

"J'ai d'abord choisi des grands classiques, dans certains cas rénovés, puis des compositions traditionnelles caractéristiques de chaque province, parfois luxueuses, parfois frugales et d'une réalisation aisée. Enfin, puisque aucune gastronomie ne doit s'enliser dans l'immobilisme et l. a. regimen, quelques strategies sont proposées, telles que le mérou en papillotes au curry de fenouil, ou le magret de canard à los angeles cardamome et à l. a. coriandre fraîche et citronnée, dit "magret du pandit".

Dans un journey de l'Inde en 162 recettes, Jean Papin explique les savantes institutions de saveurs qui dont de l. a. gastronomie indienne un artwork fondé sur le maniement des épices.

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By Jean Papin

"J'ai d'abord choisi des grands classiques, dans certains cas rénovés, puis des compositions traditionnelles caractéristiques de chaque province, parfois luxueuses, parfois frugales et d'une réalisation aisée. Enfin, puisque aucune gastronomie ne doit s'enliser dans l'immobilisme et l. a. regimen, quelques strategies sont proposées, telles que le mérou en papillotes au curry de fenouil, ou le magret de canard à los angeles cardamome et à l. a. coriandre fraîche et citronnée, dit "magret du pandit".

Dans un journey de l'Inde en 162 recettes, Jean Papin explique les savantes institutions de saveurs qui dont de l. a. gastronomie indienne un artwork fondé sur le maniement des épices.

Show description

Read Online or Download L'Inde gourmande : Encyclopédie de la cuisine indienne PDF

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Additional resources for L'Inde gourmande : Encyclopédie de la cuisine indienne

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Also, a sazón that works to produce spectacular flavours is commonly called un sazón de amor, the flavour of love. It is a talent or flair which is physically exhibited but not copied. Culinary knowledge, then, can be developed with practice, but what is learnt is a bodily discipline like other artistic skills (cf. Gow, 1999). Although cooking can be conceived of as artistic practice from a native point of view, food is not necessarily thought of as art in the same sense as Mexicans or Milpaltenses would think of visual arts, such as the works of Diego Rivera or Frida Kahlo.

Cada persona tiene su sazón,’ every person has his own personal touch. Someone can have good sazón or none. ‘Está en la mano,’ it is in the hand, people also say. A person’s sazón is something inexplicable that cannot be learnt but must arise from within, from a person’s heart. It is a talent or knack for cooking, and this particular kind of personal touch that is necessary for good Mexican cooking is love. Both Ricardo and Primy, who makes barbacoa (see Chapter 3), have curiously noticed that when they personally get involved in the cooking, using their hands (mano, sazón), their diners/customers somehow notice the difference.

It must be prepared properly from the beginning, as it is done in your grandmother’s home; but in restaurants, of course, without the sazón of love. Therefore, the best ingredients must be used. 19 When Bayless mentioned love, he called it a sazón, referring to the impossibility of restaurant chefs having the kind of personal connection to their customers as home cooks have to their families. The word sazón literally means seasoning or flavour but is used to connote a special personal flavour which individual cooks contribute to the food to make it come out well.

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