Canaille, by Miquel Brossa. The best of cooking offal Dressing Blog for cooking, gastronomy and recipes

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In this new book, “Canaille” (Planeta Gastro 2017), Miquel Brossa presents an exclusive collection of the best offal and deceptive dishes.

Offal was the food of many families at a time when hunger was so ingrained in the home that a soup made from blood and pieces of meat and nuts called kalducho was a real treat …

Nowadays, it would be almost impossible to have a bowl of this Castilian soup, traditional in the days after slaughter, as it has among its main ingredients, fresh and whole pork blood.

Canaille, by Miquel Brossa.  The best of cooking offal

What we find in many restaurants, be it traditional cuisine or haute cuisine, is a kind of offal based on, among other ingredients, intestines, heads, legs and arms, brain, liver, heart, spleen and more. lambs, pigs and beef.

These products have always been thrown out of the palate and sensitive minds, although others, including us, have a vein in the offal to enjoy at the table.

In addition to what is technically considered offal in the culinary field, there is a concept called ‘scoundrel’, which is gaining more and more followers thanks to the contributions of scientists and gourmets such as Mikel Brosa, one of the most important Spanish gourmets. and a real loudspeaker for its distribution, which had just been published “Canaille, the best of cooking offal.”

Canaille, by Miquel Brossa.  The best of cooking offal

In this new book “Canaille” (Planeta Gastro 2017), Mikel Brosa presents us an exclusive collection of the best offal and deceptive dishes. With its culinary wisdom in quarantine, Brosa reveals the great merits of this product, despised by many, and the pleasures that its consumption brings us.

Although this book is not just about cooking offal, but about something broader and more complex with what is called foods that are protected by this term. This is nothing but the collective rejection they have because of their shape, texture or origin.

Hence something “Canaille”. A broader definition, according to Brossa, to name “any dish which, due to its external characteristics or unusual morphology, may stop it from being taken by a certain more or less broad group of consumers”. In other words, “it would be all this food that could cause rejection by supposedly good people.”

Kitchen with offal

“In what situation can a dish be considered a scam?” Is he a scoundrel because of cultural, anthropological rejection? Or because of social, sociological rejection? Or because the chef is just a hooligan and provocateur? Is it a fraud for all cultures in general? Is there a scoundrel who generates universal rejection? Bross wonders in this book, in which he shows that “cinnamon” cuisine has existed since time immemorial: from the Egyptians who appear in his funeral paintings, fattening geese to get delicious foie gras, to this day, in which great chefs have begun to be creative with ingredients that have been forgotten or despised, in which they challenge their imagination, rethinking classic traditional dishes or adding new ones to their menus and amazing creations.

Canaille, by Miquel Brossa.  The best of cooking offal

Some names in Haute Cuisine have managed to contribute to the kitchen with offal, sometimes giving inspired nicknames to the dishes, other times sublimating the preparation in such a way that no other name is required to disguise its authentic origin.

See also

The chef's garden

Among the recipes for cascara or cannabis we find in this book are “Lamb Heart Tartar with Frozen Foie gras Powder and Vegetable Fat” by Francis Paniego; Los Callos de La Bodega, by Albert Adria; “Lièvre à La Royale” by the Torres Brothers; Pigeon Liver with Onions, by Joan Roca; Ever Cubilla “Arbo Style Lamprey”; “A plate with collars and cuffs” by Vadro García-Arbós, “Veal from Capicúa and a hut of vegetables and fruits” by Carme Ruscalleda, among many other suggestions.

Canaille, by Miquel Brossa.  The best of cooking offal

Deeply rooted in a solid scientific base and with extensive observations over many years of travel and feasting on the most diverse human fauna, Mikel Brosa shows us in this book his secrets and knowledge of offal, while discovering the insides of the taboo kitchen, with great , sarcastic and provocative humor.

Canaille is a book in which you can sink your teeth and enjoy your insides until it leaves you without a drop of blood.

Purchase link

Canal

Beyond what is technically considered to be offal in cooking, the scoundrel is gaining more and more followers thanks to the contribution of scientists such as Mikel Brosa, one of the most important gourmets in our country and a true spokesman for its spread. In this work, Brossa, supported by first-line collaborators, presents an exclusive collection of the best offal and deceptive dishes, establishing concepts and providing a retrospective and up-to-date vision of their presence in kitchens. He also has the privilege of recipes provided by leading chefs of our country’s cuisine.

Written by: Mikel Brosa

Published by: Planet Gastro

ISBN number: 978-8408164807

Available in:E-bookHard cover



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