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Spanish Gastronomy

Spanish gastronomy, endless reasons to eat well, because it is tasty, healthy, traditional, creative, varied, because it can be discovered in tapas, because it can be enjoyed in popular restaurants and in haute cuisine… Spanish gastronomy is known all over the world, as shown by the international recognition of Spanish chefs. […] It is also healthy and an example of the Mediterranean diet. The main ingredient is olive oil, the national pride is Iberian ham, and the ideal accompaniment to a dish is Spanish wines. Rioja is Spain’s most widely consumed wine, but you can find more options for your wine menu throughout the country.

Spanish gastronomy is one of the best in the world thanks to the quality and diversity of the products used and is the pride of the country.
It’s hard to argue with the existence of a Spanish national cuisine as a whole. Rather, traditional cuisine is made up of many regional cuisines. Each of them is influenced by the climate, history and their own lifestyle. Nevertheless, it is possible to distinguish the characteristics common to all Spanish cuisines; first of all, Spanish cuisine is relatively simple. The basic ingredients are onions, garlic and peppers. Commonly used herbs, sage and olive oil. Simplicity and quick cooking are also common in the recipes of many regions. Many dishes in the Iberian Peninsula are characterised by cooking methods such as braising in wine, stews with sheep’s cheese or grilling.

Recipes for legumes for every day of the week – 55000 Recipes

Recipes for legumes for every day of the week - Anna Easy Recipes

[ad_1] Recipes for legumes for every day of the week Contents of this recipe Presentation Preparation Recipes for legumes for each day of the week: presentation Is there anything that … Read more

Categories Legume and beans, Spanish Gastronomy, Uncategorized

Roast pork rib with chimichuri sauce

Roast pork rib with chimichuri sauce

[ad_1] Roast pork rib with chimichuri sauce 135 ‘ 4 servings Easy For today’s recipe I have prepared a roasted pork rib with chimichuri sauce, the marinade, which has various … Read more

Categories Meat, Spanish Gastronomy, Uncategorized

Squid stuffed with shrimp and meat by Carlos Arguiñano

Squid stuffed with shrimp and meat by Carlos Arginiano

[ad_1] Fish and mussels Carlos Arguiñano teaches us how to make delicious squid (large portions) stuffed with shrimp and ground beef. We will use the tentacles of the squid to … Read more

Categories Fish and seafood, Spanish Gastronomy

Soup rice with asparagus and shrimp – Recipe by Carlos Arguiñano in 55000 Recipes – 55000 Recipes

Soup rice with asparagus and shrimp - Recipe by Carlos Arginiano in Open Kitchen - Hogarmania

[ad_1] Rice and cereals Karlos Arguiñano presents us in 55000 Recipes a delicious recipe that is very easy to prepare: Sopi rice with asparagus and shrimp, a dish in which … Read more

Categories Fish and seafood, Rice and Cereals, Salads and vegetables, Soups and creams, Spanish Gastronomy

The recipe for mussel noodles by Carlos Arguiñano

The recipe for mussel noodles by Carlos Arginiano

[ad_1] Pasta and pizza Carlos Arguiñano offers to prepare delicious noodles with mussels and tomato sauce with bacon. Recipe for “rich and easy to prepare” fresh pasta, a dish that … Read more

Categories Spanish Gastronomy

Cinnamon beans with green beans – Recipe by Carlos Arguiñano in 55000 Recipes – 55000 Recipes

Cinnamon beans with green beans - Recipe by Carlos Arginiano in Open Kitchen - Hogarmania

[ad_1] Vegetables Carlos Arguiñano presents us in “55000 Recipes” a delicious and irresistible recipe: Cinnamon beans with green beans, a type of cinnamon-colored legumes that cook very quickly in a … Read more

Categories Legume and beans, Salads and vegetables, Spanish Gastronomy

Lentils with vegetables in a traditional style

Lentils with vegetables

[ad_1] The Lentils with vegetables They are a great source of protein, carbohydrates, vitamins and iron. We usually eat at home Lentils Pardina from Tierra de Campos, which together with … Read more

Categories Legume and beans, Meat, Salads and vegetables, Spanish Gastronomy, Uncategorized

Wine tourism routes, Wine from Spain

Grapes

[ad_1] Wine roads are one of the best ways to explore Spain, as they are routes that will take you to the most important wine-growing regions of our country. Image … Read more

Categories Spanish Gastronomy, Uncategorized

The most expensive box of chocolates in the world

Duck chocolate

[ad_1] They say that chocolate is a substitute for sex … And if we combine this food of the gods, silk from India and China, 24-carat gold and Swarovski crystal, … Read more

Categories Meat, Spanish Gastronomy, Uncategorized

Andalusia, Traditional cuisine

Andalusia, Traditional cuisine

[ad_1] We are at a time when gifts are a mandatory part of the Christmas celebration and this book “Andalusia, traditional cuisine” is a good idea An excellent and complete … Read more

Categories Appetizers, Fish and seafood, Salads and vegetables, Soups and creams, Spanish Gastronomy, Uncategorized

Panga fish Health risk?

Panga fish

[ad_1] The pangasius (pangasius hypopthalmus) is one of the most consumed fish in Spanish homes, found in fish farms, “fresh” or frozen, in fillets without skin and bones, and is … Read more

Categories Fish and seafood, Spanish Gastronomy, Uncategorized

lamb chops

lamb chops

[ad_1] In less than fifteen days, Christmas arrives, the typical food for those dates is significantly cheaper, and so are the lamb chops. A year ago OCU we recommend that … Read more

Categories Meat, Spanish Gastronomy, Uncategorized

Alfajores of cornstarch and orange, homemade recipe

Alfajor recipe or cornstarch mantecado

[ad_1] After preparing a few half-crows for Christmas, this time for New Year we have developed some “alfahores (mantecado) from cornstarch and orange“. Although for this recipe we started from … Read more

Categories Spanish Gastronomy, Uncategorized

Olive oil improves the quality of meat and milk

Olive oil

[ad_1] The result could not be more encouraging, as they also show that the consumption of this product also has beneficial effects to increase what is known as “good cholesterolAnd … Read more

Categories Meat, Spanish Gastronomy, Uncategorized

Maternity milk from Central Doctor Asturiana

Maternity milk from Central Doctor Asturiana

[ad_1] Central Lechera Asturiana Maternity Milk is a new dairy product aimed at all women who have decided to stay or are already pregnant this new year. Motherhood is an … Read more

Categories Spanish Gastronomy, Uncategorized

Cholesterol: Nuts are more effective than fish in reducing it

Walnuts

[ad_1] According to a study conducted by researchers at Loma Linda University in California (USA), Omega 3 fatty acids from walnuts are more effective than Omega 3 from fish in … Read more

Categories Fish and seafood, Spanish Gastronomy, Uncategorized

Indian papadum, thin and fresh bread

Indian papadums

[ad_1] Papadums are thin and crunchy breads made with lentil flour and dried in the sun that come from India. These thin loaves complement each Indian food and they can … Read more

Categories Appetizers, Bread, Salads and vegetables, Soups and creams, Spanish Gastronomy, Uncategorized

Jerez Old & Plus, the oldest wines in the world

Sherry Wine Old & Plus by Bodega Romate

[ad_1] The Sánchez Romate Hermanos winery in Spain presents a new high-quality sherry wine in Spain with a presentation that violates all the usual schemes in the world of sherry … Read more

Categories Spanish Gastronomy, Uncategorized

Rabbit meat, the healthiest

Rabbit meat and Mario Sandoval

[ad_1] Rabbit meat is lean meat, rich in protein with high biological value and characterized by low fat content, it is healthy for the heart and has low cholesterol. We … Read more

Categories Appetizers, Meat, Salads and vegetables, Soups and creams, Spanish Gastronomy, Uncategorized
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Enjoy the best cuisine with 55000 Recipes

In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

 

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

 

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

 

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.

 

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