Barbara Sheen's Foods of Spain (Taste of Culture) PDF

By Barbara Sheen

ISBN-10: 0737735392

ISBN-13: 9780737735390

The guts of Spain - A superbly designed e-book packed with tales of the Spanish humans, Spanish nutrients.

Show description

By Barbara Sheen

ISBN-10: 0737735392

ISBN-13: 9780737735390

The guts of Spain - A superbly designed e-book packed with tales of the Spanish humans, Spanish nutrients.

Show description

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Additional resources for Foods of Spain (Taste of Culture)

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Use thick crusty bread. The cooked torrijas can be topped with honey, jam, or syrup. Ingredients 8 slices of Italian or other crusty bread 1 cup milk ½ cup sugar 2 eggs ¼ cup olive oil Instructions 1. Put the milk and sugar in a pot and heat until the sugar dissolves. 2. Put the bread in a large bowl. Pour the milk mixture over the bread. Let the bread sit in the milk for 15 minutes. 3. Heat the oil in the frying pan. 4. In another bowl mix the eggs. Dip the bread in the eggs and fry in the oil, turning so both sides of the bread cooks.

15. Torres, The Spanish Table. p. 199. 16. spain-recipes. html. Special Foods for Special Notes Days (c) 2011 Kidhaven Press. All Rights Reserved. 57 Glossary alioli: A mayonnaise-like sauce made with garlic and olive oil. bacalao: Dried salted cod fish. banderillas: Miniature skewers used to hold tapas. cazuelas: Earthenware bowls. churrera: A star-shaped tube used to shape churros. churros: Fried pastries. cuisines: The foods of a nation or a group of people. empanadillas: Small stuffed turnovers and pies.

Rosca de reyes is a delicious spongy ring-shaped sweet bread that is said to resemble a king’s crown. It is made from sweet yeast dough with ingredients such as flour, yeast, eggs, sugar, grated lemon rind, butter, and orange blossom water. The last is a liquid that is made from the essence of the orange flower. The incredibly fragrant bread ring, which looks like a giant doughnut, Special Foods for Special Days (c) 2011 Kidhaven Press. All Rights Reserved. 51 is decorated with colorful candied fruit and silvery almonds.

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Foods of Spain (Taste of Culture) by Barbara Sheen

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