Pescados.

Format:

Book

Author/Creator:

Autores, Varios.

Language:

Spanish

Subjects (All):

Fish as food.

Cooking (Fish).

Physical Description:

1 online resource (150 pages)

Edition:

1st ed.

Place of Publication:

New York : Parkstone International, 2020.

Summary:

This book provides a comprehensive exploration of fish as a culinary ingredient, delving into both historical and contemporary perspectives on its consumption. It highlights the nutritional benefits of fish, which is rich in proteins, vitamins, and minerals, and discusses its ease of digestion compared to meat. The text traces the cultural and economic factors that have influenced fish consumption over the centuries, noting its historical perception as a luxury item and its eventual acceptance due to dietary and religious influences. The book offers practical advice on selecting, storing, and preparing fish, emphasizing the use of fresh ingredients and simple, high-quality recipes. It is intended for culinary enthusiasts and those interested in incorporating fish into their daily diet. Generated by AI.

Contents:

Intro

INTRODUCCIÓN

Algunos consejos

RECETARIO

ÍNDICE DE RECETAS

CONSEJOS ÚTILES.

Notes:

Description based on publisher supplied metadata and other sources.

Part of the metadata in this record was created by AI, based on the text of the resource.

ISBN:

9781646999019

1646999010

OCLC:

1153881854