COCINA/COMIDAS Y BEBIDAS, ETC.


THE USE OF BRANDY AND SALT AS A REMEDY FOR VARIOUS INTERNAL AS WELL AS EXTERNAL
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MRS. SEELY’S COOK BOOK
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

CON SABOR A PATRIA. HISTORIA Y RECETARIO DE LOS CHILES EN NOGADA.
Cuenta la leyenda que los chiles en nogada surgieron para agasajar a Agustín de Iturbide quien llegaba a Puebla después de firmar la Independencia Nacional. Otra versión afirma que este platillo nació del amor de un par de hermanas por sus novios, soldados del ejército trigarante y a quienes deseaban festejar a su regreso de la guerra. Sea cual fuera su origen, los chiles en nogada son uno de los platillos que con el paso de los años se ha convertido en un referente de la cocina nacional. En este libro encontrarás no sólo un estudio serio sobre este suculento platillo sino también un exhaustivo y completo recetario que incluye variaciones a la receta original. Queremos compartir contigo la gloriosa vinculación del mestizaje, el barroco, el neoclásico, la gastronomía y su identidad histórica; sólo así podemos explicarnos y concebir la condición celestial y trigarante de los chiles en nogada.