Cocina nacional y regional


ANGOLAN AFRICAN RECIPE CUISINE (PASCOAL, PATRICIA)
Angola is a country located on the western Atlantic coast of southern Africa between Namibia and the Republic of the Congo. Patricia Pascoal has put together an amazing book featuring favourite recipes from Angola, Packed full of sumptuous and hearty traditional recipes. This book was created to introduce Angolan food in an exciting new recipe book. The aim is to represent Angolans, how beautiful and loving people we are and how creative we are in our cuisine. I hope the recipes' will inspire you.........

FIXIN’ TO EAT (MOSEMAN, KATIE)
To be ?fixing to? means that you?re planning to do something. For Southerners, ?fixing to? isn?t just an interesting turn of phrase?it?s a whole state of mind. Others might say they?re about to eat, but Southerners say they?re fixin? to eat. Whether you?re new to Southern cookery, or just looking for new inspiration, this bounty of homestyle recipes from breakfast to dessert (and every meal in between) is sure to make your mouth water. Between courses, ?Libation Lessons? will show you how to pair Southern food with your favorite beer, wine, and spirits. Add a little bit of love?the secret ingredient that makes good food great?and you?ll be Fixin? to Eat! Recipes include: Buttermilk Drop Biscuits Cornmeal Gravy Fresh Strawberry Cream Cheese Sweet Potato Muffins Buttermilk Pancakes and Cinnamon Infused Maple Syrup Citrus Pecan Quick Bread Pimento Cheese Stuffed Peppers Grilled BLT Potato Salad Stacks Honey Berry Blue Cheese Ball Coca-Cola Salad Tarragon Goat Cheese Deviled Eggs Cream Cheese and Pimento Pepper Stuffed Celery Iceberg Wedge Salad Buttermilk Dressing Croutons Everything Cream Cheese Balls Turn

LA CUINA DEL PAÍS DELS CÀTARS . CULTURA I PLATS D’OCCITÀNIA, DE GASCUNYA A PROVENÇA (FÀBREGA I COLOM, JAUME)
Heus aquí, per primera vegada, un llibre sobre la cuina del país dels càtars. I no solament sobre la cuina, sinó també sobre el catarisme, el país --Occitània--, la seva història i la seva cultura. S'hi aplega la cuina de tots els països occitans --del Llenguadoc a Provença, d'Alvèrnia al Llemosí, de la Vall d'Aran a Gascunya--, basada alhora en els ingredients més simples però també amb alguns dels productes gastronòmics més exquisits i famosos del món, de les tòfones al foie gras, de la sal de la Camarga a les ostres d'Arcachon, dels vins de Bordeus a l'armanyac. Aprendrem a estimar --i a cuinar, amb unes receptes detalladament explicades-- plats de fama mundial com la bollabessa, l'aïoli, el cassoulet, el foie gras, la ratatouille o el deliciós clafoutis.