Cocina Mexicana e Internacional - Los Pescados

Synopsis:

One rule of thumb for cooking fish is good to find a way that the ingredients that accompany each species highlight simply qualities. Thus, art chef will manifest above all in the success achieved in preserving the flavors, with respect to textures. And this statement is as valid for large sea, such as tuna, to the humble sardine or aristocratic sole.

That said, it seems that, in this volume, is to introduce the reader to some sort of complex alchemy, with consequent headaches. Nothing further away from reality. Of all recipes containing, most are for beginners. They are of haute cuisine, but simple, and there are traditional, the kind that result from the wisdom of our ancestors sailors and fishermen. Others, however, should be approached not with prevention, but with a willing mind, it is always a little out of the golden challenge hornouna or bass; do not forget that must come to the table in all its splendor, with its gowns, made of lace or moles fennel green pepper.

The mere existence of the fish is an endless source of charm in our lives. Because the sea gives us with them, then just accept with pleasure, all our sabiduríaculinaria apliquémosles, whatever it may be, and we will soon have a new reason to enjoy at the stove.