AREPAS COLOMBIANAS: TÉCNICAS PROFESIONALES DE COCINA
Chía, Colombia: Universidad de La Sabana, 2019. color plates, index, color pict. boards. Item #112542
ISBN: 9789581204960
Sweet, salty or neutral in flavor, arepas, an essential food in the Colombian diet, are the protagonists in this book, which compiles the preparation techniques for 60 different types of arepas. From a dough that is assembled in different ways, either freehand, with a cutter, stuffed with double dough, stuffed with double arepa, cooked on the grill, slabs, pots, ovens or fried, the arepas that are prepared in different areas of the country are arracacha, rice, chocolo, fermented corn, peeled corn, threshed; yam, potato, plantain, wheat and cassava. Round in shape and variable in size, arepas also vary according to the secondary ingredients that are added, such as milk, butter, cheese, pork fat, egg, meat, or peas. CONTENTS: Prólogo -- Introducción -- 1. Técnicas de armado de arepas -- 2. Arepas de arracacha -- 3. Arepas de arroz -- 4. Arepas de choclo -- 5. Arepas de maíz fermentado -- 6. Arepas de harina de maíz -- 7. Arepas de maíz pelado -- 8. Arepas de maíz trillado -- 9. Arepas de ñame -- 10. Arepas de papa -- 11. Arepas de plátano -- 12. Arepas y panes de trigo -- 13. Arepas de yuca.
Price: $46.00