Ecuador. Yesterday's traditions for today's table
Keywords:
flavors, recipes, cookingSynopsis
Ecuador Traditions of yesterday for today's table is a book that shows the value of Ecuadorian cuisine, its variety and personality. It reflects the biological and cultural diversity, as well as the external influences that Ecuador has had over the years. Ecuador has had over many years. In its pages the reader will find traditional recipes that have been recovered to enjoy them in a current context where balance and aesthetics play a determining role.
Chapters
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Azuay
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Esmeraldas
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Manabí
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Imbabura
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Pichincha
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Pastaza
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Tungurahua
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Granny
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Ecuador and its tradition of flavors and knowledge
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Decorations and Garnishes
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Sauces and Dressings
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Sweets
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Other Preparations
References
Cuvi, Pablo. Recorrido por los Sabores del Ecuador. Ed. Nestlé. Quito-Ecuador. 2004
Larrea, Ruby. Sopas del Ecuador. Ed. El Conejo. Quito-Ecuador. 2003
O. Fried, Michelle. Comidas del Ecuador. Ed. Impreseñal. Quito-Ecuador. 2000
Pazos Barrera, Julio. El Sabor de la Memoria. FONSAT. 2008
Sanz García, Juan Pablo. Manual de la Cocinera, Repostero, Pastelero, Confitero y Botillero. Ed. Imprenta Valencia. Quito-Ecuador, antes de 1882
Sevilla de Sánchez, Magdalena. Recetario Práctico de Cocina. Ambato-Ecuador. 1972
Varios Autores. Cocina Típica Ecuatoriana. Ed. Pacífico Ediciones S. A. Guayaquil-Ecuador. 1998
Varios Autores. El Gran Libro de la Comida Ecuatoriana. Círculo de Lectores, Editorial Printer Latinoamerica. Quito-Ecuador
Vintimilla de Crespo, Eulalia. Viejos Secretos de la Cocina Cuencana. Cuenca-Ecuador. 1993
