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By M. F. K. Fisher

Un clásico imprescindible de l. a. literatura gastronómica.

M.F.K. Fisher revolucionó l. a. manera en que se escribía sobre cocina y comida, hasta el punto que está considerada los angeles primera escritora gastronómica moderna. Su primer libro, Sírvase de inmediato, se publicó en 1937 y los angeles posicionó como una escritora gastronómica de referencia gracias a su own combinación de memorias, viajes y cocina. Esta exitosa reputación se vio reforzada por sus escritos posteriores, dedicados a los períodos que pasó en los angeles Provenza.

El arte de comer reúne los mejores escritos de l. a. autora. No es un uncomplicated recetario, ni una disertación sobre l. a. comida, es una mezcla de ambas cosas tratadas con un estilo muy own que no dejará indiferente al lector. Un libro que recoge reflexiones profundas sobre los angeles vida a partir de los angeles comida, del acto de comer, y que reúne más de sesenta recetas comentadas con referencias sociológicas, históricas,filosóficas y humor. «Qué maravilloso tener en mis manos l. a. esencia de M.F.K. Fisher, cuyo
ingenio y apasionadas opiniones sobre comida y aquellos que los angeles producen,
siguen tan vigentes hoy como décadas atrás, cuando las escribió.»
Julia Child

La crítica ha dicho...
«La mejor prosa de Estados Unidos.»
W.H. Auden

«El ingenio y las apasionadas opiniones de M.F.K. Fisher acerca de l. a. comida y de aquellos que l. a. preparan, l. a. consumen y opinan sobre ella son tan oportunas ahora como cuando las escribió.»
Julia Child

«Fisher tiene los angeles extraordinaria capacidad de hacer que lo recurring parezca especial y maravilloso. Su ejemplo nace de su irrenunciable empeño en apreciar los angeles vida según le llega.»
Ruth Reichl

«Este volumen debería ser de lectura obligada para todo cocinero. outline de un modo sensual y hermoso los angeles very important relación que hay entre l. a. comida y l. a. cultura.»
Alice Waters

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Don’t stop! Keep tossing and catching the dough until it is 14 inches (35 cm) across. start here! REPEAT! The Big Cheese Pizza  A NOTE FROM TONY: Instead of store-bought tomato sauce, try my fast and delicious pizza sauce recipe. com/ pizzachamps. Ingredients: 1 portion Tossing Tony’s Pizza Dough Unbleached bread flour, for dusting 3 4 / cup (180 ml) tomato sauce 1 1/2 cups (360 ml) shredded, 100% whole-milk mozzarella cheese Equipment needed: Pizza stone and pizza peel (available from cooking stores) Rolling pin Pizza cutter 3.

Give the pizza peel a few shakes to be sure the dough is not sticking. (If your dough is sticking, try blowing underneath the pizza. ) 4. Now it’s time for the sauce: Spread it evenly over the dough. 5-cm) border around the edge for the crust. pizza stone pizza peel Directions: 1. Position an oven rack on the second-lowest level in the oven, and place a pizza stone on the rack. Then preheat the oven to 500 degrees F (260 degrees C). Now that’s HOT! 2. Toss one portion of dough (as described on the previous pages) until it is 14 inches in diameter.

9. Refrigerate the dough for at least 10 hours, or up to 2 days. Remove from the refrigerator 1 hour before using, and let the dough warm up to room temperature. 4. Cut the dough in half to form two equal portions. 5. Pick up one portion of your dough and begin shaping it into a ball by folding in the edges. 6. Turn your dough over and close up the open parts by pinching the dough together. com/ pizzachamps to see videos of Tony making and tossing dough! How to Toss Pizza Dough  A NOTE FROM TONY: I’ve been tossing pizza dough for a long time, but all my complicated tricks start with this basic toss.

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