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La cocina del Cid

9788497634816
288 pages
Ediciones Nowtilus SL
Overview
El Cid se sienta a la mesa en un repertorio de 73 recetas, evocando los dos números mágicos del Medioevo, que, detalladas por vez primera en ingredientes y tiempos de cocción, conservan el misterio de los siglos oscuros y la excelencia de una cocina macerada entre aullidos de guerra y silencios monacales.
Author Bio
Miguel Ángel Almodóvar graduated in Political Sciences and Sociology and specialized in Human ecology and population. He is the chairman of the Upper Counsel of Scientific Investigations, journalist and writer. He participated and contributed in different professional magazines like Vinos y Restaurantes, Aceite, Distribución y Consumo, Carácter, A tu salud, VS, and during nine seasons he was responsible for the contents of the gastronomic broadcast España paso a plato (emitted in Television 5 and Antena 3). He is the author of books Cómo curan los alimentos (How food cures); Rutas con sabor (Flavor routs); El discreto encanto de la alcachofa (The discreet charm of the artichoke); Valores Terapéuticos y Nutricionales del Vino (Nutritious and Therapeutic Values of Wine) or El hambre en España (Hunger in Spain). For the book Una historia de la alimentación (A history of nutrition) he won the Gourmand World Cookbook Award 2003 in the category of best book of gastronomic literature in Spanish). Further works were Armas de varón (Weapons of males); Mujeres que se hicieron pasar por hombre (Women that pretended to be men) and Griñon en clave de coliflor.