La Senda del Cabrito - 2nd Edition by Cárdenas Juan Ramón (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br>El libro se compone de textos y recetas relacionados con el cabrito en México, animal común en la Mixteca, el norte y el Bajío del país. En estas regiones existe toda una cultura culinaria en torno a este noble animal, de allí su importancia de dedicarle un libro. En los textos se plasman vivencias del autor y de varios expertos (caprinocultores, historiadores, cronistas y chefs) que relatan de manera amena datos relevantes del cabrito en México mediante relatos, entrevistas y reportajes: historia; consumo del ganado caprino; preparaciones regionales, como birria, barbacoa o chivo tapeado, así como la trayectoria de algunos restaurantes mexicanos que han hecho de este ingrediente su protagonista. La sección de recetas se divide en tres apartados: - Platillos clásicos de la región noreste de México, como cabrito al pastor, fritada y cabecitas al vapor. - Recetas de autor creadas por reconocidos chefs mexicanos de talla internacional, como Ricardo Muñoz Zurita, Francisco Ruano, Guillermo González Beristáin o Edgar Núñez. - Preparaciones contemporáneas y novedosas creadas por Juan Ramón Cárdenas. La obra está ilustrada con fotografías que muestran desde dentro el mundo de la caprinocu <p/><i>The book is composed of texts and recipes related to the goat in Mexico, a common animal in the Mixteca, the north and the Bajío of the country. In these regions there is a whole culinary culture around this noble animal, hence the importance of dedicating a book to it. The texts reflect the experiences of the author and various experts (goat farmers, historians, chroniclers and chefs) who relate in an entertaining way relevant data of the goat in Mexico through stories, interviews and reports: history; consumption of goats; regional preparations, such as birria, barbecue or goat tapas, as well as the history of some Mexican restaurants that have made this ingredient their protagonist. </i><p/><br></br><p><b> About the Author </b></p></br></br><b>Juan Ramón Cárdenas</b> received his masters in business administration from the Tecnológico de Monterrey. He has also trained with cooking courses in gastronomy schools in Mexico, the United States and Europe. His interest in cooking began at a young age in his parents' restaurant, which is where he learned the secrets of the cuisine of northeastern Mexico. <br>
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