Mallorca en el horno. Panes y dulces tradicionales (Spanish Edition)
Did you know that Majorcan bread is made without salt? That rubiols used to be made only at Easter and the Torró only at Christmas? Did you know that the coques de patata are originally from a particular village? Did you know that the llonguets, a type of bread roll, is the nick name the Majorcan use to refer to the inhabitants of Palma? This book will help you learn about and tell the difference between different types of bread, pastries, biscuits and traditional sweets which you can find in bakeries all around Majorca. The book also provides recipes for the most adventurous to prepare at home together with the family, following the instructions and the illustrations.
|Dimensions||3 × 21 × 21 cm|
Lluisa Calafat, Mar Oliver, Margalida Castells