Doces e lambetadas

This is a book to read, to learn how to make sweets and treats, and to enjoy cooking with all your senses. Since honey began to be used to sweeten and preserve food, or since it began to be made with almonds, cereals, milk, eggs, sugar, until the discovery of cocoa, chocolate, vanilla, cinnamon and various fruits, centuries pass in which, parallel to the history of humanity, the history of gastronomy is forged. These culinary elaborations were born linked to a culture, to a people, and others were the creation of a cook, but they have all spread around the world and endure over time. Each of the recipes has a story and an evolution that is told in the book. Matilde Felpeto offers us more than 50 delicious recipes with history: from Santiago cake to pancakes, from Belém cream to chocolate mousse, from Allariz royal cake to rice pudding, from burnt cream to tiramisu; but also charlota bread, brownies, melindres, roscón de reyes, San Marcos cake or chestnut pudding, among many others.