Bread in all sorts of shapes, colours and taste.
Bread for every occaion and emotion: Btreads and religious festivals. The author of the book, Ugaz Cruz tesonero panificador describes the big variety of bread, made only in specific regions like Peru, which is a multu-cultural and multi-racial country which contributes to the great variety and diversity of bread and for every specific taste. Ugaz Cruz starts his book by a brief look at the
evolution of bread, through the cultural developman of mankind, starting from the paleolithic through
different ancient
cultures like egyptian, chaldean, syrian, greek ect.To be able to realise the extraordinary mixture of maize and wheat, where the Aztec, Maya and Inca cultures do have their own ways. This signifies that for the evolution of the fusion of bread and has helped for its overpopulation in the new world. The Peruvians are the greatest bread consumers and have done great contributions for their creativity. Now, we know that in the
region of Ancash, it exists a small village named Ranrahirca and for all its inhabitants, the
bakers here prepare different varieties of bread crafts in the form and in the nature of hundred years before. According to the festival calender of the region, the famous "cachanga" is the most appreciated national and
international tourists. The Guild of the Peruvian bakers has been the first to be organised in this country. Recently, in an international contest of bread, one of the Peruvian representative has won the second place. A very interresting book, with lots of photos of regional piuranos breads, Arequipa, ayacuchanos, ancashinos, and more. Accompannied by its recipes for its preparation, this book is an important tool for the future ok bakers. Isabelle Léonide
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