A while back, I donated a
prize to the Menu for Hope raffle, "The I Wanna Be a Food Writer" package of books. Brilynn of
Jumbo Empandas was the winner, but I got something out of it, too, -- a new blog to check out. Jumbo Empandas has to be one of the nicest looking adaptations of a straight Blogger template I've seen (very inspiring). It's full of Brilynn's observations, recipes and beautiful photos. I hope you'll check it out. Brilynn has been a regular reader (and commenter) of Blog Appetit for some time, so this link is long overdue.
If you want to be a food writer and didn't win my prize here's the books I recommend. They are available through most bookstores here in the U.S. and on Amazon in Canada and England. (FYI - Amazon in U.K. seems to have great shipping deals if you live elsewhere in Europe.)
- Will Write for Food by Dianne Jacob
- The Recipe Writer's Handbook by Ostmann and Baker
- The New Food Lover's Companion by Herbst
If you have a food writing resource you'd like to add to this list, please leave a comment below.
In Spain, Portugal, the Caribbean, Latin America, and the Philippines, an empanada (Portuguese empada- a different dish) is essentially a stuffed pastry. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Usually the empanada is made by folding a thin circular-shaped dough patty over the stuffing, creating its typical semicircular shape. Empanadas are also known by a wide variety of regional names (see the entries for the individual countries below). It is likely that the empanadas in the Americas were originally from Galicia, sportsbook, Spain, where an empanada is prepared similar to a pie that is cut in pieces, making it a portable and hearty meal for working people. The Galician empanada is usually prepared with cod fish or chicken. Due to the large number of Galician immigrants in Latin America, the empanada gallega has also become very popular in that region. The idea of an empanada may originate from the Moors, who occupied Spain for 800 years.[citation needed] Middle Eastern cuisine to this day has similar foods, like simbusak (a fried, chickpea filled "empanada") from Iraq.
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