Michele Scicolone The Italian Slow Cooker

ISBN 13: 9780547003030

The Italian Slow Cooker

3,86 valoración promedio
( 511 valoraciones por Goodreads )
 
9780547003030: The Italian Slow Cooker

Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual "crockpot" fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection.

"Sinopsis" puede pertenecer a otra edición de este libro.

About the Author:

Michele Scicolone is the author of The Italian Slow Cooker, Entertaining with the Sopranos, The Sopranos Family Cookbook, a New York Times bestseller, and Bistro Laurent Tourondel. Her 1000 Italian Recipes and A Fresh Taste of Italy were nominated for James Beard and International Association of Culinary Professionals Awards. 

Excerpt. © Reprinted by permission. All rights reserved.:

 

Introduction
Near the neighborhood where I often stay in Rome is a Tuscan restaurant with a small window in its façade. A large, round, greenish glass bottle sits in a small brick alcove perched above a wood-fired stove. Every morning, a cook fills the fiasco, as the bottle is called, with dried beans, water, and seasonings. All day long, the beans simmer slowly, absorbing the flavors of the garlic and herbs as they swell, becoming tender and creamy. Passing by one day, I salivated at the sight, and I thought, “This is the original slow cooker!” Until that moment, it had never occurred to me to use an electric slow cooker for Italian cooking, but suddenly, there it was.
 Not only is a slow cooker perfect for cooking beans, but it's ideal for simmering a Bolognese-style meat ragu, a thick, hearty vegetable soup, or a rich beef stew of the kind I enjoyed in Tuscany. Soups, stews, and pasta sauces, as I had expected, are naturals-no worries about scorching or planning for hours in the kitchen. Just walk away!
 With dishes that need lots of babying, the slow cooker really comes into its own, offering advantages the stovetop can't match. Prepared conventionally, polenta is tedious, demanding vigilant stirring so that the cornmeal doesn't scorch. In the slow cooker, it's practically effortless, creamy, and lump-free. The slow cooker makes such a good facsimile of risotto that most of my guests can't tell the difference between it and one made on the stovetop. The texture is a bit softer-slow cooker risotto has plenty of creamy sauce around the rice grains-and since it doesn't require much attention as it cooks, I can serve it on the side even if my main dish is something fussy.
 Foods I had never imagined making in a slow cooker turn out beautifully: sal¬mon, halibut steaks, and the Italian-style omelets known as frittatas all emerge in about an hour perfectly moist, allowing me just enough time to set the table or make a salad and a vegetable. Flourless chocolate cakes, puddings, dense cakes with fruits and nuts, and poached fruits are foolproof. The moist, gentle heat is particularly kind to cheesecakes, which never crack as oven-baked versions often do.
 Before I got my first model, I had occasionally heard complaints that slow-cooker food was bland or that it all tasted the same. One friend even told me she had given up and put her cooker in the garage, where it was gathering dust. When I asked her to describe why she didn't like it, I was surprised to hear that the recipes she had tried included packaged ingredients and raw meat tossed into the cooker with no preparation. It was easy to understand why she was unhappy. Food that comes out of the pot can only be as good as the ingredients that go into it! Bottled sauces, canned soups, and seasoning packets can make anything taste boring.
 I decided to create my own recipes with fresh ingredients distinctively seasoned. Fresh foods not only taste better but are healthier and cost less than packaged products.
 Although it's tempting to just toss ingredients into the cooker and take off, browning the meats or sautéing the onions and garlic before slow cooking often means the difference between delicious and dull. Stews, sauces, and braises have deeper, richer flavor and better color, and browning gives the cooking a jump start. Is it essential? No, but these little steps add big flavor and can improve the texture, so they are worth taking to get the best results. For that reason, many manufacturers today make slow cookers with removable liners that can be used directly on the stovetop, so no extra pan is needed. As a bonus, these flameproof crocks are good for reheating food on top of the stove as well.
 Like the bottle in that Roman restaurant, the slow cooker doesn't heat up the kitchen, even on the hottest days; it is energy efficient and costs very little to operate; it turns inexpensive cuts of meat succulent and flavorful; and it can feed a crowd. Best of all, I can cook whenever it suits my schedule-on weekends, during the day while I'm out, or when I'm sleeping-knowing that when I finally lift the lid, the result will be unparalleled.
About Slow Cookers
Buying a new slow cooker? Lucky you! Newer models have sophisticated features your grandma never imagined.
 If I could design the perfect slow cooker, it would have every one of the features listed below. So far, though, I have not found one model that has all of them.
I CONSIDER SOME ESSENTIAL, SUCH AS:
High, low, and warm temperature settings.
A removable insert.
A signal light so that you can see at a glance when the cooker is operating.
A timer, preferably one that is digital and easy to read. It helps if there is a beeper that signals when the cooking time is over.
Flexible programming so that you can set it on high for a time, then have the temperature switch automatically to low.
An automatic setting that keeps the food warm after the cooking period
is over.
THE FOLLOWING FEATURES ARE NICE,
BUT NOT REALLY ESSENTIAL:
A clear glass lid so that you can peek in without lifting the cover.
A flameproof insert so that foods can be browned directly on the stove.
A metal insert-it is not breakable, nor is it as heavy or clumsy as the crockery kind.
An insert with handles that stay cool.
An insert with a nonstick surface.
An oval shape to accommodate roasts and whole chickens.
Rubber feet so that the pot does not slide on smooth surfaces.
A retractable power cord.

Techniques and Tips
The recipes in this book are intended for use in a large slow cooker with a 5- to 7-quart capacity, which is ideal for 4 to 8 servings or for quantity cooking with freezable leftovers. A large-capacity cooker also enables you to cook cakes, puddings, and molded foods in pans or baking dishes placed within the insert and can accommodate large cuts of meat and whole chickens.
TIMING in a slow cooker is, in most cases, not very precise. Some foods, especially soups, sturdy cuts of meat, and most sauces, can handle extra cooking time, while delicate foods, such as seafood, eggs, boneless chicken breasts, and cakes, require attention because they can overcook. When you first use your cooker, stick around and observe how it cooks so that you can adjust the cooking time.
FOLLOW THE TEMPERATURE INSTRUCTIONS given in the recipes. Some foods (such as soups, meat, and beans) cook better on low, while others (egg dishes, cakes) fare better on high. Low temperature in a slow cooker is 180° to 200°F, while high temperature is 250° to 300°F (depending on the wattage of the cooker and the temperature and quantity of the food). Note that many older slow cookers cook at a lower temperature. But to ensure food safety, models made in the last ten years or so cook hotter. If you have an older model, plan on a little extra cooking time.
PRECOOK FLAVORING VEGETABLES, like onions, carrots, and celery, on the stovetop or in the microwave, if you prefer, to soften them and draw out their flavor.
POTATOES, CARROTS, AND OTHER ROOT VEGETABLES should be cut into evenly sized pieces so that they all cook through at the same time. When cooking meats and vegetables together, place firm vegetables in the base of the pot and meats on top. This helps the vegetables to cook evenly.
FOR DRIED BEANS, you'll get the best results by soaking them overnight before cooking. The cooking time will vary according to the variety of beans and how fresh they are.
BROWNING MEAT BEFORE SLOW COOKING enhances the flavor, texture, and color. To brown, first pat the meat dry with paper towels. Heat some oil or other fat in a wide pan over medium heat. Place the pieces of meat, such as chops or chunks for stew, in the pan in a single layer so that they don't touch one another. If there is too much meat in the pan, the moisture in the meat will create steam and it will not brown properly. Cook the meat on one side for about 5 minutes. Use tongs to turn the pieces without piercing them. Cook until nicely browned on all sides. Transfer the browned pieces to a plate and continue browning any remaining meat.
FOR FISH AND SHELLFISH, choose thick, sturdy fish steaks and fillets like salmon and halibut and avoid thin, delicate varieties like sole and flounder, which will fall apart. Watch them carefully so that they don't overcook. Add shellfish to a soup or stew toward the end of the cooking time.
FOR CHICKEN, remove and discard any large pieces of fat before cooking and set aside the neck and gizzards for broth. Leaving the skin on a whole chicken helps to keep it intact, but since the skin does not brown, I generally remove it while carving the chicken. When cooking chicken parts, remove the skin from the pieces of dark meat, since it is naturally moist. Leave the skin on white meat, since it's delicate and dries out easily and the skin gives it a little protection. If it looks unappetizing, you can always remove it before serving.
INEXPENSIVE CUTS OF MEAT from the shoulder, rump, and leg turn out especially well in the slow cooker, because their fat and connective tissue melt in the long cooking, moistening the meat and making it tender. Bones add flavor, so choose bone-in cuts when possible. Trim meats to eliminate excess fat.
AVOID UNNECESSARY PEEKING. Lifting the lid and stirring the contents reduces the temperature inside the cooker and may affect the cooking time. It's OK to stir the food once or twice, but avoid opening the cooker, especially in the first hour or two, when the food is coming up to cooking temperature.
YOU MAY NEED TO THICKEN SOUPS AND STEWS, since slow cookers keep in the steam that would normally escape from an open pot. There are several ways to thicken them. The easiest is to simply turn the temperature to high and uncover the cooker for the last half hour or so to allow some of the liquid to evaporate. A quicker way is to pour some of the liquid into a saucepan and boil it on the stovetop until reduced. Another method is to stir together until smooth 1 tablespoon cornstarch or all-purpose flour and 2 tablespoons cool water for every cup of liquid you want to thicken. Blend it into the simmering liquid. Cook for several minutes until thickened slightly.
POLENTA will stay soft and smooth after it's cooked for an hour or more with the cooker set on warm. If it gets too thick, you can loosen it by whisking in a little water, broth, or milk.
WATCH RISOTTO CAREFULLY to make sure the rice does not overcook and become pasty. Risotto does not keep well on warm, so serve it as soon as it is done.
FOR CAKES COOKED IN PANS that will be placed inside the slow cooker insert, you will need a 7-inch springform pan and a 6-cup-capacity baking dish. They are available at many cookware stores and online. But before you buy one, make sure that it will fit the dimensions of your slow cooker.

Slow Cooker Safety
SLOW COOKERS ARE SAFE. Since a slow cooker uses only about as much electricity as a 75-watt light bulb, you can leave it on while you sleep or are out. To be extra careful, keep the space around the cooker clear when it is in use.
TO PREVENT THE GROWTH OF HARMFUL BACTERIA, foods placed in a slow cooker should reach a safe cooking temperature (at least 145°F) as soon as possible. Thaw frozen foods in the refrigerator before adding them to a slow cooker. Don't add oversized pieces of meat to the cooker or cook without the cover, as this may result in temperatures that are not safe.
NEVER HEAT AN EMPTY SLOW COOKER, since it can overheat, cracking the insert or causing damage to the heating element. To preheat the slow cooker before adding hot food, fill it with hot water and set it on high.
DO NOT USE THE SLOW COOKER TO REHEAT COLD FOODS. It takes cold food too long to heat through, which can give harmful bacteria a chance to grow. You can reheat food on the stovetop and then place it in the slow cooker to keep warm.
DON'T UNDERFILL OR OVERLOAD YOUR SLOW COOKER. Since the heating elements are located around the sides of the cooker, it should be filled at least halfway and not more than three-quarters full for even cooking and food safety.
IN THE EVENT OF A POWER OUTAGE WHILE YOU ARE AWAY, throw out the food even if it looks done. If an outage should occur while you are at home, transfer the food to a gas stovetop or an outdoor grill to finish cooking.
DON'T RUN THE SLOW COOKER on an extension cord. The electric cord on a slow cooker is purposely made short to avoid accidents. Find a place to plug it in that is close to an electric outlet.

The Italian Pantry
A well-stocked pantry makes cooking easier. Most of the ingredients used in this book are available in many large supermarkets. Others can be found in Italian specialty markets.
BROTH
Homemade broth is easy to make in the slow cooker, but I always keep canned or boxed broth on hand for emergencies.
BURRATA
This tender fresh cheese from southern Italy is made by shaping fresh mozzarella into a pocket and stuffing it with cream and shreds of mozzarella cheese. It does not have a long shelf life, so be sure that it is fresh when you buy it. If burrata is not available, substitute another soft cheese, like goat cheese or robiola, which is a mild, soft, and creamy cheese from northern Italy that's made from a blend of cow's and goat's milk.
CAPERS
Capers are the flower buds of a bush that grows wild all over the Mediterranean. After they are gathered, they are preserved in salt or vinegar. The salted capers have more flavor, but either can be used. Soak them in warm water for a few minutes to eliminate excess salt or vinegar. Drain and dry the capers before using them.
FARRO
Farro is an ancient variety of grain that is similar in taste and appearance to wheat. (It is sometimes sold as emmer.) Cooks in Tuscany and Umbria, in central Italy, use it often for soups and salads. If you can't find it, substitute spelt, wheat, or barley.
GARLIC
Fresh garlic adds good flavor to many Italian dishes. If you like a mild garlic flavor, use less or add it toward the end of the cooking time.
HERBS
I like to use fresh herbs when they are available, but for convenience, I always have dried on hand. Two herbs that I never use in dried form, however, are basil and parsley, because their flavor is completely unlike that of fresh. When fresh parsley or basil is not available, I leave it out of the recipe or substitute another herb.
 Frozen chopped fresh herbs are becoming more widely available and are very handy. I also freeze my own. They darken when they thaw, and although they may not be attractive for garnishing foods, they do add good flavor.
 Powerfully flavored herbs like rosemary become stronger during long cooking, so start with a moderate amount. Taste food at the end of the cooking time. If the flavor of the herb has dulled, you can always add a pinch or two more.
MARSALA
Marsala is a fortified wine from Sicily. It has a rich, nutty flavor and is often used in Italian cooking in desserts and in savory dishes such as veal or chicken Marsala. If you can't find it, substitute sherry, port, or a red table wine.
OLIVES
The richness of olives is essential to many Italian dishes. Italian and Greek olives have the most flavor. If they s...

"Sobre este título" puede pertenecer a otra edición de este libro.

Comprar nuevo Ver libro

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America

Destinos, gastos y plazos de envío

Añadir al carrito

Los mejores resultados en AbeBooks

1.

Michele Scicolone
Editorial: HOUGHTON MIFFLIN, United States (2010)
ISBN 10: 054700303X ISBN 13: 9780547003030
Nuevos Paperback Cantidad: 10
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción HOUGHTON MIFFLIN, United States, 2010. Paperback. Estado de conservación: New. Original. Language: English . Brand New Book. Finally, here comes a book that combines the fresh, exuberant flavours of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual crockpot fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: these are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection. Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, stir-crazy dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless. Nº de ref. de la librería AA99780547003030

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 12,79
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

2.

Michele Scicolone
Editorial: Houghton Muffin Hartcourt Trade
ISBN 10: 054700303X ISBN 13: 9780547003030
Nuevos Cantidad: > 20
Librería
INDOO
(Avenel, NJ, Estados Unidos de America)
Valoración
[?]

Descripción Houghton Muffin Hartcourt Trade. Estado de conservación: New. Brand New. Nº de ref. de la librería 054700303X

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 10,20
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 2,97
A Estados Unidos de America
Destinos, gastos y plazos de envío

3.

Michele Scicolone
Editorial: HOUGHTON MIFFLIN, United States (2010)
ISBN 10: 054700303X ISBN 13: 9780547003030
Nuevos Paperback Cantidad: 10
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción HOUGHTON MIFFLIN, United States, 2010. Paperback. Estado de conservación: New. Original. Language: English . Brand New Book. Finally, here comes a book that combines the fresh, exuberant flavours of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual crockpot fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: these are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection. Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, stir-crazy dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless. Nº de ref. de la librería AA99780547003030

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 13,25
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

4.

Scicolone, Michele
ISBN 10: 054700303X ISBN 13: 9780547003030
Nuevos Cantidad: 20
Librería
Paperbackshop-US
(Wood Dale, IL, Estados Unidos de America)
Valoración
[?]

Descripción 2010. PAP. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería V6-9780547003030

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 10,34
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,39
A Estados Unidos de America
Destinos, gastos y plazos de envío

5.

Michele Scicolone
Editorial: HOUGHTON MIFFLIN, United States (2010)
ISBN 10: 054700303X ISBN 13: 9780547003030
Nuevos Paperback Cantidad: 10
Librería
Book Depository hard to find
(London, Reino Unido)
Valoración
[?]

Descripción HOUGHTON MIFFLIN, United States, 2010. Paperback. Estado de conservación: New. Original. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Finally, here comes a book that combines the fresh, exuberant flavours of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual crockpot fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: these are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection. Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, stir-crazy dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless. Nº de ref. de la librería BTE9780547003030

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 15,47
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

6.

Michele Scicolone
Editorial: Houghton Mifflin 2010-07-01 (2010)
ISBN 10: 054700303X ISBN 13: 9780547003030
Nuevos Cantidad: 5
Librería
Chiron Media
(Wallingford, Reino Unido)
Valoración
[?]

Descripción Houghton Mifflin 2010-07-01, 2010. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-GRD-05131150

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 12,20
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,35
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

7.

Scicolone, Michele
Editorial: Houghton Mifflin (2010)
ISBN 10: 054700303X ISBN 13: 9780547003030
Nuevos Tapa blanda Cantidad: 7
Librería
Valoración
[?]

Descripción Houghton Mifflin, 2010. Estado de conservación: New. 2010. Original. Paperback. The fresh, exuberant flavors of great Italian food are combined with the easeand comfort of a slow cooker in this mouth-watering, meal-inspiring cookbook.240 pp. Num Pages: 240 pages, 40x 4-colour photos throughout. BIC Classification: 1DST; WBN; WBS. Category: (G) General (US: Trade). Dimension: 190 x 231 x 15. Weight in Grams: 645. . . . . . . Nº de ref. de la librería V9780547003030

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 17,30
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Irlanda a Estados Unidos de America
Destinos, gastos y plazos de envío

8.

Michele Scicolone
Editorial: Houghton Mifflin
ISBN 10: 054700303X ISBN 13: 9780547003030
Nuevos Paperback Cantidad: 5
Librería
THE SAINT BOOKSTORE
(Southport, Reino Unido)
Valoración
[?]

Descripción Houghton Mifflin. Paperback. Estado de conservación: New. New copy - Usually dispatched within 2 working days. Nº de ref. de la librería B9780547003030

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 10,48
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 7,77
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

9.

Scicolone, Michele
Editorial: Houghton Mifflin
ISBN 10: 054700303X ISBN 13: 9780547003030
Nuevos Tapa blanda Cantidad: 7
Librería
Kennys Bookstore
(Olney, MD, Estados Unidos de America)
Valoración
[?]

Descripción Houghton Mifflin. Estado de conservación: New. 2010. Original. Paperback. The fresh, exuberant flavors of great Italian food are combined with the easeand comfort of a slow cooker in this mouth-watering, meal-inspiring cookbook.240 pp. Num Pages: 240 pages, 40x 4-colour photos throughout. BIC Classification: 1DST; WBN; WBS. Category: (G) General (US: Trade). Dimension: 190 x 231 x 15. Weight in Grams: 645. . . . . . Books ship from the US and Ireland. Nº de ref. de la librería V9780547003030

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 18,40
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
A Estados Unidos de America
Destinos, gastos y plazos de envío

10.

Michele Scicolone
Editorial: Houghton Mifflin (2010)
ISBN 10: 054700303X ISBN 13: 9780547003030
Nuevos Tapa blanda Cantidad: 2
Librería
Valoración
[?]

Descripción Houghton Mifflin, 2010. Estado de conservación: New. Nº de ref. de la librería GH9780547003030

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 15,89
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 2,99
De Alemania a Estados Unidos de America
Destinos, gastos y plazos de envío

Existen otras copia(s) de este libro

Ver todos los resultados de su búsqueda