Cocina latinoamericana: 100 ingredientes esenciales, mas de 200 recetas

Cocina latinoamericana: 100 ingredientes esenciales, mas de 200 recetas

by Elisabeth Luard
     
 

The world of Latin American cuisine is made available to food enthusiasts with this cookbook that includes old favorites and little-known specialities, such as brownies and tortillas, caipirinha brandy cocktail, and farofa (toasted meal). Familiar ingredients are put to surprising uses while unfamiliar ingredients are introduced and explained. The recipes are

Overview

The world of Latin American cuisine is made available to food enthusiasts with this cookbook that includes old favorites and little-known specialities, such as brownies and tortillas, caipirinha brandy cocktail, and farofa (toasted meal). Familiar ingredients are put to surprising uses while unfamiliar ingredients are introduced and explained. The recipes are accompanied by stunning photographs of both the individual ingredients and the prepared dishes.
 

Incluye recetas populares y especialidades menos conocidas como brownies y tortillas, un coctel de caipirinha y farofa. Ingredientes familiares son usados de maneras sorprendentes mientras ingredientes nuevos son introducidos y explicados. Las recetas vienen acompañadas de fotografías de las  recetas y los platos terminados.

Product Details

ISBN-13:
9788480765893
Publisher:
Editorial Blume, S.A.
Publication date:
11/01/2006
Edition description:
Spanish-language Edition
Pages:
240
Product dimensions:
7.75(w) x 10.00(h) x 0.60(d)

Related Subjects

Meet the Author


Elisabeth Luard is an award-winning food writer and the author of The Flavours of Andalucia, winner of the 1992 Glenfiddich Food Book of the Year Award; The Old World Kitchen: The Rich Tradition of European Peasant Cookery, nominated for the James Beard Award; Sacred Food: Cooking for Spiritual Nourishment; and Saffron & Sunshine: Tapas, Mezze, and Antipasti, winner of the 2001 Glenfiddich Food Book of the Year Award. She is a regular contributor to Gourmet magazine.

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