La Cocina Dominicana: Edicion Para Coleccionistas / Edition 2

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Product Details

  • ISBN-13: 9780963554819
  • Publisher: Pilon
  • Publication date: 8/1/1993
  • Language: Spanish
  • Edition description: 2. ed., ediciĆ¢on para coleccionistas
  • Edition number: 2
  • Pages: 240

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted October 15, 2007

    Excelente libro de recetas

    Este libro es excelente. Todas las recetas son autenticas y me recuerdan mucho a las que hacia mi abuela cuando era pequeña.

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  • Anonymous

    Posted February 1, 2000

    La Cocina Dominicana

    It is a pity that, among the annual Nobel Prize awards, the arduous field-work of gastronomic literature in not taken under consideration because it tries to incorporate the recipe's criteria with multiple variables, especially when it is related to the typical cooking of an area, or country, such as the Dominican Republic, a small Caribbean island that has as many culinary versions as the many provinces into which it is divided. And I regret this absence because I would like to have seen among the Nobel Prize's candidates this book of María Ramírez de Carías, who, because of her diligence and researching conditions, as well as her knowledge of the culinary art, has been able to penetrate the most authentic recipes of the almost unknown Dominican gastronomy, so rich in condiments and influences. I have always thought that the serious study of the diverse quality of Dominican cooking is a worthy task, starting out by rescuing so many typical recipes, desserts, beverages, and drinks, that a busy modern life has been leaving obsolete. This book completely fulfills that task. That is why I consider it worthy of the highest recognition given in the Dominican Republic, the Gastronomic Merit Medal, an annual prize given during the Dominican Gastronomic Festival. Simón Romero Activities Director Dominican Republic's Tourism Office

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