Item description for 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 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.
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Est. Packaging Dimensions: Length: 1" Width: 8.25" Height: 10.5" Weight: 2.42 lbs.
Release Date Nov 1, 2006
ISBN 8480765895 ISBN13 9788480765893
Availability 0 units.
More About Elisabeth Luard
Elisabeth Luard is an award-winning food writer whose work includes"European Peasant Cookery" (published in the US as "The Old World Kitchen", a "New York Times" benchmark cookbook of the twentieth century), "The Food of Spain and Portugal", "European Festival Food", "Sacred Food" and "The Latin American Kitchen". She has also written a couple of doorstopper novels including "Emerald" (WH Smith Thumping Good Read Award), and a trio of memoirs-with-recipes including "Family" "Life" (Guild of Food Writers' Book of the Year 1997), and was awarded the Glenfiddich Trophy for Foodwriting in 2007.She contributes regularly to national newspapers and magazines including "The Telegraph", "Daily Mail, " "Country Living" and "The Oldie" and is currently Director of "The Oxford Symposium on Food & Cookery". She lives in west Wales.