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Cargando... The Foods and Wines of Spainpor Penelope Casas
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Inscríbete en LibraryThing para averiguar si este libro te gustará. Actualmente no hay Conversaciones sobre este libro. Pulpo a la gallega = Octopus in Paprika and Oil, p.23; good; made eight versions with two evoo and four paprika; smoke picante was the best. sin reseñas | añadir una reseña
This classic cookbook brings more than 400 of the traditional foods of Spain--with their extraordinary range of flavors--into the home kitchen. To search out the finest Spanish recipes, Penelope Casas traveled over 25,000 miles, crisscrossing the country. Region by region, she found local cooks and discovered their secrets, often putting to paper recipes that had never before been set down. In The Foods and Wines of Spain, she brings us savory meat and fish pies from the Celtic lands of Galicia; a legendary bean dish from the coastal mountains of Asturias; the renowned romesco sauce of ground almonds and dried sweet peppers from Cataluña; paellas from the rice paddies of Valencia; simple but exquisite fish dishes from Andalucía; breads from the wheat fields of Castilla; honey-drenched pastries from Extremadura; and much more. No se han encontrado descripciones de biblioteca. |
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Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)641.5946Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe Spain, PortugalClasificación de la Biblioteca del CongresoValoraciónPromedio:
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