Cocina Hispano-americanaCitadel Press, 1995 - 191 من الصفحات "Hispanic-American cooking is the cuisine of Spanish-speaking cultures adapted to the local tastes, customs, and equipment of the United States. Now that once-difficult-to-get ingredients--such as annatto, plantain, sofrito--have moved out of the specialty shops and into local supermarkets, the delights of the Hispanic kitchen are available to everyone"--Cover page 4. |
المحتوى
INTRODUCCIÓN | 8 |
INTRODUCTION | 9 |
SOFRITO | 14 |
SOFRITO | 15 |
SOPAS | 16 |
CARNES Y AVES | 30 |
MEAT AND POULTRY | 31 |
PESCADOS | 52 |
PASTAS | 108 |
PASTA DISHES | 109 |
ENSALADAS | 122 |
SALADS | 123 |
ARROZ | 138 |
RICE DISHES | 139 |
POSTRES | 156 |
DESSERTS | 157 |
HORTALIZAS | 62 |
VEGETABLES | 63 |
FRITURAS Y CROQUETAS | 86 |
FRITTERS AND CROQUETTES | 87 |
BEBIDAS | 180 |
BEVERAGES | 181 |
GLOSARIO | 184 |