Spanish cuisine (as contrasted to Mexican) is as varied and nearly as accessible in North America as other more celebrated cooking traditions. This concise guide is a user-friendly, authoritative companion for use in kitchens and restaurants at home and abroad. It differentiates between regional cooking styles and includes English-Spanish, Spanish-English cooking vocabulary, and a dictionary of Spanish dishes, organized by course.
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Höhe: 140 mm
Breite: 210 mm
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ISBN-13
978-0-471-13722-1 (9780471137221)
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Schweitzer Klassifikation
Part one Spanish dishes by region: Andalusia cuisine; Aragon cuisine; Basque country cuisine; Cantabria cuisine; Castile cuisine; Galicia cuisine; Murcia cuisine. Part two Spanish menu guide by courses: hors d'oeuvre; appetizers; salads; soups; eggs and omelettes; seafood; legume dishes; rice; pasta; meat and poultry; game; vegetables; desserts. Part three: Dictionary of Spanish cuisine and culinary terms.
