Cocina Hispano-americana

Front Cover
Citadel Press, 1995 - Cooking - 191 pages
"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.
 

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Contents

INTRODUCCIÓN
8
SOFRITO
14
SOPAS
16
CARNES Y AVES
32
MEAT AND POULTRY
33
PESCADOS
54
HORTALIZAS
62
VEGETABLES
63
PASTA DISHES
111
ENSALADAS
122
ARROz
138
RICE DISHES
141
POSTRES
156
DESSERTS
157
BEBIDAS
180
BEVERAGES
181

FRITTERS AND CROQUETTES
87
FRITURAS Y CROQUETAS
90
PASTAS
108
GLOSARIO
184
Copyright

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