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Lambert Ortíz, Elizabeth,

The complete book of mexican cooking / Elizabeth Lambert Ortíz - U.S.A. : Ballantine Books, 1985. - 297 páginas : ilustraciones ; 17 cm.

Foreword -- Introduction to mexican food -- Note on availability of ingredients -- The corn -- kitchen -- Soups -- Sauces -- Eggs -- Fish -- Poultry -- Meats -- Vegetables -- Salads -- Desserts -- Drinks

V.1. Ej.1.

ISBN: 0-345-32559-1

Subjects--Topical Terms:
Cocina mexicana--Recetarios
Gastronomía mexicana

LC Class. No.: TX716.M4 / L174.1

Dewey Class. No.: