The genuine New Mexico tasty recipes / Cleofas M. Jaramillo.

Por: Jaramillo, Cleofas MTipo de material: TextoTextoIdioma: Inglés Detalles de publicación: Santa Fe, N.M. : Ancient City Press, 1981Descripción: 33 p. : il. ; 22 cmISBN: 0-941270-07-6Tema(s): Cookbooks | Libros de cocina | Cooking -- New Mexico | Cocina -- Nuevo MéxicoClasificación LoC:TX715 | J28
Contenidos parciales:
Pollo relleno – Pipian – Canffainita – Morcias – Carne de oya – Chiles rellenos – Calabacitas – Green Squash with green peas – Chicos (Dried green corn) – Temole – Fideos – Aros con tomate – Salsa de tomate – Quesadillas – Asaderos – Capirotada – Bizcochitos – Puchas – Chocolate – Atole azul – Pinole – Higote
Resumen: This booklet contains an unabridged reporint of the rare twenty-page 1942 Seton Village Press edition of Cleofas M. Jaramillo's cookbook of New Mexico Spanish recipes. We have expanded her long-out-of-print and unavailable pamphlet to include firther description of traditional Hispano foods by both Sra. Jaramillo and her brother, Reyes N. Martinez, as well as additional contemporary materials about the authors and the cookery."
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Tipo de ítem Biblioteca actual Colección Signatura Estado Fecha de vencimiento Código de barras
Libros Libros Biblioteca de la Gastronomía Mexicana
Colección General TX715 J28 (Navegar estantería(Abre debajo)) Disponible 002423

"Old and quaint formulas for the preparation of seventy-five delicious Spanish dishes."

Pollo relleno – Pipian – Canffainita – Morcias – Carne de oya – Chiles rellenos – Calabacitas – Green Squash with green peas – Chicos (Dried green corn) – Temole – Fideos – Aros con tomate – Salsa de tomate – Quesadillas – Asaderos – Capirotada – Bizcochitos – Puchas – Chocolate – Atole azul – Pinole – Higote

This booklet contains an unabridged reporint of the rare twenty-page 1942 Seton Village Press edition of Cleofas M. Jaramillo's cookbook of New Mexico Spanish recipes. We have expanded her long-out-of-print and unavailable pamphlet to include firther description of traditional Hispano foods by both Sra. Jaramillo and her brother, Reyes N. Martinez, as well as additional contemporary materials about the authors and the cookery."

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