From My Mexican Kitchen: techniques and ingredients. Diana Kennedy
Tipo de material: TextoIdioma: Español Detalles de publicación: New York Potter 2003Edición: 1a. edDescripción: 320p. 26 cmISBN: 0 609 60700 6Tema(s): Cocina Mexicana - recetasClasificación CDD: TX716.M4/K47.7
Contenidos:
Introduction. Mexico. Menus. Cheeses and cream. Cooking fats and oils. Fresh and dried chiles. Fresh and dried herbs. Vegetable, beans and fruits. Meat, poultry, and seafood. Rice and pasta. Spices, aromatica and sweeteners. Making antojitos. Making moles. Making table sauces. Making tamales. Making Tortillas. Making Vinegar. Making Yeast Breads. Utensils. Food and cooking terms. Sources of Ingredients.
Tipo de ítem | Biblioteca actual | Colección | Signatura | Copia número | Estado | Fecha de vencimiento | Código de barras |
---|---|---|---|---|---|---|---|
Libros | Biblioteca de la Gastronomía Mexicana | Colección General | TX716.M4/K47.7 (Navegar estantería(Abre debajo)) | V.1. Ej.1. | Disponible | 002349 |
Introduction. Mexico. Menus. Cheeses and cream. Cooking fats and oils. Fresh and dried chiles. Fresh and dried herbs. Vegetable, beans and fruits. Meat, poultry, and seafood. Rice and pasta. Spices, aromatica and sweeteners. Making antojitos. Making moles. Making table sauces. Making tamales. Making Tortillas. Making Vinegar. Making Yeast Breads. Utensils. Food and cooking terms. Sources of Ingredients.
Compra 459 L. Gandhi
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