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Carregando... Food of the World: Santa Fede Dave DeWitt
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Prepare the exiting and flavorful cuisine of the American Southwest with this easy-to-follow Santa Fe cookbook. Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it-and an exciting cuisine to match. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredients-rice, beans, squash and chiles-into mouthwatering new tex-mex dishes. Authentic Southwestern recipes include: - Mexican Corn Chowder from The Pink Adobe Restaurant - Carne Adovada from Marie's New Mexican Kitchen - Rack of Lamb with Heirloom Bean Ragout from Santecafe - Orange-marinated Chicken Fajitas from Santa Fe School of Cooking - Red Corn Rubbed Chicken from Inn of the Anasazi - Chilean Sea Bass Napoleon from La Casa Sena - Taco-nolis from Cafe Pasqual's? Food of Santa Fe offers the best of Southwest cooking, New Mexico's traditional dishes, and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and glossaries of unusual ingredients, along with illustrated how-to sections, are included. Não foram encontradas descrições de bibliotecas. |
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Google Books — Carregando... GênerosClassificação decimal de Dewey (CDD)641.5979Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking North America West Coast U.S.Classificação da Biblioteca do Congresso dos E.U.A. (LCC)AvaliaçãoMédia:
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