Latin & Caribbean Grocery Stores Demystified: A food lover's guide to the best ingredients in the traditional foods of Mexico, Peru, Chile, Argentina, ... Rico, & Jamaica (Take It with You Guides)

by Linda Bladholm

Paperback, 2001

Status

Call number

Reference - Culinary -- BLA

Call number

Reference - Culinary -- BLA

Tags

Reference--Culinary

Publication

Renaissance Books (2001), Paperback, 272 pages

Description

With 400 entries and over 200 illustrations, plus stories about the ingredients used in every major Latin cuisine, this guidebook identifies and tells you how to use the vast array of herbs, chilies, fruits, sauces, meats, beans and prepared foods at your neighborhood mercado. A bonus section of the author's favorite Latin recipes will help you create delicious authentic dishes.

Physical description

272 p.; 9.01 inches

Series

Take It With You Guide

Similar in this library

Mexico One Plate At A Time by Rick Bayless
Herbs & Spices: The Cook's Reference by Jill Norman
Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico by Rick Bayless
The Indian Grocery Store Demystified (Take It with You Guides) by Linda Bladholm
Mexican Everyday by Rick Bayless
23 more
The Art of Mexican Cooking by Diana Kennedy
The Asian Grocery Store Demystified (Take It with You Guides) by Linda Bladholm
A Taste of Africa: Traditional & Modern African Cooking by Dorinda Hafner
Larousse Gastronomique by Larousse Gastronomique
The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico by Cheryl Alters Jamison
Cuisines of Portuguese Encounters by Cherie Y. Hamilton
Sweet Myrtle and Bitter Honey: The Mediterranean Flavors of Sardinia by Efisio Farris
The Oxford Companion to Food 2nd Ed by Alan Davidson
Memories of Philippine Kitchens by Amy Besa
The Oxford Companion to American Food and Drink (Oxford Companions) by Andrew F. Smith
The Country Cooking of Ireland by Colman Andrews
The Spice and Herb Bible by Ian Hemphill
Cooking the Roman Way: Authentic Recipes from the Home Cooks and Trattorias of Rome by David Downie
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
James Beard's American Cookery by James Beard
Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla
Sweets: Soul Food Desserts and Memories by Patty Pinner
The dictionary of American food and drink by John F. Mariani
Better Homes & Gardens New Cook Book (1953 Edition) by Better Homes and Gardens
Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes by Arthur Schwartz
Zarela's Veracruz by Zarela Martinez
Naples at Table: Cooking in Campania by Arthur Schwartz
The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages by Diane Kochilas

More

Amazon.comLibraryThing
Page: 0.1082 seconds