A combination restaurant companion/culinary reference, Spanish Cuisine familiarizes readers with both classical Spanish cooking and the myriad regional dishes found throughout the country, from Cataluna to the Canary Islands. Includes a complete dictionary of Spanish terms and ingredients for hundreds of classical and regional dishes, organized by course.
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A combination restaurant companion/culinary reference, Spanish Cuisine familiarizes readers with both classical Spanish cooking and the myriad regional dishes found throughout the country, from Cataluna to the Canary Islands. Includes a complete dictionary of Spanish terms and ingredients for hundreds of classical and regional dishes, organized by course.
Read Less
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Seller's Description:
Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very Good. Size: 5x0x8; 0471137227 Product Description Not to be confused with spicy Mexican and Central American foods, Spanish cuisine draws on two basic Mediterranean ingredients: garlic and olive oil. This culinary companion explores the cooking styles of each region, from Galicia to Cataluna MATT A. CASADO (Flagstaff, Arizona) is an Associate Professor at Arizona State University. He is also a Spanish and U.S. trained hotel and food manager. Language Notes Text: English, Spanish.