Spanish Cuisine
Resumen del Libro
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.
Ficha Técnica del Libro
Subtitulo : The Gourmet's Companion
Número de páginas 150
Autor:
- Matt A. Casado
Categoría:
Formatos Disponibles:
PDF, EPUB, MOBI
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