按需印刷Nicaraguan Cooking pdf 夸克云 tct umd 下载 2025 azw3 kindle

In this first English-language book of Nicaraguan cooking (and indeed, the only one available in any language), Trudy Espinoza-Abrams has dug deep into her childhood in Gra***, Nicaragua and sifted through the countless hours spent in her grandmother's kitchen and her aunt's restaurant to come up with a comprehensive guide to Nicaraguan cooking, recipes, ingredients, and food preparation techniques that is both easy to follow and reliably produces excellent and delicious results, even for inexperienced cooks. The book contains many recipes, divided into secti*** on Breakfast, Salads, Appetizers, Soups, Main Dishes, Side Dishes, Vegetables, Sauces, Desserts, and Drinks. Included are all the famous dishes of Nicaragua, such as Sopa de Carne (Beef Soup), Vaho (Steamed Vegetables with Beef), Plato de Tortuga (Turtle Stew), Nacatamal (Corn and Pork Tamale), Vigorn (Yucca with Pork), Gallo Pinto (Red Beans and Rice), Buuelos (Cassava Patties with Syrup), Sopa Borracha (Drunken Soup), and many dozens of other traditional Nicaraguan dishes eaten daily in thousands of homes throughout the country. A Glossary of the Spanish-language food terms used in the book is included, as well as a section of food preparation tips. In addition, sprinkled throughout the book are Ms. Espinoza-Abrams' recollecti*** of her grandmother and early life in Nicaragua. Ms. Espinoza-Abrams is already an accomplished writer, having authored the popular Medical Spanish Made Ridiculously Simple (MedMaster, 1992), now in its second edition after having sold over 10,000 copies.

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In this first English-language book of Nicaraguan cooking (and indeed, the only one available in any language), Trudy Espinoza-Abrams has dug deep into her childhood in Gra***, Nicaragua and sifted through the countless hours spent in her grandmother's kitchen and her aunt's restaurant to come up with a comprehensive guide to Nicaraguan cooking, recipes, ingredients, and food preparation techniques that is both easy to follow and reliably produces excellent and delicious results, even for inexperienced cooks. The book contains many recipes, divided into secti*** on Breakfast, Salads, Appetizers, Soups, Main Dishes, Side Dishes, Vegetables, Sauces, Desserts, and Drinks. Included are all the famous dishes of Nicaragua, such as Sopa de Carne (Beef Soup), Vaho (Steamed Vegetables with Beef), Plato de Tortuga (Turtle Stew), Nacatamal (Corn and Pork Tamale), Vigorn (Yucca with Pork), Gallo Pinto (Red Beans and Rice), Buuelos (Cassava Patties with Syrup), Sopa Borracha (Drunken Soup), and many dozens of other traditional Nicaraguan dishes eaten daily in thousands of homes throughout the country. A Glossary of the Spanish-language food terms used in the book is included, as well as a section of food preparation tips. In addition, sprinkled throughout the book are Ms. Espinoza-Abrams' recollecti*** of her grandmother and early life in Nicaragua. Ms. Espinoza-Abrams is already an accomplished writer, having authored the popular Medical Spanish Made Ridiculously Simple (MedMaster, 1992), now in its second edition after having sold over 10,000 copies.