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Books: Cooking by Cuisine -> Cooking Spanish
Para la salud
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by:
Gardner, Lilly B.
Gardner, Ann J. (Illustrator)
S., Hudson Mira (Illustrator)
Sobel, Georgette J. (Editor)
Perkins, Myrna (Translator)
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Publisher:
Precepts, Inc.
Published: July 1, 1997
ISBN: 096595000X
Format:Ring-bound
Pages:268
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Book Description
Excerpted from Para La Salud: Health and the Hispanic Kitchen by Lilly B. Gardner, Ann J. Gardner, Hudson Mira S., Georgette J. Sobel and Myrna Perkins. Copyright © 1997. Reprinted by permission. All rights reserved
From "South America": The basis of
Venezuelan cooking is colonial borrowing and adopting from other Latin American cultures. Black beans and "caviar criollo" are great favorites as is ropa Vieja (Old Clothes) made from shredded flank steak in rich tomato sauce. Local corn bread is the
arepa made in the shape of small buns.
[Extracto: La base de la cocina Venezolana es coger prestado de las colonias y adoptando de otras culturas de latino America. Las habichuelas (frijoles) negras y el "caviar criollo: son favoritos, como lo es
ropa vieja, echa de falda desmunuzada en una salsa de tomate espesa. El pan de maiz local es la arepa echa en forma de panes pequenos.]
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