Gran Cocina Latina by Maricel E. Presilla
The Food of Latin America
A sweeping culinary encyclopedia of Latin American and Caribbean cuisines that combines historical and cultural essays with practical techniques and a wide range of recipes, tracing how indigenous, European, African and Asian influences shaped regional ingredients and cooking methods. Richly researched and illustrated, it offers ingredient profiles, pantry guidance and accessible versions of both iconic and lesser-known dishes, designed for home cooks and professionals seeking authentic flavors and culinary context.
- Published
- 2012
- Nationality
- American
- Length
- Unknown
- Pages
- Unknown
- Original Language
- English
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- Alternate Titles
- None
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