Cooking the Spanish way revised and expanded to include new low-fat and vegetarian recipes
Includes index. Introduction: Land and its people -- Regional cooking -- Holidays and festivals -- Spanish market -- Shepherd's supper -- Before you begin: Careful cook -- cooking utensils -- Cooking terms -- Special ingredients -- Healthy and low-fat cooking tips -- Metric conversions chart -- Spanish table: Spanish menu -- Breakfast: Coffee with milk -- Dinner: Lentil soup Madrid style -- Salad -- Paella -- Stewed vegetables -- Chicken with rice -- Caramel custard -- Snacks: Fruit punch -- Spanish meatballs -- Cucumber, tomato, and green pepper -- Supper: Cold fresh vegetable soup -- Spanish omelette -- Holiday and festival food: Jijona nougat -- Holy Week doughnuts -- Ham fritters -- Russian salad -- Index. Electronic reproduction.Boulder, Colo. :NetLibrary,2004.Available via World Wide Web.Access may be limited to NetLibrary affiliated libraries.Excludes some or all of the images which were part of the original book.
- LCC: TX723.5
- Dewey Decimal: 641.5946
- Language: eng
- Physical Description: 72 p. : col. ill., col. map ; 23 cm.
- Edition Info: (electronic bk.)
- Cookery, Spanish -- Juvenile literature
- Spain -- Social life and customs -- Juvenile literature
- Electronic books
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