Elinor Burt

Spanish Dishes From The Old Clay Pot Elinor Burt

This cookbook goes through the various Spanish speaking Americas, describes a little of what their home life around the kitchen is like and presents common recipes from each area. The book contains hundreds of recipes (over 650!!) and is exhaustively cross indexed (by type of food, recipe name, etc.) BACKCOVER: An international tour of Spanish, Mexican, Latin American and Creole cooking with the best of each country represented here: Spanish Pot Pie Tomatoes Louisiana Corn Meal Cookies Creole Chowder Scalloped Lima Beans Brazilian Salad Spanish Eggs Spanish Pastries Sweet Potato Custard Milan Squash Mexican Fish * Over 650 recipes with an exhaustive index * The most extensive Latin cookbook available for the Spanish gourmet and crock pot enthusiast * Complete explanation of sauces, side dishes and settings for delicious family and gourmet dining. Table of Contents: Preface Acknowledgements Introduction - Spain and Latin America I GUEST MENUS II SPANISH QUICK MEALS III SUITABLE GARNISHES IV HELPS AND HINTS V BEVERAGES (BEBIDA) VI SPANISH FOODS - SPAIN (ESPANOL) Soups (Sopas) Sauces (salsas) Eggs (Huevos) Fish (Pescado) Entrees (Entradas) Vegetables (Legumbres) Salads And Pickles (Ensaladas) Desserts (Dulces) VII MEXICAN FOODS - MEXICO (MEXICANO) Soups (Sopas) Sauces (salsas) Eggs (Huevos) Fish (Pescado) Tortillas Entrees (Entradas) Vegetables (Legumbres) Salads (Ensaladas) Desserts and Sweets (Dulces) VIII LATIN-AMERICAN FOODS - LATIN AMERICA Soups (Sopas) Sauces (salsas) Eggs (Huevos) Cheese (Queso) Fish (Pescado) Entrees (Entradas) Vegetables (Legumbres) Salads (Ensaladas) Desserts (Dulces) IX CREOLE (CRIOLLA) Appetizers Soups Sauces Fish Miscellaneous Entrees Vegetables Salads Hot Breads Southern Desserts X MISCELLANEOUS Canapes Relishes Preserves And Candy