Nicaraguan Cooking

Bücher

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In this first English-language book of Nicaraguan cooking (and indeed, theonly one available in any language), Trudy Espinoza-Abrams has dug deep intoher childhood in Granada, Nicaragua and sifted through the countless hoursspent in her grandmother's kitchen and her aunt's restaurant to come up witha comprehensive guide to Nicaraguan cooking, recipes, ingredients, and foodpreparation techniques that is both easy to follow and reliably producesexcellent and delicious results, even for inexperienced cooks. The bookcontains many recipes, divided into sections 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 deCarne (Beef Soup), Vaho (Steamed Vegetables with Beef), Plato de Tortuga(Turtle Stew), Nacatamal (Corn & Pork Tamale), Vigorón (Yucca with Pork), Gallo Pinto (Red Beans & Rice), Buñuelos (Cassava Patties with Syrup), SopaBorracha (Drunken Soup), and many dozens of other traditional Nicaraguandishes eaten daily in thousands of homes throughout the country. A Glossaryof the Spanish-language food terms used in the book is included, as well asa section of food preparation tips. In addition, sprinkled throughout thebook are Ms. Espinoza-Abrams' recollections of her grandmother and earlylife 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, 000copies.