9781910690109 - The Book of Latin American Cooking de Ortiz, Elizabeth Lambert (28 résultats)

Hardcover. Etat : Very Good. The Book of Latin American Cooking This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.

Etat : Very Good. Most items will be dispatched the same or the next working day. A copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Hardcover. Etat : Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.

Hardcover. Etat : New. This volume remains the definitive work on the cuisine of Mexico and Central and South America. First published in 1969 and based on more than 20 years visiting marketplaces, talking to local cooks and sampling specialities, Elisabeth Lambert Ortiz's collection of 500 recipes notes the culinary heritage of each dish and is organized by course, from Paraguayan courgette soup to Argentinian stuffed rolled flank steak and Ecuadorian steamed puddings.

Hardcover. Etat : new. Hardcover. 'The Book of Latin American Cooking' is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. With a sudden rash of Latin American restaurants opening in London and other major cities, such as Ceviche and Lima and the chain of Las Iguanas, the British are at last getting to grips with the cooking of Latin America; a sophisticated cuisine that is as old and as complex as any in the world. First published in 1969 and written by one of the first 'scholar cooks', 'The Book of Latin American Cooking' is regarded as a classic and one of only a handful of books to examine this much underappreciated cuisine. The collision of civilisations that occurred after the Spanish conquest, and the adoption by the colonisers of so many new foods such as the chilli and the pepper, the tomato, the potato, chocolate, French beans and avocados, down to the very staple, maize, means that Latin American cookery is a hybrid of infinite and unique combinations. AUTHOR: Elisabeth Lambert Ortiz was the very first writer to encourage British and American enthusiasm for the food of Latin America and the Caribbean. Ortiz introduces the reader to the subtle marriages of texture and flavour which distinguish the cooking of South America from Peru to Chile. She was one of the leading cookbook authors of her generation and wrote numerous cookery books including 'The New Complete Book of Mexican Cooking' and 'The Complete Book of Caribbean Cooking'. She was a culinary anthropologist and food historian, principal consultant for the Time Life Foods of the World series, as well as a regular contributor to Gourmet magazine. She died in New York in 2003 aged 88. REVIEWS: 'One of the five most knowledgeable and digestible cookbooks' - Time Magazine Full colour throughout The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000.

Etat : new.

Etat : New. 2016. Hardcover. BIC Classification: 1KL; WBN. Category: (G) General (US: Trade). Dimension: 246 x 189. . . . . . .

Hardback. Etat : New. The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. With a sudden rash of Latin American restaurants opening in London and other major cities, such as Ceviche and Lima and the chain of Las Iguanas, the British are at last getting to grips with the cooking of Latin America; a sophisticated cuisine that is as old and as complex as any in the world. First published in 1969 and written by one of the first scholar cooks, The Book of Latin American Cooking is regarded as a classic and one of only a handful of books to examine this much underappreciated cuisine. The collision of civilisations that occurred after the Spanish conquest, and the adoption by the colonisers of so many new foods such as the chilli, the pepper, the tomato, the potato, chocolate, French beans and avocados, down to the very staple, maize, means that Latin American cookery is a hybrid of infinite and unique combinations. Elisabeth Lambert Ortiz was the very first writer to encourage British and American enthusiasm for the food of Latin America and the Caribbean. She introduces the reader to the subtle marriages of texture and flavour which distinguish the cooking of South America from Peru to Chile. Elisabeth Lambert Ortiz was one of the leading cookbook authors of her generation and wrote numerous cookery books including The New Complete Book of Mexican Cooking and The Complete Book of Caribbean Cooking. She was a culinary anthropologist and food historian, principal consultant for the Time Life Foods of the World series, as well as a regular contributor to Gourmet magazine. She died in New York in 2003 aged 88.

Etat : New.

Etat : New. In.

Etat : New. pp. 240.

Hardcover. Etat : New.

Hardback. Etat : New. The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. With a sudden rash of Latin American restaurants opening in London and other major cities, such as Ceviche and Lima and the chain of Las Iguanas, the British are at last getting to grips with the cooking of Latin America; a sophisticated cuisine that is as old and as complex as any in the world. First published in 1969 and written by one of the first scholar cooks, The Book of Latin American Cooking is regarded as a classic and one of only a handful of books to examine this much underappreciated cuisine. The collision of civilisations that occurred after the Spanish conquest, and the adoption by the colonisers of so many new foods such as the chilli, the pepper, the tomato, the potato, chocolate, French beans and avocados, down to the very staple, maize, means that Latin American cookery is a hybrid of infinite and unique combinations. Elisabeth Lambert Ortiz was the very first writer to encourage British and American enthusiasm for the food of Latin America and the Caribbean. She introduces the reader to the subtle marriages of texture and flavour which distinguish the cooking of South America from Peru to Chile. Elisabeth Lambert Ortiz was one of the leading cookbook authors of her generation and wrote numerous cookery books including The New Complete Book of Mexican Cooking and The Complete Book of Caribbean Cooking. She was a culinary anthropologist and food historian, principal consultant for the Time Life Foods of the World series, as well as a regular contributor to Gourmet magazine. She died in New York in 2003 aged 88.

Hardcover. Etat : New.

Etat : New. 2016. Hardcover. BIC Classification: 1KL; WBN. Category: (G) General (US: Trade). Dimension: 246 x 189. . . . . . . Books ship from the US and Ireland.

Etat : As New. Unread book in perfect condition.

Hardcover. Etat : Brand New. 368 pages. 10.04x7.72x1.42 inches. In Stock.

Hardback. Etat : New. New copy - Usually dispatched within 3 working days.

Etat : New. pp. 240.

Etat : New. pp. 240.

Etat : NEW.

Etat : New. The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients.KlappentextrnrnThe Book of Latin American Cooking is an exoti.

Hardcover. Etat : new. Hardcover. 'The Book of Latin American Cooking' is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. With a sudden rash of Latin American restaurants opening in London and other major cities, such as Ceviche and Lima and the chain of Las Iguanas, the British are at last getting to grips with the cooking of Latin America; a sophisticated cuisine that is as old and as complex as any in the world. First published in 1969 and written by one of the first 'scholar cooks', 'The Book of Latin American Cooking' is regarded as a classic and one of only a handful of books to examine this much underappreciated cuisine. The collision of civilisations that occurred after the Spanish conquest, and the adoption by the colonisers of so many new foods such as the chilli and the pepper, the tomato, the potato, chocolate, French beans and avocados, down to the very staple, maize, means that Latin American cookery is a hybrid of infinite and unique combinations. AUTHOR: Elisabeth Lambert Ortiz was the very first writer to encourage British and American enthusiasm for the food of Latin America and the Caribbean. Ortiz introduces the reader to the subtle marriages of texture and flavour which distinguish the cooking of South America from Peru to Chile. She was one of the leading cookbook authors of her generation and wrote numerous cookery books including 'The New Complete Book of Mexican Cooking' and 'The Complete Book of Caribbean Cooking'. She was a culinary anthropologist and food historian, principal consultant for the Time Life Foods of the World series, as well as a regular contributor to Gourmet magazine. She died in New York in 2003 aged 88. REVIEWS: 'One of the five most knowledgeable and digestible cookbooks' - Time Magazine Full colour throughout The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Hardback. Etat : New. The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. With a sudden rash of Latin American restaurants opening in London and other major cities, such as Ceviche and Lima and the chain of Las Iguanas, the British are at last getting to grips with the cooking of Latin America; a sophisticated cuisine that is as old and as complex as any in the world. First published in 1969 and written by one of the first scholar cooks, The Book of Latin American Cooking is regarded as a classic and one of only a handful of books to examine this much underappreciated cuisine. The collision of civilisations that occurred after the Spanish conquest, and the adoption by the colonisers of so many new foods such as the chilli, the pepper, the tomato, the potato, chocolate, French beans and avocados, down to the very staple, maize, means that Latin American cookery is a hybrid of infinite and unique combinations. Elisabeth Lambert Ortiz was the very first writer to encourage British and American enthusiasm for the food of Latin America and the Caribbean. She introduces the reader to the subtle marriages of texture and flavour which distinguish the cooking of South America from Peru to Chile. Elisabeth Lambert Ortiz was one of the leading cookbook authors of her generation and wrote numerous cookery books including The New Complete Book of Mexican Cooking and The Complete Book of Caribbean Cooking. She was a culinary anthropologist and food historian, principal consultant for the Time Life Foods of the World series, as well as a regular contributor to Gourmet magazine. She died in New York in 2003 aged 88.

Buch. Etat : Neu. Neuware - The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients.

Buch. Etat : Neu. The Book of Latin American Cooking | Elizabeth Lambert Ortiz | Buch | Gebunden | Englisch | 2016 | Grub Street Publishing | EAN 9781910690109 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.

Hardback. Etat : New. The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. With a sudden rash of Latin American restaurants opening in London and other major cities, such as Ceviche and Lima and the chain of Las Iguanas, the British are at last getting to grips with the cooking of Latin America; a sophisticated cuisine that is as old and as complex as any in the world. First published in 1969 and written by one of the first scholar cooks, The Book of Latin American Cooking is regarded as a classic and one of only a handful of books to examine this much underappreciated cuisine. The collision of civilisations that occurred after the Spanish conquest, and the adoption by the colonisers of so many new foods such as the chilli, the pepper, the tomato, the potato, chocolate, French beans and avocados, down to the very staple, maize, means that Latin American cookery is a hybrid of infinite and unique combinations. Elisabeth Lambert Ortiz was the very first writer to encourage British and American enthusiasm for the food of Latin America and the Caribbean. She introduces the reader to the subtle marriages of texture and flavour which distinguish the cooking of South America from Peru to Chile. Elisabeth Lambert Ortiz was one of the leading cookbook authors of her generation and wrote numerous cookery books including The New Complete Book of Mexican Cooking and The Complete Book of Caribbean Cooking. She was a culinary anthropologist and food historian, principal consultant for the Time Life Foods of the World series, as well as a regular contributor to Gourmet magazine. She died in New York in 2003 aged 88.