Diccionario enciclopedico de la cocina mexicana
Ricardo Muñoz Zurita (Author of Larousse Diccionario Enciclopedico de la Gastronomia Mexicana)
La cita - Ricardo Muñoz Zurita (16/08/2018)
6072106196 Larousse Diccionario Enciclopedico de La Gastronomia Mexicana by Ricardo Munoz Zurita
Larousse Conciso Illustrado Diccionario Enciclopedico. Be the first to write a review. Seller assumes all responsibility for this listing. Shipping and handling The seller has not specified a shipping method to Germany. Contact the seller - opens in a new window or tab and request shipping to your location. Shipping cost cannot be calculated.
The best reference and resource out there on Mexican cooking and cuisine, Larousse Diccionario Enciclopedico de la Gastronomia Mexican covers just about everything from A to Z in pages. In it Ricardo defines ingredients, cooking styles and methods, the cooking in various regions, utensils, festivals, foodways and more. There are also lists of antojitos, moles, mushrooms, chiles fresh and dried in handy chart form that makes it easy to figure out where a dish originated, what the major components are and what it might be called in the various areas of Mexico. This is a tremendous resource for serious students of Mexican cuisine. Este es un gran recurso para los estudiantes serios de la cocina mexicana. Convert currency.