Name: Spirit of the West: Cooking from Ranch House and Range (en Inglés)
Price: 1358.04 MXN
Availability: InStock
Author: Jacobs, Martin ; Beverly, Cox
ISBN: 9781635617634

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portada Spirit of the West: Cooking from Ranch House and Range (en Inglés)

Formato

Libro Físico

Autor

Martin Jacobs

Cox Beverly

Editorial

Echo Point Books & Media

Idioma

Inglés

N° páginas

228

Encuadernación

Tapa Dura

Dimensiones

27.9 x 21.6 x 1.9 cm

Peso

1.03 kg.

ISBN13

9781635617634

Categorías

Estados del centro sudoeste de ee. uu.
Estados de las montañas de ee. uu.
México
Cocinas nacional y regional

Spirit of the West: Cooking from Ranch House and Range (en Inglés)

Martin Jacobs (Autor) · Cox Beverly (Autor) · Echo Point Books & Media · Tapa Dura

Libro Físico

$ 1,358.04

$ 2,469.17

Ahorras: $ 1,111.13

45% descuento

Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Lunes 08 de Julio y el Viernes 19 de Julio.

Lo recibirás en cualquier lugar de México entre 1 y 3 días hábiles luego del envío.

Reseña del libro "Spirit of the West: Cooking from Ranch House and Range (en Inglés)"

Get ready to feast on the scrumptious staples and rich delicacies of ranch-style cooking! Pot Roast with Dumplings, Quichelma Cattle Company's Rum Ribs, Potato Doughnuts are some of the enticing, simple, and hearty meals that sustained the hard-working and hard-eating cowboys, wranglers, cattle barons and early settlers of the American West. Using available ingredients and basic cookware, these classic and approachable recipes are guaranteed to satisfy the even most hearty appetite. Peppered throughout the book are the histories behind the recipes--stories of gun-toting grandmothers and fortuitous improvisations over the cook-stove. Notes from Western historian David Dary begin each chapter, providing additional background information and context. Spirit of the West isn't just a record of the foods of the region, but is also a record of the people who created and were sustained by these foods. The native peoples of the region, the Mexican cowboys (vaqueros), and settlers from across the entire United States, all left their mark on this truly American cuisine. The eye-catching photographs capture the vibrancy of the dishes and help bring Spirit of the West to the very top of the list of regional cookbooks. Another mouth-watering cookbook by Cox and Martin is Spirit of the Earth: Native Cooking from Latin America, full of accessible recipes of the Maya, Inca, and Aztec cultures.