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Mexican cuisine

  • Couverture cartonnée
  • 152 Nombre de pages
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Texte du rabat Source: Wikipedia. Pages: 149. Chapters: Tex-Mex, Enchilada, Caesar salad, Vanilla, Hominy, Taco, Tamale, Tostada, ... Lire la suite
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Source: Wikipedia. Pages: 149. Chapters: Tex-Mex, Enchilada, Caesar salad, Vanilla, Hominy, Taco, Tamale, Tostada, Ceviche, Chilaquiles, Opuntia, Beer in Mexico, Pulque, Burrito, Tortilla, Aztec cuisine, San Francisco burrito, Rice pudding, Chili con carne, Chorizo, Croquette, Nixtamalization, Corn smut, Nachos, Hibiscus tea, Pozol, List of Mexican cuisine dishes, Hallaca, Agave nectar, Barbacoa, Sope, Pepita, Rice and beans, Ghorabiye, Hoja santa, Kogi Korean BBQ, Chaya, Torta, Quesadilla, Chicharrón, Santa Maria Style BBQ, Menudo, Green sauce, Jalapeño, Nopal, Stuffed peppers, Tomato juice, Queso flameado, Paste, Casa Sanchez Foods, Buñuelos, Migas, Chapulines, Panela, Michelada, Casa Dragones, Milanesa, Tortilla chip, Adobo, Paleta, Cajeta, Polvorón, Calabaza, Guacamole, Lippia graveolens, Cemita, Pozole, Longaniza, Machaca, Taquito, Refried beans, Piki, Pambazo, Chamoy, Frito pie, Humita, Escabeche, Natillas, Gordita, Molcajete, Maguey worm, Discada, Al pastor, Monterey Jack, Carnitas, Torta ahogada, Tripas, Carne Adovada, Huarache, Antojito, Tlayuda, Picadillo, Flank steak, Birria, Anaheim pepper, Carne asada, Beef tongue, Pulled pork, Panocha, Tlacoyo, Tesguino, Cochinita pibil, Ibarra, Rosca, Escuela de Gastronomía Mexicana, Bolillo, Cocadas, Mezcal worm, Saladitos, Chalupa, Pejelagarto, Chile relleno, Chiles en nogada, Serrano pepper, Huevos rancheros, Huauzontle, Memela, Spanish rice, Esquites, Jumiles, Mollete, Taquería, Guajillo chili, Tejate, Frijoles negros, Cascabel chili, Iguana meat, Comal, Pinole, Acocil, Adobada, Gringas, Molinillo, Queso Panela, Elote, Empalme, Tajín, Capirotada, Beef brain, Duros, Escamol, Low-carb tortilla, Bubu Lubu, Caldo de pollo, Caldo de siete mares, Mulato pepper, Machacado con huevo, Taco soup, Entomatada, Queso Chihuahua, Bon Ice, Mixiote, Mexican pizza, Pepper jack cheese, Seven layer dip, Ruiz Foods, Huevos motuleños, Rajas con crema, Recado rojo, Nopalito, Cahuamanta, Curtido, Carne de chango, Cabeza, Chilorio, Frijoles charros, Carne seca, Huevos divorciados, Chahuis, Güirila, Corunda, Mancha manteles, Romeritos, Topote, Tortilla de rescoldo, Suadero, Tascalate, Vitrolero, Pollo motuleños, Tortilla warmer. Excerpt: Vanilla is a flavoring derived from orchids of the genus Vanilla native to Mexico. Etymologically, vanilla derives from the Spanish word "", little pod. Originally cultivated by Pre-Columbian Mesoamerican peoples, Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s. Attempts to cultivate the vanilla plant outside Mexico and Central America proved futile because of the symbiotic relationship between the tlilxochitl vine that produced the vanilla orchid and the local species of Melipona bee; it was not until 1837 that Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant. The method proved financially unworkable and was not deployed commercially. In 1841, a 12-year-old French-owned slave by the name of Edmond Albius, who lived on Île Bourbon, discovered the plant could be hand pollinated, allowing global cultivation of the plant. There are currently three major cultivars of vanilla grown globally, all derived from a species originally found in Mesoamerica, including parts of modern day Mexico. The various subspecies are Vanilla planifolia (syn. V. fragrans), grown on Madagascar, Réunion and other tropical areas along the Indian Ocean; V. tahi...

Informations sur le produit

Titre: Mexican cuisine
Sous-titre: Tex-Mex, Enchilada, Caesar salad, Vanilla, Hominy, Taco, Tamale, Tostada, Ceviche, Chilaquiles, Opuntia, Beer in Mexico, Pulque, Burrito, Tortilla, Aztec cuisine, San Francisco burrito, Rice pudding, Chili con carne, Chorizo, Croquette
Éditeur:
Code EAN: 9781157038450
ISBN: 978-1-157-03845-0
Format: Couverture cartonnée
Editeur: Books LLC, Reference Series
Genre: Cuisine et boissons
nombre de pages: 152
Poids: 299g
Taille: H246mm x B189mm x T8mm
Année: 2011

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