Hallacas Venezolanas

Como Hacerlas

von Georgette L Baker

40 Seiten, Hardcover

Kurzbeschreibung des Verlags

Long ago on rich Venezuelan ranches the owners(of Spanish decent) ate lavish meals with European ingredients (olives, raisins and nuts). They owned many slaves and servants. The slaves would save or scavenge the leftover stews of pork, chicken and beef and put them all together, adding indigenous ingredients for flavor. They ground and boiled the cornmeal, they were usually fed, until it was fine. They rolled it out and put the mixed leftovers into it. Banana leaves were available and were used to wrap their meat-stuffed corn meal creations.

• Reihe: 1
• Themen: Lifestyle, Hobbys und Freizeit Kochen, Essen und Trinken, Schreiben über Lebensmittel, Kochbücher Nationale, regionale und ethnische Küche
• ISBN: 9781892306517
• Sprache: Englisch
• Erscheinungsdatum: 11.11.2016
• Größe: 235 x 157 mm
• Verlag: Cantemos