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Nicaraguan Cooking
by Trudy Espinoza-Abrams
Available from Amazon
$20.99
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Features
Paperback: 148 pages
Publisher: Xlibris Corporation May 10, 2004
Language: English
ISBN-10: 1413437796
ISBN-13: 978-1413437799
Product Dimensions:
8.4 x 5.5 x 0.5 inches
Shipping Weight: 6.4 ounces
Book Description
In this first English-language book of Nicaraguan cooking (and indeed, the only one available in any language), Trudy Espinoza-Abrams has dug deep into her childhood in Granada, Nicaragua and sifted through the countless hours spent in her grandmother's kitchen and her aunt's restaurant to come up with a comprehensive guide to Nicaraguan cooking, recipes, ingredients, and food preparation techniques that is both easy to follow and reliably produces excellent and delicious results, even for inexperienced cooks. The book contains many recipes, divided into sections on Breakfast, Salads, Appetizers, Soups, Main Dishes, Side Dishes, Vegetables, Sauces, Desserts, and Drinks. Included are all the famous dishes of Nicaragua, such as Sopa de Carne (Beef Soup), Vaho (Steamed Vegetables with Beef), Plato de Tortuga (Turtle Stew), Nacatamal (Corn & Pork Tamale), Vigorón (Yucca with Pork), Gallo Pinto (Red Beans & Rice), Buñuelos (Cassava Patties with Syrup), Sopa Borracha (Drunken Soup), and many dozens of other traditional Nicaraguan dishes eaten daily in thousands of homes throughout the country. A Glossary of the Spanish-language food terms used in the book is included, as well as a section of food preparation tips. In addition, sprinkled throughout the book are Ms. Espinoza-Abrams' recollections of her grandmother and early life in Nicaragua. Ms. Espinoza-Abrams is already an accomplished writer, having authored the popular Medical Spanish Made Ridiculously Simple (MedMaster, 1992), now in its second edition after having sold over 10,000 copies.
Reader Reviews
This excellent little volume is a welcome addition to the Central American cooking scene because it's the first of its kind and has such fool-proof recipes. I had no trouble at all in preparing buñuelos and other desserts unique to Nicaraguan coking, not to mention the great main courses such as vaho (steamed vegetables with beef) and the classical yucca and pork-skin appetizer, vigóron. Highly recommended!
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