Contributor(s): Author: Trudy Espinoza-Abrams 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.
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..
Ms.
Espinoza-Abrams\' recollections of her grandmother and early life in Nicaragua.
In addition, sprinkled throughout the book are Ms.
A Glossary of the Spanish-language food terms used in the book is included, as well as a section of food preparation tips.
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), Vigoron (Yucca with Pork), Gallo Pinto (Red Beans & Rice), Bunuelos (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.
The book contains many recipes, divided into sections on Breakfast, Salads, Appetizers, Soups, Main Dishes, Side Dishes, Vegetables, Sauces, Desserts, and Drinks.
Contributor(s): Author: Trudy Espinoza-Abrams 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
