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Para la salud

Gardner, Lilly B., Hudson Mira S.

ISBN 10: 096595000X / ISBN 13: 9780965950008
Published by Precepts, Inc., 1997
Used Condition: Good
From Better World Books (Mishawaka, IN, U.S.A.)

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Quantity Available: 1

About this Item

Former Library book. Shows some signs of wear, and may have some markings on the inside. Bookseller Inventory # GRP69775767

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Bibliographic Details

Title: Para la salud

Publisher: Precepts, Inc.

Publication Date: 1997

Book Condition:Good

About this title

Synopsis:

The Latino recipes in this book not only reflect a variety of cultures including Aztec, Mayan, Spanish, and Middle Eastern, but also are simple to prepare. Each of the recipes incorporates the basics of healthy cooking and each recipe has been analyzed for calories, carbohydrates, saturated fat, cholesterol, fiber, and sodium. The changes in preparation methods and the substitutions of low-fat or non-fat ingredients make them good choices for those who are interested in reducing their risk to cancer and heart disease.

[Las Latina recetas en este libro no tan solo reflejan una variedad de culturas incluyendo la Azteca, la Maya, la Espanola y del Medio Oriente, pero tambin son fciles de seguir. Cada una de las recetas incorpora lo basico para cocinar saludablemente. Adems, las calorias, los carbohidratos, las grasas saturadas, el colesterol, la fibra y el sodio. Los cambios en los metodos de preparacien y la sustitucien de ingredientes bajos en grasa o sin grasaa hacen que estos alimentos sean buenas alternativas para seas personas que estn interesadas en reducir su riesgo de cancer y enfermedades del corazen.]

Excerpt. © Reprinted by permission. All rights reserved.:

From "South America": The basis of Venezuelan cooking is colonial borrowing and adopting from other Latin American cultures. Black beans and "caviar criollo" are great favorites as is ropa Vieja (Old Clothes) made from shredded flank steak in rich tomato sauce. Local corn bread is the arepa made in the shape of small buns.

[Extracto: La base de la cocina Venezolana es coger prestado de las colonias y adoptando de otras culturas de latino America. Las habichuelas (frijoles) negras y el "caviar criollo: son favoritos, como lo es ropa vieja, echa de falda desmunuzada en una salsa de tomate espesa. El pan de maiz local es la arepa echa en forma de panes pequenos.]

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