Table of contents for Tapas : a taste of Spain in America / Josâe Andrâes ; with Richard Wolffe.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.


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Contenido
Contents
Foreword
Introduction: How to Use Tapas
Chapter 1: Aceitunas y Aceite de Oliva Olives and Olive Oil
Chapter 2: Tomates Tomatoes
Chapter 3: Patatas Potatoes
Chapter 4: Setas Mushrooms
Chapter 5: Legumbres Legumes
Chapter 6: Pimientos Peppers
Chapter 7: Verduras y mas Vegetables and more
Chapter 8: CÆtricos Citrus
Chapter 9: Ajo Garlic
Chapter 10: Cebolla Onion
Chapter 11: Arroz Rice
Chapter 12: Queso Cheese
Chapter 13: Huevos Eggs
Chapter 14: Pescado Fish
Chapter 15: Marisco Shellfish
Chapter 16: Pollo Chicken
Chapter 17: Cerdo Pork
Chapter 18: Otras carnes Other meats
Sources
Acknowledgements
Index

Library of Congress Subject Headings for this publication:

Tapas -- United States.
Cookery, Spanish.