Copertina di Jambalaya
Titolo del libro:

Jambalaya

Cuisine of the Southern United States, Louisiana Creole Cuisine

Onym Press (02.04.2012 )

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ISBN-13:

978-613-8-61231-5

ISBN-10:
6138612310
EAN:
9786138612315
Lingua del libro:
Inglese
Risvolto di copertina:
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Jambalaya is a Louisiana Creole dish of Spanish and French influence.Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish culture. There are two primary methods of making jambalaya.The first and most common is Creole jambalaya (also called "red jambalaya"). First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end. The mixture is brought to a boil and left to simmer for 20 to 60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases. Some versions call for the jambalaya to be baked after the cooking of all the ingredients.
Casa editrice:
Onym Press
Sito Web:
http://www.betascript-publishing.com
A cura di:
Aeron Charline
Numero di pagine:
68
Pubblicato il:
02.04.2012
Giacenza di magazzino:
Disponibile
categoria:
Scienze sociali in generale
Prezzo:
29,00 €
Parole chiave:
Paella, New, Louisiana, Rice, Dish, Jambalaya, Added

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