Capa do livro de Jambalaya
Título do livro:

Jambalaya

Alphascript Publishing (2010-07-29 )

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ISBN- 1 3:

978-613-0-84378-6

ISBN- 1 0:
613084378X
EAN:
9786130843786
Idioma do livro:
Inglês
Anotações e citações/ texto breve:
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, 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.
Editora:
Alphascript Publishing
Website:
https://www.alphascript-publishing.com/
Editado por:
Frederic P. Miller, Agnes F. Vandome, John McBrewster
Número de páginas:
104
Publicado em:
2010-07-29
Stock:
Disponível
Categoria:
Agricultura, horticultura, silvicultura, pesca, nutrição
Preço:
39.00 €
Palavras chave:
food, cuisine, Ingredients, Receipts, preparation, varieties

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