Nicaraguan Cooking

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. The Book Contains Many Recipes, Divided Into Sections On Breakfast, Salads, Appetizers, Soups, Main Dishes, Side Dishes, Vegetables, Sauces, Desserts, And Drinks. 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), Vigorn (yucca With Pork), Gallo Pinto (red Beans & Rice), Buuelos (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.