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by James Merrell, Clare Gordon Smith · · tapa dura · 64 pages
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Este libro presenta treinta recetas ilustradas, sencillas y rápidas, que invitan a añadir un toque picante a la cocina. Incluye ingredientes exóticos que pueden ser más difíciles de encontrar. Ideal para quienes buscan darle un giro interesante a sus platos.
James Hart Merrell is the Lucy Maynard Salmon Professor of History Emeritus at Vassar College. Merrell is primarily a scholar of early American history, and has written extensively on Native American history during the colonial era. He is one of only five historians to be awarded the Bancroft Prize twice.
