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June 24, 1939

Olla Podrida: Piquant Spanish Dishes from the Old Clay Pot

JAMA. 1939;112(25):2629. doi:10.1001/jama.1939.02800250053038

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Abstract

With many Americans, enjoyment of Spanish cooking is more of a novelty than a fad. The author of this volume has had cooperation from many leading experts in the development of the book, including Spanish students, and has had also a year of work in the Bureau of Home Economics in Washington, D. C. The book contains not only brief essays discussing the nature of the special cooking of Spanish, Mexican, Creole and Latin-American types but also a number of interesting recipes.

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