This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.
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.
Olla Podrida: Piquant Spanish Dishes from the Old Clay Pot. JAMA. 1939;112(25):2629. doi:10.1001/jama.1939.02800250053038
Customize your JAMA Network experience by selecting one or more topics from the list below.
Create a personal account or sign in to: