La cocina del tomate frijol y calabaza
By: Ana María Carrillo.
Edition: 1a ed.
Series: Cocina mexicana a través de los siglos
Publisher: Clío
Published: 1998
Place of publication: México
Language: spa
Number of pages: 93
Subjects: Cookery (Tomatoes); Cookery (Beans); Cookery (Squash); Cookery, Mexican.; Cocina -- Tomates.; Cocina -- Frijoles.; Cocina -- Calabacines.; Cocina mexicana.
Notes: Includes bibliographical references (p. [95]) and index.