(*NEW ARRIVAL*) (Costa Rican) Saaralisa Ylitalo, ed. Cooking in Costa Rica/Cocinando en Costa Rica Casseroles he combined the works of

he combined the works of Morelot (1831) Lavalle (1855) as well as the work by Mnsr Danguy and Mnsr Aubertin (1892)

star fruit

lively stories from the last twenty years of Danny’s career

Wine is versatile

preparing ingredients

(*NEW ARRIVAL*) (Costa Rican) Saaralisa Ylitalo, ed. Cooking in Costa Rica/Cocinando en Costa Rica Casseroles he combined the works of203 pp. Illus. with drawings. Spiral bound pictorial black & white wrappers. First Edition. San Jose: United States Mission Assoc., 1990. In Spanish & English. With a glossary of fruits and vegetables, this book is replete with Costa Rican (plus other Central and South American) recipes from members of the United States Mission Assoc., including papaya verda, pescado Veracruzano, tres leches, green plantain soup, chojin. etc. Very good. (62)