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Anabolic Cooking Cookbook*** FREE DELIVERY***

Jul 19th 2012 at 11:02 PM

Another important section is the page of entries, subscribe for free to the site, rather than an honor is a responsibility for their creators, they constantly ensure the privacy of its users, and undertake not to sell, rent or spreading somehow their email addresses.

Subscribe to this site will allow interested parties to learn first hand of new recipes, cooking secrets or variations added to the page will only be sent to their addresses, with the required authorization, taking into account the policy followed by the creators of not support sending spam.

The last menu item, and not least important, is the presentation, about us, they ask, Who is the author? Let us then, then some data.
Biography of the author

Mirta Calvo (Aya), Havana, 1944

Graduate Secretarial business in 1959 and Secretary of profession; Technical Economics in 1975, life took her to the path of gastronomy, which has remained and became then, in excellent cook.

Started in the art of cooking, along with his sisters, his mom, Mrs. Barney, "grandmother" My Love "as he remembered, began preparing simple dishes like Cuban would say a good" rule of thumb "more mandatory, the need to feed your family, and become a mother, wife and a sense of good taste enabled him to advance in the culinary field.

Food worker in his youth years accumulated experience in the preparation of a variety of dishes, both hot and cold, which now tasted your family and closest friends.

Turned-grandmother and dubbed "Aya" for their little love for them begins to recreate delicious dishes that were kept in the family tradition as the "freisos", the "donuts, or the famous roasted rice coming out of his hands and his talent, turning the kitchen into a common meeting place where learning is always tasting.

Needless to say, that his greatest achievement in this space equipped with pots and flavorings Anabolic Cooking Cookbook, is in the preparation of desserts there, including syrups, flour, milk, honey and eggs, like a fairy that makes it appear, by magic dissimilar cake, tarts , cakes and creams that delight the palate.

Arriving in the USA in 1999, meets Hilda Diaz, Puerto Rican friend, which he learned new recipes and other ways to prepare and decorate the candy that both like to prepare.

From the year 2001 begins to make this compilation with family recipes treasury were prepared by her grandmother and mother in the original way and that over the generations had suffered some variation. Later the collection job has been increased by adding to the merger that Cuban food is a series of recipes Spanish, African, Creole, Russian and U.S. to those performed multiple adjustments for private kitchen.

This site introduces the user in the work of a person from the family, offers its expertise and confirms the possibility of growth by publicizing this effort.

The intent of the site is kept active, inquiring, discovering new ways to reach them combinations of mixtures and odors. This increase in volume of prescriptions, and will be updated on a weekly basis, to provide quality information.

It must be said, before completion, which presents an open and developing work, which the authors are eager to come to them, to discuss their work, appreciate that you make suggestions, comments and all questions, which will always be willing to answer. This can be achieved through the network. Yes, of course, contact Mirta Calvo (your email is on the website) and she will respond with infinite sweetness all your questions.

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