By Cynthia Gravelle Lecount, Loren McIntyre
Потрясающая книга - первое подробное исследование вязальных традиций Перу и Боливии. Здесь вы найдете несколько необычных методов вязания на спицах, схемы более чем для a hundred этнических жаккардов и подробные инструкции к 10 проектам (кошельки, леггинсы, головные уборы).
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Extra info for Andean Folk Knitting: Traditions and Techniques from Peru and Bolivia
The original pain perdu was ﬂavored with orange-ﬂower water. • During Lewis and Clark’s expedition in the new territory, the explorers found many fruits and vegetables they had never seen before, such as the Osage orange. The Osage orange tree was the ﬁrst tree to be sent east by Lewis and Clark Unfortunately, its fruit was only edible to squirrels and other animals. FUN FOOD FACTS • The French enjoyed eating broiled beef steaks, but the beef in Louisiana was too tough to be broiled. Instead, they cut beef steaks into cubes and cooked them in gravy.
Use the peeler to peel the outer skin off the potatoes. Cut the potatoes into cubes on the cutting board. 3. Preheat the pot over medium heat. Add the butter and let it melt. Add the onions and sauté them over medium heat until translucent. 4. Sprinkle the ﬂour over the onions and stir with a wooden spoon until the ﬂour bubbles and smells fragrant. This takes about 2 minutes. 5. Add the chicken broth to the onion mixture, stirring constantly with a wire whip until the chicken broth begins to boil.
Ingredients 3⁄ 4-pound boneless, cooked Virginia ham, sliced 1 cup apple juice 1 tablespoon vinegar 3 tablespoons brown sugar Tools aluminum foil liquid measuring cup measuring spoons medium saucepan wooden spoon oven mitts Makes 4 servings 1 16-ounce can pitted tart red cherries packed in water, drained 4 teaspoons cornstarch 1⁄ 4 Time 30 minutes teaspoon ground cinnamon Steps 1. Preheat the oven to 350°F. 2. Wrap the ham in foil. Place the ham in the oven to heat for 30 minutes. 3. While the ham is heating, get the ingredients ready to make the cherry sauce.
Andean Folk Knitting: Traditions and Techniques from Peru and Bolivia by Cynthia Gravelle Lecount, Loren McIntyre