La cocina práctica, by Manuel María Puga y Parga, La cocina española antigua, and La cocina española moderna, both of them by Emilia Pardo Bazán.
This edition also includes two brand new features: on the one hand, this is an illustrated edition, and the various sections (soups, game, poultry, fish, desserts.) and recipes are accompanied by magnificent illustrations that are unique to this publication; in addition, the work also includes a glossary explaining the specialized culinary terms used by both writers: chula, rustrido or cachelo, all taken from the Galician language, but also the more sophisticated bouillabaisse, brioche, chateaubriand, entrecote, kirsch or ragout, from French, to mention but a few.
Cable. el Hombre que Vino del Futuro
Más de 200 Películas que no Deberías Ver antes de Morir
Diccionario de Onomatopeyas del Cómic
Marvel Zombies: las Portadas (marvel Graphic Novels)