An edition of The cooking of Brazil
(2012)
The cooking of Brazil
by Matthew Locricchio
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"Introduces the different culinary regions of Brazil and presents many kinds of recipes for traditional Brazilian dishes"--Provided by publisher.
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Previews available in: English
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Book Details
Table of Contents
Before you begin
A word about safety
Cooking terms
The regions of Brazil and how they taste
Soups & stocks
Chicken soup
Chicken stock
Black bean soup
Salads and appetizers
Fresh shrimp and black-eyed peas salad
Hearts of palm salad
Cheese rolls
Miniature meat pies
Vegetable and side dishes
Sautéed greens
Brazilian rice
Black beans
Creamed corn
Pepper and lemon/lime sauce
Brazilian flavored oil
Main dishes
Colonial chicken
Smoked meats and black bean stew
Roasted pork tenderloin
Mule drivers rice
Fish and shrimp stew
Desserts
Brazil nut cookies
Brazilian birthday candies
Helpful kitchen equipment and utensils
Essential ingredients in the Brazilian kitchen.
Edition Notes
Includes bibliographical references and index.
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History
- Created July 25, 2011
- 8 revisions
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| July 19, 2022 | Edited by ImportBot | import existing book |
| December 26, 2021 | Edited by ImportBot | import existing book |
| September 25, 2020 | Edited by MARC Bot | import existing book |
| May 19, 2020 | Edited by CoverBot | Added new cover |
| July 25, 2011 | Created by LC Bot | Imported from Library of Congress MARC record |