MARC Record from Library of Congress

LEADER: 01758nam a22003138a 4500
001 2011004948
003 DLC
005 20110312154108.0
008 110308s2012 nyu j b 001 0 eng
010 $a 2011004948
020 $a9781608705498 (print)
020 $a9781608707379 (ebook)
040 $aDLC$cDLC$dDLC
042 $apcc
043 $as-bl---
050 00 $aTX716.B6$bL63 2012
082 00 $a641.5981$222
100 1 $aLocricchio, Matthew.
245 14 $aThe cooking of Brazil /$cMatthew Locricchio.
260 $aNew York :$bMarshall Cavendish Benchmark,$c2012.
263 $a1209
300 $ap. cm.
490 0 $aSuperchefs
504 $aIncludes bibliographical references and index.
505 0 $aBefore 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.
520 $a"Introduces the different culinary regions of Brazil and presents many kinds of recipes for traditional Brazilian dishes"--Provided by publisher.
650 0 $aCooking, Brazilian$vJuvenile literature.
650 0 $aFood$zBrazil$vJuvenile literature.
655 0 $aCookbooks.