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Author Locricchio, Matthew.
Title The cooking of Brazil / Matthew Locricchio ; with photos by Jack McConnell.
Pub Info New York : Marshall Cavendish Benchmark, [2012], ©2012.
Edition Second edition.
Book Cover
 MADL Holton Childrens NF   J 641.5 Locricchio 10/13    ON SHELF
Descript 96 pages : illustrations (chiefly color), color map ; 27 cm
text rdacontent
unmediated rdamedia
volume rdacarrier
Series Superchef.
Bibliog. Includes bibliographical references and index.
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 pea 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 meat 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.
Summary "Introduces the different culinary regions of Brazil and presents many kinds of recipes for traditional Brazilian dishes"--Provided by publisher.
Subject Cooking, Brazilian -- Juvenile literature.
Food -- Brazil -- Juvenile literature.
Food habits -- Brazil -- Juvenile literature.
Cooking -- Juvenile literature.
Add Author McConnell, Jack, photographer.
ISBN 9781608705498
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