Cooking The South American Way
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Cooking The South American Way
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Author : Helga Parnell
language : en
Publisher: Lerner Publications
Release Date : 2003-01-01
Cooking The South American Way written by Helga Parnell and has been published by Lerner Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-01-01 with Juvenile Nonfiction categories.
An overview of South American cookery, including information about the continent's holidays and festivals. Features simple recipes, menu planning, and information about low-fat cooking and vegetarian options.
Nikkei Cuisine
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Author : Luiz Hara
language : en
Publisher: Jacqui Small
Release Date : 2015-10-22
Nikkei Cuisine written by Luiz Hara and has been published by Jacqui Small this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-22 with Cooking categories.
At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country’s ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world – Brazil and Peru. Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world – including Pakta in Barcelona by Albert Adria. This stunningly photographed cookbook includes 100 Nikkei recipes, including 10 contributed recipes from top Nikkei chefs from around the world such as celebrated chefs Toshiro Konishi and Mitsuharu Tsumura ('Micha') from Peru, Tsuyoshi Murakami from Brazil, Jorge Munoz & Kioko Li of Pakta in Barcelona and Jordan Sclare & Michael Paul of Chotto Matte in London. Nikkei Cuisine is a ground-breaking cookery book and a must-have for anyone with an interest in Japanese or South American cooking, as well as for those keen to discover cutting-edge cookery and flavours. The recipes range from the simpler Nikkei family favourites (the dishes eaten at home) to the more elaborate and elegant Nikkei dishes served in restaurants around the world.
The South American Table
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Author : Maria Baez Kijac
language : en
Publisher: Harvard Common Press
Release Date : 2003
The South American Table written by Maria Baez Kijac and has been published by Harvard Common Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Cooking categories.
This book has over 450 recipes from 10 countries for everything from tamales, ceviches, and empanadas that are popular across the continent to specialties that define individual cuisines.
Brazilian Bbq Bonanza Grilling The South American Way
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Author : Pablo Picante
language : en
Publisher: Richards Education
Release Date :
Brazilian Bbq Bonanza Grilling The South American Way written by Pablo Picante and has been published by Richards Education this book supported file pdf, txt, epub, kindle and other format this book has been release on with Cooking categories.
Dive into the sizzling world of Brazilian barbecue with Brazilian BBQ Bonanza: Grilling the South American Way. Explore the rich tapestry of flavors and techniques that define this beloved culinary tradition, as you embark on a journey through 80 tantalizing recipes. From succulent picanha to crispy coxinhas, each dish is a celebration of South American culture and hospitality. Whether you're a seasoned grill master or a novice cook, this book will equip you with the knowledge and inspiration to create unforgettable feasts for family and friends. Get ready to fire up the grill and experience the ultimate taste of Brazil!
Cooking The Central American Way
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Author : Alison Behnke
language : en
Publisher: Lerner Publications
Release Date : 2005-01-01
Cooking The Central American Way written by Alison Behnke and has been published by Lerner Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-01-01 with Juvenile Nonfiction categories.
Serves up tantalising recipes for yucca fritters, bean soup, tres leches cake and more. Seasoned liberally with vibrant colour photographs and easy step-by-step directions, many of the recipes are low in fat and call for ingredients one may already have at home. Also included are vegetarian recipes, complete menu suggestions and a cultural section highlighting the Central American people and their countries, holidays, festivals and, of course, their food.
Chamique Holdsclaw
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Author : Mark Stewart
language : en
Publisher: Lerner Publications
Release Date : 2000-01-01
Chamique Holdsclaw written by Mark Stewart and has been published by Lerner Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-01-01 with Juvenile Nonfiction categories.
Profiles the life and career of Chamique Holdsclaw, star of the Washington Mystics women's basketball team.
South America
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Author : Clarence Fielden Jones
language : en
Publisher: In the Hands of a Child
Release Date : 1940
South America written by Clarence Fielden Jones and has been published by In the Hands of a Child this book supported file pdf, txt, epub, kindle and other format this book has been release on 1940 with Industries categories.
Pablo S Kitchen
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Author : David Michaels
language : en
Publisher:
Release Date : 2018
Pablo S Kitchen written by David Michaels and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Cooking, Latin American categories.
Pablo's Kitchen brings the authentic flavours of Mexican & Latin cuisine into your home with festive, flavoursome flare. All the Latin classics can be found here with traditional recipes and flavours meeting modern fare. Dishes in less then 20 minutes with a healthy background option. Whether you have basic, intermediate or even advanced cooking skills this book will show you how to turn basic ingredients into great times. You will learn how to create fresh, healthy Latino flavours whilst getting the most out of your local & imported produce and how to find it at a good price.
The Book Of Latin American Cooking
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Author : Elisabeth Lam Ortiz
language : en
Publisher: Knopf
Release Date : 2012-09-05
The Book Of Latin American Cooking written by Elisabeth Lam Ortiz and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-05 with Cooking categories.
Never before has there been a cookbook that encompasses the whole world of Latin American cooking. Elisabeth Ortiz is the first to introduce to Americans the entire range of this splendid cuisine, selecting out the vast territory that stretches from Mexico to Chile the mast exciting foods of each region. She gives us full complement of dishes, from hors d’oeuvres to desserts, a feast of master recipes with hundreds of subtle variations that reflect the different cooking styles of South America’s rich coastal areas, high mountainous regions, and boundless fertile plains. Among the enticing appetizers are “whims and fancies,” the tiny filled tortillas from Mexico; from Colombia, crisp green plantain chips; from Ecuador, fresh bass seviche; from Guatemala, oyster seviche; from Chile and Argentina, hot, flaky turnovers, patties, and little pies, each succulently stuffed. For a fish course: red snapper in tangerine sauce from Brazil; escabeche, oil-and-vinegar-dressed fish from Peru; shad fillets in coconut milk from Colombia; or salt cod in chili and almond sauce from Mexico… Among the meats and poultry: from Argentina, veal stew bakes in a huge squash; from Peru, fresh ham with ground annatto and cumin, as well as roast lamb and kid in creamed garlic and mint from Mexico, veal in pumpkin seed sauce; from Brazil, the exuberant national dish, feijoada, with its several meats (from hocks to pig’s tails), black beans, and manioc meal; pickled chicken from Chile; drunken chicken from Argentina; and the moles (poultry sauced in chilies and chocolate) that are the glory of Mexican kitchens. There’s a fresh new array of vegetables dished to brighten the table—peppers, tubers, greens, blossoms and beans. And salads of hearts of palms, Jerusalem artichokes, cactus (it comes in cans), and rooster’s beak (or familiarly, jícama). With her keen palate and wide knowledge of Latin American cookery, Mrs. Ortiz add to the savor of the recipes by tracing the culinary strains that make up the exciting amalgam of flavors— Spanish, Portuguese, African, with hints of Middle Eastern influences, as the mingles with the indigenous cooking of Maya, Aztec, and Inca civilizations. For more than twenty years she has been unraveling the mysteries of the exotic culinary tradition, making fascination new discoveries as she explored all parts of South America, visiting marketplaces, talking to local cooks, and sampling the specialties of different regions. Here, then, is the harvest of that search— the food itself, uncomplicated to prepare, tantalizing in its variety of flavors, fun to serve, and infinitely satisfying to savor; a whole new repertory of colorful dishes that will awaken even the most knowledgeable cooks to new delights.
The Art Of South American Cookery
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Author : Myra Waldo
language : en
Publisher:
Release Date : 1996
The Art Of South American Cookery written by Myra Waldo and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Cooking categories.
Presents a collection of recipes for South American dishes, including appetizers, soups, fish, poultry, meats, vegetables, salads and sauces, desserts, and beverages, and includes an essay on the food traditions of the region.