| Edition |
Second edition. |
| Description |
96 pages : color illustrations, color map ; 26 cm. |
| Series |
Superchefs |
|
Superchef.
|
| Bibliography |
Includes bibliographical references (page 93) 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 meats and black bean stew -- Roasted pork tenderloin -- Mule driver's 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.
|
|
Cooking, Brazilian.
|
|
Food -- Brazil.
|
| Added Author |
McConnell, Jack.
|
| ISBN |
9781608705498 hardback |
|
1608705498 hardback |
|
9781608707379 (ebook) |
|
1608707377 (ebook) |
|
