The cooking of Brazil
By: Matthew Locricchio
Series: Superchefs
Publisher: Marshall Cavendish Benchmark
Published: 2012
Place of publication: New York
Language: eng
ISBN-13: 9781608705498; 9781608707379
Subjects: Food; Brazilian Cooking; Juvenile literature
Description: "Introduces the different culinary regions of Brazil and presents many kinds of recipes for traditional Brazilian dishes"--Provided by publisher.
Notes: Includes bibliographical references and index.
Table of contents: title: Before you begin; title: A word about safety; title: Cooking terms; title: The regions of Brazil and how they taste; title: Soups & stocks; title: Chicken soup; title: Chicken stock; title: Black bean soup; title: Salads and appetizers; title: Fresh shrimp and black-eyed peas salad; title: Hearts of palm salad; title: Cheese rolls; title: Miniature meat pies; title: Vegetable and side dishes; title: Sautéed greens; title: Brazilian rice; title: Black beans; title: Creamed corn; title: Pepper and lemon/lime sauce; title: Brazilian flavored oil; title: Main dishes; title: Colonial chicken; title: Smoked meats and black bean stew; title: Roasted pork tenderloin; title: Mule drivers rice; title: Fish and shrimp stew; title: Desserts; title: Brazil nut cookies; title: Brazilian birthday candies; title: Helpful kitchen equipment and utensils; title: Essential ingredients in the Brazilian kitchen.