Culinária suína no Brasil
Subtitle: qualidade do campo à mesa
By: [coordenação editorial, Arthur Bosisio ; prefácio, José Hugo Celidônio ; ensaio, Raul Lody ; texto informativo, Jean Carlos P. Vilas Boas Souza e Márcia Leitão ; fotografia de culinária, Humberto Medeiros ; versão para o inglês, Geoffrey Lloyd Gilbert].
Contributors: Bosísio Júnior, Arthur.; Lody, Raul Giovanni da Motta.; Souza, Jean Carlos P. Vilas Boas; Leitão, Márcia.; Medeiros, Humberto.
Series: Formação da culinária brasileira
Publisher: SENAC
Published: 2003
Place of publication: Rio de Janeiro, RJ, Brasil
Language: por
Number of pages: 150
ISBN-13: 9788574581439
Subjects: Cookery (Pork); Cookery, Brazilian.
Other titles: Cooking with pork in Brazil :
Notes: Includes bibliographical references (p. 121).

Text in Portuguese and English.