The Everything Brazilian Cookbook: Includes Tropical Cobb Salad, Brazilian BBQ, Gluten-Free Cheese Rolls, Passion Fruit Mousse, Pineapple Caipirinha...and Hundreds More!

Name: The Everything Brazilian Cookbook: Includes Tropical Cobb Salad, Brazilian BBQ, Gluten-Free Cheese Rolls, Passion Fruit Mousse, Pineapple Caipirinha...and Hundreds More!
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Marian Blazes

2014年8月 · Simon and Schuster

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320

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关于此电子书

Hundreds of traditional and contemporary recipes for an authentic taste of Brazil!

Brazilian food is a complex and vibrant fusion of native Indian foods and ingredients with immigrant culinary traditions from Portugal and Africa, as well as the Middle East, Japan, Germany, and Italy. Each geographic region of Brazil has its own distinctive cuisine, based on locally available ingredients and the people who settled there. The Everything Brazilian Cookbook aims to introduce this exciting cuisine to you with a collection of not-too-complicated yet adventurous recipes, including:

Brazilian Chicken Salad - Salpicao
Warm Sweet Potato Salad - Salada Quente de Batata Doce
Creamy Shrimp Soup - Caldo de Camarao
Pork and Hominy Stew - Canjiquinha Mineira
Coconut Butternut Squash Soup - Sopa de Abobora e Coco
Braised Roulades of Beef in Tomato Sauce - Bife a Role
Roast Leg of Lamb with Cachaça - Pernil de Cordeiro Assado na Cachaça
Stewed Chicken with Okra – Frango com Quiabo
Pineapple Raisin Farofa – Farofa de Abacaxi
Brazilian-style Greens – Couve a Mineira
Guava Cheesecake - Cuca de Queijo com Goiabada
Passion Fruit Mousse – Mousse de Maracuja

The recipes in this book start with fresh, healthy ingredients, instead of relying on prepared or packaged foods. This "back to basics" way of cooking is easier and less time-consuming than you may think, and the results taste better and are far more nutritious. With this indispensible and detailed cookbook, you'll be able to prepare and enjoy this vibrant and delicious cuisine in your own kitchen!

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作者简介

Marian Blazes lived in South America for several years. Inspired by the rich local cuisine, Marian attended cooking school at the Cordon Bleu Peru in Lima and received a degree in Pastry Arts. She has been a food writer since 2008, covering South American food for About.com. Marian translated Edible Structures: The Basic Science of What We Eat by Chilean author Jose Miguel Aguilera, which was selected as a Choice Outstanding Academic Title for 2013. She lives in Bethesda, MD.