La gran porotada Recetas e historias del poroto en Chile
The book, created by a team of scientists from various disciplines, culinary professionals, and with the contribution of recipes collected through an open contest, represents an exploration of the historical, cultural, and nutritional role of one of the most iconic ingredients in Chilean gastronomy:...
Zapisane w:
Kolejni autorzy: | Belmar, Carolina (Redaktor), Jara, Natalia (Redaktor), Baginsky, Cecilia (Redaktor), Meisel, Lee (Redaktor) |
---|---|
Format: | Elektroniczne Rozdział |
Język: | hiszpański |
Wydane: |
Santiago, Chile
Social-ediciones
2023
|
Hasła przedmiotowe: | |
Dostęp online: | DOAB: download the publication DOAB: description of the publication |
Etykiety: |
Dodaj etykietę
Nie ma etykietki, Dołącz pierwszą etykiete!
|
Podobne zapisy
-
Sabores e segredos. Receituários Conventuais Portugueses da Época Moderna
od: Isabel Drumond Braga
Wydane: (2015) -
The Physiology of Taste; Or, Transcendental Gastronomy
od: Brillat-Savarin, 1755-1826; Robinson, Fayette, -1859 [Translator] -
The Feasts of Autolycus: The Diary of a Greedy Woman
od: Pennell, Elizabeth Robins, 1855-1936 -
Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious
od: Spencer, Edward, 1844-1910 -
Food and Flavor: A Gastronomic Guide to Health and Good Living
od: Finck, Henry T., 1854-1926; Chapman, Charles Shepard, 1879-1962 [Illustrator]