THE ART OF BRAZILIAN COOKERY

by Dolores Botafogo ‧ RELEASE DATE: Aug. 5, 1960

Brazilian cookery, which is subtle and sophisticated as well as seasoned, and interwoven with the folklore of the country, has been here adapted for the American kitchen. While palate-wise it is not a simple cuisine, it is relatively easy to prepare. The conventional categories, from canapes to coffees, are used here; there are a few special holiday menus; and many familiar foods (particularly shrimps, chicken, rice, etc.) will seem delicately different- but not alien- to a North American audience.

Pub Date: Aug. 5, 1960

ISBN: N/A

Page Count: -

Publisher: Doubleday

Review Posted Online: N/A

Kirkus Reviews Issue: Aug. 1, 1960

Categories: NONFICTION