Search Results:

São Paulo: BEI, 2020. color plates, recipes, bibliographical references (p.178-179), enspapers, color pict. soft boards. Fruit of an expedition that passed through Aquidauana, Miranda, Corumbá, Nhecolândia, Poconé and the Serra do Amolar, Pantaneira cuisine: A flavorset tells the story of the Pantanal through food habits and daily rituals in the region. The book is divided into six chapters, each dedicated to a type of food: entourage, party, farm, market, city and indigenous. Delicious tribute to the Pantanal culture, the volume has 65 recipes. More than a cookbook, the reader will have in hand an important record of a cuisine rich in flavors and multiple in its origins. As it could not be in a continental and multicultural country like Brazil, the cuisine of the Pantanal is made of a lot of mix and no minimalism. We find in the pages of this book a profusion of condiments and seasonings, vegetables, fruit and preserves, broths, fish and meat - in recipes that take advantage of all parts of the… Read More