food and cooking of colombia and venezuela

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The Food And Cooking Of Colombia And Venezuela

Author : Patricia McCausland-Gallo
ISBN : 1903141834
Genre : Cooking
File Size : 26. 41 MB
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Fully illustrated with 400 photographs, feast on food that celebrates the South American love of street parties, carnivals and hospitality, and create authentic Colombian and Venezuelan dishes in your own kitchen.

The South American Table

Author : Maria Baez Kijac
ISBN : 1558322493
Genre : Cooking
File Size : 71. 98 MB
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This book has over 450 recipes from 10 countries for everything from tamales, ceviches, and empanadas that are popular across the continent to specialties that define individual cuisines.

Food And Culture

Author : Pamela Goyan Kittler
ISBN : 9780538734974
Genre : Medical
File Size : 46. 24 MB
Format : PDF
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FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

A Taste Of Latin America

Author : Patricia Cartin
ISBN : 9781632892065
Genre : Cooking
File Size : 50. 80 MB
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Latin American food is steeped in history and tradition. From Peru's spicy and citrusy ceviche to hearty Colombian beef, pork, and seafood stews to Argentina's silky, sweet dulce le leche desserts, cooks of all skill levels are invited to discover what make this region's cuisine incomparable. Complete with four-color photographs, expertly crafted recipes and additional insight on the background and customs of each country featured, budding chefs and seasoned experts alike will be enticed by this authentic and unique compilation.

Food Culture

Author : Kristin Petrie
ISBN : 9781617830839
Genre : Juvenile Nonfiction
File Size : 21. 93 MB
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A look at different eating customs around the world, including various utensils used, different places to eat, and special foods of certain countries or holidays.

Handbook Of Fermented Meat And Poultry

Author : Fidel Toldrá
ISBN : 9781118522677
Genre : Technology & Engineering
File Size : 54. 90 MB
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Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

Cooking The South American Way

Author : Helga Parnell
ISBN : 9780822580102
Genre : Juvenile Nonfiction
File Size : 77. 12 MB
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An overview of South American cookery, including information about the continent's holidays and festivals. Features simple recipes, menu planning, and information about low-fat cooking and vegetarian options.

The Oxford Companion To Food

Author : Alan Davidson
ISBN : 9780191040726
Genre : Cooking
File Size : 42. 33 MB
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the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestlé, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.

Latin American Street Food

Author : Sandra A. Gutierrez
ISBN : 9781469608815
Genre : Cooking
File Size : 69. 78 MB
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From tamales to tacos, food on a stick to ceviches, and empanadas to desserts, Sandra A. Gutierrez's Latin American Street Food takes cooks on a tasting tour of the most popular and delicious culinary finds of twenty Latin American countries, including Mexico, Cuba, Peru, and Brazil, translating them into 150 easy recipes for the home kitchen. These exciting, delectable, and accessible foods are sure to satisfy everyone. Sharing fascinating culinary history, fun personal stories, and how-to tips, Gutierrez showcases some of the most recognized and irresistible street foods, such as Mexican Tacos al Pastor, Guatemalan Christmas Tamales, Salvadorian Pupusas, and Cuban Sandwiches. She also presents succulent and unexpected dishes sure to become favorites, such as Costa Rican Tacos Ticos, Brazilian Avocado Ice Cream, and Peruvian Fried Ceviche. Beautifully illustrated, the book includes a list of sources for ingredients.

South American Food Cooking

Author : Jenni Fleetwood
ISBN : 1844761797
Genre : Cooking
File Size : 68. 21 MB
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The book begins with the history and cultural influences that have combined to produce these wonderful cuisines. Then come over 70 fabulous recioes, celebrating all the tastes and textures and sensations from every corner of this amazing continent

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