The book inquires about the origin of the rocoto in Peru and its connection with the development of Peruvian man through nature; shows the socio-cultural aspects of Arequipa and its tradition, closely linked to the consumption of this fruit; highlights the wonderful substances of the rocoto and describes the traditional way in which it is ingested in multiple dishes of the mistiana gastronomy. In addition, it shows the traditional stuffed rocoto, nutritious recipes and the most outstanding dishes proposed by young cooks. Thus, the USIL renews its commitment to health, optimum nutrition and recognition of the food riches of Peru.
Chile Peppers
Dave DeWitt
audiobook
Chile Peppers
Roby Jose Ciju
book
A to Z Baking Breads for Total Beginners
Lisa Bond
book
Lord of the Pies
Nell Hampton
audiobook
MIXtipp Favourite SMOOTHIES (british english) : Cooking with the Thermomix TM5 und TM31
Alexander Augustin
book
500 Bread Recipes
Herbert von Bugenhagen
book
Serbian Food Guide
Vojo Zivojnovic
book
The Student CookBook (PDF)
Fredrik Colting, Carl-Johan Gadd
book
Bread baking and Pizza Dough Bundle : 3 in 1 Bundle, Bread, Pizza Dough, How to Bake Everything
Henri J. Richards, Mary J. Watson, Ema Green
audiobook
Pickled: From curing lemons to fermenting cabbage, the gourmand's ultimate guide to the world of pickling
Kelly Carrolata
book
The Everything Hot Sauce Book : From growing to picking and preparing - all you ned to add some spice to your life!
Anglea Garbes
book
The Everyday Fermentation Handbook: A Real-Life Guide to Fermenting Food--Without Losing Your Mind or Your Microbes
Branden Byers
book