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.
Ketogenic Vegetarian Cookbook
Christina W Lewis
book
Around The World in 80 Meals
Diana Rubino
book
Freshly Power Fruits
Luke Eisenberg
book
Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca
Tom Valenti, Andrew Friedman
book
Miss Kay's Duck Commander Kitchen : Faith, Family and Food - Bringing Our Home to Your Table
Kay Robertson
book
Plant Based Diet Cookbook
Vanessa Paul
book
Recipes for Two : Our 100 top recipes presented in one cookbook
Naumann & Göbel Verlag
book
Antipasti and more : Our 100 top recipes presented in one cookbook
Naumann & Göbel Verlag
book
Summer Food - 600 Delicious Recipes For Hungry Party Guest
Jill Jacobsen
book
Low Sodium Diet Cookbook
Melody Ambers
book
Keto Meal Prep
Gayle Carriere
book
The Essential Ketogenic Diet CookBook For Beginners
Maria Wright
book