Cooking the South American Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Helga Parnell

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Introduces the history, land, and food of the countries of South America, and includes recipes for such dishes as black bean casserole from Brazil, beef soup from Argentina, and almond meringue from Chile.
73 Pages
PDF Format
4.72 MB Size