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With special emphasis on rice and wine in fish cuisine
the authors talk about the people and the stories behind 20 international raw milk cheeses
Because no two pantries are the same
delectable story of this beguiling dish in 50 irresistible recipes
(Cuban) Brevario de Cocina Criolla Chilean With special emphasis on rice72 pp. Illus. with one ad in rear. Pictorial wrappers. First Edition. Havana: La Revoltosa, 1961. A fascinating cookbook from Cuba just after Castro's revolution, with 30 suggested menus, and recipes for traditional Creole Cuban dishes such as quimbombo a la criolla, platanos rellenos, papas en albodingas, crema de berros, yuca frita, fufu criolla, etc. Minor creasing, a couple short marginal tears to pages, else very good and bright. (1)
