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Carnes y aves.

Publisher: Barcelona : RBA, 2005.
Series: Sabores del Mediterráneo.
Edition/Format:   Print book : Spanish : Primera edView all editions and formats
Summary:
Meat and poultry occupy a secondary place in Mediterranean cooking, ceding the place of honor to vegetables, grains and products derived from the olive. Learning to select and prepare the correct cuts of meat to avoid excess fat allow you to prepare delicious dishes whose high protein and mineral value constitute an important part of a healthy diet. Description in spanish: Aunque no es la reina de la dieta mediterr  Read more...
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Details

Document Type: Book
ISBN: 8478714375 9788478714377
OCLC Number: 67091885
Notes: Includes index.
Description: 127 pages : color illustrations ; 26 cm.
Series Title: Sabores del Mediterráneo.

Abstract:

Meat and poultry occupy a secondary place in Mediterranean cooking, ceding the place of honor to vegetables, grains and products derived from the olive. Learning to select and prepare the correct cuts of meat to avoid excess fat allow you to prepare delicious dishes whose high protein and mineral value constitute an important part of a healthy diet. Description in spanish: Aunque no es la reina de la dieta mediterr nea, la carne, en cualquiera de sus variantes, siempre ha estado presente en ella, aunque en menor medida que las verduras y hortalizas, o los derivados del trigo y la aceituna.

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