Cultral · ISBN 9788480551267
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This third volume of the "La Cocina Latinoamericana" collection offers a careful selection of traditional recipes from the region. The book is divided into four main sections covering vegetables, eggs, and pasta, as well as meats, fish, seafood, and a variety of desserts, serving as an essential guide to exploring Latin American culinary richness. With 301 pages, this work is a practical resource for both amateur cooks and experts looking to expand their culinary repertoire with classic and varied dishes.
