O Bacalhau - Cuisine Portugaise
idioma: francês
Editor:
Objecto Anónimo, fevereiro de 2014 ‧
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7,90€
10% DESCONTO
CARTÃO
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SINOPSE
10 Recettes / La Morue - Au Portugal, on utilise principalement le cabillaud salé, ou morue. Les Portugais auraient été les premiers à faire sécher et à saler le cabillaud pour le préserver pendant les longs voyages à l’époque des Découvertes. La morue a été introduite petit à petit dans nos habitudes alimentaires et elle est, aujourd’hui, l’une des principales traditions gastronomiques.
DETALHES
| Propriedade | Descrição |
|---|---|
| ISBN: | 9789898256324 |
| Editor: | Objecto Anónimo |
| Data de Lançamento: | fevereiro de 2014 |
| Idioma: | Francês |
| Dimensões: | 155 x 110 x 2 mm |
| Encadernação: | Capa dura |
| Páginas: | 20 |
| Tipo de produto: | Livro |
| Coleção: | Cozinha Portuguesa |
| Classificação Temática: |
Livros em Francês
>
Gastronomia e Vinhos
>
Culinária
|
| EAN: | 9789898256324 |
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