Culinary encyclopedia. Volume 27. P (Pashtel – Pestle)
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In the next volume: how to bake peremyachi and perebech; what is unique about quail eggs; recipe for real Spanish paella; the secrets of delicious pates and dumplings; what are pelamushi, pempek and peperonata; all about pearl barley, peaches and Chinese cabbage; what is the most popular dish in Mexican cuisine and much more.
The text of the book was translated from the original language using an artificial intelligence program. For the most part, the translation of the text is of very high quality, but in some cases, due to the imperfection of the technology, there may be incorrect phrase translations in the text, as well as single words and expressions may not be translated.
FL/814676/UA
Data sheet
- Name of the Author
- Надежда Бондаренко
Наталья Шинкарёва - Language
- Ukrainian
- Release date
- 2016
15 books by the same author:
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In the next volume: how to bake peremyachi and perebech; what is unique about quail eggs; recipe for real Spanish paella; the secrets of delicious pates and ...