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Cooking at the Academy is a rarity in the world of TV cooking shows - a no-frills program that favors solid, technique-based instruction. This third volume based on the series offers the same professional yet easy-to-understand instructions and classic restaurant-quality recipes that made bestsellers of the first two books. The Academy’s Global Kitchen collects dishes from around the world. These thoroughly tested recipes show how common ingredients take on different tastes according to the country and culture they come from. Covering every part of a meal from appetizer to dessert, the book includes such irresistible dishes as Maryland Crab Cakes, Spicy Thai Corn Chowder with Lobster and Basil, Chinese Roasted Chicken Salad, Porcini Mushroom Risotto, Beef Goulash a la Ficelle, Cajun Three-Pepper Bread, and Creme Brulee and Flan. 120 recipes from around the world are included.