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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

BACALAO or BACALHAU or BACCALA

Root, Waverley and the Editors of Time-Life Books. 1968. The Cooking of Italy. Time-Life Books, New York. TIME-LIFE BOOKS, New York.

dried, salted cod

Kittler, Pamela Goyan and Kathryn Pl. Sucher. 2000. Cultural Foods. Wadsworth Thomason Publishing.

is cod preserved by drying and salting. Must be soaked, drained and boiled before use.

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REFERENCES/RESOURCES

Compiled for Food Resource http://food.oregonstate.edu