- USRDA. Ch'arki (Quechua for dried,
salted meat,
Hispanicized spellings charque, charqui, charquí) is a dried,
salted meat product.
Andean charqui, made...
-
Chaux S 109.5 Épanchoir de
Charques 43°14′36″N 2°23′03″E / 43.24333°N 2.38409°E / 43.24333; 2.38409 (Épanchoir de
Charques) W 115.6 Déversion de la...
- commodities. The province's main product,
charque (dried and
salted beef),
suffered badly from
competition from
charque imported from
Uruguay and Argentina...
- (2003): 127+.
Riasonovsky A
History of
Russia (fifth ed.) pp. 302–303;
Charques A
Short History of
Russia (Phoenix,
second ed. 1962) p. 125 Riasonovsky...
-
immediately over a wood-burning fire (not
exactly as
gauchos also
produced charque). The slow-cooked meat
basted in its own
juices and
resulted in tender...
- London,
Bristol classical Press, 1995;
translated as The Nineteen, by R. D.
Charques, London,
Martin Lawrence, 1929;
reprinted Westport, Connecticut, Hyperion...
-
Spanish cuisine remains the
primary influence.
Foods Arroz con
queso Charque Ají of
noodles Saice Fricasé
Pique macho (beef, sausages, onions, peppers...
- was
published in
English in 1953,
translated by W. J. Strachan. R. D.
Charques reviewed the book in The Spectator: Un
Mauvais Reve, a
posthumous work...
-
Canjica • Mungunzá • Bolo de
milho •
Pamonha • Bolo de
mandioca •
Cuscuz com
charque •
Curau de
milho • Paçoquinha de
colher • Pé de
moleque • Bolo
Souza Leão...
-
European Review, Vol. 59, No. 4 (Oct., 1981), pp. 529-547.
Richard Denis Charques (1965) The
twilight of
imperial Russia,
Oxford University Press, p. 51...
