As diverse as its history and as varied as the countries that make up the continent, South American cooking combines the agricultural greatness of the pre-Columbian native peoples--responsible for cultivating the potato, tomato, chile pepper, and corn--with the culinary traditions of later arrivals from Spain, Portugal, the west coast of Africa, Italy, and elsewhere to create a delicious cuisine of dimension and depth.
Felipe Rojas-Lombardi presents a spectacular array of both innovative and traditional recipes. He begins each chapter with a discussion of how that particular food fits into the fabric of the meal. The more than 250 recipes include ceviches, escabeches, empanadas, tamales, soups, seafood, poultry, meat, vegetables and grains, and desserts; and finally there is a chapter on such basics as how to prepare eggless mayonnaise and corn beer, and how to clean squid. An enormously talented cook and teacher, Felipe brings North Americans the culinary diversity and great food of the continent to our south.
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Felipe Rojas-Lombardi, a native of a Peru, is the owner and chef of The Ballroom restaurant in New York City. He is the author of Soup, Beautiful Soup.From Kirkus Reviews:
Squid ceviche, wild-turkey escabŠche with figs, seafood tamale, quinoa chowder, tomatillo gazpacho, rabbit in chocolate sauce, a roundly flavored sweet pepper-dried chili-apple-hazelnut sauce to serve on potatoes, and a whole string of wonderful potato dishes: These are a few of the splendid, spicy, South American dishes that Peruvian born-and-raised Rojas-Lombardi, now a prominent New York chef and food authority, makes available in this genuine contribution to our culinary repertoire. True, some of the items used might be unavailable in many North American areas, but many dishes (among them a spicy marinated pork roast) achieve a distinctive effect without exotic ingredients. And Rojas-Lombardi's introduction, ranging from the Incas' ingenious irrigation methods to today's 30-some potato varieties and corn kernels the size of cherry tomatoes, provides an informative overview in a very few lively pages. -- Copyright ©1991, Kirkus Associates, LP. All rights reserved.
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Book Description William Morrow Cookbooks, 1991. Hardcover. Book Condition: New. book. Bookseller Inventory # 0060164255
Book Description William Morrow Cookbooks, 1991. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0060164255
Book Description William Morrow Cookbooks, 1991. Book Condition: new. Shiny and new! Expect delivery in 2-3 weeks. Bookseller Inventory # 9780060164256-1
Book Description William Morrow Cookbooks, 1991. Hardcover. Book Condition: New. Bookseller Inventory # P110060164255
Book Description William Morrow Cookbooks. Hardcover. Book Condition: New. 0060164255 New Condition. Bookseller Inventory # NEW6.0012282
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