Synopsis
“. . . fills a void for the delightful, little-known and vibrant cuisine of this South American nation. You will be thrilled by the ethnic diversity and originality of the dishes passionately and thoroughly gathered by native chef Patricia McCausland-Gallo.” ―Jacques Pépin
From the coffee and cacao grown high in the Andes Mountains, to the tropical fruits of the Caribbean and Amazonian regions, the great cattle farms on the plains, and bountiful seafood from the Pacific Ocean and Caribbean Sea, Colombia is a country of varied and exotic culinary offerings.
Now updated with a new chapter on lighter Colombian fare, this bestselling Hippocrene cookbook shares even more secrets from this beloved cuisine. With a 16-page color insert, glossary of Colombian foods and ingredients, an introduction to Colombia’s cuisine and regions, and of course, over 200 easy-to-follow recipes, this cookbook brings the vibrant culinary tradition of Colombia alive!
Sample recipes:
- Pandebono
- Ajiaco bogotano (Chicken and Potato Soup)
- Crema de Zapallo o Ahuyama (Cream of Pumpkin Soup)
- Buńuelos de Maíz (Corn Fritters)
- Pernil de Cerdo (Fresh Leg of Pork)
- Carne Desmechada (Stripped Beef)
- Cocktail de Calamares (Squid Cocktail)
- Pescado Frito (Whole Fried Fish)
- Bolas de Tamarindo (Tamarind Balls)
"synopsis" may belong to another edition of this title.
About the Author
Patricia McCausland-Gallo is a nutritionist, pastry chef, and teacher born in the Caribbean town of Barranquilla. She studied at Louisiana State University in Baton Rouge, and attended the American Institute of Baking in Kansas, as well as Ecole Lenôtre in Paris. She has been a food writer for local and national newspapers in Colombia and a manager and owner of bakeries in Barranquilla and Cali. She now resides in Panama City, Panama.
"About this title" may belong to another edition of this title.
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