Items related to The Book of Latin American Cooking
Synopsis
This award-winning cookbook by Elisabeth Lambert Ortiz includes 500 recipes from the exotic culinary traditions of the Latin American World, covering the coasts, mountainous areas, and fertile plains between Mexico and Chile. Ortiz selects appetizers, soups, main courses, salads, and desserts from each region and explores the wild array of spices and styles that make these recipes unique.
Using delicious examples, she describes how the Spanish, Portuguese, African, and Middle Eastern influences have combined with the indiginous cooking of the Maya, Aztec, and Inca civilizations. Her recipes range from familiar favorites such as Guacamole and Feijao Preto (black beans), to more unusual recipes: Sopa de Topinambur (Jerusalem Artichoke Soup -- Chile), Matambre (Stuffed Rolled Flank Steak -- Argentina), Pichones con Salsa de Camarones (Squab in Shrimp Sauce -- Peru), Salada de Palmito (Hearts of Palm Salad -- Brazil), Quimbolitos (Steamed Puddings -- Equador), as well as a wide variety of sauces and breads.
This book is the prototype for all books on Latin American cooking and remains the definitive text on the subject.
"synopsis" may belong to another edition of this title.
- PublisherEcco
- Publication date1994
- ISBN 10 0880013826
- ISBN 13 9780880013826
- BindingPaperback
- LanguageEnglish
- Number of pages384
- Rating
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The Book of Latin and American Cooking
Published by
HarperCollins Publishers, 1994
ISBN 10: 0880013826
ISBN 13: 9780880013826
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The Book of Latin and American Cooking
Published by
HarperCollins Publishers, 1994
ISBN 10: 0880013826
ISBN 13: 9780880013826
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