Food & Cooking of Chile: 60 Delicious Recipes From A Unique And Vibrant Cuisine

Benelli, Boris Basso

ISBN 10: 0754829898 / ISBN 13: 9780754829898

Published by Lorenz Books, 2015

About this Item

Seller Inventory # EBBV.0754829898.N

Bibliographic Details

• Title: Food & Cooking of Chile: 60 Delicious Recipes From A Unique And Vibrant Cuisine
• Publisher: Lorenz Books
• Publication Date: 2015
• Language: English
• ISBN 10: 0754829898
• ISBN 13: 9780754829898
• Binding: Hardcover
• Illustrator: Brigdale, Martin
• Condition: new

About this title

Synopsis

FOOD AND COOKING OF CHILE

60 delicious recipes from a unique and vibrant cuisine

Boris Basso Benelli

Chile enjoys a privileged position in South America, with a diverse climate and geography that hosts a wide variety of ingredients, from fabulous seafood to grass raised cattle, and an amazing variety of fruit and vegetables. Chile’s cuisine is deeply rooted in its past, with a successful fusion of indigenous foods, such as potatoes, corn and quinoa, with traditional Spanish cooking techniques brought to the region by the conquistadores. The recipes in this book are full of taste and individuality, with fritters, dumplings and salsas to whet the appetite, hearty stews and tender fish dishes as main courses, and luxurious creamy desserts.

• A celebration of Chilean food and cooking, with authentic and tempting recipes that are easy to recreate in your own kitchen

• Recipes include traditional Empanadas, stuffed with beef and olives; Picorocos Gratinados, a piquant dish of seafood topped with cheese; and Leche Nevada, a dessert of soft meringue floating on a delicate custard

• Lavishly illustrated with beautiful photographs of every dish, and easy-to-follow step-by-step instructions

About the Author:

Boris Basso Benelli is a native Chilean with a passion for his country’s food. After working as head chef in a top restaurant in Valparaiso he co-founded a cooking school where he now runs classes on Chilean cuisine.

About the Author

Boris Basso Benelli is a native Chilean with a passion for his country's food. After working as head chef in a top restaurant in Valparaiso he co-founded a cooking school where he now runs classes on Chilean cuisine.