Three Generations of Chilean Cuisine [Hardcover]

Mirtha Umana-Murray (Author)

Book Description

Publication Date: November 1996

Includes more than 200 authentic recipes ranging from elegant and sophisticated to simple-to-prepare peasant fare.

Editorial Reviews

From Library Journal

Although there are plenty of books on Mexican and Caribbean cooking, there aren't many on South American food and even fewer on the cooking of Chile. Umana-Murray, a Chilean who has lived in the United States for many years, pulled together recipes passed down from her grandfather, aunts and great-aunts, mother, and other relatives and adapted them for the American kitchen. Beans, potatoes, corn, squash, fish, and chile peppers are common ingredients in Chilean cooking; some recipes show the influence of the German, French, and Italian immigrants to Chile (as well as of the author's Southern husband and his family). Umana-Murray also includes a lot of descriptive background and history of a country and cuisine little known to most Americans. Recommended.
Copyright 1996 Reed Business Information, Inc.

From Booklist

The uniqueness of Chile's geography, stretching along the Pacific Ocean through so many latitudes, has yielded a remarkable array of seafoods and agricultural produce. To these native products has been added a diverse lot of immigrant cooking techniques reflecting many backgrounds. The result is a cuisine unlike any other in the world. Umana-Murray has written an easy-to-follow cookbook that aims to attract North Americans to typical Chilean home cooking. The book offers reproductions of everyday Chilean dishes that don't rely on ingredients unavailable off the South American continent. Recipes here have an unassuming air typical of all good home cooking. Currently a U.S. resident, Umana-Murray recognizes the limitations of North American kitchens, so she suggests practical substitutions that echo Chilean foods rather than rigorously reproducing originals. Useful for public library international cookery collections. Mark Knoblauch

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Product Details

• Hardcover: 290 pages
• Publisher: Lowell House (November 1996)
• Language: English
• ISBN-10: 1565654676
• ISBN-13: 978-1565654679
• Product Dimensions: 9.3 x 7.6 x 1 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #1,158,752 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

17 of 19 people found the following review helpful:

5.0 out of 5 stars congratulations to this idea, August 30, 1999

By A Customer

This review is from: Three Generations of Chilean Cuisine (Hardcover)

Im very happy that there is an american published book about chilean food Viva Chile!!! I got in to this page ,cause i was looking for dulce de leche info.Im chilean and live in Manhattan .I cant find it and i would love to know if anyone knows how to get the real thing, not the condensed milk one, the one like my grandmother would do, stirring milk and sugar for a long time.Im happy that more people beyond the Andes is going to be able to enjoy the delectibles from my country through this book.Thanks to the autor and please reply

9 of 11 people found the following review helpful:

5.0 out of 5 stars AT LONG LAST!, March 4, 2000

By A Customer

This review is from: Three Generations of Chilean Cuisine (Hardcover)

I AM CHILEAN, AND FOR YEARS MY MOTHER HAS BEEN FOLLOWING RECEIPES PASTED DOWN FROM MY GRANDMOTHER,THRU THIS VERY OLD COOKBOOK, THATS FALLING APART.I'M VERY EXCITED TO GIVE THIS TO HER AS A GIFT, AND FOR ME AS WELL..SINCE THE OLD COOKBOOK IS IN SPANISH AND WAS A LITTLE HARD FOR ME TO FOLLOW ALONG. THANKS AGAIN!

5 of 6 people found the following review helpful:

3.0 out of 5 stars Poor layout diminishes cookbook, February 14, 2006

By 

Leon Brown (San Jose, Ca) - See all my reviews
(REAL NAME)   

This review is from: Three Generations of Chilean Cuisine (Paperback)

I have found that this cookbook drives me nuts. Many of the recipes call for sauces or spices or marinades that are included in the end of the book. This means I need to flip pages. On top of that, some of the condiments/sauces require additional construction.

Here is an example:
On page 143, Adaso Jugoso, sounds good. Seems simple. But I have to go to page 209 for instructions on Adobo para Asado. On page 209, Adobo para Asado calls for three additional ingredients from other pages: Mostza (page 208), Pasta de Albahaca (page 204-205), Vinagre Aromatico (page 202).

My problem is that since I do not stock all these items, I have to first construct them (timing unknown) and then construct the main recipe.

I would have preferred the recipes to involve less flipping back and forth through the book.