Forget mass-produced tortilla chips and salsa dips. Discover the taste of real Latin American food, as diverse as its beautiful landscapes, drawing on age-old indigenous recipes with influences from Spain, Portugal and Africa.
From the snow-capped mountains of the Andes there is drunken chicken, potatoes with walnut, cheese and chili sauce, and corn arepas stuffed with cream cheese; from the palm-fringed Caribbean, avocado and codfish appetizer, and Trinidadian callaloo; from the dusty hills of Mexico, red chicken with almonds, chopped zucchini with cream. These and a hundred other recipes in A Taste of Latin America have been collected by acclaimed cookbook writer Elisabeth Lambert Ortiz during her extensive travels from the south of Chile to the north of Mexico.
A unique feature of this cookbook is that the rich and varied recipes are interspersed with entertaining and well-informed anecdotes about the origins of Latin American foods. Poems, diaries and extracts from Latin American novels are also included, capturing the magic of the peoples and cultures behind the food.
This book contains:
• One hundred authentic and easy-to-follow recipes
• Entertaining and well-informed stories about the origins of Latin American foods.
• Literary extracts from Latin American novels, diaries, and poems capturing the magic of the peoples and cultures behind the food.
Elisabeth Lambert Ortiz is the leading writer on the region's cuisine. She is the author of numerous cookbooks including The Cooking of the Caribbean and The New Complete Book of Mexican Cooking.
--This text refers to the
Kindle Edition
edition.
From the snow-capped mountains of the Andes there is drunken chicken, potatoes with walnut, cheese and chili sauce, and corn arepas stuffed with cream cheese; from the palm-fringed Caribbean, avocado and codfish appetizer, and Trinidadian callaloo; from the dusty hills of Mexico, red chicken with almonds, chopped zucchini with cream. These and a hundred other recipes in A Taste of Latin America have been collected by acclaimed cookbook writer Elisabeth Lambert Ortiz during her extensive travels from the south of Chile to the north of Mexico.
A unique feature of this cookbook is that the rich and varied recipes are interspersed with entertaining and well-informed anecdotes about the origins of Latin American foods. Poems, diaries and extracts from Latin American novels are also included, capturing the magic of the peoples and cultures behind the food.
This book contains:
• One hundred authentic and easy-to-follow recipes
• Entertaining and well-informed stories about the origins of Latin American foods.
• Literary extracts from Latin American novels, diaries, and poems capturing the magic of the peoples and cultures behind the food.
Elisabeth Lambert Ortiz is the leading writer on the region's cuisine. She is the author of numerous cookbooks including The Cooking of the Caribbean and The New Complete Book of Mexican Cooking.
