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The Book of Latin American Cooking [Kindle Edition]

Elisabeth Lam Ortiz
4.2 out of 5 stars  See all reviews (20 customer reviews)

Print List Price: $16.99
Kindle Price: $11.99
You Save: $5.00 (29%)
Sold by: Random House LLC

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Book Description

Never before has there been a cookbook that encompasses the whole world of Latin American cooking. Elisabeth Ortiz is the first to introduce to Americans the entire range of this splendid cuisine, selecting out the vast territory that stretches from Mexico to Chile the mast exciting foods of each region. She gives us full complement of dishes, from hors d’oeuvres to desserts, a feast of master recipes with hundreds of subtle variations that reflect the different cooking styles of South America’s rich coastal areas, high mountainous regions, and boundless fertile plains.

Among the enticing appetizers are “whims and fancies,” the tiny filled tortillas from Mexico; from Colombia, crisp green plantain chips; from Ecuador, fresh bass seviche; from Guatemala, oyster seviche; from Chile and Argentina, hot, flaky turnovers, patties, and little pies, each succulently stuffed.

For a fish course: red snapper in tangerine sauce from Brazil; escabeche, oil-and-vinegar-dressed fish from Peru; shad fillets in coconut milk from Colombia; or salt cod in chili and almond sauce from Mexico…

Among the meats and poultry: from Argentina, veal stew bakes in a huge squash; from Peru, fresh ham with ground annatto and cumin, as well as roast lamb and kid in creamed garlic and mint from Mexico, veal in pumpkin seed sauce; from Brazil, the exuberant national dish, feijoada, with its several meats (from hocks to pig’s tails), black beans, and manioc meal; pickled chicken from Chile; drunken  chicken from Argentina; and the moles (poultry sauced in chilies and chocolate) that are the glory of Mexican kitchens.

There’s a fresh new array of vegetables dished to brighten the table—peppers, tubers, greens, blossoms and beans. And salads of hearts of palms, Jerusalem artichokes, cactus (it comes in cans), and rooster’s beak (or familiarly, jícama).

With her keen palate and wide knowledge of Latin American cookery, Mrs. Ortiz add to the savor of the recipes by tracing the culinary strains that make up the exciting amalgam of flavors— Spanish, Portuguese, African, with hints of Middle Eastern influences, as the mingles with the indigenous cooking of Maya, Aztec, and Inca civilizations. For more than twenty years she has been unraveling the mysteries of the exotic culinary tradition, making fascination new discoveries as she explored all parts of South America, visiting marketplaces, talking to local cooks, and sampling the specialties of different regions.

Here, then, is the harvest of that search— the food itself, uncomplicated to prepare, tantalizing in its variety of flavors, fun to serve, and infinitely satisfying to savor; a whole new repertory of colorful dishes that will awaken even the most knowledgeable cooks to new delights.

Product Details

  • File Size: 2373 KB
  • Print Length: 357 pages
  • Publisher: Knopf; 1st edition (September 5, 2012)
  • Sold by: Random House LLC
  • Language: English
  • ASIN: B00A1S8U44
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #1,192,204 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
20 of 20 people found the following review helpful
4.0 out of 5 stars Great variety of South American Recipes July 10, 2004
By A Customer
I spent my childhood in Colombia and greatly miss some of the "Criollo" cooking of the region. This is one of the few Latin American cookbooks that includes many recipes from South America, along with the more common Central and North American (Mexican) recipes. She has an extensive introduction describing the cooking of different regions and a chapter on ingredients. There are many recipes in different categories, but I believe in a book this size it was impossible to do justice to the cooking of some of the countries represented. Think of it more as an introduction to the cuisine of those countries. I found that there were only two Bolivian recipes listed, and there were very few Argentinian, Paraguayan, Peruvian or Venezuelan recipes. The book does include the Argentinian dishes with which I am most familiar. I wish she would visit the region again and write another book! I have found this book useful in recreating some of the recipes from my Childhood. Some of the recipes I looked up seemed complex and had ingredients that I could not locate, but most of the recipes seem easy to prepare, and adapted to ingredients that can be found in the US. The Colombian recipes included are representative of the two regions that she states she visited, the Coastal Region, and the area surrounding the Capital, Santafe de Bogota (However, my Aunts would be mortified to hear of an "Ajiaco Bogotano" made without Guascas and with just any kind of potato instead of with "papas criollas"). There are not a lot of recipes from the Colombian interior and Mountain regions where I spent most of my childhood, or from the region bordering Venezuela. This is understandable in a cookbook that covers so many diverse cuisines. Read more ›
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21 of 22 people found the following review helpful
By A Customer
I have tried dozens of the recipes in this book, from
appetizers and salads, to entrees and desserts and each
recipe has been a highly pleasing adventure. The dishes
are very authentic, and bring out flavors and combinations
that are very new to the American palate. I have many
cookbooks, and this is by far the one I've enjoyed the
most. I plan to prepare every recipe in this book and I
look forward to trying Elisabeth Lambert Ortiz' other
books. Muy bien!!

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11 of 12 people found the following review helpful
5.0 out of 5 stars Delicious, exciting recipes with plenty of background January 7, 2007
Format:Paperback|Verified Purchase
Since my father was Colombian and my mother born in America, I enjoyed delicious Colombian cuisine when we visited his family--arepas, sancocho, empanadas, etc--but never learned how to cook this type of food at home. Luckily for me, Elisabeth Ortiz has compiled this wonderful book!

She begins the book with a comprehensive list of common ingredients of South American cuisine, including a description of the ingredient and where one might find it. She then continues the book with the usual categories of Meats, Vegetables, Sauces, etc. She includes background and information about the food for each of her recipes. For example, she might describe when and where the meal might be served, or some helpful tips about a particular ingredient.

I have made several recipes from this book, and they've all turned out beautifully. The instructions are detailed and easy to follow, even for someone who, like me, has little experience in the particular cuisine. More importantly, though, everything is delicious!

I especially like to use the recipes in this book for special occasions. For example, my favorite dish, Pabellon Caraqueno (Steak with rice, black beans, a plantains--the national dish of Venezuela), while simple, takes several hours to prepare. However, I guarantee that, after you've arranged this meal on a platter and set it down in front of your guests, you will be rewarded with some 'Ooohs' and 'Aahhs' and many satisfied taste buds.
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16 of 19 people found the following review helpful
5.0 out of 5 stars My most delapidated cookbook December 24, 2001
By A Customer
_The Book of Latin American Cooking_ is one of my favorite cookbooks. It's full of unique ideas and combinations that you just can't find elsewhere. For example, I was surprised to see how much a pureed corn sauce tasted like it contained dairy.
I would never have thought of making a soup with pureed avocados! A lot of the recipes sound odd but are delicious. A few, admittedly, are just odd.
I was having a look here to see if there might be a hardback edition. My current copy needs to be replaced!
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10 of 11 people found the following review helpful
4.0 out of 5 stars Great Cookbook to add to your library... August 10, 2001
By A Customer
Format:Paperback|Verified Purchase
Lots of wonderful authentic latin recipies. They have all been very intersting and delightful so far. Some of the dishes can be a little complicated to prepare though.
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6 of 7 people found the following review helpful
5.0 out of 5 stars A must for lovers of Latin American cooking September 21, 2006
This meticulously researched volume offers a mouthwatering and practical introduction to the region's cookery. It is packed with authentic and trustworthy recipes as well as a generous amount of essential information and would be an excellent addition to any cookbook collection.

Also recommended: "The Complete Book of Mexican Cooking," by the same author.
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5 of 6 people found the following review helpful
4.0 out of 5 stars Fantastic Book - Just Lacking Photos February 25, 2009
This book is a really good voyage into the art of Latin American cooking. The text talking about traditions and the culture in general is very informative and interesting. I bought this product because I read that the book had pictures - I prefer cookbooks that show photos of the recipes - and this book has zero photos of the recipes. I was a little disappointed. Just wanted to make sure that no one else bought the book without knowing this fact. I have tired a few recipes and they are very good, it's just the lack of pictures that bothered me. Happy cooking!
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Most Recent Customer Reviews
4.0 out of 5 stars Easy Authenic Recipes
This is my second book from Ortiz. Her recipes are easy to make and delicious. For those who want to enjoy Authenic Latin dishes, you can't go wrong with this little gem.
Published 6 days ago by Miz Dee
3.0 out of 5 stars Three Stars
interesting recipes
Published 3 months ago by bascheeler
5.0 out of 5 stars Fantastic
I am very pleased to have bought from your Company "The Book of Latin American Cooking", by Ms Lambert Ortiz. Read more
Published 7 months ago by Cecilia García Borja
5.0 out of 5 stars Just perfect! Very useful and helpful information.
I chose this book for a school project and it was just perfect. Will definitely use recipes for future references
Published 10 months ago by Melinda
5.0 out of 5 stars Love it!
I have traveled to 2 Latin American countries and was very excited to see a lot of recipes for the foods I enjoyed while traveling! Read more
Published on August 10, 2012 by RunningTraveler08
2.0 out of 5 stars Disappointing from the very start ...
I got this book hoping for some real breadth and depth.

One of the first things I wanted to know about was humitas, which are prepared, with many variations, throughout... Read more
Published on August 9, 2012 by mattyd
3.0 out of 5 stars a bit heavy, but the real deal
With no photos of the food, and tons of information about the places, history and preparation of the food I found this book to require a good bit of study before settling in on one... Read more
Published on February 14, 2011 by tortugarosa
5.0 out of 5 stars Excellent Cooking Book
I am Peruvian, I have tried several recepies, the book is easy to follow and the results are like the original intended dish.
Published on January 20, 2011 by G.Q.
5.0 out of 5 stars Best Introduction to Latin American Cookery
Elisabeth Lambert Ortiz was way ahead of the curve when she published this book on Latin American cooking. Read more
Published on January 11, 2011 by trilingual1946
5.0 out of 5 stars latin america cooking
Great Book. Recipes are easy to follow. Very complete. I have a Colombian background and the most popular Colombian meals are in this book. Read more
Published on May 3, 2009 by Ricardo Rivera
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