Discover one of the world's best-kept culinary secrets as author Maria Baez Kijac takes your taste buds on a tour of the magnificent and inviting food of South America. A Winner of Gourmand's Best of the Best World Cookbook Award for 2008, this book has 450 authentic recipes from countries renowned for their culinary delights. Cooks will find everything from tamales, various asadas, cebiches, chupes, ensaladas, and empanadas spanning the regions of Peru, Paraguay, Ecuador, Chile, Brazil, Argentina, and much more!
The South American Table
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Book Description
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Editorial Reviews
From Publishers Weekly
This authoritative and admirably comprehensive cookbook recalls the seminal work of culinary pioneers Diana Kennedy and Madhur Jaffrey. Assuming the responsibility of introducing specific and authentic South American cuisine to the American cook, Kijac (Cooking with a Latin Beat) offers a thorough volume that is part reference book and part cookbook. Long chapters about the geography of South America and its pre-Columbian civilizations, as well as a history of cooking in South America precede the hundreds of recipes. A glossary of South American ingredients as well as a dictionary of ingredients are included as well. The recipes are wonderful, if overwhelming in number. Beverages such as Cachaca Sour, salads such as Watercress, Lupini Bean and Avocado, and Mariana's Chicken are must-tries. The Condimentos section will appeal to anyone who loves the zest and bright flavors of salsas. Many of the recipes are homey (Coconut Bread Pudding), making the book even more attractive. Ambitious and informative, this volume belongs on the shelf of the serious cook.
Copyright 2003 Reed Business Information, Inc.
Copyright 2003 Reed Business Information, Inc.
From Booklist
A sprawling continent comprising many different climates, cultures, and culinary traditions, South America remains the most obscure part of the globe for North American cooks. Thanks in part to The South American Table, by Maria Baez Kijac, South American food promises to become much more a part of the culinary landscape for North Americans. Kijac reminds readers just how many commonplace food products originated in South America: chocolate, corn, potatoes, tomatoes, hot peppers, and pineapple, to mention only some. Political developments influenced the evolution of South American cuisine after Columbus opened the continent to Europeans and the importation of Africans brought unusual reciprocity: South America gave Africa the cassava and sweet potatoes, and slaves introduced African tastes into the cooking of Brazil. One dish appearing in several South American cuisines, tamales differ from one part of the continent to another according to the sort of dough used to hold the filling. The familiar corn masa wrapped in cornhusks appears in Mexican cooking and in some parts of northern South America. But other versions call for potatoes, rice, or yucca, each worth sampling. Meat is critical to Argentine and Brazilian fare, and Kijac supplies marinades and instructions to reproduce these in northern climes. A glossary and a dictionary of ingredient names reflecting Spanish, Portuguese, and native terminologies helps clarify words. In general, recipe ingredients are well identified so that most recipes may be reproduced with a modicum of effort. This is a great introduction to an underappreciated culinary tradition and should be a vital part of any ethnic cookbook collection. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
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Customer Reviews
Most Helpful Customer Reviews
29 of 29 people found the following review helpful
By Louisa
Format:Paperback
I have discovered, through reading this book, a renewed love for my South American culture that has been long left behind. I came to this country 15 years ago and ever since then have been longing for the exotic tastes which i so vividly remember from my birthplace of Venezuela. I recently came across this book after hearing continuous praise from my many South American friends who have bought and fallen in love with Maria Baez Kijac's delicious recipes and well written historical tidbits relating to South America. I recomend The South American Table to anyone who is looking to discover something new about the South American culture and also to those looking for the delectable and exquisite recipes found in this wonderful book.
27 of 28 people found the following review helpful
Format:Paperback
I am thrilled with this book. Here are 3 recepies I tried for our Spanish dinner party at home last week, which was a real success!
The "Torta Pascualina de Verduras" or Vegetable Pie worked out great since I was able to make it the day before. Everyone loved its taste, texture, and richness in color. It was the perfect dish for our vegetarian neighbors!
The "Papas Chorreadas" or Potatoes with Tomatoe and Cheese Sauce are absolutely delicious. This was my husband's favorite dish that evening.
"The Pechugas de Pollo al Cilantro" or Chicken Breasts with Cilantro Sauce were excellent and very easy to prepare.
I like this book so much that I have ordered 5 of them to give to my closest friends as Chistmas presents.
The "Torta Pascualina de Verduras" or Vegetable Pie worked out great since I was able to make it the day before. Everyone loved its taste, texture, and richness in color. It was the perfect dish for our vegetarian neighbors!
The "Papas Chorreadas" or Potatoes with Tomatoe and Cheese Sauce are absolutely delicious. This was my husband's favorite dish that evening.
"The Pechugas de Pollo al Cilantro" or Chicken Breasts with Cilantro Sauce were excellent and very easy to prepare.
I like this book so much that I have ordered 5 of them to give to my closest friends as Chistmas presents.
20 of 20 people found the following review helpful
Format:Paperback
World cuisine is with us, and here is excellent volume to enter into world of SA cuisine. Helpful is the opening chapter which delves into the geography and food history of this continent.
Grouping of recipes follow into normal categories of appetizers, soups, salads, main dishes, etc.
Especially fond of Quinoa Soup with Pork, made with delicious peanut puree with milk finish. Also, the Uruguayan Beef Stew with Vegetables and Fruit is tasty offering which utilizes fruit in this savory dish.
Excellent section on Basics and Essential Methods as well as Source recommendations and a unique "Dictionary of South American Ingredients" which provides chart of english, spanish/portuguese and scientific names.
Most Recent Customer Reviews
5.0 out of 5 stars
wonderful cook book full of history
I bought this for my wife as a gift. She has over 300 cookbooks, so I am looking for unusual ones for her. She loves to read of the history and styles of use of the dishes. Read more
Published 3 months ago by gt surber
5.0 out of 5 stars
A great Book
South American cooking was a mystery to me despite having had a short work visit to Peru. This fascinating book unravels the history and geography of South America and the reader... Read more
Published 3 months ago by Sandra Martin
5.0 out of 5 stars
THE SOUTH AMERICAN TABLE...María Báez Kijac
This book reallly offers the variety I was looking for. Besides, there are the comments and the information about the spices and the terms. Subebrb!!!!!!!!!!!!
Published 4 months ago by josiehernandez
5.0 out of 5 stars
Tonnes of food to try, not had one fail yet!
It's strangely difficult to find good books on South American cookery. Good job that this is one of them!
One to buy and keep!
One to buy and keep!
Published 5 months ago by G L S
2.0 out of 5 stars
I wish these recipes worked better than they did
I had high hopes for this book. Unfortunately, the recipes were more than a little disappointing. They weren't bad exactly, but they weren't that great either. Read more
Published 12 months ago by C. Anderson
5.0 out of 5 stars
Great review of south American cuisine
I have visited many of those countries and the recipes are incredibly accurate. Very good cooking book.
Published on October 21, 2010 by Dr Esteban Baeza
4.0 out of 5 stars
a great resource!
what a great resource for someone who loves authentic south american food! i made the ecuatorian humitas with my boyfriend-- we gobbled them up. can't wait to make more!
Published on February 2, 2010 by Anna Beta
3.0 out of 5 stars
DELICIOUS ALL OVER SOUTH AMERICA
THE SOUTH AMERICAN TABLE:
The Flavor and Soul of Authentic
Home Cooking from Patagonia to
Rio de Janeiro, with 350 recipes
By Maria Baez Kijac... Read more
The Flavor and Soul of Authentic
Home Cooking from Patagonia to
Rio de Janeiro, with 350 recipes
By Maria Baez Kijac... Read more
Published on November 3, 2009 by Margaret Martindale
4.0 out of 5 stars
Can too much information be bad?
At times I found this book to have too much information. I do commend the author for putting so much work and research into the book and much of the information was interesting. Read more
Published on September 24, 2009 by LG
5.0 out of 5 stars
Absolutely THE best
This book is way more than just the very best cook book of Latin American food...it's a short history of South America. Read more
Published on June 6, 2009 by L. Guy
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