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The South American Table (NYM Series) Paperback – September 10, 2003


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The South American Table (NYM Series) + The Book of Latin American Cooking + Memories of a Cuban Kitchen
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Product Details

  • Series: NYM Series
  • Paperback: 496 pages
  • Publisher: Harvard Common Press (September 10, 2003)
  • Language: English
  • ISBN-10: 1558322493
  • ISBN-13: 978-1558322493
  • Product Dimensions: 9.2 x 7.3 x 1.3 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #272,879 in Books (See Top 100 in Books)

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. --This text refers to the Hardcover edition.

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 --This text refers to the Hardcover edition.

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Customer Reviews

I especially enjoyed the brief history of the South American cuisine.
Lari
I like this book so much that I have ordered 5 of them to give to my closest friends as Chistmas presents.
margarita Patmore
The recipes are well written and fairly easy for an experienced cook to follow.
gt surber

Most Helpful Customer Reviews

33 of 33 people found the following review helpful By Louisa on November 8, 2003
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.
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30 of 31 people found the following review helpful By margarita Patmore on November 8, 2003
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.
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23 of 24 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on November 19, 2003
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.
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18 of 19 people found the following review helpful By Lari on February 10, 2004
Format: Paperback Verified Purchase
I recently took this book out on loan from my local libary, but love it so much, I'm going to buy a copy for myself. I am half-Colombian and grew up in New York where South American cuisine, particularly Colombian, was plentiful (from homecooked, family meals to countless restaurants in Queens). I've been living in California for ten years and often long for an authentic sancocho, platanos, arepas, empanadas, aji piques, etc, but have never had any luck. Now, with these recipes and the wonderfully informative glossary of South American ingredients - and where to get them - I can make the meals I love so much myself and discover so many others. I especially enjoyed the brief history of the South American cuisine.
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22 of 24 people found the following review helpful By Jennifer Seymour on February 25, 2009
Format: Paperback
This book is a really good voyage into the art of South 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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10 of 10 people found the following review helpful By a reader on August 11, 2005
Format: Paperback
I just bought this book today and have yet to cook from it (hence holding off on the 5th star) but this is what I was looking for in a South American cookbook. While others may give a brief intro about a dish, Ms. Kijac gives several pages of history and background that really helps one understand this cuisine. The book is so well-researched that one can see it was truly a labor of love. The food glossary is a big bonus! My only criticism is that each recipe is not associated with its country of origin.
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11 of 12 people found the following review helpful By Latin Connoisseur on February 3, 2004
Format: Paperback
An elaborated acomplishment it deserves praise for such an acomplishment. A great reference and guide to foods from Latin America. Maria Kijac presents a complete and extense set of recipe with simplicity.
Definetly a must for the food lover that likes to cook every day something nutritious and diferent.
So far the best recipe book ever made for the Hispanic Market
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7 of 7 people found the following review helpful By L. Guy on June 6, 2009
Format: Paperback Verified Purchase
This book is way more than just the very best cook book of Latin American food...it's a short history of South America. From the time I opened it, I could not stop reading until I got to the end of the South America background information. I am from Venezuela and loved ALL the recipes. The lack of pictures is not a big deal at all, because the words are totally descriptive. Now that I have this book, I don't see the need for any other.
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