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Leith's Latin American Cookery Hardcover – January 1, 1996

by Valeria V. Sisti (Author)
3.3 3.3 out of 5 stars 4 ratings
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South American cuisine has developed from a great many influences, including the Native Americans, the African slaves and the European colonizers - all of which make for a unique flavour and style. This cookbook contains Latin American recipes which have been revised where appropriate for the modern palate. It features hundreds of ideas that are full of Latin flavour, but don't require the user to learn complicated new methods of cooking, or to go in search of exotic ingredients or specialist equipment. Most of the foods used are well known to the average household and can be found in large supermarkets. All the recipes can be used by complete beginners or by competent cooks, and alongside each are explanatory notes and helpful tips for making a delicious dish. Appropriate side dishes or vegetables are suggested, but the final combination is left to the cook, enabling them to develop personal tastes and preferences, and to mix the recipes with more familiar dishes.
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  1. Print length
    288 pages
  2. Language
    English
  3. Publisher
    Trafalgar Square
  4. Publication date
    January 1, 1996
  5. Dimensions
    7.44 x 0.04 x 9.69 inches
  6. ISBN-10
    0747525196
  7. ISBN-13
    978-0747525196
  8. See all details
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Product details

  • Publisher ‏ : ‎ Trafalgar Square; First Edition (January 1, 1996)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 288 pages
  • ISBN-10 ‏ : ‎ 0747525196
  • ISBN-13 ‏ : ‎ 978-0747525196
  • Item Weight ‏ : ‎ 1.19 pounds
  • Dimensions ‏ : ‎ 7.44 x 0.04 x 9.69 inches
  • Customer Reviews:
    3.3 3.3 out of 5 stars 4 ratings

Customer reviews

3.3 out of 5 stars
4 global ratings

Top review from the United States

M. Kramer
4.0 out of 5 stars Tasty, Authentic Recipes
Reviewed in the United States on October 15, 2011
The cookbook was published in Britain and so uses terms for ingredients that may not be familiar to most American readers (e.g., fresh coriander, groundnut oil, icing sugar). It provides both metric and U.S. units, but many are by weight, so a kitchen scale is essential for using this book. The only real problem in that regard is the fact that dairy products (e.g., double cream) don't have exact analogs. However, in general, the ingredients are readily available, especially as most recipes consist primarily of fresh vegetables (and meat). Chapters include Soups, First Courses and Salads; Poultry; Meat; Seafood; Vegetable Dishes; Beans and Rice; Tortilla Dishes; Salsas, Sauces, and Stocks; Desserts and Ice Creams; and Cakes, Breads, Biscuits, and Pastry. There is plenty here for vegetarians, although it will certainly provide more for meat eaters. The recipes tend to be a bit involved if followed exactly. For example, most call for peeling and seeding tomatoes. However, the results are generally worth it. The best recipes include Triple Chocolate Cinnamon Biscuits; Cinnamon and Vanilla Ice Cream; Flaky Prawn and Coconut Torte; and Potato, Cheese, and Cayenne Puffs. Many of the recipes are generally healthy or could easily be modified to reduce the amount of fat. The exception is the desserts, which would be more for special occasions than every day.
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Top reviews from other countries

Arran Geo
5.0 out of 5 stars Brazilian chicken with okra, every time I see that orange label on ladies fingers
Reviewed in the United Kingdom on June 10, 2015
Verified Purchase
A colleague at school leant me this book years ago and the handfull of recipes had served well for over a decade. Eventually I had to buy my own copy. Thiner than I remembered but peasant food with a difference. Each recipe that I have tried Has worked and there is a new flavour on every page.
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Cathyp
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on April 26, 2017
Verified Purchase
Great cookery book.
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