The Book Of Latin And American Cooking: The Definitive Award-Winning Cookbook―500 Recipes Exploring Spanish, Portuguese, African, and Indigenous Traditions - Couverture souple

Ortiz Lambert, Elisabeth

Couverture souple

ISBN 10 : 0880013826 ISBN 13 : 9780880013826

Editeur : Ecco, 1994

Synopsis

"I strongly suggest that you rush out and buy this book. No other person knows as much about the wonderfully varied cooking of Latin America as its author." -James Beard

This award-winning cookbook by Elisabeth Lambert Ortiz includes 500 recipes from the exotic culinary traditions of the Latin American World, covering the coasts, mountainous areas, and fertile plains between Mexico and Chile. Ortiz selects appetizers, soups, main courses, salads, and desserts from each region and explores the wild array of spices and styles that make these recipes unique.

Using delicious examples, she describes how the Spanish, Portuguese, African, and Middle Eastern influences have combined with the indiginous cooking of the Maya, Aztec, and Inca civilizations. Her recipes range from familiar favorites such as Guacamole and Feijao Preto (black beans), to more unusual recipes: Sopa de Topinambur (Jerusalem Artichoke Soup -- Chile), Matambre (Stuffed Rolled Flank Steak -- Argentina), Pichones con Salsa de Camarones (Squab in Shrimp Sauce -- Peru), Salada de Palmito (Hearts of Palm Salad -- Brazil), Quimbolitos (Steamed Puddings -- Equador), as well as a wide variety of sauces and breads.

This book is the prototype for all books on Latin American cooking and remains the definitive text on the subject.

A propos du livre

À propos de la quatrième de couverture

This award-winning cookbook by Elisabeth Lambert Ortiz includes 500 recipes from the exotic culinary traditions of the Latin American World, covering the coasts, mountainous areas, and fertile plains between Mexico and Chile. Ortiz selects appetizers, soups, main courses, salads, and desserts from each region and explores the wild array of spices and styles that make these recipes unique.

Using delicious examples, she describes how the Spanish, Portuguese, African, and Middle Eastern influences have combined with the indiginous cooking of the Maya, Aztec, and Inca civilizations. Her recipes range from familiar favorites such as Guacamole and Feijao Preto (black beans), to more unusual recipes: Sopa de Topinambur (Jerusalem Artichoke Soup -- Chile), Matambre (Stuffed Rolled Flank Steak -- Argentina), Pichones con Salsa de Camarones (Squab in Shrimp Sauce -- Peru), Salada de Palmito (Hearts of Palm Salad -- Brazil), Quimbolitos (Steamed Puddings -- Equador), as well as a wide variety of sauces and breads.

This book is the prototype for all books on Latin American cooking and remains the definitive text on the subject.

Détails de l'édition

• Éditeur: Ecco
• Date d'édition: 1994
• Langue: anglais
• ISBN 10: 0880013826
• ISBN 13: 9780880013826
• Reliure: Broché
• Nombre de pages: 384
• Coordonnées du fabricant: non disponible
• Personne responsable: Product Safety Manager; enquiries@harpercollins.ie; ; HarperCollins, Macken House, 39/40 Mayor Street Upper; Dublin 1; D01 C9W8; Irlande