The Latin American Kitchen
A Book of Essential Ingredients With Over 200 Authentic RecipesBook - 2002
Renowned food writer Elisabeth Luard ranges across half a continent and its distinct island cultures, surveying 100 essential ingredients and 200 regional recipes in this superior introduction to Latin American cuisine.Each ingredient is highlighted in a separate entry with background information and two classic dishes, ranging from simple flat breads to elaborate seafood ceviche. The recipes include old favourites and little-known specialities, such as Brownies and Tortillas or Caipiranha Brandy Cocktail and Farofa (toasted meal). Familiar ingredients are also introduced and explained. Throughout, the recipes are accompanied by stunning food portraits as well as images of real people from diverse backgrounds and fascinating asides on their lives and lore.
Publisher: London : Kyle Cathie, 2002
Branch Call Number: 641.598 Lua
Characteristics: 240 p. : col. ill