By Elisabeth Lambert Ortiz
This award-winning cookbook via Elisabeth Lambert Ortiz comprises 500 recipes from the unique culinary traditions of the Latin American international, overlaying the coasts, mountainous components, and fertile plains among Mexico and Chile. Ortiz selects appetizers, soups, major classes, salads, and truffles from each one quarter and explores the wild array of spices and types that make those recipes unique.
Using scrumptious examples, she describes how the Spanish, Portuguese, African, and heart jap affects have mixed with the indiginous cooking of the Maya, Aztec, and Inca civilizations. Her recipes diversity from typical favorites akin to Guacamole and Feijao Preto (black beans), to more odd 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), in addition to a large choice of sauces and breads.
This e-book is the prototype for all books on Latin American cooking and is still the definitive textual content at the subject.