The Latin American Kitchen (Kitchen Series) - Hardcover
Ranging across half a continent and its distinct island cultures, food writer Elisabeth Luard surveys 100 essential ingredients and 200 regional recipes, to provide an introduction to Latin American cuisine. Each ingredient is highlighted in a separate entry, covering its appearance and taste, medicinal properties, manufacture, buying, storing and culinary use. Alongside this information are at least two classic dishes which range from simple flat breads to elaborate seafood ceviche. As a collection, the recipes include old favourites and little-known specialities, such as brownies and tortillas or caipirinha brandy cocktail and farofa toasted meal.
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Review:
A continent famed for its colour, feistiness and general happy-go-lucky population also has one of the tastiest, but oft ignored, multinational cuisines in the world. An eclectic mix of Spanish, Portuguese, American and Caribbean, the dishes reflect each country's best traits. Chillis, tamarillos, mangoes, bananas, cassava, prickly pears: mixed with fish, meat or on their own, they are transformed into colourful, feisty dishes guaranteed to warm the heart. Celebrated cookery writer, Elisabeth Luard, was brought up in South America and Spain and came to know the minds and methods of Spanish cooks. She offers an informative insight into the ingredients accompanied by anecdotes and advice on where and how to buy these exotic items. Beautifully illustrated, the colour photographs of Francine Lawrence emphasise the colour and joy of this vast Latin American continent and offer a visual feast of the recipes to be discovered within. (Lucy Watson)
From the Publisher:
Winner of Best Latino Cuisine Book in English at the World Gourmand Awards 2002
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- PublisherKyle Cathie
- Publication date2002
- ISBN 10 1856264432
- ISBN 13 9781856264433
- BindingHardcover
- Number of pages240
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