- Publisher: Grub Street
- Year: 2016
- Format: Hardback
- Pages: 368pp
- Illustrated: Yes
- Dimensions: 252x197mm
- Condition: New
- Weight: 1.4kg
- ISBN: 9781910690109
- Product code: 518743
The Book of Latin American Cooking
New Hardback Illustrated
Postscript summary
This volume remains the definitive work on the cuisine of Mexico and Central and South America. First published in 1969 and based on more than 20 years visiting marketplaces, talking to local cooks and sampling specialities, Elisabeth Lambert Ortiz’s collection of 500 recipes notes the culinary heritage of each dish and is organized by course, from Paraguayan courgette soup to Argentinian stuffed rolled flank steak and Ecuadorian steamed puddings.
Product information
Full publisher description
The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. With a sudden rash of Latin American restaurants opening in London and other major cities, such as Ceviche and Lima and the chain of Las Iguanas, the British are at last getting to grips with the cooking of Latin America; a sophisticated cuisine that is as old and as complex as any in the world. First published in 1969 and written by one of the first scholar cooks, The Book of Latin American Cooking is regarded as a classic and one of only a handful of books to examine this much underappreciated cuisine. The collision of civilisations that occurred after the Spanish conquest, and the adoption by the colonisers of so many new foods such as the chilli, the pepper, the tomato, the potato, chocolate, French beans and avocados, down to the very staple, maize, means that Latin American cookery is a hybrid of infinite and unique combinations. Elisabeth Lambert Ortiz was the very first writer to encourage British and American enthusiasm for the food of Latin America and the Caribbean. She introduces the reader to the subtle marriages of texture and flavour which distinguish the cooking of South America from Peru to Chile. Elisabeth Lambert Ortiz was one of the leading cookbook authors of her generation and wrote numerous cookery books including The New Complete Book of Mexican Cooking and The Complete Book of Caribbean Cooking. She was a culinary anthropologist and food historian, principal consultant for the Time Life Foods of the World series, as well as a regular contributor to Gourmet magazine. She died in New York in 2003 aged 88.
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product
https://www.psbooks.co.uk/book-of-latin-american-cooking
518743
The Book of Latin American Cooking
https://www.psbooks.co.uk/media/catalog/product/5/1/518743_52e221bdf8d4f3744bba7fab3dac0b4b.jpg
10.99
10.99
GBP
InStock
/Non-Fiction/Highlights
/Non-Fiction/Categories/Food & Drink/Recipe Books
/Non-Fiction/Categories/Food & Drink/World Food
/Non-Fiction/Categories/Food & Drink
<p>This volume remains the definitive work on the cuisine of Mexico and Central and South America. First published in 1969 and based on more than 20 years visiting marketplaces, talking to local cooks and sampling specialities, Elisabeth Lambert Ortiz’s collection of 500 recipes notes the culinary heritage of each dish and is organized by course, from Paraguayan courgette soup to Argentinian stuffed rolled flank steak and Ecuadorian steamed puddings.</p>
Hardback
0
0
add-to-cart
rrp_info:£25.00
productId:82121
bic_code:WB
WB
£25.00
Elisabeth Lambert Ortiz
General
252x197mm
Grub Street
No
Hardback
