Books: Cooking by Cuisine -> Cooking Latin American
Art of South American Cooking
Published: October 23, 1991
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From Library Journal
Mexican and Caribbean cooking has received a lot of attention recently, but the cuisines of South America have been unfairly overlooked. This ambitious volume by the chef of New York's Ballroom Restaurant, who died last month, is
not only a welcome addition but also an important work. Rojas-Lombardi includes hundreds of recipes from his homeland Peru and the other South American countries: not just ceviche, but 12 different types, unusual tamales filled with duck or quinoa,
empanadas both sweet and savory, and many more intriguing dishes from Chilean Clam Chowder to Tomatoes Posing as Strawberries. The recipes are well written, the text informative and readable. Highly recommended. HomeStyle alternate.
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As diverse as its history and as varied as the countries that make up the continent, South American cooking combines the agricultural greatness of the pre-Columbian native
peoples--responsible for cultivating the potato, tomato, chile pepper, and corn--with the culinary traditions of later arrivals from Spain, Portugal, the west coast of Africa, Italy, and elsewhere to create a delicious cuisine of dimension and
Felipe Rojas-Lombardi presents a spectacular array of both innovative and traditional recipes. He begins each chapter with a discussion of how that particular food fits into the fabric of the meal. The more than 250 recipes include
ceviches, escabeches, empanadas, tamales, soups, seafood, poultry, meat, vegetables and grains, and desserts; and finally there is a chapter on such basics as how to prepare eggless mayonnaise and corn beer, and how to clean squid. An enormously talented
cook and teacher, Felipe brings North Americans the culinary diversity and great food of the continent to our south.
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