Cocina latinoamericana: 100 ingredientes esenciales, más de 200 recetas

By Elisabeth Luard

Book Overview

The world of Latin American cuisine is made available to food enthusiasts with this cookbook that includes old favorites and little-known specialities, such as brownies and tortillas, caipirinha brandy cocktail, and farofa (toasted meal). Familiar ingredients are put to surprising uses while unfamiliar ingredients are introduced and explained. The recipes are accompanied by stunning photographs of both the individual ingredients and the prepared dishes. Incluye recetas populares y especialidades menos conocidas como brownies y tortillas, un coctel de caipirinha y farofa. Ingredientes familiares son usados de maneras sorprendentes mientras ingredientes nuevos son introducidos y explicados. Las recetas vienen acompaadas de fotografas de las recetas y los platos terminados.

• Format: Paperback
• Language: English
• ISBN: 8480765895
• ISBN13: 9788480765893
• Release Date: November 2006
• Publisher: Blume
• Length: 240 Pages
• Weight: 2.40 lbs.
• Dimensions: 10.0" x 0.9" x 7.8"

Customer Reviews

Fantastic Learning Resource

I am an avid cook, but after moving to Costa Rica, I was presented with new ingredients that I didn't know what to do with. Though willing to try my gringo favorites, my Costa Rican boyfriend was used to a different diet and "comfort foods" that I had never even heard of. I wanted to adjust to my new life and environment, and learning to cook traditional Costa Rican & Latin American foods was a key part of the process. My suegra (boyfriend's mother) gifted me this book for Christmas, after I had fawned and drooled over it at one of my favorite bookstores. It has been an incredible resource for me, detailing each ingredient with incredible detail, explaining how it is used throughout South America. One of my favorite details is that Laurd tells readers the names of each ingredient in different countries, which if you're familiar with Latin American Spanish, can vary greatly. After each one of her detailed descriptions, Laurd provides two or three typical recipes that include the ingredient, giving new L.A. cooks a good beginning typical foods arsenal. If you're new to Latin American cooking, I can't recommend this book highly enough. However, keep in mind that it's more of a learning tool than a recipe book.