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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 depth.

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.

Felipe Rojas-Lombar,Art of South American Cooking,William Morrow Cookbooks,0060164255,Regional Ethnic - Central American South American,Cookery, Latin American.,Cooking, Latin American.,Cooking;South America.,COOKING / Regional Ethnic / Central American South American,Cookery,Cooking,Cooking / Wine,Cooking, Latin American,Health wholefood cookery,Regional Ethnic - South American Latin American,South America,cookbooks/entertaining;cookbook;cooking;south america;diet;lose weight;definitive;low;carb;exercise;sugar;calory;calories;how to;weight loss;healthy;body;eating;lose;keto;health;fitness;1990;1991;1992,Cookery, Latin American

Art of South American Cooking Felipe RojasLombar 9780060164256 Books Reviews :

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 depth.

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.

Felipe Rojas-Lombar,Art of South American Cooking,William Morrow Cookbooks,0060164255,Regional Ethnic - Central American South American,Cookery, Latin American.,Cooking, Latin American.,Cooking;South America.,COOKING / Regional Ethnic / Central American South American,Cookery,Cooking,Cooking / Wine,Cooking, Latin American,Health wholefood cookery,Regional Ethnic - South American Latin American,South America,cookbooks/entertaining;cookbook;cooking;south america;diet;lose weight;definitive;low;carb;exercise;sugar;calory;calories;how to;weight loss;healthy;body;eating;lose;keto;health;fitness;1990;1991;1992,Cookery, Latin American

Art of South American Cooking [Felipe Rojas-Lombar] on . 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

 

Product details Hardcover 528 pages Publisher William Morrow Cookbooks; 1st edition (November 12, 1991) Language English ISBN-10 0060164255

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