The Book of Latin American Cooking

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ISBN
9781910690109
 
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.
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 and 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.
More Information
Weight 0.000000
Author Ortiz, Elisabeth Lambert
Availability IP
Department Food and Drink
Format Hardback
ISBN 9781910690109
Pages 368
Published 22/02/2016
Publisher Grub Street
Section Food and Drink
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