Art of South American Cooking

Called "one of the most creative chefs in this country" by Craig Claiborne, Felipe Rojas-Lombardi shares recipes for his culinary South American regional specialties inside this Art of South American Cooking. 


Format: Hardcover with dust jacket, 504 pages. 

Copyright: 1991 

Publisher: Morrow Cookbooks 

Author: Felipe Rojas-Lombardi 

ISBN: 9780060164256

$14.00 $11.99

Additional Details

Description: As diverse as its history and as varied as the countries that make up the continent, South American cooking combines the agricultural greatness or the pre-Columbian native peoples -- responsible for cultivating the potato, tomato, chile pepper, and corn -- with the culinary traditions or 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 cool? and teacher, Felipe brings North Americans the culinary diversity and great food of the continent to our south. 


Condition: Good condition. Jacket has a very small tear. 

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