Three Generations of Chilean Cuisine

Three Generations of Chilean Cuisine cookbook brings you the inspired recipes from Mirtha Umana-Murray. Here in the flavors of Chile are captured in authentic dishes from the author's native Chile. 


Format: Hardcover with dust jacket, 290 pages. 

Copyright: 1996 

Publisher: Lowell House 

Author: Mirtha Umana-Murray 

ISBN: 9781565654679

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Description: Inspired by three generations of imaginative cooking and eating, Mirtha Umana-Murray shares the recipes handed down throughout her family and captures the distinct and flavorful cuisine of her native Chile. Under the tutelage of her mother, aunts, and grandmothers, Mirtha has collected and translated the richness of her family's cooking talents, interweaving personal anecdotes with fine Chilean dishes. Three Generations of Chilean Cuisine brings together authentic recipes, Chilean cooking traditions and customs, as well as recipes from the finest regional Chilean restaurants. 

Little is known about this remote and beautiful country's cuisine. Guarded by the imposing Andes on one side and the Pacific Ocean on the other, Chilean cooking developed in isolation from other Latin American traditions and is as unique as the country's unusual shape and history. A blend of Old and New World cuisines, Chilean cooking incorporates such native ingredients as corn, beans, squash, and peppers, as well as European flavors of olives, grapes, garlic, and nuts. Rich in seafoods, the country's long and fertile coastline also provides a diverse bounty of mussels, clams, abalones, and crabs for such dishes as Croquetas de Jaibas (Spicy Crab Cakes) and Medallones de Salmon (Salmon Medallions with Orange and Tomato Sauce). 

True to the Chilean mode of dining, Umana-Murray includes recipes for Aperitivos (cocktail appetizers), Bocadillos (mid-day morsels), Platos de Entradas (first course dishes), and Fondo (main course meals), as well as suggested menus for traditional Chilean eating. 

Ranging from elegant and sophisticated to easy-to-prepare peasant fare, there is Caldillo de Etizos (Sea Urchin Soup) for the adventurous palate; Pavo Asado (Roasted Holiday Turkey with Walnut Sauce) for special occasions; and Guiso de Repollo Morado (Red Cabbage and Apple Stew) for a hearty meal. 

As tribute to her mother's delicate cooking style and her life-long penchant for sweets, Postres y Onces (desserts and tea-time delights) offer a wide variety of cakes, creams, and pastries, including tasty Sopaipillas (Pumpkin Fritters with Molasses Syrup) and simple, yet delightful Leche Asada (flan custard). 

Altogether, Three Generations of Chilean Cuisine is a compilation of Chilean food, history, and culture, capturing both the deeply-rooted traditions of family and inventive variations of this unique South American cuisine. 


Condition: Good condition. 

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