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An award-winning collection of vibrant recipes from the many cuisines of Latin America—from Mexico to Chile—accessibly curated in one essential volume.
Winner of the R. T. French Tastemaker Award, The Book of Latin American Cooking is an exotic, exciting, and uncomplicated cookbook that comes complete with notes on ingredients and an introduction detailing the author’s own exploration of Latin America’s rich cooking traditions.
Culinary anthropologist and food historian Elisabeth Lambert Ortiz skillfully adapts everyday ingredients to the subtle marriages of texture and flavor, which distinguish Latin American cuisine. Featuring recipes from Argentina, Ecuador, Brazil, and beyond, the astonishing range and inventiveness of Latin American cuisine is here in one book for cooks of all levels.
Publisher: Grub Street Publishing