Latin American cuisine blends ingredients found in South and Central America with traditional recipes from other countries, adds its own salsa and sizzle, and comes up with an array of flavors and cuisine all its own.
Elisabeth L. Ortiz -
Recipes for authentic Latin American cuisine from Mexico to Patagonia, with descriptions of the origins of the cuisine, plus stories. poetry and extracts from novels to illustrate Latin American culture
Felipe Rojas-Lombardi -
South American cooking brings together culinary traditions of Spain, Portugal, Africa, Italy, and elsewhere to create new combinations of foods. Here are more than 300 recipes from the bountiful cuisine of South America, and interpreted by one of America's most acclaimed chefs.
Copeland Marks - Peruvian cuisine by region and ethnic influences.
Julia Moskin and Rafael Palomino -
Colombian-born Chef Rafael Palomini adds a European twist to traditional Latin American cuisine and provides an excellent glossary of ingredients.
Dolores Botafogo -
With recipes adapted for English-speaking cooks, descriptions of Brazilian cuisine and easy to follow instructions, the author offers selections from all around the country
Antonio Montana, Benjamin Villegas - Spanish - Recipes by region with ethnic and geographical influences
Douglas Rodriguez, John Harrison - "Background information on basic techniques and recipes, a glossary of unusual ingredients and a handful of mail-order sources enhance the offerings' accessibility."
Elisabeth Ortiz Lambert - "This award-winning cookbook includes 500 recipes from the exotic culinary traditions of the Latin American World, covering the coasts, mountainous areas, and fertile plains between Mexico and Chile."
Maria Baez Kijac - A "thorough volume that is part reference book and part cookbook. Long chapters about the geography of South America and its pre-Columbian civilizations, as well as a history of cooking in South America precede the hundreds of recipes. A glossary of South American ingredients as well as a dictionary of ingredients are included as well."
Martin Jacobs, Beverly Cox - "Traditional foods of the Mayans, Aztecs, and Incas. It (the book) shows how recipes from these ancient cultures have been borrowed and transformed through the ages."
