Verwandte Artikel zu Art of South American Cooking

Art of South American Cooking - Hardcover

Rojas-Lombar, Felipe

 
9780060164256: Art of South American Cooking
Hardcover
ISBN 10: 0060164255 ISBN 13: 9780060164256
Verlag: William Morrow Cookbooks, 1991

Inhaltsangabe

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

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Über die Autorin bzw. den Autor

Felipe Rojas-Lombardi, a native of a Peru, is the owner and chef of The Ballroom restaurant in New York City. He is the author of Soup, Beautiful Soup.

Von der hinteren Coverseite

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

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Verlag
William Morrow Cookbooks
Erscheinungsdatum
1991
Sprache
Englisch
ISBN 10 
0060164255
ISBN 13 
9780060164256
Einband
Gebundene Ausgabe
Anzahl der Seiten
528
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
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