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Zustand: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardback. Zustand: Good. The Latin American Fusion Companion - Plant-Based Edition is a structured culinary journal and reference guide dedicated to plant-forward cooking inspired by Latin American culinary traditions and their intersections with global cuisines. Designed for cooks, culinary students, and food enthusiasts, the book combines cultural context, foundational technique instruction, ingredient references, and guided journaling space to support both learning and creative recipe development. The volume provides an overview of plant-based foodways across Mesoamerica, South America, and the Caribbean, emphasizing indigenous crops, regional aromatics, legumes, grains, tubers, seeds, herbs, and fermentation traditions. It examines essential flavor-building components such as chili-based foundations, citrus and vinegar acids, aromatic oils, spice blends, preserved elements, masa preparations, and plant-derived umami sources including fermented pastes, roasted vegetables, and smoked components. A central focus of the Companion is culinary fusion. The book outlines frameworks through which Latin American plant-based traditions can interact with global flavors, highlighting affinities in fermentation, acidity, heat, roasting, and layered seasoning. Through thematic sections, readers explore how to adapt classic bases-such as sofritos, adobos, moles, herb sauces, and aromatic broths-into contemporary plant-forward interpretations while maintaining respect for cultural origins. Additional chapters explore pantry essentials, traditional and modern condiments, grains and masa techniques, vegetable-forward stews, regional pickles, plant-based fillings, fire-based cooking, infused oils, and modern small-plate formats. The volume also addresses contemporary applications such as globalized ceviche-style preparations, vegetable-forward tacos, updated empanada fillings, reimagined bowls, legume dishes, and reinterpretations of traditional sweets and beverages using plant-based methods. Approximately half of the book consists of guided journaling pages. These include structured recipe templates, prompts, diagrams, note sections, and sensory evaluation areas that support experimentation, flavor analysis, adjustments, and the documentation of personal plant-based cooking discoveries. The journal is intended to function as a durable record of the user's culinary process and creative development. Combining cultural context, plant-forward technique instruction, and structured space for personal exploration, The Latin American Fusion Companion - Plant-Based Edition serves as both a culinary reference manual and a recipe-development journal for those engaging with Latin American plant-based and fusion-based cooking.…

Zustand: Nuevo. 83 p.; fot.