The Food and Cooking of Mexico, South America and the Caribbean: Explore the Vibrant and Exotic Ingredients, Techniques and Culinary Traditions with Over 350 Sensational Step-by-step Recipes (Hardback)

by Jane Milton, Jenni Fleetwood, Marina Filippelli

Format: Hardback 512 pages

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This title helps you explore the vibrant and exotic ingredients, techniques and culinary traditions with over 350 sensational step-by-step recipes. This is a vibrant guide to the ingredients, cooking techniques and culinary traditions of central and south America, with over 350 delicious recipes. It features everything from simple street favourites, such as Jerk Chicken and Quesadillos, to exotic food for more sumptuous feasts, such as Seafood Platter and Drunken Duck with Sweet Potatoes. It is superbly illustrated with over 1450 colour photographs, including step-by-step instructions. It provides complete nutritional information for every recipe. "Lorenz Books have an excellent reputation for producing luscious cookery books and this is certainly no exception. Beautifully presented, expertly researched and lavishly illustrated it is a great all-rounder for any cook looking to learn more about Latin American and Caribbean food." (The The food of Mexico, the Caribbean and Latin America comes from many vibrant and diverse traditions. From the mountains of southern Chile and the vast plains of Argentina to the fertile Bajio of Mexico and the many tropical islands of the Caribbean, this book offers an overview of these fascinating cuisines, shaped over centuries by invaders and settlers from all around the world. In this exciting new volume, more than 350 recipes are presented, including snacks, salsas, seafood, meat, poultry, vegetables, salads, side dishes, desserts, ices and drinks. The fascinating history and culture of these regions is explored in the book's introduction, peppered with intriguing facts about the culinary influences and traditions. There is a detailed guide to the ingredients and how to prepare them, from staple ingredients such as corn and plantains to the dazzling array of different chilli peppers and to exotic items such as chayotes and cassava. With over 1450 photographs, this book is a must for adventurous cooks who want to bring fun, colour and spice into their kitchens.

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