Latin American Cuisine

Something a bit more exciting, look no further than Latin America!

Includes recipes for ceviches, escabeches, empanadas, tamales, soups, seafood, poultry, meat, vegetables, and desserts.

An expatriate's memories of pre-Castro Cuba are combined with traditional recipes, including an assortment of appetizers, soups, rice and bean dishes, entrees, salads, sauces, desserts, and beverages.

Touted as the first comprehensive, contemporary cookbook of Chilean cuisines, this book proves that there is a lot more to Chilean cuisine that sea bass. Like other South American cuisines, Chile's is complex as it is a fusion of European, American and native American cuisines, utilizing native ingredients and the traditions of the many cultures whose explorers visited this land that lies between the Andes mountain range and the Pacific Ocean. Tastes from the mountains and the seacoasts merge in many unique and exciting dishes. The book also recommends exquisite Chilean wines to accompany the meals presented in it. Ms. Waerbeek-Gonzales has definitely opened some culinary doors with this exciting new book.

Presents a collection of recipes, including plantain soup, shrimp with coconut sauce, sea bass and saffron risotto, goat cheese and basil tamales, and sweet potato fries.