The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes

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Houghton Mifflin Harcourt, 10.09.2003 - 478 Seiten
Highlighting the culinary range of South America, the author introduces readers to Brazilian feijoada, Argentine barbecue, and Ecuadorian seafood specialties--450 recipes in all from ten countries, covering tamales, ceviches, empanadas, and much, much more.
 

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Nutzerbericht  - Overstock.com

Excelllent book. It has recipes from many countries. An index with Spanish and English names. It has some history of South America. The different foreing influences in South American cuisine. Each recipe in clearly written. This is more than just a cook book its a cultural book. Vollständige Rezension lesen

Nutzerbericht  - Overstock.com

Most recipes were good but after living in Uruguay for 3 years I was disappointed that some of the recipes were not as I remembered. Also seviche was spelled CEVICHE whenever I saw it. We did travel in many other countries in SA. Vollständige Rezension lesen

Inhalt

The Geography of South America
1
The PreColumbian Civilizations of South America
7
A Brief History of South American Cooking
17
Bebidas
31
Bocaditos y Entradas
57
Sopas
131
Ensaladas
158
Aves y Animales de Caza
176
Condimentos
329
Panes
344
Postres y Dulces
355
Básicos
402
A Glossary of South American Ingredients
416
A Dictionary of South American Ingredients
435
Sources
451
Selected Bibliography
454

Carnes
198
Pescados y Mariscos
248
Platos Vegetarianos
272
Vegetales y Legumbres
285
Granos
312
Index
458
Back Cover
479
Spine
480
Urheberrecht

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