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South American Food & Cooking: Ingredients, Techniques a... by Marina Fillipelli - Picture 2 of 2

South American Food & Cooking by Fleetwood Jenni (Paperback, 2013)

World of Books Ltd (10217259)

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Author:Marina Fillipelli. David Lloyd George: Architect of Change, 1863. by Gilbert, Bentley B. Hardback. In 2002, World of Books was founded on an ethos to do good, protect the planet, and support charities by enabling more goods to be reused.

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This book features ingredients, techniques and signature recipes from the undiscovered traditional cuisines of Brazil, Argentina, Uruguay, Paraguay, Chile, Peru, Bolivia, Ecuador, Mexico, Colombia and Venezuela. It is a fabulous guide presenting 70 recipes, illustrated in over 400 photographs, that capture the rich and exotic culinary culture of the South American continent. The flamboyance and spirit of the cultures are captured in a fascinating introduction, providing insight into the history and traditions of Latin American cooking. Dishes from every corner of the region are featured, from the Gaucho Barbecue and Hot Chilli Salsa to Cod Caramba and sweet Dulce de Leche. From traditional classics loved all over the world, to adventurous feasts, this volume offers a fresh insight into the exciting and tantalizing tastes of South America. This vibrant and inspiring guide to South American cuisine celebrates the abundance of rich and exotic tastes that reflect the diversity within the continent. The first section introduces ingredients, techniques and recipes from the traditional cuisines of Brazil, Argentina, Uruguay, Paraguay, Chile, Peru, Bolivia, Ecuador, Mexico, Colombia and Venezuela. The recipes cover every kind of local food style, including street snacks, salsas, seafood, meat, poultry and desserts, from the many different climates of the region. Mexican cooking introduces rich salsas with chocolate of the Andes, Colombian dishes use complementary tropical ingredients like pineapple and coconut, and Argentinian recipes celebrate their superb grassland beef. Lavishly illustrated, this is the only guide the adventurous cook will need to South American food.