Food & Cooking of South America Ingredients, techniques and signature recipes from the undiscovered traditional cuisines of Brazil, Argentina, Uruguay, Paraguay, Chile, Peru, Bolivia, Ecuador, Mexico, Columbia and Venezuela.
This title contains ingredients, techniques and 70 recipes from the cuisines of Brazil, Peru, Argentina, Ecuador, Chile and Venezuela, with 400 step-by-step photographs. This fabulous guide presents over 70 recipes capturing the rich and exotic culinary culture of the South American continent. The flamboyance and spirit of the culture is captured in a fascinating introduction, providing insight into the history and traditions of Latin American cooking.

From traditional favourites to more adventurous feasts, this volume offers a fresh insight into the exciting and vibrant flavours of the region. This vibrant and inspiring guide to South American cuisine celebrates the abundance of rich and exotic tastes that reflect the diversity of the landscapes, climates and cultures within the continent. At the heart of the book are over 70 fabulous recipes, originating from every corner of South America.

Over 400 stunning photographs capture the bold and exotic dishes and illustrate every recipe with step-by-step pictures to guide the reader through any new or unusual techniques. This is the only guide the adventurous cook will need to the foods of this remarkable region.
2010, durchg. Farbf., 160 S. (engl.)

Latin Evolution In this debut collection of over 125 recipes, chef Jose Garces explores the growing demand and future direction of Spanish and Latin American cuisines. Garces invigorates traditional recipes with new ingredients and techniques, creating surprising combinations. Professional chefs and adventurous home cooks will find unlimited inspiration in this comprehensive and beautifully designed book.
2008, zahlr. Farbf., 288 S. (engl.)

South American Grill Feasts from Brazil to Patagonia
Building on the rapid growing popularity of South American food and in particular, the asados and churrascos of Argentina and Brazil, South American Grill introduces wonderful and varied dishes from this food-loving continent. Filled with over 75 recipes that are guaranteed to please even the biggest of barbecue fanatics, impress your family and friends with dishes such as Cacha?a & Lime Chicken Skewers, Ecuadorian Rotisserie Pork Leg, Chivito and Asado Negro, which can be served with the delicious rubs and marinades that are so synonymous with South American cuisine. In addition, there are several cocktails including the infamous Caipirinha and Pisco Sour. With chapters covering snacks and starters, mains, sides, rubs and marinades, desserts and drinks, South American Grill is the perfect entertaining companion that will have your friends and family knocking on your door for more. Barbecues will never be the same again!
2012, durchg. Farbf., 176 S. (engl.)

Cusco - El Imperio de la Cocina Cusco, el imperio de la cocina muestra la exquisita gastronomía cusqueña, todo aquello que los visitantes van a oler, tocar, ver y gustar en su recorrido por esta fascinante región del Perú.
Este libro constituye un magnífico regalo o n excelente recuerdo de la capital del imperio de los incas, que en su momento de mayor auge abarcó el extenso territorio del Peru, Ecuador, Bolivia y parte de Colombia, Chile y Argentina.
2008, durchg. Farbf., 231 S. (span.)

Curry, Callaloo & Calypso The Real Taste of Trinidad & Tobago
Wendy's latest culinary offering: Curry, Callaloo & Calypso - the Real Taste of Trinidad & Tobago showcases her country's indigenous foods 'by way of old and new recipes for present and future generations'.
Wendy includes a fascinating brief culinary history showing how Trinidad & Tobago's Indian, African, European and Chinese population come to be reflected in a cuisine that is 'bold, explosive in flavour, eclectic and addictive'. The fusion of different culinary influences is matched by the musical fusion of the annual Carnival 'that unites our people further' and both are an expression and celebration of the people of the Land of Calypso.
2011, durchg. Farbf., 368 S. (engl.)

The Great Ceviche Book Revised
Ceviche — fresh seafood cured in citrus — boasts lively, bright flavors along with a low-fat, high-protein healthiness. In this revised edition of The Great Ceviche Book, award-winning chef Douglas Rodriguez reminds us why he is the foremost Latin chef in America. You'll find straightforward instructions and confidence-building advice to walk you through all the ceviche fundamentals: its basic formula of six ingredients, the four safety commandments, helpful kitchen equipment to have on hand, and serving suggestions to create beautiful presentations. Rodriguez's passionate take on the subject offers more than forty diverse ceviche recipes, from traditional dishes originating in Central and South America such as Chilean Sea Bass with Lemon Oil and Ecuadorian Shrimp, to recipes that draw on diverse ethnic influences such as Gingered Toro Tuna with Soy and Sesame. Chapters on tasty side dishes and helpful basics round out everything you need to know to make this simple yet sophisticated cuisine in your own kitchen. Rodriguez's streamlined preparations allow home cooks to focus on the virtues of freshness and pure flavors. The Great Ceviche Book is the definitive, authentic guide to this vibrant cuisine.
2010, zahlr. Farbf., 132 S. (engl.)

South America With recipes by Alex Atala & Francis Mallman
When the European colonisers arrived in South America, the found a varied native cuisine based on potatoes, maize, tomatoes, chilies, beans and manioc, ingredients still present in today's most popular dishes. A cultural inter-marriage prompted the development of a new type of cuisine known as cocina criolla that enriched indigenous recipes, and that would, centuries later, incorporate African and Oriental elements. Roasts and stews and their distinct accompaniments feature among the typical dishes of this enormous continent, although each country has conserved a series of interesting native recipes that remain unfamiliar to many western gourmets today. South American cuisine is simple and popular, and although it perhaps lacks in sophistication, it is extremely tasty and nutritious.
Ciro Ediciones, Barcelona, 2005, durchg. Farbf., 120 S. (engl.)