Tasting Chile. A Celebration of Authentic Chilean Foods and Wines. This book presents Chilean cuisine along with cultural information, a chapter on Chilean wines, and a Spanish-Englisch dictionary of Chilean fish and shellfisch.
The book contains 140 traditional recipes from home chefs and restaurants from across this South American country, spanning a variety of dishes that ranges from spicy salsas and hearty soups to the ubiquitous empanada and desserts such as sweet cream crepes. It includes fairly standard and simple recipes such as Chilean roast chicken and rice, as well as more complex and exotic ones like rhubarb mousse, blood sausage, stuffed meat (you literally have to sew the meat shut), and fried frogs' legs. Tasting Chile puts the native cuisine in perspective by describing its essential ingredients and the influences other countries and cultures have had upon it.
It also describes the unique experience of dining in Chile, which has some foods seldom seen elsewhere, whilst at the same time it provides readers with substitutes for Chilean foods so they can easily male all the recipes in their home. In addition to recommendations for pairing wines with main courses, a special section on wine offers an overview of the wines of Chile, including the names and addresses of Chilean wine companies and the availability of their products.
2004, 269 S. (engl.)

Secrets of the Patagonian Barbecue. Roberto Marin
Discover Patagonia's best grilling techniques of distinguished South American Grill Masters with years of experience. Here they reveal their secrets for everyone interested in mastering the art of Patagonian grilling.
"Forget the gas grill and ceramic briquettes," says author Robert Marin, who prefers the title "Grill Master" to Chef. "An 'asado' is not your typical backyard barbecue. When you go to your first one, expect to see something spit-roasting over an open fire." And expect to see them in this book, along with instructions on how to do it yourself.
It does, of course, have tips and techniques for those who don't have the space, or the stomach, for such a commitment - tips on proper tools, lighting charcoal or wood proficiently, how to choose the best meats; and how to grill every cut and kind of beef, pork, lamb, goat, chicken, venison, boar, fish, and, yes, sausages and hamburgers. He doesn't forget about the marinades, side dishes, or desserts. There's also a small section on wine, beer and after-dinner spirits.
2005, durchg. Farbf., 96 S. (engl.)

Secrets of Chilean Cuisine (engl./span.) Chilean Master Chef Robert Marin imparts the native secrets of America's newest food fad. Marin gives the tips and techniques of Chilean cooking for over 100 recipes straight from the homeland. The book also gives a quick lesson in pairing food with Chilean wine. With an introductory primer on the history and influences of Chilean cuisine.
Chile is increasingly known for the quality of its fruits, vegetables, fish, and wines. Secrets of Chilean Cuisine invites you to discover the colors, textures, and flavors of Chilean home cooking through recipes that show how you can turn these ingredients into true culinary delights.

Chile es reconocido cada día más por la calidad de sus frutas, verduras, pescados y vinos. Secretos de la Cocina Chilena invita a descubrir los colores, texturas y sabores de la cocina criolla, a través de recetas que revelan la transformación de estos ingredientes en delicias culinarias.
2009, durchg. Farbf., 96 S. (englisch/spanisch)

Das Anden-Kochbuch. Seit jeher faszinieren die Anden abenteuerlustige europäische Touristen. Im Gegensatz zur Natur und Geschichte wurde die bemerkenswerte Küche dieses kontrastreichen Lebensraumes bisher kaum beschrieben.
Die länderkundige Autorin berücksichtigt alle sieben Staaten, die von den Anden berührt werden – von Venezuela und Kolumbien im Norden über Ecuador, Peru und Bolivien bis hin zu Chile und Argentinien im Süden – und beschreibt deren kulinarische Besonderheiten. So erwartet den europäischen Gaumen ein delikates Feuerwerk aus Bohnen, Ají (Pfefferschoten), Süßkartoffeln, Kochbananen, Regenbogen- und Lachsforellen, Papaya und vieles mehr. Bedingt durch die kosmopolitische Bevölkerungsstruktur, überrascht die argentinische und chilenische Küche bei "Schweinerippen und Grünen Bohnen" oder "Johannisbeersauce" mit europäischer Prägung. Selbstverständlich dürfen auch Maisgerichte wie Maiskuchen, Empanadas (gefüllte Teigtaschen) oder Bohnen-Mais-Eintopf nicht fehlen. 2005, Farbf., 222 S.

Fiesta Latina. For people who like to salsa like they like their salsa—mucho!—here are more than 60 recipes in a Latin-inspired cookbook guaranteed to get the party started. With three of the hottest Latin restaurants on the east coast to his credit, Rafael Palomino knows how to throw a proper fiesta. His vibrant, accessible recipes for pasabocas (appetizers), main courses, and desserts will grant any host or hostess the powers for effortless entertaining. Fusion treats like Chipotle Crabmeat and Sweet Plantain Empanadas, and Sugar Cane Shrimp Skewers are a fresh take on cocktail food. Just say ceviche and there's an entire chapter devoted to zesty takes like Blood Orange, Shrimp and Mango-Wasabi. With color-drenched photos, mix-and-match salsitas and sauces, and plenty of Latin flair, here's very good food for very good times. Rafael Palomino, born in Bogotá, Colombia, and raised in Queens, is the proprietor and executive chef of several Latin-style restaurants in New York and Connecticut. He is the author of Nueva Salsa and Viva la Vida. 2006, durchg. Farbf., 143 S., engl.