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Art Of South American Cookery (Hippocrene International Cookbook)

"Parts of South America have very similar cookery styles. For example, many countries serve the classic dishes brought from their motherlands: Spain and Portugal. However, the locally available ingredients have naturally influenced and modified the cuisines of the individual countries. Chile, for example, has taken full advantage of its long coastline and superb fisheries to create some delectable seafood preparations. Notable is Chupe de Mariscos, a seafood soup-stew or chowder. Brazil, using the black beans of the country, has as its national dish Feijoada, made with beans and a variety of meats and spices. Argentina, a great meat country, combines meats with fruits and vegetables, resulting in a Carbonada. One of Peru's contributions to the art of good eating is a marvelous chicken-and-pepper dish called Aji de Pollo. Dishes with Salsa de Almendras, almond sauce, are familiar through large parts of South America, but reach a high point of deliciousness in Ecuador, where this sauce is served with shrimp, eggs, and almost anything the chef has available. You will find that cooking the South American way introduces a new type of cuisine into your menu. It offers a scope and excitement that will delight your family and guests." -from the author's Introduction

Series: Hippocrene International Cookbook

Paperback: 276 pages

Publisher: Hippocrene Books; 2nd edition (July 1, 1996)

Language: English

ISBN-10: 078180485X

ISBN-13: 978-0781804851

Product Dimensions: 5.5 x 0.6 x 8.5 inches

Shipping Weight: 10.7 ounces (View shipping rates and policies)

Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)

Best Sellers Rank: #553,867 in Books (See Top 100 in Books) #109 in Books > Cookbooks, Food & Wine > Regional & International > Latin American

I've found the recipes in this book to be very quick, easy and tasty. If anything, they are a bit on the mild side and could use a little more spice. They are very much geared to the North American kitchen and have ingredients that are easy to get. One big drawback is that each recipe is not labelled with the country of origin. Only a few are, which makes it hard to do a theme dinner of a specific country. There are many vegetable recipes and I have put together an entire South American vegetarian dinner using only this book.

I found some of the recipes that I am familiar with very poor and inaccurate. I will not recomend this book at all.I am not returning the book because it cost me more to return it, than to get back what I pay for it.

I got this book for my Mom so she could learn some spanish cooking for my Husband and his family. I haven't heard any feedback on the recipes but my husband seemed to like the looks of them. The delivery was great and on time as usual:)

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