The Food and Cooking of the Caribbean, Central and South America
Format: Hardcover
ISBN13: 9780857231925
Hardcover|9780857231925
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Overview
From the mountains of southern Chile and the vast
plains of Argentina to the tropical islands, this book
offers an overview of Caribbean, Central and South
American food and cooking. Start off with Spicy Beef
Empanadas or serve Mexican tostadas with beans,
chicken, guacamole and cheese for lunch. Fish is always
popular, with the focus on fresh dishes such as sea bass
ceviche and crab and corn gumbo. Desserts such as
quindao, a Brazilian coconut flan, focus on aromatic
fruits to cleanse the palate. Also included is a listing of
regional ingredients, from staples such as corn and
plantains to exotic items including chayotes and cassava.
| ISBN-13 | 9780857231925 |
|---|---|
| ISBN-10 | 0857231928 |
| Weight | 1.84 Pounds |
| Dimensions | 7.00 x 0.85 x 8.84 In |
| List Price | $10.99 |
| Format | Hardcover |
|---|---|
| Language | English |
| Pages | 256 pages |
| Publisher | Lorenz Books |
| Published On | 2016-02-07 |
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