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Art of South American Cooking
by Felipe Rojas-Lombar
Available from Amazon
$9.37
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Features
Hardcover: 528 pages
Publisher: Morrow Cookbooks; 1st ed edition October 23, 1991
Language: English
ISBN-10: 0060164255
ISBN-13: 978-0060164256
Product Dimensions:
9.6 x 7.7 x 1.7 inches
Shipping Weight: 2.3 pounds
From Library Journal
Mexican and Caribbean cooking has received a lot of attention recently, but the cuisines of South America have been unfairly overlooked. This ambitious volume by the chef of New York's Ballroom Restaurant, who died last month, is not only a welcome addition but also an important work. Rojas-Lombardi includes hundreds of recipes from his homeland Peru and the other South American countries: not just ceviche, but 12 different types, unusual tamales filled with duck or quinoa, empanadas both sweet and savory, and many more intriguing dishes from Chilean Clam Chowder to Tomatoes Posing as Strawberries. The recipes are well written, the text informative and readable. Highly recommended. HomeStyle alternate.
Copyright 1991 Reed Business Information, Inc.
From Kirkus Reviews
Squid ceviche, wild-turkey escabŠche with figs, seafood tamale, quinoa chowder, tomatillo gazpacho, rabbit in chocolate sauce, a roundly flavored sweet pepper-dried chili-apple-hazelnut sauce to serve on potatoes, and a whole string of wonderful potato dishes: These are a few of the splendid, spicy, South American dishes that Peruvian born-and-raised Rojas-Lombardi, now a prominent New York chef and food authority, makes available in this genuine contribution to our culinary repertoire. True, some of the items used might be unavailable in many North American areas, but many dishes (among them a spicy marinated pork roast) achieve a distinctive effect without exotic ingredients. And Rojas-Lombardi's introduction, ranging from the Incas' ingenious irrigation methods to today's 30-some potato varieties and corn kernels the size of cherry tomatoes, provides an informative overview in a very few lively pages. -- Copyright ©1991, Kirkus Associates, LP. All rights reserved.
Reader Reviews
Yes, this book has a wide variety of recipes from many South American countries. But most of them are unbelievably elaborate and time consuming. His recipe for dulce de leche requires about 5 hours of constant stirring! The few recipes that I've had the time to try haven't even been all that good. Buy this book only if you have many hours to devote to cooking. For basic South American cooking, the book by Myra Waldo is much better.
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Art of South American Cooking
by Felipe Rojas-Lombar
Available from Amazon
$9.37
|
|
