Art of South American Cooking by
Felipe Rojas-lombar
Exquisite Dishes
As diverse as its history and as varied as the countries that make up the
continent, South American cooking combines the agricultural greatness of
the pre-Columbian native peoples--responsible for cultivating the potato,
tomato, chile pepper, and corn--with the culinary traditions of later arrivals
from Spain, Portugal, the west coast of Africa, Italy, and elsewhere to
create a delicious cuisine of dimension and depth.Felipe Rojas-Lombardi
presents a spectacular array of both innovative and traditional recipes. He
begins each chapter with a discussion of how that particular food fits into
the fabric of the meal. The more than 250 recipes include ceviches,
escabeches, empanadas, tamales, soups, seafood, poultry, meat,
vegetables and grains, and desserts; and finally there is a chapter on such
basics as how to prepare eggless mayonnaise and corn beer, and how to
clean squid. An enormously talented cook and teacher, Felipe brings North
Americans the culinary diversity and great food of the continent to our
south.
Personal Review: Art of South American Cooking by Felipe
Rojas-lombar
The book is fascinating as much for its descriptions of the historical context
of the different cuisines as for the very clear and fun style of presenting
recipes. We have found this book to be indispensable for putting together
authentic and exciting meals (I love the escabeche section), and it is so
easy to follow. Anyone who is nostalgic for good South American food
and doesn't know the ins and outs of cooking such meals will give this
book "un abrazo."
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