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The Book of Latin American Cooking, by Elisabeth Lam Ortiz
PDF Download The Book of Latin American Cooking, by Elisabeth Lam Ortiz
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Never before has there been a cookbook that encompasses the whole world of Latin American cooking. Elisabeth Ortiz is the first to introduce to Americans the entire range of this splendid cuisine, selecting out the vast territory that stretches from Mexico to Chile the mast exciting foods of each region. She gives us full complement of dishes, from hors d’oeuvres to desserts, a feast of master recipes with hundreds of subtle variations that reflect the different cooking styles of South America’s rich coastal areas, high mountainous regions, and boundless fertile plains.
Among the enticing appetizers are “whims and fancies,” the tiny filled tortillas from Mexico; from Colombia, crisp green plantain chips; from Ecuador, fresh bass seviche; from Guatemala, oyster seviche; from Chile and Argentina, hot, flaky turnovers, patties, and little pies, each succulently stuffed.
For a fish course: red snapper in tangerine sauce from Brazil; escabeche, oil-and-vinegar-dressed fish from Peru; shad fillets in coconut milk from Colombia; or salt cod in chili and almond sauce from Mexico…
Among the meats and poultry: from Argentina, veal stew bakes in a huge squash; from Peru, fresh ham with ground annatto and cumin, as well as roast lamb and kid in creamed garlic and mint from Mexico, veal in pumpkin seed sauce; from Brazil, the exuberant national dish, feijoada, with its several meats (from hocks to pig’s tails), black beans, and manioc meal; pickled chicken from Chile; drunken chicken from Argentina; and the moles (poultry sauced in chilies and chocolate) that are the glory of Mexican kitchens.
There’s a fresh new array of vegetables dished to brighten the table—peppers, tubers, greens, blossoms and beans. And salads of hearts of palms, Jerusalem artichokes, cactus (it comes in cans), and rooster’s beak (or familiarly, jícama).
With her keen palate and wide knowledge of Latin American cookery, Mrs. Ortiz add to the savor of the recipes by tracing the culinary strains that make up the exciting amalgam of flavors— Spanish, Portuguese, African, with hints of Middle Eastern influences, as the mingles with the indigenous cooking of Maya, Aztec, and Inca civilizations. For more than twenty years she has been unraveling the mysteries of the exotic culinary tradition, making fascination new discoveries as she explored all parts of South America, visiting marketplaces, talking to local cooks, and sampling the specialties of different regions.
Here, then, is the harvest of that search— the food itself, uncomplicated to prepare, tantalizing in its variety of flavors, fun to serve, and infinitely satisfying to savor; a whole new repertory of colorful dishes that will awaken even the most knowledgeable cooks to new delights.
- Sales Rank: #1512257 in eBooks
- Published on: 2012-09-05
- Released on: 2012-09-05
- Format: Kindle eBook
About the Author
Elisabeth Lambert Ortiz is the prize-winning author of books on the cuisines of Mexico, Latin America, Spain, Portugal and the Caribbean among others. She is English born and raised, but has worked all over the world as a journalist. She was principal consultant for the Time-Life Series The Foods of The World, and a consultant for the Time-Life series The Good Cook.
Most helpful customer reviews
20 of 20 people found the following review helpful.
Great variety of South American Recipes
By A Customer
I spent my childhood in Colombia and greatly miss some of the "Criollo" cooking of the region. This is one of the few Latin American cookbooks that includes many recipes from South America, along with the more common Central and North American (Mexican) recipes. She has an extensive introduction describing the cooking of different regions and a chapter on ingredients. There are many recipes in different categories, but I believe in a book this size it was impossible to do justice to the cooking of some of the countries represented. Think of it more as an introduction to the cuisine of those countries. I found that there were only two Bolivian recipes listed, and there were very few Argentinian, Paraguayan, Peruvian or Venezuelan recipes. The book does include the Argentinian dishes with which I am most familiar. I wish she would visit the region again and write another book! I have found this book useful in recreating some of the recipes from my Childhood. Some of the recipes I looked up seemed complex and had ingredients that I could not locate, but most of the recipes seem easy to prepare, and adapted to ingredients that can be found in the US. The Colombian recipes included are representative of the two regions that she states she visited, the Coastal Region, and the area surrounding the Capital, Santafe de Bogota (However, my Aunts would be mortified to hear of an "Ajiaco Bogotano" made without Guascas and with just any kind of potato instead of with "papas criollas"). There are not a lot of recipes from the Colombian interior and Mountain regions where I spent most of my childhood, or from the region bordering Venezuela. This is understandable in a cookbook that covers so many diverse cuisines. I will be purchasing some more specialized cookbooks on Colombian cooking. One that I like and I would recommend, is "Cocina Colombiana, Paso a Paso". It is currently out of print, but if Colombian Cooking interests you, you may be able to find a used copy. I am also looking for books on Argentinian and Peruvian Cooking. Any suggestions? Since I own this book in a paperback version that is just starting to fall apart, I will be purchasing it in hardback.
21 of 22 people found the following review helpful.
Full of unique, authentic, well-written DELICIOUS recipes
By A Customer
I have tried dozens of the recipes in this book, from
appetizers and salads, to entrees and desserts and each
recipe has been a highly pleasing adventure. The dishes
are very authentic, and bring out flavors and combinations
that are very new to the American palate. I have many
cookbooks, and this is by far the one I've enjoyed the
most. I plan to prepare every recipe in this book and I
look forward to trying Elisabeth Lambert Ortiz' other
books. Muy bien!!
-Bob
11 of 12 people found the following review helpful.
Delicious, exciting recipes with plenty of background
By Jessica Austin
Since my father was Colombian and my mother born in America, I enjoyed delicious Colombian cuisine when we visited his family--arepas, sancocho, empanadas, etc--but never learned how to cook this type of food at home. Luckily for me, Elisabeth Ortiz has compiled this wonderful book!
She begins the book with a comprehensive list of common ingredients of South American cuisine, including a description of the ingredient and where one might find it. She then continues the book with the usual categories of Meats, Vegetables, Sauces, etc. She includes background and information about the food for each of her recipes. For example, she might describe when and where the meal might be served, or some helpful tips about a particular ingredient.
I have made several recipes from this book, and they've all turned out beautifully. The instructions are detailed and easy to follow, even for someone who, like me, has little experience in the particular cuisine. More importantly, though, everything is delicious!
I especially like to use the recipes in this book for special occasions. For example, my favorite dish, Pabellon Caraqueno (Steak with rice, black beans, a plantains--the national dish of Venezuela), while simple, takes several hours to prepare. However, I guarantee that, after you've arranged this meal on a platter and set it down in front of your guests, you will be rewarded with some 'Ooohs' and 'Aahhs' and many satisfied taste buds.
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