The Book of Latin American Cooking by Elisabeth Lambert Ortiz

  • Skewered beef heart (Anticuchos)

    from The Book of Latin American Cooking: 500 Superb Recipes from All the Latin American Cuisines--From the Northern Border of Mexico to the Southernmost Tip of Chile The Book of Latin American Cooking by Elisabeth Lambert Ortiz

    • Categories: Grills & BBQ; Appetizers / starters; Peruvian
    • Ingredients: beef hearts; garlic; red chiles; ground cumin; red wine vinegar; dried red chiles; annatto seeds
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Notes about this book

  • robm on January 11, 2011

    Elisabeth Lambert Ortiz was way ahead of the curve when she published this book on Latin American cooking. Now there are numerous books on the subject, including specialized books on each of the different countries in Latin America, but when she wrote this there was hardly anything available. (She has also written excellent books on Mexican and Caribbean cooking, which I highly recommend.) This book includes recipes from most of the countries in Latin America, including Brazil. The recipes are clearly written, easy to follow, and result in authentic-tasting dishes. This isn't the newest book on my shelf, but Lambert Ortiz's books are the ones that I constantly go back to for reliable recipes for real Latin American food! Her books are particularly good for those who are new to Latin American cooking -- her explanations are interesting and clear and the recipes aren't fussy.

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  • ISBN 10 1910690104
  • ISBN 13 9781910690109
  • Published Feb 22 2016
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. With a sudden rash of Latin American restaurants opening in London and other major cities, such as Ceviche and Lima and the chain of Las Iguanas, the British are at last getting to grips with the cooking of Latin America; a sophisticated cuisine that is as old and as complex as any in the world. First published in 1969 and written by one of the first 'scholar cooks', The Book of Latin American Cooking is regarded as a classic and one of only a handful of books to examine this much underappreciated cuisine. The collision of civilisations that occurred after the Spanish conquest, and the adoption by the colonisers of so many new foods such as the chilli and the pepper, the tomato, the potato, chocolate, French beans and avocados, down to the very staple, maize, means that Latin American cookery is a hybrid of infinite and unique combinations.

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