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
    show

  • Show all Recipes...

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0394412265
  • ISBN 13 9780394412269
  • Published May 12 1979
  • Format Hardcover
  • Page Count 357
  • Language English
  • Countries United States
  • Publisher Knopf
  • Imprint Alfred A. Knopf

Publishers Text

This award-winning cookbook by Elisabeth Lambert Ortiz includes 500 recipes from the exotic culinary traditions of the Latin American World, covering the coasts, mountainous areas, and fertile plains between Mexico and Chile. Ortiz selects appetizers, soups, main courses, salads, and desserts from each region and explores the wild array of spices and styles that make these recipes unique.

Using delicious examples, she describes how the Spanish, Portuguese, African, and Middle Eastern influences have combined with the indiginous cooking of the Maya, Aztec, and Inca civilizations. Her recipes range from familiar favorites such as Guacamole and Feijao Preto (black beans), to more unusual recipes: Sopa de Topinambur (Jerusalem Artichoke Soup -- Chile), Matambre (Stuffed Rolled Flank Steak -- Argentina), Pichones con Salsa de Camarones (Squab in Shrimp Sauce -- Peru), Salada de Palmito (Hearts of Palm Salad -- Brazil), Quimbolitos (Steamed Puddings -- Equador), as well as a wide variety of sauces and breads.

This book is the prototype for all books on Latin American cooking and remains the definitive text on the subject.

Other cookbooks by this author