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 0140469222
  • ISBN 13 9780140469226
  • Published Oct 31 1991
  • Format Paperback
  • Page Count 336
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd

Publishers Text

This cookbook encompasses the world of Latin American cooking. The author introduces the entire range of this cuisine, selecting recipes from the territory that stretches from Mexico to Chile. A full complement of dishes, from hors d'oeuvres to desserts, and hundreds of subtle variations that reflect the different styles of South America's rich coastal areas, high mountainous regions, and boundless fertile plains are included. The book contains 500 receipes.

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