The Latin American Kitchen: A Book of Essential Ingredients with Over 200 Authentic Recipes by Elisabeth Luard

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    • Categories: Main course; Appetizers / starters; Ecuadorian; Vegan; Vegetarian
    • Ingredients: tomatoes; corn; parsnips; courgettes; parsley; chillies
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    • Categories: Jams, jellies & preserves; Cooking ahead; Cuban; Vegan
    • Ingredients: tomatoes; allspice berries; cinnamon sticks; whole cloves; lemons; granulated sugar
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    • Categories: Dips, spreads & salsas; Mexican; Vegetarian; Vegan
    • Ingredients: tomatillos; green chillies; coriander sprigs
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    • Categories: Side dish; Mexican; Vegetarian
    • Ingredients: tomatillos; cream; breadcrumbs; parsley; oregano; mild white cheese
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    • Categories: Soups; Cooking ahead; Central American; South American
    • Ingredients: avocados; chicken stock; lemons or limes; cucumbers; green chillies; coriander leaves
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    • Categories: Dips, spreads & salsas; Cooking ahead; Mexican; Vegetarian; Vegan
    • Ingredients: avocados; onions; tomatoes; green peppers; green chillies; coriander sprigs; limes
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    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; Brazilian
    • Ingredients: avocados; limes; caster sugar; rum; single cream
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    • Categories: Dressings & marinades; Salads; Side dish; Appetizers / starters; Central American; South American; Vegetarian; Vegan
    • Ingredients: jicama; citrus fruit of your choice; oranges; pine kernels; chilli flakes
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    • Categories: Stews & one-pot meals; Main course; Central American; South American
    • Ingredients: jicama; onions; chicken joints; poblano chiles; tomatoes; dried apricots; prunes; raisins; pasilla chiles; dried chillies; cinnamon sticks; ground cumin; ground cinnamon
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    • Categories: Soups; Winter; Dominican (Republic)
    • Ingredients: pumpkins; onions; ground ginger; nutmeg; chicken stock; oranges; toasted pumpkin seeds
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    • Categories: Candy / sweets; Cooking ahead; Winter; Central American; South American
    • Ingredients: pumpkins; sugar
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    • Categories: Stews & one-pot meals; Main course; Summer; Uruguayan; Vegetarian
    • Ingredients: courgettes; onions; eggs; milk; Parmesan cheese; white bread; hard cheese
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    • Categories: Fried doughs; Appetizers / starters; Side dish; Summer; South American; Central American; Vegetarian
    • Ingredients: courgettes; bread flour; cornmeal; eggs; frying oil
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    • Categories: Side dish; Jamaican; Vegetarian
    • Ingredients: chayotes; yellow onions; butter
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    • Categories: Main course; Appetizers / starters; Puerto Rican; Vegetarian
    • Ingredients: chayotes; single cream; mild white cheese; raisins; vanilla beans
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    • Categories: Salads; Appetizers / starters; Side dish; West Indian; Vegetarian; Vegan
    • Ingredients: okra; baby new potatoes; onions; green chillies; lemons; coriander sprigs; green mangoes
    • Accompaniments: Plantain fritters (Patacones)
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    • Categories: Appetizers / starters; Side dish; Brazilian; Vegetarian; Vegan
    • Ingredients: okra; onions; tomatoes; chillies
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  • ISBN 10 1856266869
  • ISBN 13 9781856266864
  • Linked ISBNs
  • Published Nov 02 2006
  • Format Paperback
  • Page Count 240
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

Ranging from Mexico to Patagonia and the distinct island cultures of the Caribbean, renowned food writer Elisabeth Luard surveys 100 essential ingredients and 200 regional recipes to provide a superior introduction to Latin American cuisine. Each ingredient is highlighted in a separate entry that covers its appearance and taste, medicinal properties, manufacture, buying, storing and culinary use. Alongside this information are two classic dishes, which range from simple spoonbread and fishermen's fishcakes to more elaborate stuffed frying chillies or turkey roasted in banana leaves. As a collection, the recipes include old favourites, such as Brazil nut cookies or margaritas, as well as little-known specialities like Ecuadorian bouillabaisse. With many fascinating asides on the lives and lore of the diverse people of this vast region, "The Latin American Kitchen" is more than a cookery book. Like the other books in the series, it evokes the richly varied cultural traditions from which its featured dishes originate.

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