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Food and Cooking of Mexico, South America and the Caribbean (Hardcover)
Loot Price: R440
Discovery Miles 4 400
You Save: R111
(20%)
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Food and Cooking of Mexico, South America and the Caribbean (Hardcover)
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List price R551
Loot Price R440
Discovery Miles 4 400
You Save R111 (20%)
Expected to ship within 12 - 17 working days
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This title helps you explore the vibrant and exotic ingredients,
techniques and culinary traditions with over 350 sensational
step-by-step recipes. This is a vibrant guide to the ingredients,
cooking techniques and culinary traditions of central and south
America, with over 350 delicious recipes. It features everything
from simple street favourites, such as Jerk Chicken and
Quesadillos, to exotic food for more sumptuous feasts, such as
Seafood Platter and Drunken Duck with Sweet Potatoes. It is
superbly illustrated with over 1450 colour photographs, including
step-by-step instructions. It provides complete nutritional
information for every recipe. "Lorenz Books have an excellent
reputation for producing luscious cookery books and this is
certainly no exception. Beautifully presented, expertly researched
and lavishly illustrated it is a great all-rounder for any cook
looking to learn more about Latin American and Caribbean food."
(The Bookplace.co.uk). The food of Mexico, the Caribbean and Latin
America comes from many vibrant and diverse traditions. From the
mountains of southern Chile and the vast plains of Argentina to the
fertile Bajio of Mexico and the many tropical islands of the
Caribbean, this book offers an overview of these fascinating
cuisines, shaped over centuries by invaders and settlers from all
around the world. In this exciting new volume, more than 350
recipes are presented, including snacks, salsas, seafood, meat,
poultry, vegetables, salads, side dishes, desserts, ices and
drinks. The fascinating history and culture of these regions is
explored in the book's introduction, peppered with intriguing facts
about the culinary influences and traditions. There is a detailed
guide to the ingredients and how to prepare them, from staple
ingredients such as corn and plantains to the dazzling array of
different chilli peppers and to exotic items such as chayotes and
cassava. With over 1450 photographs, this book is a must for
adventurous cooks who want to bring fun, colour and spice into
their kitchens.
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