{"title":"Elizabeth Lambert Ortiz","description":"\u003cp\u003eExplore the culinary world through the eyes of Elizabeth Lambert Ortiz. From authentic Mexican cuisine to global gastronomy, discover recipes and insights that will transform your cooking and your understanding of food.\u003c\/p\u003e","products":[{"product_id":"new-complete-book-of-mexican-cooking-book-elizabeth-lambert-ortiz-9781898697695","title":"The New Complete Book of Mexican Cooking","description":"More than 30 years after its original publication, Elizabeth Lambert Ortiz has gone back to the first cookery book she ever wrote, in this revised and updated edition. All the ingredients for the 300 plus recipes contained in this book should be available in every high street supermarket.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49529654444305,"sku":"GOR001666865","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":51775472304401,"sku":"GOR002633147","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":53345922547985,"sku":"GOR006381629","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1898697698.jpg?v=1750867364"},{"product_id":"book-of-latin-american-cooking-book-elizabeth-lambert-ortiz-9781910690109","title":"The Book of Latin American Cooking","description":"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, 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. Elisabeth Lambert Ortiz was the very first writer to encourage British and American enthusiasm for the food of Latin America and the Caribbean. She introduces the reader to the subtle marriages of texture and flavour which distinguish the cooking of South America from Peru to Chile. Elisabeth Lambert Ortiz was one of the leading cookbook authors of her generation and wrote numerous cookery books including The New Complete Book of Mexican Cooking and The Complete Book of Caribbean Cooking. She was a culinary anthropologist and food historian, principal consultant for the Time Life Foods of the World series, as well as a regular contributor to Gourmet magazine. 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With sharp and spicy taste sensations, tortillas, tacos and enchiladas are complemented by distinctive recipes such as red snapper Veracruz-style.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49592077779217,"sku":"GOR003239836","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1842152149.jpg?v=1751122616"},{"product_id":"mexican-kitchen-book-elizabeth-lambert-ortiz-9781859678381","title":"The Mexican Kitchen","description":"A blend of native Indian tradition and European influence from the Spanish conquistadors, Mexican cuisine has taken the world by storm. This collection of recipes brings restaurant favourites, such as refried beans, corn tortillas, seviche and mole poblano de guajolote, and authentic regional specialities, including courgette soup, striped bass in sauce, and beef with cactus pieces, to the home kitchen. The recipes are divided into seven chapters. \"Corn Dishes\", the staple diet of Central America, is followed by \"Soups\", an essential dish at the traditional midday meal. \"Vegetables and Salads\" features the many indigenous ingredients, such as tomatoes, peppers, beans, pumpkins, courgettes, avocados, potatoes and sweet potatoes. With such a long coastline, Mexico makes full use of its abundant seafood, and \"Fish and Shellfish\" provides a collection of recipes. \"Meats and Poultry\" demonstrates the marriage of the old and new worlds. \"Desserts and Puddings\" is a revelation for the sweet-toothed. 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