The Latin American Kitchen by Elisabeth Luard
Ranging from Mexico to Patagonia and the island cultures of the Caribbean, this book surveys 100 ingredients and 200 regional recipes to provide an 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.
Elisabeth Luard spent much of her childhood in South America. She is an expert on Latin American and Spanish cuisine. Her previous books include Saffron and Sunshine, The Rich Tradition of European Peasant Cookery (made into a 13-part series for BBC2), Tapas, La Ina Book of Tapas, Sainsbury's The Cookery of Spain, Flavours of Andalucia (Glenfiddich winner, 1992) and Sacred Food (Gourmand International Award for Best Culinary History Book, 2001). The Food of Spain and Portugal, published by Kyle Cathie, won a 2004 Gourmand World Cookbook Award for Best Foreign Book. She is a regular contributor to various magazines and newspapers, including Waitrose Food Illustrated and The Oldie.
| SKU | Unavailable |
| ISBN 13 | 9781856266864 |
| ISBN 10 | 1856266869 |
| Title | The Latin American Kitchen |
| Author | Elisabeth Luard |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Octopus Publishing Group |
| Year published | 2006-11-02 |
| Number of pages | 240 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |