Tasting Chile by Daniel Joelson
The book contains 140 traditional recipes from home chefs and restaurants from across this South American country, spanning a variety of dishes that ranges from spicy salsas and hearty soups to the ubiquitous empanada and desserts such as sweet cream crepes. It includes fairly standard and simple recipes such as Chilean roast chicken and rice, as well as more complex and exotic ones like rhubarb mousse, blood sausage, stuffed meat (you literally have to sew the meat shut), and fried frogs' legs. Tasting Chile puts the native cuisine in perspective by describing its essential ingredients and the influences other countries and cultures have had upon it. It also describes the unique experience of dining in Chile, which has some foods seldom seen elsewhere, whilst at the same time it provides readers with substitutes for Chilean foods so they can easily male all the recipes in their home. In addition to recommendations for pairing wines with main courses, a special section on wine offers an overview of the wines of Chile, including the names and addresses of Chilean wine companies and the availability of their products.
Daniel Joelson spent five years living in Chile, unearthing its stories and hidden secrets. These discoveries have appeared in publications ranging from The San Francisco Chronicle to Latin Trade. Joelson is also author of Chilenismos Dictionary & Phrasebook (Hippocrene Books, 2005). He resides in Arlington, Virginia.
| SKU | Unavailable |
| ISBN 13 | 9780781810289 |
| ISBN 10 | 0781810280 |
| Title | Tasting Chile |
| Author | Daniel Joelson |
| Series | New Cookbooks Ser |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Hippocrene Books Inc.,U.S. |
| Year published | 2004-05-01 |
| Number of pages | 269 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |