The South American Cook Book PDF Download

Author: Cora Brown
Publisher:
ISBN:
Category : Cooking, Latin American
Languages : en
Pages : 368

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Author: Cora Brown
Publisher:
ISBN: 9780844600413
Category :
Languages : en
Pages :

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Author: Elisabeth Lam Ortiz
Publisher: Knopf
ISBN: 0307822249
Category : Cooking
Languages : en
Pages : 579

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Never before has there been a cookbook that encompasses the whole world of Latin American cooking. Elisabeth Ortiz is the first to introduce to Americans the entire range of this splendid cuisine, selecting out the vast territory that stretches from Mexico to Chile the mast exciting foods of each region. She gives us full complement of dishes, from hors d’oeuvres to desserts, a feast of master recipes with hundreds of subtle variations that reflect the different cooking styles of South America’s rich coastal areas, high mountainous regions, and boundless fertile plains. Among the enticing appetizers are “whims and fancies,” the tiny filled tortillas from Mexico; from Colombia, crisp green plantain chips; from Ecuador, fresh bass seviche; from Guatemala, oyster seviche; from Chile and Argentina, hot, flaky turnovers, patties, and little pies, each succulently stuffed. For a fish course: red snapper in tangerine sauce from Brazil; escabeche, oil-and-vinegar-dressed fish from Peru; shad fillets in coconut milk from Colombia; or salt cod in chili and almond sauce from Mexico… Among the meats and poultry: from Argentina, veal stew bakes in a huge squash; from Peru, fresh ham with ground annatto and cumin, as well as roast lamb and kid in creamed garlic and mint from Mexico, veal in pumpkin seed sauce; from Brazil, the exuberant national dish, feijoada, with its several meats (from hocks to pig’s tails), black beans, and manioc meal; pickled chicken from Chile; drunken chicken from Argentina; and the moles (poultry sauced in chilies and chocolate) that are the glory of Mexican kitchens. There’s a fresh new array of vegetables dished to brighten the table—peppers, tubers, greens, blossoms and beans. And salads of hearts of palms, Jerusalem artichokes, cactus (it comes in cans), and rooster’s beak (or familiarly, jícama). With her keen palate and wide knowledge of Latin American cookery, Mrs. Ortiz add to the savor of the recipes by tracing the culinary strains that make up the exciting amalgam of flavors— Spanish, Portuguese, African, with hints of Middle Eastern influences, as the mingles with the indigenous cooking of Maya, Aztec, and Inca civilizations. For more than twenty years she has been unraveling the mysteries of the exotic culinary tradition, making fascination new discoveries as she explored all parts of South America, visiting marketplaces, talking to local cooks, and sampling the specialties of different regions. Here, then, is the harvest of that search— the food itself, uncomplicated to prepare, tantalizing in its variety of flavors, fun to serve, and infinitely satisfying to savor; a whole new repertory of colorful dishes that will awaken even the most knowledgeable cooks to new delights.

Author: Virgilio Martinez
Publisher: Phaidon Press
ISBN: 9781838663124
Category : Cooking
Languages : en
Pages : 432

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The most comprehensive and varied selection of recipes ever published from one of the most fascinating and diverse regions of the world - under the expert tutelage of globally renowned Peruvian chef, Virgilio Martinez

Author: Esther Brown
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 40

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Author: Craig Saper
Publisher: Fordham Univ Press
ISBN: 0823271471
Category : History
Languages : en
Pages : 320

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Contemporary publishing, e-media, and writing owe much to an unsung hero who worked in the trenches of the culture industry (for pulp magazines, Hollywood films, and advertising) and caroused and collaborated with the avant-garde throughout the first half of the twentieth century. Robert Carlton Brown (1886–1959) turned up in the midst of virtually every significant American literary, artistic, political, and popular or countercultural movement of his time—from Chicago’s Cliff Dweller’s Club to Greenwich Village’s bohemians and the Imagist poets; from the American vanguard expatriate groups in Europe to the Beats. Bob Brown churned out pulp fiction and populist cookbooks, created the first movie tie-ins, and invented a surreal reading machine more than seventy-five years ahead of e-books. He was a real-life Zelig of modern culture. With The Amazing Adventures of Bob Brown, Craig Saper disentangles, for the first time, the many lives and careers of the intriguing figure behind so much of twentieth-century culture. Saper’s lively and engaging yet erudite and subtly experimental style offers a bold new approach to biography that perfectly complements his multidimensional subject. Readers are brought along on a spirited journey with Bob and the Brown clan—Cora (his mother), Rose (his wife), and Bob, a creative team who sometimes went by the name of CoRoBo—through globetrotting, fortune-making and fortune-spending, culture-creating and culture-exploring adventures. Along the way, readers meet many of the most important cultural figures and movements of the era and are witness to the astonishingly prescient vision Brown held of the future of American cultural life in the digital age. Although Brown traveled and lived all around the world, he took Manhattan with him, and his New York City had boroughs around the world.

Author:
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 844

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Author: United States. Office of Education
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 650

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Author: Jenni Fleetwood
Publisher: Southwater
ISBN: 9781846814778
Category : Cooking
Languages : en
Pages : 0

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The vibrant tastes of the Central and Southern Americas explored in flavour-packed recipes, photographed throughout.

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 532

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