The art of South American cooking / Felipe Rojas-Lombardi.

Format:

Book

Author/Creator:

Rojas-Lombardi, Felipe.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, Latin American.

Cooking--South America.

Cooking.

South America.

Penn Provenance:

Blank, Fritz (bookplate) (donor) (Blank Collection copy)

Physical Description:

xx, 504 pages ; 25 cm

Edition:

First edition.

Place of Publication:

New York, NY : HarperCollinsPublishers, [1991]

Summary:

As diverse as its history and as varied as the countries that make up the continent, South American cooking combines the agricultural greatness of the pre-Columbian native peoples--responsible for cultivating the potato, tomato, chile pepper, and corn--with the culinary traditions of later arrivals from Spain, Portugal, the west coast of Africa, Italy, and elsewhere to create a delicious cuisine of dimension and depth.

Felipe Rojas-Lombardi presents a spectacular array of both innovative and traditional recipes. He begins each chapter with a discussion of how that particular food fits into the fabric of the meal. The more than 250 recipes include ceviches, escabeches, empanadas, tamales, soups, seafood, poultry, meat, vegetables and grains, and desserts; and finally there is a chapter on such basics as how to prepare eggless mayonnaise and corn beer, and how to clean squid. An enormously talented cook and teacher, Felipe brings North Americans the culinary diversity and great food of the continent to our south.

Contents:

Ceviches

Escabeches

Empanadas

Tamales

Soups

Seafood

Poultry & rabbit

Meat

Vegetables & grains

Desserts

Basics.

Notes:

Includes index.

Local Notes:

Blank Collection copy has dust-jacket retained.

Blank Collection copy has bookplate of Chef Fritz Blank.

Blank Collection copy has business card of Deux Cheminées laid in.

ISBN:

0060164255 :

9780060164256

OCLC:

24214485