The Latin American Cookbook

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Description

Under the tutelage of globally renowned Peruvian chef, Virgilio Martínez rarely has the incredible range of cuisines from Mexico's tropical coasts to the icy islands at the foot of South America been documented as comprehensively as in this collection. Martínez curates, with a personal deep dive into each region's food culture, culinary delicacies, and local ingredients 600 remarkable recipes that bring to life the vibrancy of Latin America and its myriad influences withdishes ranging from iconic empanadas, tamales, arepas, tortillas, quesadillas, and tacos-to lesser-known specialties like Chilean disco fries, Nicaraguan squash stew, and Ecuadorian easter soup. 432 pages Paperback Imported SPECIFICATIONS 7.55" W x 11" H x 1.5" D