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by: Nancy Zaslavsky
The spicy flavors and rich variety of authentic, regional Mexican cooking are celebrated in more than 200 recipes gathered from country farmers, village bakers, greenmarket vendors, and home cooks from 20 of Mexico's most celebrated cities. Includes profiles of the markets and vendors of each city and region.
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by Deann Groen Bayless & Rick Bayless
Here is an all-embracing collection of true Mexican cooking that goes far beyond the dishes familiar to Americans. These 200 recipes re-create authentic Mexican flavors, from marinated shrimp tacos to exotic ice creams and more. Accompanied by tips for convenient preparation.
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by: Jeremy Hopley (Photographer), Michael Bateman This book of traditional Brazilian recipes offers a range of diverse and delicious meals, from mango sorbet, to spicy stuffed crab, to the Brazilian national dish, feijoada.
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by Rosamund Grant, Maya Angelou
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by Elizabeth Lambert Ortiz
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by: Rebecca Christian, Robert L. Wolfe, Diane Wolfe
Introduces the history, land, and food of Spain and includes recipes for such dishes as paella, arroz con pollo, gazpacho, and flan.
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by: Penelope Casas
Bursting with the enticing and varied flavors of the seven culinary regions of Spain, this new cookbook by the most knowledgeable American expert on Spanish cuisine takes readers on a gastronomic journey filled with new discoveries. Over 400 recipes. of color photos.
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by: James Peyton, Michael O'Shaughnessy
The cooking of Northern Mexico got its spark from the ranching culture, in which food was prepared with indigenous ingredients and cooked over a wood fire. Photos, many in color.
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Foods and Wines of Spain brings together a delicious collection of the traditional foods of Spain with new ways of using exotic seasoning and unusual combinations, plus a comprehensive survey of Spain's excellent wines and sherries.
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by Dave Dewitt, Mary Jane Wilan, Melissa T. Stock
Peruvian Walnut Chicken, Guyana Pepperpot Soup, Gallo Pinto with Hot Sauce from Costa Rica, Nicaraguan Jalapeno Pork Salad--this collection is a Latin American tour de force. Other hot recipes include Carne Quisado from Guatemala, Choriza Sausage from Argentina, and Duckling with Spicy Wine Sauce from Colombia.
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by: Penelope CasasMore than 300 wonderful tapas recipes--the traditional Spanish appetizer dishes--are featured in this exciting cookbook lauding the "little" dishes of Spain. Carefully selected menus make the work easy and ensure a beautifully balanced array of delicious, unusual and colorful dishes.
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by: Diana Kennedy
From the author of The Cuisines of Mexico comes the first fully illustrated cookbook featuring more than 200 never-before-published authentic recipes, an 8-page full-color insert, 100 photos, and 50 drawings from the Mexican kitchen.
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by: Felipe Rojas-Lombardi
South American cooking brings together culinary traditions of Spain, Portugal, Africa, Italy, and elsewhere to create new combinations of foods. Here are more than 300 recipes from the bountiful cuisine of South America, and interpreted by one of America's most acclaimed chefs.
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by: Jacki Passmore
Includes everything from paella (a traditional Spanish dish of rice, vegetables, seafood and meat) to tapas (Spanish hot appetizers).
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by Zarela Martinez
The Food and Life of Oaxaca is a fascinating cultural study disguised as a great cookbook. Zarela Martinez is part of the new renaissance of Mexican food writers and chefs, including Rick Bayless and Diana Kennedy, who reaffirm that culinary awareness goes hand in hand with cultural awareness.
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by Nilda Luz Rexach
This bilingual cookbook highlights Hispanic-American dishes that combine American tastes, customs, and equipment with such Hispanic flavors as annatto, plantain, and sofrito, and provides traditional favorites, including arroz con pollo and paella.
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by Jinx Morgan, Jefferson Morgan
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by Mirtha Umana-Murray
This cookbook devoted exclusively to Chilean cuisine brings together over 200 of Mirtha Umana-Murray's family recipes, all carefully selected to appeal to adventurous gourmets, connoisseurs of regional cuisines, and those who enjoy new and exciting flavors. Includes the history and cultural context of the cuisine.
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