The Book of Latin and American Cooking

Since my father was Colombian and my mother born in America, I enjoyed delicious Colombian cuisine when we visited his family--arepas, sancocho, empanadas, etc--but never learned how to cook this type of food at home. Luckily for me, Elisabeth Ortiz has compiled this wonderful book! She begins the book with a comprehensive list of common ingredients of South American cuisine, including a description of the ingredient and where one might find it. She then continues the book with the usual categories of Meats, Vegetables, Sauces, etc. She includes background and information about the food for each of her recipes. For example, she might describe when and where the meal might be served, or some helpful tips about a particular ingredient. I have made several recipes from this book, and they've all turned out beautifully. The instructions are detailed and easy to follow, even for someone who, like me, has little experience in the particular cuisine. More importantly, though, everything is delicious! I especially like to use the recipes in this book for special occasions. For example, my favorite dish, Pabellon Caraqueno (Steak with rice, black beans, a plantains--the national dish of Venezuela), while simple, takes several hours to prepare. However, I guarantee that, after you've arranged this meal on a platter and set it down in front of your guests, you will be rewarded with some 'Ooohs' and 'Aahhs' and many satisfied taste buds.

This meticulously researched volume offers a mouthwatering and practical introduction to the region's cookery. It is packed with authentic and trustworthy recipes as well as a generous amount of essential information and would be an excellent addition to any cookbook collection. Also recommended: "The Complete Book of Mexican Cooking," by the same author.

_The Book of Latin American Cooking_ is one of my favorite cookbooks. It's full of unique ideas and combinations that you just can't find elsewhere. For example, I was surprised to see how much a pureed corn sauce tasted like it contained dairy.I would never have thought of making a soup with pureed avocados! A lot of the recipes sound odd but are delicious. A few, admittedly, are just odd.I was having a look here to see if there might be a hardback edition. My current copy needs to be replaced!

Ther recipes are easy to follow. Background is given on each of the countries, and most importantly, they come out tasting great!

I have tried dozens of the recipes in this book, from appetizers and salads, to entrees and desserts and each recipe has been a highly pleasing adventure. The dishes are very authentic, and bring out flavors and combinations that are very new to the American palate. I have many cookbooks, and this is by far the one I've enjoyed the most. I plan to prepare every recipe in this book and I look forward to trying Elisabeth Lambert Ortiz' other books. Muy bien!! -Bob