Art of South American Cooking

by Felipe Rojas-Lombar and Felipe Rojas-Lombardi

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...

• Format: Hardcover
• Language: English
• ISBN: 0060164255
• ISBN13: 9780060164256
• Release Date: November 1991
• Publisher: William Morrow & Company
• Length: 528 Pages
• Weight: 2.39 lbs.
• Dimensions: 1.6" x 7.4" x 9.3"

Customer Reviews

Rojas-Lombardi Reviewed

The book is fascinating as much for its descriptions of the historical context of the different cuisines as for the very clear and fun style of presenting recipes. We have found this book to be indispensable for putting together authentic and exciting meals (I love the escabeche section), and it is so easy to follow. Anyone who is nostalgic for good South American food and doesn't know the ins and outs of cooking such meals will give this book "un abrazo."

Exquisite Dishes

I have made several of the dishes in this book, some of them many times over, and they are delicious. My husband is from Peru and he has enjoyed every dish I've made from the book, saying they taste like they were made in Peru.

An overall good intro book into many South American dishes

I checked this book out of the L.A. Public Library and found it to be very intersting. I was looking for both Colombian and Peruvian dishes. Both countries were represented fairly. For a book that covers many countries, it does a good job. I recommend it and will be purchasing it.