The Latin American Cookbook

$49.95

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Stretching from the Rio Grande all the way down to the icy Hermite Islands, Latin America is one of the most geographically diverse regions on earth, providing its peoples with an almost endless larder of unique ingredients and flavors. Cook your way through this rich and vibrant food culture in The Latin American Cookbook. From famed Peruvian chef Virgilio Martinez and the research team at Mater Iniciativa, this tome is filled with a bounty of over six hundred recipes that together encapsulate the region’s incredible range of cuisines and its myriad of global influences. Organized by course or main ingredient into eighteen chapters, you’ll find plenty of familiar favorites, like Mexican braised meat tacos, Peruvian street cart ceviche, classic Argentinian-style steak and crowd-pleasing pozole, as well as plenty of lesser known specialties, like Ecuadorian Easter soup, Chilean disco fries and Nicaraguan squash stew. Each delicious recipe is presented with easy-to-follow instructions and is also accompanied by a brief introduction paragraph, which offers a fascinating deep dive into its history and cultural significance. You’ll also find mouthwatering photography from James Beard-nominated writer and photographer Nicholas Gill, along with helpful symbols that denote which dishes are vegetarian, vegan, gluten-free, dairy-free, take less than thirty minutes to prepare or require five or less ingredients. The most comprehensive collection of Latin American fare ever published, this book is perfect for any home chef looking to broaden their culinary horizons.

 

•7.5"W x 1.5"D x 11"H

•by Virgilio Martinez with Nicholas Gill and Mater Iniciativa

•photography by Jimena Agois and Nicholas Gill
•hardcover
•432 pages 

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