Art of South American Cooking
Mexican and Caribbean cooking has received a lot of attention recently, but the cuisines of South America have been unfairly overlooked. This ambitious volume by the chef of New York's Ballroom Restaurant, who died last month, is not only a welcome addition but also an important work. Rojas-Lombardi includes hundreds of recipes from his homeland Peru and the other South American countries: not just ceviche, but 12 different types, unusual tamales filled with duck or quinoa, empanadas both sweet and savory, and many more intriguing dishes from Chilean Clam Chowder to Tomatoes Posing as Strawberries. The recipes are well written, the text informative and readable. Highly recommended. HomeStyle alternate.Copyright 1991 Reed Business Information, Inc.