PastryWiz The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro, With 450 Recipes

 

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The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro, With 450 Recipes
by: Maria Baez Kijac

List Price: $29.95
Price*$19.77
You Save: $10.18 (34%)
as of 02/09/2010 16:36 EDT

Availability: Usually ships in 24 hours

Binding: Hardcover
Dewey Decimal Number: 641.598
EAN: 9781558322486
ISBN: 1558322485
Label: Harvard Common Press
Languages: EnglishOriginal LanguageEnglishUnknownEnglishPublished
Manufacturer: Harvard Common Press
Number Of Items: 1
Number Of Pages: 480
Publication Date: October 01, 2003
Publisher: Harvard Common Press
Studio: Harvard Common Press

Editorial Review:

Product Description:
Discover one of the world's best-kept culinary secrets as author Maria Baez Kijac takes your taste buds on a tour of the magnificent and inviting food of South America. A Winner of Gourmand's Best of the Best World Cookbook Award for 2008, this book has 450 authentic recipes from countries renowned for their culinary delights. Cooks will find everything from tamales, various asadas, cebiches, chupes, ensaladas, and empanadas spanning the regions of Peru, Paraguay, Ecuador, Chile, Brazil, Argentina, and much more!


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Customer Reviews
Average Rating:  out of 5 stars

Rating: 4 out of 5 stars - a great resource!
what a great resource for someone who loves authentic south american food! i made the ecuatorian humitas with my boyfriend-- we gobbled them up. can't wait to make more!



Rating: 3 out of 5 stars - DELICIOUS ALL OVER SOUTH AMERICA


THE SOUTH AMERICAN TABLE:
The Flavor and Soul of Authentic
Home Cooking from Patagonia to
Rio de Janeiro, with 350 recipes

By Maria Baez Kijac

A review by Marty Martindale

Are you planning to visit South America in 2010? Definitely read lots of travel guides, however, another good idea is to buy a good destination cookbook and get an idea ahead of time what you will most enjoy ordering in your new surroundings. Also upon your return, you will be all set to keep making your favorite dishes.

Before she starts her delicious recipes, Kijac writes 30 pages about the history of the countries of South America and much about the foods of the continent. Later, thoughout the book she includes many extras you will be glad to know.

Here are descriptions of some of the many savory dishes found throughout South America:

EBICHE DE PESCADO CON LECHE DE COCO
Fish Cebiche in Coconut Milk
Assemble red snapper fillets, lemon juice, mashed garlic, red onion, unsweetened coconut milk, fresh pepper puree, cilantro leaves and shredded coconut.

ESCABECHE DE PESCADO DE PERUANO
Peruvian-Style Fish Escabeche
Tuna fillets, lemon juice, garlic, olive oil, onion, red bell pepper strips, hot pepper puree, cumin, oregano, vinegar, chicken broth and lettuce leaves. Garnish with Kalamata olives, quartered hard-cooked eggs, jalapeno strips and small whole baby corn.

EMPANADAD VENEZOLANAS
Venezuelan Turnovers
Canola oil, ground pork or beef, oregano, cumin, onion, quartered tomatoes, red bell pepper, garlic, capers, muscatel or cream sherry, black olives, dried currents, masa for empanadas and egg.

PAPAS HUANCAINAS
Potatoes with Spice Cheese Sauce
Yucan gold potatoes, feta cheese, cream cheese, lemon juice, garlic, hot yellow pepper, turmeric, whipping cream, olive oil, leaf lettuce, black olives and recvipe for Salsa Criolla Peruana in book.

REPE DE GUINEO VERDE
Cream of Green Banana Soup
Green bananas, water, milk, whipping cream, cheddar cheese, sugar, cilantro and topping of Pesto de Cilantro in book.

SOPA DE PALMITO
Hearts of Palm Soup
Unsalted butter, sliced leeks, flour, cornstarch, white pepper, canned hearts of palm, chicken broth, milk and a garnish of cayenne pepper

CREMA DE COCO CON CAMERONES
Cream of Coconut Soup with Shrimp
Onion, garlic, chopped tomato, broth, shrimp, Worcestershire sauce, dry mustard, cayenne pepper, unsweetened coconut milk, cornstarch, lemon slices and cilantro leaves for garnish

ENSALADA RUSA
Russian Salad
Red potatoes, carrots, beets, peas, onion, broth, mayonnaise, Dijon mustard, lemon juice, whipping cream, chopped hard-cooked eggs, parsley and black olives

SALADA DE CHUCHU
Chayote Salad
Chayotes, onion, red bell pepper, jalapeno pepper, canola oil, white wine vinegar, lime juice garlic and scallions for garnish

POLLO A LA MARIANA
Mariana's Chicken
Chicken, onion, orange juice, lemon juice, sweet paprika, garlic, nutmeg and Worcestershire sauce

MATAMBRE
Rolled Flank Steak
Large flank steaks, red wine vinegar, canola oil, oregano, garlic, parsley, red pepper flakes, Parmesan cheese, spinach or chard, carrot, asparagus, roasted red pepper, eggs and broth

AHOGADO DE BERENJENAS
Eggplant Layered with Tomatoes and Corn
Eggplants, olive oil, tomato, corn kernels, milk, nutmeg, butter, Chihuahua or mozzarella cheese, whipping cream and Permesan cheese

MOLO
Mashed potatoes with Peanut Butter
Potatoes, milk, whipping cream, mozzarella cheese, butter, scallions, cumin, milk and peanut butter. Garnish with lettuce, scallions, hard-cooked eggs, and/or parsley

This cookbook doesn't strand the non-South American cook. The front of the book prepares the cook well and each chapter introduction keeps help near. It carefully includes careful descriptions of vegetables along with the very many roots/tubers, sources for hard-to-find foods, a very comprehensive Dictionary of South American ingredients, a chapter devoted to Comfort Foods and a well-planned index.

You can reach Marty Martindale at: FOOD SITE OF THE DAY.





Rating: 4 out of 5 stars - Can too much information be bad?
At times I found this book to have too much information. I do commend the author for putting so much work and research into the book and much of the information was interesting. Its a huge task to tackle all of South America with its extreme diversity.

I'm familiar with South American cooking but some of the recipes seemed a little off and too much historical info distracting in a cookbook. Some dishes are found throughout S.A. but vary depending on country and region. Cities just 3 miles apart may cook a dish totally different from each other. This may be why the recipes seemed not quite right to me, maybe the author was referring to a region I'm not familiar with. I refer to the book once in a while to compare recipes but don't really cook anything directly from this book.

I can understand the author wanting to create one definitive book that encompases all of S.A. but I sometmes wonder if she should have broken the book out into separate books organized by country or region such as 1)A book about countries that include the high altitude Andean recipes Peru, Boliva, Chile and Ecuador and then 2)one about Argentina, Uruguay and Paraguay because they share some of the same influences to their food from other countries, especially Italy and all three are known for beef and horses. And so on.

Not a bad book but not my favorite either.



Rating: 5 out of 5 stars - Absolutely THE best
This book is way more than just the very best cook book of Latin American food...it's a short history of South America. From the time I opened it, I could not stop reading until I got to the end of the South America background information. I am from Venezuela and loved ALL the recipes. The lack of pictures is not a big deal at all, because the words are totally descriptive. Now that I have this book, I don't see the need for any other.

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The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro, With 450 Recipes
List Price: $29.95
Price*$19.77
You Save: $10.18 (34%)
as of 02/09/2010 16:36 EDT

 

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Product prices and availability updated on 02/09/2010 16:36 EDT.