Cooking By Country : American - South

ISBN: 9780778802679
Publication date: 01/06/2011

The most extensive collection of taco recipes, with perfect pairings for salsas, relishes and beverages.


Pages: 372
Dimension: 255mm X 178mm
Author: COFFEEN,KELLEY CLEARY

ISBN: 9781607748953
Publication date: 01/11/2016

Located just an hour away from Hong Kong on the banks of the Pearl River in China, Macau is one of the wealthiest cities in the world-the so-called oLas Vegas of the East,o and the only place in China where gambling is legal. However, Macau's modern-day glitz belies its rich, centuries-old history as one of the greatest trading ports in the world. Ruled by Portugal from the 1600s until 1999, Macau was a crossroads along the spice route, and a place where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food-making Macanese cuisine one of the most eclectic and deliciously unique food traditions in the world. Abraham Conlon and Adrienne Lo are the chefs and owners of the wildly popular and critically-lauded Chicago restaurant Fat Rice, where they serve their own unique take on the food of Macau. The Adventures of Fat Rice is a fun and whimsical tear through modern-day Macau-and the minds of two wildly creative chefs. Dishes like Hong Kong French Toast (Macau's version of dim sum), Po Kok Gai (a Portuguese chicken curry), and the titular Arroz Gordo (if Spanish paella and Chinese fried rice had a baby) are enticingly exotic yet accessible and even playful. Featuring a mish-mash of classic and interpretative dishes, plus comic book-style illustrations and edgy location photography, The Adventures of Fat Rice will be the first book to bring the eclectic, richly satisfying, and previously unheralded food of Macau to the mainstream.

Pages: 304
Dimension: 279mm X 200mm
Author: CONLON, ABRAHAM

ISBN: 9781787130050
Publication date: 01/07/2017

The latest in the Alphabet Cooking series covering the A to Z of trending cuisines, this fun, easy recipe book features all the essential recipes to give Caribbean cooking a go: jerk ribs / fried okra / macaroni pie / pumpkin curry / chow / rice and peas / creole pelau / saltfish fritters / mackerel rundown / jerk pulled pork / rum punch / coconut toto / callaloo / crab dumplings / cuba libre

Pages: 144
Dimension: 210mm X 160mm
Author: MISC

ISBN: 9781584798248
Publication date: 01/05/2010

Tacos are little bites with big flavours: quick and simple to make, fun to share and popular the world over. Cocktails are also on the cutting edge of bold flavour combinations. Put them together and you have Amor Y Tacos, a new way to do Mexican. This new style of little tacos originated in Mexico and is taking off in taquerias across the world. In "Amor Y Tacos", traditional Mexican flavours and concepts are shaken up and recombined in dynamic, new combinations, simply presented to deliver the laid-back immediacy of street food. The 55 recipes of this title will include Fish Zarandeado (fish grilled with chiles and garlic, stuffed in a taco topped with creamy coleslaw, avocado and papaya picante) and Coca-Cola Shredded Beef Taco with Charred Tomatillo Salsa and Onions, to be served along with drinks like the Vampiro (spicy, citrus-spiked tomato juice, beer, and tequila) and the Chupacabra (fresh beet, orange, carrot and celery juice with a shot of mezcal). Experienced cooks and first-timers alike will find inspiration in these easy recipes that are just as well-suited for outdoor entertaining as they are for a quick weeknight dinner.



Dimension: 198mm X 162mm
Author: SCHNEIDER,D & REMINGTON,S

ISBN: 9781849499941
Publication date: 01/10/2017

Publication Date: October 2017
Featuring over 110 delicious and unfussy recipes accompanied by fascinating stories, dazzling photography and beautiful paintings, Andina is the first ever book to capture the food and scenery of the Andes and the spirit of its people and traditions. With dishes dating back thousands of years, alongside new creations by Martin Morales and his team of chefs who run the award-winning Andina restaurants, Andina’s recipes have big flavours, vibrant colour and are simple to cook at home. From light, raw dishes to hearty stews and soups; cheeky bites to exquisite roasts; and sweet, aromatic desserts to comforting hot drinks, Andina presents authentic, nutritious all-day and all-year-round food made with seasonal ingredients.
13 - Biographical note Award-winning Peruvian chef, cookbook author, restaurateur and arts producer Martin Morales appears on TV, hosts YouTube’s Martin's Peruvian Kitchen and also works in Peruvian music, art, events and charity. He was born in Peru but left after his father was threatened by the Shining Path guerrillas and has lived in London for over 20 years. Martin has been cooking since the age of 9, is a self-taught chef and in 2012 after 10 years spent dreaming of having his own restaurant, Martin resigned from a successful career in music, sold his house and put everything into opening Ceviche Soho.

Pages: 272
Dimension: 248mm X 187mm
Author: MORALES, MARTIN

ISBN: 9781760522582
Publication date: 01/06/2017

Authentic Argentinian food to create at home.

Bringing you authentic recipes that sit at the heart of the country's cuisine, Argentinian Street Food is divided into chapters that focus on different aspects of Argentinian food and how best to recreate it at home. There are chapters with traditional recipes for empanadas stuffed with meat, fish, cheese, vegetables, fruits or creamy chocolate; cult Argentinian street food recipes that are easily made at home; ice creams including helado, the creamy signature Argentinian ice cream; and some classic desserts, including the legendary dulce de leche. The Argentinian atmosphere is carried through in the food photography and in the reportage that sets this delicious cuisine in its rich cultural context.

Pages: 160
Author: ZANONI,ENRIQUE;STIVELMAHER,GASTON

ISBN: 9780061373268
Publication date: 30/04/2007


Author: BAYLESS, RICK

ISBN: 9781910690109
Publication date: 01/02/2016

The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. With a sudden rash of Latin American restaurants opening in London and other major cities, such as Ceviche and Lima and the chain of Las Iguanas, the British are at last getting to grips with the cooking of Latin America; a sophisticated cuisine that is as old and as complex as any in the world. First published in 1969 and written by one of the first 'scholar cooks', The Book of Latin American Cooking is regarded as a classic and one of only a handful of books to examine this much underappreciated cuisine. The collision of civilisations that occurred after the Spanish conquest, and the adoption by the colonisers of so many new foods such as the chilli and the pepper, the tomato, the potato, chocolate, French beans and avocados, down to the very staple, maize, means that Latin American cookery is a hybrid of infinite and unique combinations. Elisabeth Lambert Ortiz was the very first writer to encourage British and American enthusiasm for the food of Latin America and the Caribbean. Ortiz introduces the reader to the subtle marriages of texture and flavour which distinguish the cooking of South America from Peru to Chile.

Pages: 240
Author: ORTIZ, ELISABETH LAMBERT

ISBN: 9780714873978
Publication date: 06/11/2017

Publication Date: November 2017 SIGNED COPIES
Internationally acclaimed star chef Rodolfo Guzman of Borago introduces the exciting world of high-end Chilean gastronomy. "It isn't every day that a restaurant knocks your socks off, but Borago managed it with ease." -Financial Times Chef Rodolfo Guzman serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Borago, using only native Chilean ingredients - often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzman's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Borago.

Pages: 288
Dimension: 290mm X 250mm
Author: GUZMAN, RODOLFO