Kategoria BISAC: Cooking >> Regional & Ethnic - Central American & South American

This volume tells the story of the South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques, and geography, here divided into four zones. The traditions of the primary groups--Indians, Europeans, and Africans--and their five centuries of mixing have still resulted in a stable food culture. The foods of the Indians before European contact still play an important role, along with other foods brought by successive immigrant groups. Europeans tried to establish their staples,...

Food Culture in Central America illustrates the unique foodways of the region in depth and in English for the first time. Important foods and ingredients, techniques, and lore associated with food preparation are surveyed. Typical meals eaten at home are presented, with attention to the cultural context in which those meals take place, including regional or national differences. The book also examines various meal settings street vendors, modest comedors, and fancy restaurants. The role of food in common festivals and life cycle rituals is explored as well, including...

Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann--born in Patagonia and trained in France's top restaurants--abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and...

International Latino Book Award winner, Best Cookbook

More than just a cookbook, Decolonize Your Diet redefines what is meant by "traditional" Mexican food by reaching back through hundreds of years of history to reclaim heritage crops as a source of protection from modern diseases of development. Authors Luz Calvo and Catriona Rueda Esquibel are life partners; when Luz was diagnosed with breast cancer in 2006, they both radically changed their diets and began seeking out recipes featuring healthy, vegetarian Mexican foods. They promote a diet that is rich in plants...

Tequila by the Producers Themselves, involves taking a magical journey through the senses, aromas, landscapes, flavors, legends and the art of producing tequila.

Elvira Abad, Graphic designer with a background in the media.
Fascinated by the world of tequila, she has decided to give voice to those who make possible the magical transformation of agave into tequila through the pages of Tequila by the Producers Themselves, while paying tribute to the Mexican drink par excellence and discovering new facets of the wonderful tequila culture.

Eva Aguirre, Psychologist,...

Chronicling a journey across some of the country's most picturesque states in more than 100 entertaining, informative profiles, Mexico: A Culinary Quest captures the essence and spirit of Mexican food history as well as a wide range of contemporary cooking styles. The lively texts are accompanied by more than 1000 specially commissioned photographs celebrating not only the cuisine but also the rich culture of which it is part. While food is at its heart, the lure of Mexico: A Culinary Quest is not just the featured personalities but their tables, menus, local specialties,...

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