The Latin American Kitchen

A Book of Essential Ingredients with Over 200 Authentic Recipes.

Ranging from Mexico to Patagonia and the distinct island cultures of the Caribbean, renowned food writer Elisabeth Luard surveys 100 essential ingredients and 200 regional recipes to provide a superior introduction to Latin American cuisine.

Each ingredient is highlighted in a separate entry, covering its appearance and taste, medicinal properties, manufacture, buying, storing and culinary use. Alongside this information are two classic dishes which range from simple flat breads to elaborate seafood ceviche.

With many fascinating asides on the lives and lore of the diverse peoples of this vast, unspoiled region, this is more than a cookery book. It evokes the richly varied cultural traditions from which its feature dishes originate.