- Paperback: 480 pages
- Publisher: Harvard Common Press (Sep 9 2003)
- Language: English
- ISBN-10: 1558322493
- ISBN-13: 978-1558322493
- Product Dimensions: 22.6 x 18.8 x 3.6 cm
- Shipping Weight: 726 g
- Average Customer Review: 4.3 out of 5 stars See all reviews (6 customer reviews)
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Amazon Bestsellers Rank:
#823,091 in Books (See Top 100 in Books)
- #78 in Books > Cooking, Food & Wine > Regional & International > Latin American
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Product Details |
Product Description
From Publishers Weekly
This authoritative and admirably comprehensive cookbook recalls the seminal work of culinary pioneers Diana Kennedy and Madhur Jaffrey. Assuming the responsibility of introducing specific and authentic South American cuisine to the American cook, Kijac (Cooking with a Latin Beat) offers a thorough volume that is part reference book and part cookbook. Long chapters about the geography of South America and its pre-Columbian civilizations, as well as a history of cooking in South America precede the hundreds of recipes. A glossary of South American ingredients as well as a dictionary of ingredients are included as well. The recipes are wonderful, if overwhelming in number. Beverages such as Cachaca Sour, salads such as Watercress, Lupini Bean and Avocado, and Mariana's Chicken are must-tries. The Condimentos section will appeal to anyone who loves the zest and bright flavors of salsas. Many of the recipes are homey (Coconut Bread Pudding), making the book even more attractive. Ambitious and informative, this volume belongs on the shelf of the serious cook.
Copyright 2003 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Copyright 2003 Reed Business Information, Inc. --This text refers to the Hardcover edition.
From Booklist
A sprawling continent comprising many different climates, cultures, and culinary traditions, South America remains the most obscure part of the globe for North American cooks. Thanks in part to The South American Table, by Maria Baez Kijac, South American food promises to become much more a part of the culinary landscape for North Americans. Kijac reminds readers just how many commonplace food products originated in South America: chocolate, corn, potatoes, tomatoes, hot peppers, and pineapple, to mention only some. Political developments influenced the evolution of South American cuisine after Columbus opened the continent to Europeans and the importation of Africans brought unusual reciprocity: South America gave Africa the cassava and sweet potatoes, and slaves introduced African tastes into the cooking of Brazil. One dish appearing in several South American cuisines, tamales differ from one part of the continent to another according to the sort of dough used to hold the filling. The familiar corn masa wrapped in cornhusks appears in Mexican cooking and in some parts of northern South America. But other versions call for potatoes, rice, or yucca, each worth sampling. Meat is critical to Argentine and Brazilian fare, and Kijac supplies marinades and instructions to reproduce these in northern climes. A glossary and a dictionary of ingredient names reflecting Spanish, Portuguese, and native terminologies helps clarify words. In general, recipe ingredients are well identified so that most recipes may be reproduced with a modicum of effort. This is a great introduction to an underappreciated culinary tradition and should be a vital part of any ethnic cookbook collection. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to the Hardcover edition.
Copyright © American Library Association. All rights reserved --This text refers to the Hardcover edition.
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Customer Reviews
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Most helpful customer reviews
3 of 3 people found the following review helpful
1.0 out of 5 stars
A note to all Peruvians...don't buy this book!,
By Tatiana Cacho-Sousa (San Antonio, TX United States) - See all my reviews
This review is from: The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes (Paperback)
I bought this book in search of the delicious Peruvian recipes it claimed to have but instead found a vast of misinformation on what I consider our most delicious dishes. To say the least, Maria Baez Kijac, of Ecaudorian background, is either lacking in knowledge of our culture and food or is just being extremely biased in not giving Peru the credit for what is ours. To say that we serve Ceviche "sashimi" style or that we use Tuna to make it instead of Corvina (as she claims they use in Ecuador) is just in bad taste. The Exotic Kitchens of Peru or El Arte de la Cocina Peruana is my recommendation for anyone that would really like to see what Peruvian food is all about. This review is only in reference to any Peruvian recipes I saw in this book...I have no knowledge as to say if any of the recipes from other countries are correct or not.
5.0 out of 5 stars
Great Cookbook,
By A Customer
This review is from: The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes (Hardcover)
My wife, who studies many cookbooks, said that it was a wonderful book with many delicious recipes. She made me a terrific dish from book and asked me to get her a copy as a present.
5.0 out of 5 stars
Wonderful!,
By
This review is from: The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes (Paperback)
I recently took this book out on loan from my local libary, but love it so much, I'm going to buy a copy for myself. I am half-Colombian and grew up in New York where South American cuisine, particularly Colombian, was plentiful (from homecooked, family meals to countless restaurants in Queens). I've been living in California for ten years and often long for an authentic sancocho, platanos, arepas, empanadas, aji piques, etc, but have never had any luck. Now, with these recipes and the wonderfully informative glossary of South American ingredients - and where to get them - I can make the meals I love so much myself and discover so many others. I especially enjoyed the brief history of the South American cuisine.
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