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LORENZ BOOKS


THE FOOD AND COOKING OF MEXICO, SOUTH AMERICA AND THE CARIBBEAN


Explore the vibrant and exotic ingredients, techniques and culinary traditions with over 350 sensational step-by-step recipes


Jane Milton, Jenni Fleetwood and Marina Filippelli PUB DATE:


PRICE: PAGES: SIZE:


ISBN-13: ISBN-10: BINDING:


PHOTOGRAPHS: CARTON QTY: HOUSE CODE:


CATEGORY: BIC CODE:


BISAC CODE:


220 x 168mm/83 9780754824053 0 7548 2405 5


3588


Food & Drink WBA


CKBO56000


• A vibrant guide to the ingredients, cooking techniques and culinary traditions of central and south America, with over 350 delicious recipes


• A comprehensive recipe compilation that encompasses both traditional dishes and exciting modern ideas, from Mexican Burritos and Enchiladas to Chilean Squid Casserole


• Features everything from simple street dishes, such as Jerk Chicken and Quesadillos, to exotic food for more sumptuous feasts, such as Seafood Platter and Drunken Duck with Sweet Potatoes


• Superbly illustrated with over 1450 stunning photographs, including step-by-step instructions and complete nutritional information for every recipe


“Lorenz Books have an excellent reputation for producing luscious cookery books and this is certainly no exception. Beautifully presented, expertly researched and lavishly illustrated it is a great all-rounder for any cook looking to learn more about Latin American and Caribbean food.” The Bookplace


About the Authors


Jane Milton has always had a passionate interest in food and cooking, and gained a BA in Home Economics at Glasgow Caledonian University. She has particular interest in Caribbean and Mexican cuisine.


Jenni Fleetwood is the author of a number of cookbooks and is also an established food editor.


Marina Filippelli is a freelance food writer and stylist. 47


The food of Mexico, the Caribbean and Latin America comes from many vibrant and diverse traditions. In this exciting volume, more than 350 recipes are presented, including snacks, salsas, seafood, meat, poultry, vegetables, salads, side dishes, desserts, ices and drinks. The coastlines of South America and the Caribbean islands make fish and shellfish very popular. Meat is also prized particularly in Brazil, Argentina and Paraguay, with barbecued beef or lamb served with bread, salad and salsas. In Mexico, meat or poultry is typically combined with beans and chilli peppers to make burritos and tacos. This book is a must for all adventurous cooks.


⁄4 x 63


July 2011 (UK) Oct 2011 (US) UK £14.99/US $27.99 (P) 512 (K512)


⁄4


Hardback with jacket Over 1450 photographs 8


in


Food & Drink


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