From the mountains of Chile and the plains of Argentina to the tropical Caribbean islands, this book offers an overview of Caribbean, and Central and South American cuisine. Traditional recipes are brought to life alongside modern classics and a comprehensive reference section provides a fascinating insight into the history, culinary influences and traditions of the different regions. A detailed listing of key ingredients is also included, from staples such as corn, chillies and plantains to exotics such as chayotes and cassava. Over 150 recipes from street food and snacks to main courses, breads and drinks, include Jamaican Fish Curry, The Gaucho Barbecue, Rice and Peas, and Tapioca Pudding. Enjoy regional specialities such as Salt Fish and Ackee or Chilean Squid Casserole; try twists on dishes such as Rabbit in Coconut Milk or Colombian Chicken Hot-pot; and ring the changes with Cassava with a Citrus Salsa or Peruvian Salad. Over 700 photographs, with clear step-by-step instructions, help ensure perfect results, and there is nutritional information for every recipe.
