• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
gfron1

Latin American / South American Cookbooks

9 posts in this topic

The Art of Peruvian Cuisine and Peru Mucho Gusto are two both very nice cookbooks. The second one is in the style of the el bulli book, w/o the cd rom. It is a collaboration from a variety of Peru's chefs. The Art is also a collaboration work so to speak and a little more approachable. Those are two of my Peruvian favorites. There is a colorful Brazilian cookbook I had that I forget the name of, but it is readily available in bookstores. I haven't seen that many Argentinian books, except for ones that have been brought back from that country, which are also only in Spanish. Douglas Rodriguez has a few books out that also aren't that bad. They are a little more fusion and focus on the islands more however.


Ryan Jaronik

Executive Chef

Monkey Town

NYC

Share this post


Link to post
Share on other sites

I have The South American Table (Maria Baez Kijac) and find it to be as good as any other I have perused.

Share this post


Link to post
Share on other sites

Felipe Rojas-Lombardi's THe Art of South American Cooking is a terrific book from 1991. There are several copies available on Bookfinder.com.


Judy Amster

Cookbook Specialist and Consultant

amsterjudy@gmail.com

Share this post


Link to post
Share on other sites

One of my prized objects is Tropical Cooking in Panama: A Handbook of Tropical Foods and How To Use Them by one Gladys R. Graham, a cookbook given to me by two thesis students from Panama who convinced me that this was the real deal. Need to cook a parrot or armadillo? Give me a call.

A more frequently used book in our house is Brazilian Cookery: Traditional and Modern by Margarette de Andrade. It's encyclopedic and a great read, with lots of interesting information about Afro-Brazilian cuisine, holiday cooking, and the importance of the coconut. I got it at a yard sale from a chef cleaning out the attic and have never seen it anywhere else. I've seen it called the standard in a few places.


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Share this post


Link to post
Share on other sites

I just got back from Peru and picked up Peru Mucho Gusto. The first part of the book explains the history of Peruvian cuisine followed by some recipes for the basic dishes found throughout Peru and the last section includes innovative recipes from some of the top chefs from Peru. The book is quite heavy similar in size to Alain Ducasse's Spoon cookbook housed in a box along with a thin supplement which is the recipes in english. Throughout the book there is a fair amount of english translation but for some odd reason the english recipes are included the thin supplement and not in the main book. I picked it up for around $90US in Lima and highly reccomend it.

The Art of Peruvian Cuisine and Peru Mucho Gusto are two both very nice cookbooks. The second one is in the style of the el bulli book, w/o the cd rom. It is a collaboration from a variety of Peru's chefs. The Art is also a collaboration work so to speak and a little more approachable. Those are two of my Peruvian favorites. There is a colorful Brazilian cookbook I had that I forget the name of, but it is readily available in bookstores. I haven't seen that many Argentinian books, except for ones that have been brought back from that country, which are also only in Spanish. Douglas Rodriguez has a few books out that also aren't that bad. They are a little more fusion and focus on the islands more however.

Share this post


Link to post
Share on other sites

Elisabeth Lambert Ortiz's "The book of Latin American Cooking" has been a good resource for me. It's still in print, too, suggesting I'm not alone :smile:

Covering an entire continent's cuisine in one paperback is a tall order, but the book packs in a lot of things which have become standards in what I laughingly call my 'repertoire' - from ceviche through Matambre and on. Lots of interesting background too e.g. Making your own freeze-dried potatoes by leaving them out overnight in the mountains, anyone? Chuño

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Bon Appetit Cookbooks
      This topic was hijacked from the Vancouver Board.
      What cookbooks do you love to cook out of at home?
      Is there a specific recipe that is your favorite?
      Or is there a book you just can't live without?
      If you have pictures, even better! Lets see how it turns out!
      Some of my favorites to cook out of:
      The Balthazar Cookbook - The Beef Tartar is amazing! As is the Chicken Liver Mousse
      The Babbo Cookbook - The Strawberries & Peaches with Balsamic Zabaglione
      Barefoot in Paris - The Blue Cheese Souffle looks JUST LIKE THE PICTURE!
      The Bouchon Cookbook - The Roast Chicken will seriously change your life
      Gordon Ramsey Makes it Easy - The Chocolate Pots are the easiest dessert in the world and tastes so good....especially with the Amedei #7
      There are lots more. Hopefully I can take pictures and show you.
      Hopefully this post can be an ongoing thing.
      I think we are all interested in what eachother cooks!
      Happy Cooking

      J
    • By Dave the Cook
      Those of us that have been following Rob Connoley's (aka gfron1) trek from home cook to down-and-literally-dirty locavore James Beard-semi-finalist chef are justifiably proud of his well-deserved transformation to a published author, which he has faithfully detailed in an earlier topic. If you're not familiar with his story, I urge you to catch up, then come back here, because we're ready to move on to the next step.
       
      Rob's book, Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field, is finally, officially available. This alone is awesome news, and you should totally order your copy today. Or . . . 
       
      . . . we want to continue the conversation about Rob, his book and his future plans in this topic. And just to up the awesomeness, Rob is offering a free book to a randomly selected participant here.
       
      Simply post a question or comment in this topic between now and 11:59 p.m. CST (US), 13 September 2016 and you'll be eligible to "win," based on a random drawing to be conducted, with each participant getting one chance, not including Society volunteers (and Rob himself. Multiple posts will not improve your chances, so don't get overheated.)  The winner will be announced on 14 September.
       
      Rob will be along shortly to add his encouragement and whatever late-breaking news he has -- he's busy guy these days, so be patient -- but there's no need to wait to post questions or comments.
       
       
      P.S. And if you don't win, you should still get this book.
    • By liuzhou
      A few weeks ago I bought a copy of this cookbook which is a best-selling spin off from the highly successful television series by China Central Television - A Bite of China as discussed on this thread.   .
       

       
      The book was published in August 2013 and is by Chen Zhitian (陈志田 - chén zhì tián). It is only available in Chinese (so far). 
       
      There are a number of books related to the television series but this is the only one which seems to be legitimate. It certainly has the high production standards of the television show. Beautifully photographed and with (relatively) clear details in the recipes.
       
      Here is a sample page.
       

       
      Unlike in most western cookbooks, recipes are not listed by main ingredient. They are set out in six vaguely defined chapters. So, if you are looking for a duck dish, for example, you'll have to go through the whole contents list. I've never seen an index in any Chinese book on any subject. 
       
      In order to demonstrate the breadth of recipes in the book and perhaps to be of interest to forum members who want to know what is in a popular Chinese recipe book, I have sort of translated the contents list - 187 recipes.
       
      This is always problematic. Very often Chinese dishes are very cryptically named. This list contains some literal translations. For some dishes I have totally ignored the given name and given a brief description instead. Any Chinese in the list refers to place names. Some dishes I have left with literal translations of their cryptic names, just for amusement value.
       
      I am not happy with some of the "translations" and will work on improving them. I am also certain there are errors in there, too.
       
      Back in 2008, the Chinese government issued a list of official dish translations for the Beijing Olympics. It is full of weird translations and total errors, too. Interestingly, few of the dishes in the book are on that list.
       
      Anyway, for what it is worth, the book's content list is here (Word document) or here (PDF file). If anyone is interested in more information on a dish, please ask. For copyright reasons, I can't reproduce the dishes here exactly, but can certainly describe them.
       
      Another problem is that many Chinese recipes are vague in the extreme. I'm not one to slavishly follow instructions, but saying "enough meat" in a recipe is not very helpful. This book gives details (by weight) for the main ingredients, but goes vague on most  condiments.
       
      For example, the first dish (Dezhou Braised Chicken), calls for precisely 1500g of chicken, 50g dried mushroom, 20g sliced ginger and 10g of scallion. It then lists cassia bark, caoguo, unspecified herbs, Chinese cardamom, fennel seed, star anise, salt, sodium bicarbonate and cooking wine without suggesting any quantities. It then goes back to ask for 35g of maltose syrup, a soupçon of cloves, and "the correct quantity" of soy sauce.
       
      Cooking instructions can be equally vague. "Cook until cooked".
       
      A Bite of China - 舌尖上的中国- ISBN 978-7-5113-3940-9 
    • By Lisa Shock
      The team over at Modernist Cuisine announced today that their next project will be an in-depth exploration of bread. I personally am very excited about this, I had been hoping their next project would be in the baking and pastry realm. Additionally, Francisco Migoya will be head chef and Peter Reinhart will assignments editor for this project which is expected to be a multi-volume affair.
    • By Chris Hennes
      While not a new cookbook by any means, I haven't really had time to dig into this one until now. We've previously discussed the recipes in Jerusalem: A Cookbook, but not much has been said about Plenty. So, here goes...
       
      Chickpea saute with Greek yogurt (p. 211)
       

       
      This was a great way to kick off my time with this book. The flavors were outstanding, particularly the use of the caraway seeds and lemon juice. I used freshly-cooked Rancho Gordo chickpeas, which of course helps! The recipe was not totally trivial, but considering the flavors developed, if you don't count the time to cook the chickpeas it came together very quickly. I highly recommend this dish.
  • Recently Browsing   0 members

    No registered users viewing this page.