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The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, With 450 Recipes
PDF Download The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, With 450 Recipes
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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.
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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 KnoblauchCopyright © American Library Association. All rights reserved
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Product details
Hardcover: 496 pages
Publisher: Harvard Common Press (September 10, 2003)
Language: English
ISBN-10: 1558322485
ISBN-13: 978-1558322486
Product Dimensions:
7.6 x 1.4 x 9.5 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
40 customer reviews
Amazon Best Sellers Rank:
#396,095 in Books (See Top 100 in Books)
If you are interested in more than just a collection of recipes, this book is for your! The author gives a sweeping introduction to the geography, history, culture and foods of South America. I'm embarrassed to admit I know very little about this continent, so really enjoyed the introduction. Highly recommended to anyone who likes to know more about the origins of their recipes!
This book has so many things - historical info, personal anecdotes, food facts and authentic recipes. There are many recipes worth trying. From simple to more involved, there is a wide variety that showcases the flavors of the region. For someone new to South American culture and cooking this book is a perfect choice.
I have LOTS of cookbooks, and I cook all the time. At this point, it's rare that a cookbook isn't 2/3 variations on recipes I have in other cookbooks, I don't mind, it's just what happens when you have that many cookbooks, and actually read and use them...This book has all kinds of new recipes, and although I haven't tried many of them, they all look like they will work and be delicious. It's the same ingredients, but put together in different ways, with one or two new parings... I am so glad I bought the book, would recommend it highly.
This is a fantastic cookbook written over 15 years with accolades from Charlie Trotter. It has won many awards as the best South American cookbook ever. There is history of various regions and the recipes are easy to follow and organized perfectly. It is not a picture recipe book but that is not necessary in Maria’s complete explanations. A true treasure!
This book is way more than just the very best cook book of Latin American food...it's a short history of South America. From the time I opened it, I could not stop reading until I got to the end of the South America background information. I am from Venezuela and loved ALL the recipes. The lack of pictures is not a big deal at all, because the words are totally descriptive. Now that I have this book, I don't see the need for any other.
This was a great deal, the book was a good price, and it is in the condition they said it would be. The recipes look interesting too; no photos but I'm an experienced cook, after fifty years of cooking I should hope so...Anyway I will definitely order more from them.
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.
This has a really comprehensive introduction which explains Latin American regional differences in cooking based on the locally available resources and on the merging of preparation methods of old world and new world populations. The introduction alone is worth the price of the book.
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