Product Description

This book has over 450 recipes from 10 countries for everything from tamales, ceviches, and empanadas that are popular across the continent to specialties that define individual cuisines.

Product Details

• Amazon Sales Rank: #542298 in Books
• Published on: 2003-10
• Original language: English
• Number of items: 1
• Binding: Paperback
• 480 pages

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.

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

Review
"[South American Table] contains cuisine...meant to be prepared in North American kitchens with ingredients purchased in our supermarkets..." -- Chicago Tribune

Customer Reviews

A Renewed Love for My South American Culture
I have discovered, through reading this book, a renewed love for my South American culture that has been long left behind. I came to this country 15 years ago and ever since then have been longing for the exotic tastes which i so vividly remember from my birthplace of Venezuela. I recently came across this book after hearing continuous praise from my many South American friends who have bought and fallen in love with Maria Baez Kijac's delicious recipes and well written historical tidbits relating to South America. I recomend The South American Table to anyone who is looking to discover something new about the South American culture and also to those looking for the delectable and exquisite recipes found in this wonderful book.

A Wonderful Book!
I am thrilled with this book. Here are 3 recepies I tried for our Spanish dinner party at home last week, which was a real success!
The "Torta Pascualina de Verduras" or Vegetable Pie worked out great since I was able to make it the day before. Everyone loved its taste, texture, and richness in color. It was the perfect dish for our vegetarian neighbors!
The "Papas Chorreadas" or Potatoes with Tomatoe and Cheese Sauce are absolutely delicious. This was my husband's favorite dish that evening.
"The Pechugas de Pollo al Cilantro" or Chicken Breasts with Cilantro Sauce were excellent and very easy to prepare.
I like this book so much that I have ordered 5 of them to give to my closest friends as Chistmas presents.

Guide to Exploring Cuisine of Southern Neighbors
World cuisine is with us, and here is excellent volume to enter into world of SA cuisine. Helpful is the opening chapter which delves into the geography and food history of this continent.

Grouping of recipes follow into normal categories of appetizers, soups, salads, main dishes, etc.

Especially fond of Quinoa Soup with Pork, made with delicious peanut puree with milk finish. Also, the Uruguayan Beef Stew with Vegetables and Fruit is tasty offering which utilizes fruit in this savory dish.

Excellent section on Basics and Essential Methods as well as Source recommendations and a unique "Dictionary of South American Ingredients" which provides chart of english, spanish/portuguese and scientific names.