Cooking the South American Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

By Helga Parnell

Introduces the heritage, land, and foodstuff of the international locations of South the USA, and comprises recipes for such dishes as black bean casserole from Brazil, red meat soup from Argentina, and almond meringue from Chile.

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Precis: an summary of South American cookery, together with information regarding the continent’s vacation trips and gala's. gains uncomplicated recipes, menu making plans, and data approximately low-fat cooking and vegetarian ideas. eISBN: 0–8225–8010–1 1. Cookery, Latin American—Juvenile literature. 2. Cookery—South America—Juvenile literature. [1. Cookery—South the US. 2. Cookery, Latin American. three. South America—Social existence and customs. ] I. name. II. sequence. TX716. A1 P42 2003 641. 598—dc21 2001006611 synthetic within the u . s . a . 1 2 three four five 6 – JR – 08 07 06 05 04 03 e a s y m e n u e t h n i c c o o okay b o o ok s Cooking r e v i s e d a n d e x p a n d e d t h e t o i n c l u d e n e w l o w - f a t SOUTH AME I R CAN a n d v e g e t a r i a n r e c i p e s w a y Helga Parnell a Lerner courses corporation • Minneapolis C o n t e n t s creation, 7 A SOUTH AMERICAN The Land and Its humans, eight desk, 27 local Cooking, eleven A South American Menu, 28 vacations and fairs, thirteen SOUPS AND SALADS, 31 earlier than you start, 19 bird Rice Soup, 32 The cautious prepare dinner, 20 red meat Stew, 33 Cooking Utensils, 21 Uruguayan Bean Salad, 34 Cooking phrases, 21 Seafood Salad, 36 specific components, 22 Salad Platter and Dressing, 37 fit and Low-Fat Cooking suggestions, 24 Metric Conversions Chart, 25 major DISHES, 39 Breaded red meat Cutlets, forty Black Bean Casserole, forty-one Milk Pudding (Flan), fifty five Marinated chook, forty two Finger Sandwiches, fifty six Beans with greens, forty five vacation AND competition facet DISHES, forty seven nutrition, fifty nine Sautéed White Rice, forty eight Christmas Fruit Cake, 60 Peas, forty nine Turnovers, sixty two Kale, forty nine Chilean Quinoa Salad, sixty four Corn applications, 50 Salted Codfish Stew, sixty six Paraguayan Corn Bread, sixty eight TEATIME AND truffles, fifty three INDEX, 70 Petits Fours, fifty four I n t r o d u c t i o n in case you have been to create a meal that includes a dish from each one nation in South the USA, you’d be savoring the very best meals on this planet. the range of spices, tropical fruit and veggies, and foreign affects in South American cooking makes it tough to label as one food. every one area bargains its personal designated meals to the combo. within the northern nations, corresponding to Venezuela and Colombia, the delicacies is strongly prompted via the Spanish colonists who settled this sector within the past due 1500s. clean citrus juices, olive oil, wine vinegar, oregano, and cumin style the seafood for which those coastal nations are renowned. In mountainous Ecuador, Bolivia, and Peru, potatoes, which develop in abundance within the area’s wealthy soil, and a nutritious grain known as quinoa play well known roles within the food. Peru is legendary for its highly spiced nutrients, pro with the new aji amarillo, a yellow chili pepper. In Argentina, Chile, Paraguay, and Uruguay, livestock abound. neighborhood specialties more often than not contain red meat, and barbecued meat is well known. Brazilian food is principally scrumptious, that includes unique tropical vegatables and fruits, clean seafood, and dende, a palm oil brought by way of African slaves in the past.

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