Cooking the South American Way

by Helga Parnell, Robert L. Wolfe, Diane Wolfe

Introduces the history, land, and food of the countries of South America, and includes recipes for such dishes as black bean casserole from Brazil, beef soup from Argentina, and almond meringue from Chile.

Genres: Cooking, Cookbooks, Nonfiction

45 pages, Library Binding

First published December 31, 1991

Reviews

[Elaine · Rating 4 out of 5]

There's a whole series of books like this for various cuisines of the world, and we're having fun trying recipes as we learn about the different regions. It gives a lot of background info about what type of food is typical for that region, what produce and grains and meat is produced there, and what a typical meal would look like. The recipes are easy to follow, and may not be fully authentic in how they are traditionally made (for example, I think they had some kind of quick/packaged product to use as wrappers for one of the dishes-I no longer have the book, so I can't remember which one. Also, I had an earlier edition so I don't know if things changed for this edition), but I can forgive that, since for one thing, the traditional ingredients may not be readily available here, and for another, sometimes it's easier to just substitute something to get the general idea. I did look up on the internet how to make homemade empanada dough though, because I wanted to be a little more authentic.

[Amy · Rating 4 out of 5]

Fixed some Argentinian recipes from this cookbook.