Jonathan Norton Leonard

Latin American Cooking


Part of the Time-Life Foods of the World series, Latin American Cooking carefully compounds the cuisines of Central and South America while still giving due respect to the individual culinary cultures that make it up. Discussing systems for growing, harvesting, and preparing coffee, the heavy influence of African slaves on Brazilian cuisine, and Argentina's essentially carnivorous gaucho culture. Examples of dishes featured are turkey in chocolate-chili sauce (mole poblano de guajolote), creamy avocado soup (sopa de aguacate), and ripe plantain cake (torta de plátano maduro).

Beginning in the late 1960s through to the late 1970s, Time-Life released twenty-seven cookbooks under the title Foods of the World, introducing Americans to some of the most influential culinary cultures across the globe. Long out of print, these cult classics still provide some of the most authentic recipes of the world's great cuisines.

Hard cover with color photos throughout.

Edition: 1971.

Condition: Normal amount of wear for its age.

Measures ~8.5"x11". 206 pages.