Ortiz, Elisabeth Lambert

Presents 340 Mexican recipes for soups, sauces, eggs, fish, poultry, meats, vegetables, salads, desserts, and drinks, and includes an introduction on ingredients and cooking techniques.

An introduction to the variety of Latin American cuisine with 500 recipes ranging from northern Mexico to southern Chile.

Describes the integration of Spanish, Portuguese, African, and Middle Eastern cooking styles with the indigenous traditions of the Maya, Aztec, and Inca civilizations and presents five hundred recipes reflecting this multicultural foundation, including hors d'oeuvres and appetizers, soups, fish and shellfish, meats, poultry, vegetables and salads, breads and desserts, sauces, and drinks.