cooking, latin american

Presents a collection of Latin American and Spanish cooking recipes.

Provides recipes from the nations of Latin America, with information on the history and cultures of the countries.

Presents five hundred recipes from the Latin world ranging from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean including adobos, sofritos, empanadas, tamales, ceviches, moles, and flan.

Contains an introduction to the different foods of Latin America, in simple text with illustrations, providing information on how they are prepared and when they are eaten, including biscuits, tacos, breads, and more. Presented in English and Spanish.

Provides recipes for making Latin American cuisine, including salads, soups, snacks, desserts, and holiday dishes.

Presents a collection of recipes for South American dishes, including appetizers, soups, fish, poultry, meats, vegetables, salads and sauces, desserts, and beverages, and includes an essay on the food traditions of the region.

A collection of recipes for two hundred traditional Latin American soups, salads, appetizers, side dishes, entrees, breads, desserts, and beverages.

Text and illustrations explain 150 recipes for breads, soups, sauces, seafood, and desserts.