Caribbean, Central and South American Cookbook

This title explores tropical cuisines steeped in history: all the ingredients and techniques and 150 sensational step-by-step recipes. This is a complete guide to the vibrant tastes of the Caribbean, and Central and South America. The comprehensive reference section introduces unusual ingredients and techniques, and outlines the fascinating history and culture of the regions. There are over 150 recipes from street food and snacks to main courses, breads and drinks, with clear step-by-step instructions to ensure perfect results. Enjoy regional specialities such as Salt Fish and Ackee or Chilean Squid Casserole; try twists on dishes such as Rabbit in Coconut Milk or Colombian Chicken Hot-pot; and, ring the changes with Cassava with a Citrus Salsa or Peruvian Salad. This title offers over 700 photographs and complete nutritional information for every recipe. From the mountains of Chile and the plains of Argentina to the tropical Caribbean islands, this book offers an overview of Caribbean, and Central and South American cuisine. Traditional recipes are brought to life alongside modern classics and a comprehensive reference section provides a fascinating insight into the history, culinary influences and traditions. A detailed listing of regional ingredients is also included, from staples such as corn, chillies and plantains to exotics such as chayotes and cassava. The recipes include Jamaican Fish Curry, The Gaucho Barbecue, Rice and Peas, and Tapioca Pudding.