- The South American Table
- The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes
- By Maria Baez Kijac
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South American cuisine remains one of the world’s best-kept secrets, and here is the most comprehensive survey of it to date. The South American Table has 450 authentic recipes from 10 countries for everything from tamales, ceviches, and empanadas that are popular across the continent to specialties that define individual cuisines, such as Brazil’s feijoada, the barbecue of Argentina, Chile, and Uruguay, and the seafood specialties of Ecuador and Colombia.
The South American Table reflects a true mix of history and cultures, melding the bounty of the New World (tomatoes, potatoes, corn, beans, hot peppers) and the cooking traditions of its indigenous peoples with the influences and culinary heritage of the Conquistadors, African slaves, and immigrants from Italy, Germany, China, and elsewhere.
This landmark work contains thorough chapters on basic preparations and techniques, a glossary, and a resource guide. The result of 15 years of research, The South American Table is an extraordinary and authoritative culinary, cultural, and historical chronicle of this fascinating landscape.
Book Details
- Paperback, $24.95
ISBN 978-1-55832-249-3
- Total Pages: 496 pg.
- Trim Size: 7 1/4 x 9 1/8
- Interior Design:
2 Color
Awards
Gourmand World Cookbook Award, The Best of the Best, 1996–2008
From the Press Room
The South American Table wins “Best of the Best” Gourmand World Cookbook Award
Praise
“The South American Table is a wonderful resource, one that is needed in the culinary world. It is both a cookbook and a history lesson. Home cooks and professionals alike are sure to enjoy this comprehensive collection, whether to learn about this cuisine for the first time or to expand their repertoire.”
—Rafael Palomino, cookbook author and chef/owner of Sonora, Vida, and Pacifico
“Maria Baez Kijac is an experienced guide to this culinary journey through South America. Each recipe is clearly written, and the myriad flavors beckon the adventurous to try one recipe after another. In addition, Maria is a talented teacher, and her sections on technique will help new students of this cuisine master the dishes with ease and satisfaction. This will be the definitive word on South American food for years to come.”
—Art Smith, author of Back to the Table
“I don’t know why South American food has been so ignored, but Kijac has more than filled the gap in her magnificent gastronomic exploration of this huge continent. She has set the bar very high for anyone who wants to write about South American cuisine in the future with her fascinating recipes and detailed historical and cultural context. That is what distinguishes all great cookbooks.”
—Clifford A. Wright, author of Some Like It Hot, Little Foods of the Mediterranean, and Real Stew