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Viva La Revolucion! by Fiona Dunlop
Mexico is experiencing a gastronomic revolution. A return to pre-Hispanic cooking techniques and current trends towards tapas-style eating are sweeping a wind of change through the country’s food. From Michoacan to Mexico City, from Oaxaca to the Yucatan, Fiona Dunlop, author of the highly successful New Tapas, has sought out the chefs and cooks at the forefront of Mexican cooking to discover the ingredients and techniques and recipes at the heart of this revolution. Here you will find new dishes as well as modern versions of classics. Chillies, seafood, chicken, pork, game, tortillas and tacos play a central role as do vegetarian dishes based on beans, tomatoes, avocados, squash, corn and sweet potatoes.
Paperback, 192 pp, $49.99. Buy
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Viva La Vida by Rafael Palomino
Spicy shrimp ceviche, smoky steak with mole, refreshing mint mojitos, creamy dulce de leche … nothing says fiesta like Viva la Vida. This eclectic and colorful cookbook collects 100 mouthwatering recipes from all points south-Cuba to Colombia and beyond. From fiery salsas and dips to intensely flavoured grilled meats to sinfully sweet desserts, Viva la Vida highlights simple yet special dishes guaranteed to liven up any fiesta latina. A source list and glossary offer readers a helpful hand in understanding and finding unusual ingredients. Stunning colour photographs showcase the irresistible dishes and exotic drinks that will be the focal point of any gathering. With Viva la Vida, the theme of every party is always “long live life.”
Paperback, 208 pp, $34.95. Buy
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Ceviche! by Guillermo Penot
Shares recipes for raw and cooked marinated fish and seafood dishes prepared in the Latin American style known as ceviche, along with appropriate side dishes, sauces, and beverages.
Hardback, 208 pp, $59.95. Buy
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Tasting Chile: A Celebration of Authentic Chilean Foods and Wines by Daniel Joelson
The book contains 140 traditional recipes from home chefs and restaurants from across this South American country, spanning a variety of dishes that ranges from spicy salsas and hearty soups to the ubiquitous empanada and desserts such as sweet cream crepes. It includes fairly standard and simple recipes such as Chilean roast chicken and rice, as well as more complex and exotic ones like rhubarb mousse, blood sausage, stuffed meat (you literally have to sew the meat shut), and fried frogs’ legs. Tasting Chile puts the native cuisine in perspective by describing its essential ingredients and the influences other countries and cultures have had upon it. It also describes the unique experience of dining in Chile, which has some foods seldom se
, 269 pp, $34.95. Buy
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