Tasting Chile

by Daniel Joelson

Overview

Tasting Chile is a comprehensive guide to the culinary treasures of this South American nation. More than 2,500 miles of coastline yield a diverse selection of fish preparations. Fertile valleys produce a wide range of fruits and vegetables and have spawned a booming wine industry. This book includes simple, everyday recipes, such as roast chicken and beef stew, as well as more complex and exotic fare, including blood sausage, fried frogs legs, and rhubarb mousse. This cookbook includes more than 140 easy-to-follow recipes; a detailed introduction to Chilean cuisine and culture, including essential ingredients; a chapter on Chilean wines; and a Spanish-English glossary of Chilean fish and shellfish.

Product Details

ISBN-13:	9780781813198
Publisher:	Hippocrene Books, Inc.
Publication date:	11/01/2013
Series:	Hippocrene Cookbook Library (Paperback)
Edition description:	Reprint
Pages:	276
Product dimensions:	8.80(w) x 5.90(h) x 0.50(d)

Table of Contents

Acknowledgements vii

Preface ix

Introduction: The Thrill of the National Cuisine 1

Map: Chile and Its Regional Food Specialties 19

Sauces, Herb Mixes, and Salads 21

Salsas, Alinos, y Ensaladas

Appetizers, Side Dishes, and Sandwiches 37

Entradas, Agregados, y Sandwiches

Turnovers 57

Empanadas

Soups and Stews 67

Sofas y Cazuelas

Casseroles 89

Pastehs y Chupes

Beans and Vegetables 105

Porotos, Legumbres, y Verduras

Fish and Seafood 119

Pescados y Mariscos

Poultry, Fowl, and Rabbit 147

Pollo, Aves de Corral, y Conejo

Beef, Pork, Lamb, and Goat 163

Bistec, Chancho, Cordero, y Cabra

Bread 185

Pan

Desserts 197

Postres

Drinks 219

Bebidas y Tragos

The Wines of Chile 235

Spanish-English Dictionary of Chilean Fish and Shellfish 257

Index 259