The Latin American Cookbook

by Virgilio Martinez, Nicholas Gill (Contribution by)

Overview

"This incredible cookbook is truly extraordinary" – Gordon Ramsay

"An epic tribute to the many beautiful cultures and communities of Latin America" – José Andrés

A Travel + Leisure Best Fall 2021 Cookbook

The most comprehensive and varied selection of recipes ever published from one of the most fascinating and diverse regions of the world – under the tutelage of globally renowned Peruvian chef, Virgilio Martínez

Rarely has the incredible range of cuisines from Mexico's tropical coasts to the icy islands at the foot of South America been documented as comprehensively as in this collection. Global star chef and Peruvian sensation Virgilio Martínez curates, with a personal deep dive into each region's food culture, culinary delicacies, and local ingredients. The result: more than 600 remarkable recipes that bring to life the vibrancy of Latin America and its myriad influences - indigenous, European, Asian, and beyond.

Discover traditional and popular recipes for home cooks from Argentina, Belize, Bolivia, Brazil, Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Guyana, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Suriname, Uruguay, and Venezuela, with dishes ranging from iconic - Empanadas, Tamales, Arepas, Tortillas, Quesadillas, and Tacos - to lesser-known specialties - Chilean Disco Fries, Nicaraguan Squash Stew, and Ecuadorian Easter Soup.

Product Details

ISBN-13:	9781838663124
Publisher:	Phaidon Press
Publication date:	11/24/2021
Pages:	432
Sales rank:	372,782
Product dimensions:	7.40(w) x 10.90(h) x 1.50(d)

About the Author

After cooking in prestigious restaurants around the world, Virgilio Martínez returned to Peru in 2009 and opened Central. Since 2013 Central has appeared on the World's 50 Best list and has been named the #1 restaurant in Latin America multiple times. He co-founded Mater Iniciativa, which documents Latin America's indigenous foods. In 2018, he opened the acclaimed Mil in the Andes above the terraces of Moray. He is featured on Chef's Table and is the author of Central.

Nicholas Gill, the co-founder of the website New Worlder, is an acclaimed food and travel writer, who divides his time between New York and Peru.

Editorial Reviews

08/02/2021

Chef and Peruvian native Martinez (Central) celebrates the diverse cuisines found in South and Central America in this expansive cookbook. Whether considering dishes derived from Indigenous cuisines (like sweet amaranth bars used by Aztecs in rituals), influenced by European colonists (Bolivian spicy pork stew, an adaption of French fricassee), or adapted by immigrants (as is the case in an Argentine stuffed cheese pizza), he situates each recipe in fascinating cultural context. Before sharing the recipe for green banana and coconut milk tamales, for example, he explains that bananas arrived in the Americas by way of the Portuguese in the 16th century. Some dishes will be familiar to home cooks, such as Honduran tacos with refried beans and cheese—while others, including fried chicken blood and a lamb’s head soup, may appeal to the more adventurous. In addition to the food, Martinez includes alluring beverage recipes—including a pineapple ice cream topped with pipeño wine and grenadine syrup—and ends with a detailed glossary to define some of his recipes’ more obscure ingredients, such as cassava (also known as yuca) and aji amarillo (an orange chile used throughout the Andean region). This labor of love will appeal to readers interested in exploring the diversity of Latin American cuisine. (Oct.)

Publishers Weekly

"Fascinating ... shows how nearly identical dishes - such as rice and beans or tamales - take on different forms and names in neighboring countries." - Wall Street Journal

"Peruvian chef Virgilio Martínez shares his vast knowledge and endless passion for the gastronomy and food ways of South America ... an impressive collection of South American cuisines." - Fine Dining Lovers

"This volume isn't just a cookbook - it's a historical and culinary map of Latin America." - Afar

"Filled with more than 600 recipes ... plan to cook your way through at least a fraction of the cookbook." - Conde Nast Traveler

"A permanent fixture in my kitchen." - Conde Nast Traveler

"Lose yourself in the vibrant wonders of Latin America with this first-class book." - The Independent

"A scrumptious tribute to and celebration of Latin America." - Cool Hunting

"Lively, entertaining, and surprisingly navigable." - Eater

"The recipes are supplemented with ... a closer look at traditional dishes and important ingredients." - Epicurious

"This labor of love will appeal to readers interested in exploring the diversity of Latin American cuisine." - Publishers Weekly

"Exhaustive ... celebrates the remarkable range of Latin American cuisine." - Time Out

"A fascinating book to read... also an easy one to cook from." - TLS

"Brings to live the food, recipes, and their myriad influences, from indigenous to European, Asian and beyond." - Stylist

"Impressive." - Hot Dinners

"A treat for travel-minded cooks." - Country & Town House

"Dives deep into each region's food culture and local ingredients." - Thrillist

"Martinez explores an extensive range of dishes from each region effortlessly." - Le Cordon Bleu

From the Publisher