The Art of South American Cookery"Parts of South America have very similar cookery styles. For example, many countries serve the classic dishes brought from their motherlands: Spain and Portugal. However, the locally available ingredients have naturally influenced and modified the cuisines of the individual countries. Chile, for example, has taken full advantage of its long coastline and superb fisheries to create some delectable seafood preparations. Notable is Chupe de Mariscos, a seafood soup-stew or chowder. Brazil, using the black beans of the country, has as its national dish Feijoada, made with beans and a variety of meats and spices. Argentina, a great meat country, combines meats with fruits and vegetables, resulting in a Carbonada. One of Peru's contributions to the art of good eating is a marvelous chicken-and-pepper dish called Aji de Pollo. Dishes with Salsa de Almendras, almond sauce, are familiar through large parts of South America, but reach a high point of deliciousness in Ecuador, where this sauce is served with shrimp, eggs, and almost anything the chef has available. You will find that cooking the South American way introduces a new type of cuisine into your menu. It offers a scope and excitement that will delight your family and guests." -from the author's Introduction |
Common terms and phrases
1/4 teaspoon ˝ cup 1˝ teaspoons salt 3/4 cup chopped 30 minutes almonds American avocados baking beans Beat the egg beef boiling water Bring broth browned casserole cheese chicken chili powder cloves garlic Combine cook over low Cool corn Cover and cook cream cup chopped onions cups water diced dish Drain dried ground chili egg whites egg yolks fish flour freshly ground black grated ground black pepper ground chili peppers half Heat the oil lemon juice low heat meat Melt the butter mixture oven paprika peeled Place pork potatoes pound powder prepared raisins Remove rice roasting Roll salt 1/2 teaspoon salt ˝ teaspoon sauce saucepan sauté the onions Serves shrimp skillet sliced soup Spanish Sprinkle Stir sugar tablespoons butter tablespoons minced parsley tablespoons olive oil Taste for seasoning teaspoon dried ground teaspoon freshly ground teaspoons salt 1/4 tender tomato sauce vinegar wine