cookery, latin american

Presents an introduction to Central American cooking, featuring traditional recipes for bread, salads, tortillas, desserts, and other foods, and includes information on the history, geography, customs, and people of the region.

Presents a comprehensive bilingual cookbook featuring cooking from Mexico, Cuba, Colombia, Dominican Republic, Nicaragua, and Puerto Rico written in both English and Spanish, and provides an introduction to Latino cultures, history, Websites, and recipes.

A collection of 200 authentic recipes and gastronomic lore from South America.

A potpourri of recipes and craft and folklore projects from Latin America and the Caribbean.

Presents a history and culture of South American food discussing the heritage and traditions of the primary groups which make up the region, and provides information on diet and health, food preparation, special occasion foods, and more.

Introduces the history, land, and food of the countries of South America, and includes recipes for such dishes as black bean casserole from Brazil, beef soup from Argentina, and almond meringue from Chile.