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Food & Cooking of Chile (60 Delicious Recipes From A Unique And Vibrant Cuisine)
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$29.99
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Product Details
Author:
Boris Basso Benelli, Martin Brigdale
Format:
Hardcover
Pages:
128
Publisher:
Anness Publishing (February 7, 2015)
Imprint:
Lorenz Books
Language:
English
Audience:
General/trade
ISBN-13:
9780754829898
ISBN-10:
0754829898
Weight:
32.16oz
Dimensions:
9.38" x 11.32" x 0.7"
File:
Eloquence-SimonSchuster_05022026_P10038138_onix30_Complete-20260502.xml
Folder:
Eloquence
List Price:
$29.99
Pub Discount:
65
Case Pack:
16
As low as:
$23.09
Publisher Identifier:
P-SS
Discount Code:
A
Overview
FOOD AND COOKING OF CHILE
60 delicious recipes from a unique and vibrant cuisine
Boris Basso Benelli
Chile enjoys a privileged position in South America, with a diverse climate and geography that hosts a wide variety of ingredients, from fabulous seafood to grass raised cattle, and an amazing variety of fruit and vegetables. Chile’s cuisine is deeply rooted in its past, with a successful fusion of indigenous foods, such as potatoes, corn and quinoa, with traditional Spanish cooking techniques brought to the region by the conquistadores. The recipes in this book are full of taste and individuality, with fritters, dumplings and salsas to whet the appetite, hearty stews and tender fish dishes as main courses, and luxurious creamy desserts.
• A celebration of Chilean food and cooking, with authentic and tempting recipes that are easy to recreate in your own kitchen
• Recipes include traditional Empanadas, stuffed with beef and olives; Picorocos Gratinados, a piquant dish of seafood topped with cheese; and Leche Nevada, a dessert of soft meringue floating on a delicate custard
• Lavishly illustrated with beautiful photographs of every dish, and easy-to-follow step-by-step instructions
About the Author:
Boris Basso Benelli is a native Chilean with a passion for his country’s food. After working as head chef in a top restaurant in Valparaiso he co-founded a cooking school where he now runs classes on Chilean cuisine.
60 delicious recipes from a unique and vibrant cuisine
Boris Basso Benelli
Chile enjoys a privileged position in South America, with a diverse climate and geography that hosts a wide variety of ingredients, from fabulous seafood to grass raised cattle, and an amazing variety of fruit and vegetables. Chile’s cuisine is deeply rooted in its past, with a successful fusion of indigenous foods, such as potatoes, corn and quinoa, with traditional Spanish cooking techniques brought to the region by the conquistadores. The recipes in this book are full of taste and individuality, with fritters, dumplings and salsas to whet the appetite, hearty stews and tender fish dishes as main courses, and luxurious creamy desserts.
• A celebration of Chilean food and cooking, with authentic and tempting recipes that are easy to recreate in your own kitchen
• Recipes include traditional Empanadas, stuffed with beef and olives; Picorocos Gratinados, a piquant dish of seafood topped with cheese; and Leche Nevada, a dessert of soft meringue floating on a delicate custard
• Lavishly illustrated with beautiful photographs of every dish, and easy-to-follow step-by-step instructions
About the Author:
Boris Basso Benelli is a native Chilean with a passion for his country’s food. After working as head chef in a top restaurant in Valparaiso he co-founded a cooking school where he now runs classes on Chilean cuisine.
