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The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes (Nym) Paperback – Import, 1 September 2003

4.5 out of 5 stars 49 ratings

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"[South American Table] contains cuisine...meant to be prepared in North American kitchens with ingredients purchased in our supermarkets..." -- Chicago Tribune

From the Publisher

Foreword by Charlie Trotter

As eager cooks and gourmets around the United States seek to learn ever more about cuisines from around the world, there is one area in particular that remains largely untapped—the foods of South America. Maria Baez Kijac goes a long way in remedying that problem for us with the publication of The South American Table. This glorious work is a literal love note to the beauties and pleasures of the foods of South America. The pages within are absolutely packed with history, geography, anecdotes, and, of course, tremendous recipes. Each preparation is introduced with pertinent cooking information or an insightful story that makes the actual preparation of the dish just that much more special.

In my own cuisine, I covet ideas from around the world, and I can enthusiastically say that I have thoroughly mined these pages and discovered many gems. The Sopa de Quinua con Chancho (Quinoa Soup with Pork), for example, is a preparation that is simultaneously exotic and earthy, with the elegant flavors of cumin and annatto subtly perfuming the dish. Also, the Calabi Matutero (Chicken with Okra and Cabbage), which was originally made with goat, is extremely light and delicate, yet it has tremendous depth of flavor. Additionally, I'm quite fond of the Librillo en Salsa Mani (Tripe in Peanut Sauce). This unique preparation, with its satiny peanut essence, will forever change the way you think about tripe. And for sheer sensual delight, go straight for the Cuscuz de Tapioca (Tapioca and Coconut Cake). You will be sneaking bites of this when no one is looking.

Best of all, this book contains exclusively recipes that are straightforward and unintimidating, approachable for any level of experience in the kitchen. Plus, you will discover, as I have, that the foods of South America are quite healthy, relying on fresh seasonal produce and deemphasizing the use of cream and butter. Furthermore, if The South American Table whets your appetite to learn more, then you can refer to the stunningly extensive bibliography in the rear of the book.

One's appreciation for the utter depth of information contained here will grow with each visit into these pages. We all owe Maria Baez Kijac a hearty salutation of "Three cheers!" for her prodigious accomplishment, for with The South American Table, she has delivered a masterpiece.

Charlie Trotter

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Product details

  • Publisher ‏ : ‎ Harvard Common Press,U.S. (1 September 2003)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 480 pages
  • ISBN-10 ‏ : ‎ 1558322493
  • ISBN-13 ‏ : ‎ 978-1558322493
  • Item Weight ‏ : ‎ 957 g
  • Dimensions ‏ : ‎ 18.39 x 3.4 x 23.16 cm
  • Country of Origin ‏ : ‎ USA
  • Customer Reviews:
    4.5 out of 5 stars 49 ratings

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4.5 out of 5 stars
4.5 out of 5
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4.0 out of 5 stars Wonderful
Reviewed in Canada on 17 April 2021
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Miss B Kemp
3.0 out of 5 stars seems ok but was a present so I didnt spend much time with it
Reviewed in the United Kingdom on 19 December 2013
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5.0 out of 5 stars Absolutely wonderful!
Reviewed in the United States on 27 February 2019
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Kindle Customer
5.0 out of 5 stars A tour of South America...with recipes!
Reviewed in the United States on 14 February 2017
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Amazon Customer
5.0 out of 5 stars The best South American Cookbook
Reviewed in the United States on 26 February 2019
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