Chilean Master Chef Robert Marín imparts the native secrets to the US’ newest culinary fascination in this bilingual (English/Spanish) cookbook. In it Marín gives tips and techniques of authentic Chilean cooking for 100 recipes straight from the homeland including: • Appetizers: Stuffed avocados; Salsas; Empanadas; Pork rolls… • Soups: Cazuela with Polenta; Barbecue Soup; Valdivian Jerky Soup… • Entrées: Tamales; Chilean Corn Pie; Iquique-Style Swordfish… • Desserts: Drunken Pears; Pumpkin Fried dough; Cherimoya with Orange Juice… Chef Marín also gives a helpful introductory primer on the history and influences of Chilean. -- amazon.com
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