January saw the release of Elisabeth Lambert Ortiz's classic The Book of Latin American cooking.
This award-winning book is an exotic, exciting and uncomplicated cookbook that gives a complete cultural mini-history in the Inroduction and extensive notes on ingredients.
Skilfully utilizing and adapting everyday ingredients – which lend themselves surprisingly well – Elisabeth Lambert Ortiz introduces the reader to the subtle marriages of texture and flavour which distinguish this colourful cuisine. Try Mayan chicken, beef in fruit sauce, savoury green banana cake or coconut custard – the results can be as successful as they are unexpected. Elisabeth Lambert Ortiz explores all of the cooking of South America from Peru to Chile.
This is Elisabeth Lambert Ortiz’s second book to be re-issued by Grub Street following the success of The New Complete Book of Mexican Cooking. She was principal consultant for the Time Life Foods of the World series, as well as a regular contributor to Gourmet magazine.
Elisabeth Lambert Ortiz has written numerous cookery books and as a culinary anthropologist and food historian is now one of this country’s most highly regarded food writers.
Since its release it has seen good praise in You (- The Mail on Sunday), The Sunday Telegraph Magazine, and The Times.