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The Book of Latin American Cooking

This volume remains the definitive work on the cuisine of Mexico and Central and South America. First published in 1969 and based on more than 20 years visiting marketplaces, talking to local cooks and sampling specialities, Elisabeth Lambert Ortiz’s collection of 500 recipes notes the culinary heritage of each dish and is organized by course, from Paraguayan Courgette Soup to Argentinian Stuffed Rolled Flank Steak and Ecuadorian Steamed Puddings.
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RRP ÂŁ25.00

ÂŁ9.99

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Product information:
  • Publisher: Grub Street
  • Year: 2016
  • Format: Hardback
  • Pages: 368pp
  • Illustrated: Yes
  • Dimensions: 252x197mm
  • ISBN: 9781910690109
  • Condition: New
  • Weight: 1.4kg
Product code:
518743
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