cover image THE SOUTH AMERICAN TABLE: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro

THE SOUTH AMERICAN TABLE: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro

Maria Baez Kijac, . . Harvard Common, $32.95 (480pp) ISBN 978-1-55832-249-3

This authoritative and admirably comprehensive cookbook recalls the seminal work of culinary pioneers Diana Kennedy and Madhur Jaffrey. Assuming the responsibility of introducing specific and authentic South American cuisine to the American cook, Kijac (Cooking with a Latin Beat) offers a thorough volume that is part reference book and part cookbook. Long chapters about the geography of South America and its pre-Columbian civilizations, as well as a history of cooking in South America precede the hundreds of recipes. A glossary of South American ingredients as well as a dictionary of ingredients are included as well. The recipes are wonderful, if overwhelming in number. Beverages such as Cachaca Sour, salads such as Watercress, Lupini Bean and Avocado, and Mariana's Chicken are must-tries. The Condimentos section will appeal to anyone who loves the zest and bright flavors of salsas. Many of the recipes are homey (Coconut Bread Pudding), making the book even more attractive. Ambitious and informative, this volume belongs on the shelf of the serious cook. (Oct.)