Pacaritambo

THE ART OF SOUTH AMERICAN COOKERY
by Myra Waldo. B&W illustrations by John Alcorn. Condition: NEW 2001 Hippocrene Books Trade Paperbck, second printing. Perfect. Content: To our south lies the vast, complex area of South America, a continent of seemingly boundless distances. It offers much to the tourist, and to the gourmet too. For South America food is amazingly good-a complete, almost undiscovered cookery style. As a rule it is mild and no more highly seasoned than American food. BUT no recipes for guinea pig! Questions welcome. [1 copy available]
$ 6.89 + shipping.

THE ART OF SOUTH AMERICAN COOKERY
by Myra Waldo. B&W illustrations by John Alcorn. Condition: NEW 2001 Hippocrene Books Trade Paperbck, second printing. Perfect. Content: To our south lies the vast, complex area of South America, a continent of seemingly boundless distances. It offers much to the tourist, and to the gourmet too. For South America food is amazingly good-a complete, almost undiscovered cookery style. As a rule it is mild and no more highly seasoned than American food. BUT no recipes for guinea pig! Questions welcome. [1 copy available.]
$ 6.89 + shipping.

COCINE SALUDABLEMENTE: 125 Recetas Deliciosas Acompanadas Por Sus Propiedades Terapeuticas
by Maritza Barton. Condition: UNREAD, but not perfect, 1998 Simon & Schuster Trade Paperback, first printing. Tiny edgewear with light tanning to page edges. Content: Not strictly latin dishes, but the text is in Spanish. Covers recetas de sopas, ensaladas, bocadillos, salsas para pastas, mariscos, pollo y postres hasta para 8 personas. Good luck! Questions welcome. [1 copy available.]
$ 3.89 + shipping.

OUR LATIN TABLE: Celebrations, Recipes, and Memories
by Fernando Saralegui. Color photos throughout. Condition: NEW 2003 Bulfinch Press large hardcover, first edition. Content: This collection of non-threatening Latin-influenced recipes also doubles as a photo album for the engaging Saralegui family. Author Saralegui is one of seven children whose grandfathers emigrated from the Basque country in Spain to Cuba; the family then left Cuba in 1960 for the U.S. Chapters are arranged by holidays and occasions, with a menu of Spinach and Queso Blanco Empanadas and Caesar Salad suggested for a christening lunch (Saralegui and his siblings have produced 13 sons and daughters) and a Fourth of July Latin Clambake that consists of Grilled Oysters with Chimichurri, Corn on the Coals with Lime and Cayenne, and Grilled Pineapple with Summer Berry Compote. Some of the recipes, such as Tati's Natilla, a simple custard, are family favorites; others, such as La Floridita Sandwiches have specific Cuban roots, but most are modern pan-Latin creations, like Guava-Basted Ribs. Saralegui (who owned now-defunct New York restaurants Alva and L-Ray) maintains a pleasantly upbeat tone, and family photos-particularly those of the Saralegui family in the 1960s and '70s-add a light personal touch. This is in no way a comprehensive or particularly authentic cookbook, but it is fun. Questions welcome. [2 copies available]
$ 7.79 + shipping.