Gran Cocina Latina: The Food of Latin America

Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume (864 pages) it gives home cooks, armchair travellers, and curious chefs the first comprehensive collection of recipes from this region.

An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than 30 years visiting each country personally. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales, to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drinking and serving suggestions, and colour photographs of finished dishes are also included.

This is a one-of-a-kind cookbook to be savoured and read as much for the writing and information as for its introduction to heretofore unrevealed recipes.