Tritonia

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.
Winner of the R.T. French Tastemaker Award, The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes complete with an introduction and notes on ingredients.
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.