THE ART OF SOUTH AMERICAN COOKERY by Myra Waldo
Kirkus Star

THE ART OF SOUTH AMERICAN COOKERY

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KIRKUS REVIEW

A cookbook with a new flavor- South American, neither Spanish nor Portuguese, though influenced by both, but characteristically taking on the qualities of the various South American countries. In the main the order follows routine expectancy, Appetizers, Soups, etc., on to some specialties (Rice, Corn and Beans for one section, Empanadas-pastry filled tidbits, for another. But it is within the sections themselves that the gourmets will find enticing differences, less spicy than the Mexican dishes, readily preapred and enjoyed. There is an evident passion for eggs at any time; great skills in seafood, national style, and the recipes are tantalizing; variety of excellence in meat dishes, with delicious sauces, herbs and spices lightly used. The vegetables show to us an excess of beans, rice and corn; the salads are more apt to be based on avocados, with cress instead of lettuce; the desserts are teatime delicacies, pastries, tortas, cake. All in all- a cookbook with a new direction.

Pub Date: Aug. 18th, 1961
Publisher: Doubleday