Time for an obligatory reference to another cookbook! And what better way than with a book of foods of Latin America?! The cover alone makes me want to lick it. There’s a glossary of ingredients, gorgeous pictures, clear directions. I’m ready to start cooking right now. Maybe we need a kitchen in the store? And cooking classes? Oh, but I’m getting away from the book here.
This is a resource for Spanish and Portuguese foods with rich and complex flavors. Presilla gives us the history of foods from the New World. You just might need a bib when you read this to keep from drooling on the pages.