[环球饮食].Cooking.The.South.American.Way.pdf

easy menu ethnic cookbooks
Cooking
revised and expanded
the
SOUTHto AMER include newI CAN low-fat
wayand vegetarian recipes
Helga Parnell
a Lerner Publications Company • Minneapolis
Contents
INTRODUCTION, 7 A SOUTH AMERICAN
The Land and Its People, 8 TABLE, 27
Regional Cooking, 11 A South American Menu, 28
Holidays and Festivals, 13
SOUPS AND SALADS, 31
BEFORE YOU BEGIN, 19 Chicken Rice Soup, 32
The Careful Cook, 20 Beef Stew, 33
Cooking Utensils, 21 Uruguayan Bean Salad, 34
Cooking Terms, 21 Seafood Salad, 36
Special Ingredients, 22 Salad Platter and Dressing, 37
Healthy and Low-Fat Cooking Tips, 24
Metric Conversions Chart, 25 MAIN DISHES, 39
Breaded Beef Cutlets, 40
Black Bean Casserole, 41 Milk Pudding (Flan), 55
Marinated Chicken, 42 Finger Sandwiches, 56
Beans with Vegetables, 45
HOLIDAY AND FESTIVAL
SIDE DISHES, 47 FOOD, 59
Sautéed White Rice, 48 Christmas Fruit Cake, 60
Peas, 49 Tur novers, 62
Kale, 49 Chilean Quinoa Salad, 64
Corn Packages, 50 Salted Codfish Stew, 66
Paraguayan Corn Bread, 68
TEATIME AND
DESSERTS, 53 INDEX, 70
Petits Fours, 54
Introduction
If you were to create a meal featuring a dish from each country in
South America, you’d be savoring some of the best food in the world.
The variety of spices, tropical fruits and vegetables, and international
influences in South America