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Tasting Chile: A Celebration of Authentic Chilean Foods and Wines (Hippocrene Cookbook Library) | 
 enlarge | Author: Daniel Joelson
Publisher: Hippocrene Books
Category: Book
List Price: $24.95
Buy New: $16.47
You Save: $8.48 (34%)
New (31) Used (8) from $13.45
Rating:  8 reviews
Sales Rank: 56540
Media: Hardcover
Pages: 269
Number Of Items: 1
Shipping Weight (lbs): 1.4
Dimensions (in): 9.1 x 6.3 x 1.1
ISBN: 0781810280
Dewey Decimal Number: 641.5983
EAN: 9780781810289
ASIN: 0781810280
Publication Date: May 2004
Availability: Usually ships in 24 hours
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Product Description
The book contains 140 traditional recipes from home chefs and restaurants from across this South American country, spanning a variety of dishes that ranges from spicy salsas and hearty soups to the ubiquitous empanada and desserts such as sweet cream crepes. It includes fairly standard and simple recipes such as Chilean roast chicken and rice, as well as more complex and exotic ones like rhubarb mousse, blood sausage, stuffed meat (you literally have to sew the meat shut), and fried frogs' legs. Tasting Chile puts the native cuisine in perspective by describing its essential ingredients and the influences other countries and cultures have had upon it. It also describes the unique experience of dining in Chile, which has some foods seldom seen elsewhere, whilst at the same time it provides readers with substitutes for Chilean foods so they can easily male all the recipes in their home. In addition to recommendations for pairing wines with main courses, a special section on wine offers an overview of the wines of Chile, including the names and addresses of Chilean wine companies and the availability of their products.
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| Customer Reviews: Read 3 more reviews...
Welcome addition to personal and family cookbook collections October 11, 2004
Midwest Book Review (Oregon, WI USA)
13 out of 15 found this review helpful
Another of the outstanding regional and ethnic cookbooks from Hippocrene Books, Tasting Chile has as its focus the culinary traditions and dishes found in the South American nation of Chile where 2,500 miles of coastline offers and deep fertile valleys offer up a wealth of fish, fruit, vegetables, and more. Of special interest is the chapter dedicated to Chilean wines, and a Spanish-English dictionary of Chilean fish and shellfish. From Milcao Relleno con Chicharrones (Potato Pancakes Stuffed with Pork); to Porotos con Riendas (Cannellini Beans and Pasta); to Filete Serenense (Beef Sauteed in Papaya Sauce); to Leche Asada (Caramel Pudding), Tasting Chile is a welcome and recommended addition to personal and family cookbook collections for those who enjoy exploring the tastes and cuisines of other lands and other cultures.
Great Book to use IN Chile, too! January 4, 2006
Sean P. Riley (Valparaiso, Chile)
10 out of 10 found this review helpful
This book has been a great resource as a gringo living in Chile. My girlfriend and I have made several of the recipies, particularly from the seafood section, a particularly useful resource. Our meals have been delicious. We are making food that at Chilean restaurants costs 4 or 5 times more than it costs us to make. And our food is usually better! The pisco recipies in the back are really useful, too. If not living in Chile, Joelson also provides useful potential substitutes.
The book is well researched, and you can learn a lot about the history and development of Chilean cuisine. Having the Chilean words for the ingredients has been invaluable here, too.
This book has really helped my girlfriend and I embrace Chilean cuisine, as we stand around the oven baking reyeneta or stirring up pisco sours. Instead of living in Chile and making familiar dishes with Chilean food, we are making Chilean dishes with Chilean food. It is really great.
Joelson's Celebration is Delicious September 30, 2004
M.J. Whelan (Red Sox Nation)
8 out of 8 found this review helpful
After years of lunching at a Chilean restaurant, I finally decided to research why I was always yearning for this cuisine. 'Tasting Chile' greatly pleased my most refined palate and I've begun trying my hand at cooking Chilean cuisine at home.
Tasting Chile: A Celebration of Authentic Chilean Foods and Wines March 13, 2006
James B. Sitrick Jr. (Santa Fe, NM United States)
2 out of 3 found this review helpful
A well put-together colection of traditional Chilean recipes, along with a healthy smattering of Chilean atmosphere in the form of sayings and literature.
Closest gringo ingredients May 12, 2008
L. J. Webb (NC, USA)
1 out of 1 found this review helpful
The hardest thing about cooking Chilean cuisine in the States is that many of the ingredients used in Chile don't exist here. This book gives excellent substitutes that are commonly found here. Pretty much any Chilean dish can be found in this book. Great buy.
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