Dishes and their history: The Andean Cookbook (Hardcover)

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The Andes have always fascinated adventurous European tourists. In contrast to the nature and history, the remarkable cuisine of this contrasting habitat has hardly been described until now. The author, who knows her way around the country, covers all seven countries touched by the Andes - from Venezuela and Colombia in the north to Ecuador, Peru and Bolivia to Chile and Argentina in the south - and describes their culinary specialties. The European palate is treated to a delicious firework display of beans, ají (peppers), sweet potatoes, plantains, rainbow and salmon trout, papaya and much more. Due to the cosmopolitan population structure, Argentinian and Chilean cuisine surprises with 'pork ribs and green beans' or 'blackcurrant sauce' with a European twist. Of course, corn dishes such as corn cakes, empanadas (stuffed dumplings) or bean and corn stew are also a must.