The cream of South American and Latin American dishes, from the Rio Grande to Tierra del Fuego, make this book an introduction to zestful dining. Cora, Rose, an

Never before has there been a cookbook that encompasses the whole world of Latin American cooking. Elisabeth Ortiz is the first to introduce to Americans the en

Latin American food is steeped in history and tradition. From Peru's spicy and citrusy ceviche to hearty Colombian beef, pork, and seafood stews to Argentina's

The most comprehensive and varied selection of recipes ever published from one of the most fascinating and diverse regions of the world - under the expert tutel