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The culmination of close to 30 years of soup spoons (cucharamamas), and

research, Gran Cocina Latina - The Insider’s

Culinary Guide To Latin America is by

restaurateur and food historian Maricel E.

eaten innovative cebiches by leading

chefs on Peru’s vibrant restaurant


“ Dishes range from

empanadas and tamales

Presilla. It contains more than 500 carefully Presilla sorts through the local

selected recipes represent techniques and foods and dishes to get to their roots to salads, breads, and

approaches from individual regions as well and shows how these became fused

desserts and can be used

as drawing attention to recurrent themes with Old and New World ingredients.

linking many corners of the Latin American It means Spanish elements such by both the novice home

map. Dishes range from empanadas and as onions, garlic, and coriander cook and the seasoned

tamales to salads, breads, and desserts and marrying in the cooking pot with pre-

can be used by both the novice home cook Columbian ingredients like peppers, chef.

and the seasoned chef. corn, potatoes, and peanuts as well as

Gran Cocina Latina takes home cooks, African plantains and yams. There are

armchair travellers, and curious food also some relatively undiscovered (in

professionals on an epic voyage. For the the Western world) flavours like golden

book, Presilla has travelled to every country mirasol dried peppers, the mamey fruit

of the Spanish- and Portuguese-speaking and Andean root vegetable arracacha,

Americas. In the process she’s feasted on plus many varieties of artisanal Latin

gutsy Brazilian home meals with her favorite brown loaf sugar. There’s a section on

taxi driver in Salvador da Bahia, cooked Latin drinks from hot chocolate to pisco

in the southern Ecuadorian Andes with sours, tropical fruit caipirinhas, and

matriarchs who rule their kitchens with their Peruvian purple corn fruit punch.


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