Martha D. (marty-cle) reviewed on 5/16/2010 + 6 more book reviews

From hearty soups to flanes and other desserts, this book covers the range of Latin American cooking in the U.S.A. There are chapters on poultry and meats, but being a vegetarian I enjoyed the chapter on rice and beans, with Cuban. Chilean, Puerto Rican and Jamaican versions of the dish; all of them delicious. I also enjoyed the chapter on tamales, empanadas and other turnovers.

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