Ranging across half a continent and its distinct island cultures, food writer Elisabeth Luard surveys 100 essential ingredients and 200 regional recipes, to provide an introduction to Latin American cuisine. Each ingredient is highlighted in a separate entry, covering its appearance and taste, medicinal properties, manufacture, buying, storing and culinary use. Alongside this information are at least two classic dishes which range from simple flat breads to elaborate seafood ceviche. As a collection, the recipes include old favourites and little-known specialities, such as brownies and tortillas or caipirinha brandy cocktail and farofa toasted meal.