Bursting from vibrant and diverse cultures, South American Food and Cooking celebrates an abundance of rich and exotic tastes that reflect the variety of landscapes, climates and cultures. The book introduces and explains the ingredients, techniques and signature recipes from the undiscovered traditional cuisines of Brazil, Argentina, Uruguay, Paraguay, Chile, Peru, Bolivia, Ecuador, Mexico, Columbia and Venezuela. The recipes cover every kind of local food style, including street snacks, salsas, seafood, meat, poultry and desserts, together providing a complete cook's tour of the region and its wealth of delicious culinary combinations. The book begins with the history and cultural influences that have combined to produce these fabulous cuisines, such as those from the settlers from Spain, Portugal and Africa. The mysteries of a bountiful wealth of ingredients are uncovered, described and explained, including their origin and how they are prepared in the different countries. Then come over 70 fabulous recipes, celebrating all the tastes, textures and sensations from every corner of this amazing continent. Mexican cooking brings the taste of rich salsas with lavishly applied chocolate, as well as exciting tortilla surprises. Colombian rabbit and poultry dishes use pineapple and coconut to complement the flavours. Argentinian foods combine home-grown beef and lamb with fresh barbecue salsas. Over 400 colour photographs capture the bold and exotic dishes, illustrating every recipe and including step-by-step pictures to guide the reader through new or unusual techniques. This is the only sourcebook and inspirational guide any adventurous cook will ever need to the foods of this remarkable region.