Secrets of Colombian Cooking
SynopsisPlot
From the coffee and cacao grown high in the Andes Mountains, to the tropical fruits of the Caribbean and Amazonian regions, the great cattle farms on the plains, and bountiful seafood from the Pacific Ocean and Caribbean Sea, Colombia is a country of varied and exotic culinary offerings. With a 16-page color insert, glossary of Colombian foods and ingredients, an introduction to Colombia’s cuisine and regions, and of course, over 200 easy-to-follow recipes, this cookbook brings the vibrant culinary tradition of Colombia alive!
Story
About this book
Secrets of Colombian Cooking by Patricia McCausland-Gallo is a recipe collection organized around the geographic and agricultural diversity of Colombia. The book draws on ingredients from several distinct zones: coffee and cacao from the highland Andes, tropical fruits from the Caribbean and Amazonian lowlands, beef from the cattle-raising plains known as the Llanos, and seafood from both the Pacific and Caribbean coasts. This range of sources reflects a country that spans multiple climates within a relatively compact area of South America.
The cookbook contains over 200 recipes written in a step-by-step format. Supporting material includes a glossary of Colombian foods and ingredients, a 16-page color photo section, and an introductory guide to the country's culinary regions. An updated edition added a chapter focused on lighter preparations within Colombian cooking. McCausland-Gallo treats each region's food traditions as shaped by local geography and available produce rather than presenting Colombian cuisine as a single unified style.
Colombia is one of the few countries with coastline on both the Atlantic and Pacific, and that double exposure shows up clearly in the seafood chapters. The plains, mountain valleys, and tropical forests each contribute distinct ingredients and cooking methods to the collection.
