The Food and Cooking Of Argentina
SynopsisPlot
The book offers a fascinating introduction to the geographical and historical diversity of Argentinian food, from the grasslands of the Pampas to the foothills of the Andes. It features a wide variety of dishes from irresistible snacks like Fish Croquettes, to the incredible meat feast of the famous Argentinian barbecue, or the fabulously tempting desserts featuring dulce de leche. You can learn how to create Argentinian classics like Empanadas (little meat pasties), Tamales de humita (sweetcorn parcels), and Faina (the Argentinian pizza). It is lavishly illustrated with more than 380 stunning photographs, including step-by-step instructions.
Story
About this book
This cookbook by Cesar Bartolini presents 65 traditional recipes from Argentina, organized around the country's varied geography and food history. The collection spans regions from the flat grasslands of the Pampas, where cattle ranching has shaped eating habits for centuries, to the western foothills of the Andes, where different ingredients and cooking methods prevail. The book includes more than 380 photographs, many arranged as step-by-step guides to individual dishes.
Recipes cover a broad range of Argentinian cooking. Snacks and starters include fish croquettes and empanadas, the filled pastries found across the country in countless local variations. Main courses feature the asado, Argentina's characteristic open-fire barbecue tradition. Corn-based dishes such as tamales de humita appear alongside faina, a chickpea-flour flatbread that arrived with Italian immigrants and became a common companion to pizza in Buenos Aires. Desserts make use of dulce de leche, the slow-cooked caramelized milk preparation that appears in Argentinian sweets of many kinds.
The book positions itself as both a practical kitchen guide and an introduction to how Argentina's landscape and migration patterns have shaped its food. Regional differences in climate and agriculture receive attention alongside the recipes themselves.
