As diverse as its history and as varied as the countries that make up the continent, South American cooking combines the agricultural greatness of the pre-Colum

Presents a collection of recipes for South American dishes, including appetizers, soups, fish, poultry, meats, vegetables, salads and sauces, desserts, and beve

This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Libr

"Parts of South America have very similar cookery styles. For example, many countries serve the classic dishes brought from their motherlands: Spain and Portuga

American Cookery, by Amelia Simmons, is the first known cookbook written by an American. It teaches how to prepare fish, poultry, vegetables, as well as the mak