'The Latin American Cookbook' highlights, celebrates region's vast diversity.
“The landscape stretches from the Rio Grande to the tip of Patagonia," says Michelin star-winning chef and author Virgilio Martínez. "That’s a massive swath of the Earth."Dec. 6, 2021, 8:14 PM UTCPutting together an entire nation’s distinctive dishes is a daunting process for anyone. Then imagine doing it for 22 countries and you get a sense of what went into creating “The Latin American Cookbook.
What Martínez and his collaborators have created is a beautiful and thoroughly researched book with 600 iconic recipes that offer a snapshot of the spirit of Latin American cuisine. Martínez and the volume’s co-writer, food and travel writer Nicholas Gill, consulted home chefs, farmers, food journalists, village elders, bakers and restaurant owners across Latin America. Martinez took what he’d learned at his— an interdisciplinary gastronomic and cultural research organization dedicated to conserving and sharing Peru’s biodiversity — and applied it throughout Latin America.
The authors celebrate the diversity of ingredients and what makes one dish different from a sister recipe, often spotlighting its quirks and the stories behind it. While most Latin American countries do embrace common ingredients like corn and beans, the vastness is hard to simplify. The authors know that home chefs may substitute some of the more hard-to-find ingredients with more common ones and they encourage it. What they wanted to do was codify the most authentic version of the dish.
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