South America
 Secrets of the Patagonian Barbecue
Roberto Marin
Written bilingually in both English and Spanish, indulge your inner carnivore within the beautiful photographs on each page. Recipes are simple, and made to feature the meat. Excellent as a gift for a griller or barbecue afficionado. Coil-bound, 96 pp. $24.95.
 Secrets of Chilean Cuisine
Roberto Marin
A colourful feast for the eyes as well as the palette, this coilbound book is presented bilingually and provides an introduction to Chilean regional styles of cooking and to the products used in Chilean cuisine. Chilean salsa, sea urchins with green sauce, Kingklip soup, and oven-baked empanadas are just some of the culinary delights you will find in this book. Coil-bound, 96 pp. $24.95.
 Seven Fires: Grilling the Argentine Way
Francis Mallmann
South American chef Francis Mallmann strives to uncover the mysteries of Argentine grilling to a public who are quite used to the sticky, smoky, fall-off-the-bone meat that is American BBQ. Argentine grilling is gaining a lot of traction with those who find saucy ribs to be too rich and filling. Stressing fresh herbs, citrus and light, complimentary flavors, discover why the world has developed a fever for this incredibly flavoursome method of cooking. Hardcover, 278 pp. $43.95.
 Latin Evolution
Jose Garces
From Spain, to Mexico to Ecuador Chef Garces transforms Latin cuisine. His various restaurant ventures garner accolades from around the world. Hardcover, 307 pp. $38.00.
 The Art of Brazilian Cookery
Dolores Botafogo
This classic compendium on Brazilian cooking, now over 40 years old, is still one of the few authentic books on the cuisine of any South American country. Complete with a history of Brazil and information on Brazilian ingredients (and what to substitute if you can't find them) this book is filled with recipes. One favourite section is the many candy recipes, and there is also a chapter devoted to coffee. Unfortunately, there are no illustrations other than a hand-drawn map of the country. Softcover, 240 pp. $18.95.
 Secrets of Columbian Cooking
Patricia McCausland-Gallo
There are few books that cover the cuisines of South America, so this
title is really filling a void. Even better, it is very authentic,
which does have a down side in that some of the ingredients may be
hard to find. The recipes are filled with Colombian staples, like plantains,
peppers, and tropical fruits such as papaya and guava. There is a short
guide to the geography and history of the country as well as a glossary
of unfamiliar items for the kitchen anthropologist. Hardcover, 251
pp. $27.95.
 The Food and Cooking of the Caribbean, Central and South America
Jenni Fleetwood and Marina Filippelli
Fleetwood and Filippelli serve up regional classics such as beef empanadas and
salt fish and ackee along with notes on the culture, history and the staples
of the Latin and Caribbean kitchens. Heavily illustrated with colour photos,
both of the preparation and finished product. Hardcover, 256 pp. $49.00.
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