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South America
 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. $37.50.
 Ofélia: A Taste of Brazil
Presented by Josimar Melo
Those growing up in Brazil the 60s through the 80s will be familiar
with the name Ofélia Anunciato. "A Cozinha de Ofelia"--
the TV show -- brought classic Brazilian cookery to homes everywhere.
The variety
of flavours and textures are sure to please. Beautiful colour
photos. Hardcover, 135 pp, $24.99.
 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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