2 comments about Maria's Recipes: Family Favorites & Savory Specialties in Spanish and English.

1. Often we buy cook books that in the end do nothing but collect dust, I'm sure it's happened to you too.
   Finally a Cook Book that will change that.
   Maria's recipies are not only fun and easy to make, they are absolutely delicious too!
   I urge to you try this magnificent book, your friends and family will be glad you did.



2. Well, first let me say that if you enjoy latin food this book is for you. Written in Spanish and English it's perfect for everyone. I bought it for my wife, who left Chile as a child. These authentic recipes have been fun and delicious. Our family and friends keep inviting themselves back for dinner. It is great to finally see my wifes cooking improve.
   Thanks again

No comments about COCINA DEL NORTE CHILENO. Tomo III: Litoral Costero, Rural, y Altiplánico. Cocina Tradicional y Nueva Cocina Regional. Ricardo Pacheco Marambio, Chef=NORTH CHILEAN COOKING. Take III: Coast, Rural, and Altiplanic. Traditional and New North Cuisine.

1 comments about Wine, Communism & Volcanoes: A Story of Chilean Wine.

1. Easy and fun reading, this book gives an insider look at the Chilean wine industry, and the people who make it work. It also provides an interesting look at the lifestyles and culture of Chileans living outside the great metropolis of Santiago.
   Not very analytical, nor pretending to draw any profound conclusions, the book is nonetheless a fun and interesting read.
   It would have benefitted from better editing.

No comments about Chilean Wines for the 21st Century.

No comments about Chile: An entry from UXL's <i>Junior Worldmark Encyclopedia of Foods and Recipes of the World</i>.

5 comments about Three Generations of Chilean Cuisine.

1. Im very happy that there is an american published book about chilean food Viva Chile!!! I got in to this page ,cause i was looking for dulce de leche info.Im chilean and live in Manhattan .I cant find it and i would love to know if anyone knows how to get the real thing, not the condensed milk one, the one like my grandmother would do, stirring milk and sugar for a long time.Im happy that more people beyond the Andes is going to be able to enjoy the delectibles from my country through this book.Thanks to the autor and please reply



2. I AM CHILEAN, AND FOR YEARS MY MOTHER HAS BEEN FOLLOWING RECEIPES PASTED DOWN FROM MY GRANDMOTHER,THRU THIS VERY OLD COOKBOOK, THATS FALLING APART.I'M VERY EXCITED TO GIVE THIS TO HER AS A GIFT, AND FOR ME AS WELL..SINCE THE OLD COOKBOOK IS IN SPANISH AND WAS A LITTLE HARD FOR ME TO FOLLOW ALONG. THANKS AGAIN!



3. I've been searching for a long time for a book that recaps all of the recipes that I grew up on and never thought to write them all down. It's like being at my grandmother's house all over again.



4. I have found that this cookbook drives me nuts. Many of the recipes call for sauces or spices or marinades that are included in the end of the book. This means I need to flip pages. On top of that, some of the condiments/sauces require additional construction.
   
   Here is an example:
   On page 143, Adaso Jugoso, sounds good. Seems simple. But I have to go to page 209 for instructions on Adobo para Asado. On page 209, Adobo para Asado calls for three additional ingredients from other pages: Mostza (page 208), Pasta de Albahaca (page 204-205), Vinagre Aromatico (page 202).
   
   My problem is that since I do not stock all these items, I have to first construct them (timing unknown) and then construct the main recipe.
   
   I would have preferred the recipes to involve less flipping back and forth through the book.



5. I didn't know if I should cry or jump for joy when I found this cookbook. I am a first generation American who has vivid memories of my grandmother's cooking. She passed away suddenly and unfortunately my mother and aunts were never "the cooks" in the family. Thanks to this cookbook I can now continue the legacy for my own home and hopefully for generations to come.

No comments about Chilean Wine: The Heritage, A Journey from the Origins of the Vine to the Present.

5 comments about The Chilean Kitchen.

1. There are plenty of cookbooks on Mexican, French, Italian and many other ethnic cookery. Almost every collection of cookbooks has at least on of those in their repertoire. Now the Belgium born author of Everyone Eats Well in Belgium has taken her husband's ethnic background to write a cookbook on Chilean Cuisine. Ruth Van Waerebeek-Gonzalez has titled her second cookbook The Chilean Kitchen and has focused on "authentic, homestyle foods, regional wines, and culinary traditions of Chile".

   There are a few very long recipes that have broken my cardinal rule of cookbooks - having to turn the page to finish a recipe - however, in general the recipes are designed to be simple and somewhat easy to follow for the experienced cook or a beginner.

   Though this is a Chilean cookbook, I found that most of the ingredients are readily available at most markets, and the possibly harder-to-find ingredients have options. Some of the recipes include: Seafood in a Hot, Garlicky Sauce; Spicy Shrimp in Fresh Tomato Sauce; Romaine Omelet Flavored with Bell Pepper and Caramelized Onion; Artichokes Stuffed with Tuna Fish and Celery Salad; Creole Salsa; Swiss Chard, Egg, and Olive Salad; Cream of Corn Soup with Basil and Tomatoes; Rich Chicken Broth with Polenta Dumplings; Rice with Razor Clams and Spicy Sausage; Grilled Sea Bass with Cheese, Oregano, and Chorizo; Baked Beans with Pumpkin and Bell Peppers; Wine-Flavored Soft Meringue with Crème Anglaise; Fried Bow-Tie Pastries; Poached Figs with Walnuts and Sliced Bananas with Maple Syrup.

   This book is filled with over 130 recipes which give us a sample of the Chilean cuisine and show the influences of many other culture on their adaptations of foods. There is a section in the back of the book that cover the regional wines if Chile, and several recipes have a variation suggestion. Though each section has a short historical background behind the upcoming recipes, I would have like to seen a little more personalization to each recipe and the family background or maybe her husband's memories behind them. A few pictures or illustrations throughout the book would have also been appealing.

   This book is for the cook who likes to cook a little different then Mexican foods. Penguin Putnam's Berkley Publishing and HP books division is the publisher of the Chilean Cookbook. I can only wonder of book number three with be a new fusion of Chilean and Belgium cooking.

   Review 3 out of 5 pots




2. Delicious, rustic, unpretentious, heartfelt, real. Those are some of the adjectives that Ruth Van Waerebeek-González's The Chilean Kitchen brings to the mind of this non-chef reader. The love of the land and of the people seems to have led the author to the wonderful flavors found in the family kitchens where food is shared "in the Chilean style, celebrating their simplicity and serving them with a big heart." The recipes are easy to follow and authentic; they invariably evoke in me vivid images of wonderful meals around my grandmother's table as they bring up the hearty and delicious flavors of long ago. Chilean cuisine sometimes requires quite a bit of patience, yet other times a delicious dish can be produced with little effort. Whatever the case, the gustatory results are beautifully rewarding.

   Van Waerebeek-González acknowledges that no two Chilean cooks will agree on any one way to prepare certain dishes, but her recipes do get to the heart of the real Chilean cuisine. I thought the book was, in its own way, an ode to the Chilean kitchen as Neruda's Odas Elementales are to bountiful vegetables and to "caldillo de congrio," a translation of which is found on pp. 114-115. I love the introductions to each recipe: They prepare your senses while providing you with cultural as well as emotional involvement. The sections on Chilean fruits and wines-"the fruits of the vine"-are very informative and provide yet another avenue to cultural appreciation of a country of majestic mountains, prodigious gardens, and generous Pacific waters. This extraordinary lady from Ghent, Belgium, found in Chile the land she had never known but had always loved and wanted to go back to. The Chilean Kitchen is the fruit of that love.




3. You can purchase this book from Walmart.com for only 11 dollars......



4. El mejor libro de cocina chilena...
   Muy bien organizado, claro, específico, bien documentado. Por estar escrito en inglés, le da además una proyección internacional a la cocina chilena.
   Yo he preparado varias de sus recetas con excelentes resultados.
   Felicitaciones para la autora y gracias.



5. This book is easy to follow and explains so much about the cuisine and culture of Chile. It's a jewel and well worth the price.

No comments about Chilean Wine Map, 2009.

5 comments about Tasting Chile: A Celebration of Authentic Chilean Foods and Wines (Hippocrene Cookbook Library).

1. I was fascinated with this book the moment I picked it up. I loved the way the author brought the recipes to life by sharing his experiences in Chile or telling a bit of history about them. I was pleasantly surprised to find true traditional recipes of which I enjoyed with families and friends while living in Chile. I have not had the opportunity to return to Chile for quite some years but this book help me remember the wonderful food, people and country that Chile is.



2. The hardest thing about cooking Chilean cuisine in the States is that many of the ingredients used in Chile don't exist here. This book gives excellent substitutes that are commonly found here. Pretty much any Chilean dish can be found in this book. Great buy.



3. Love this book.....a great way to stay in touch with the country of Chile- through cooking!



4. This book really covers what you need to know about Chilean cuisine. I recommend this book on my website. www.chilean-wine.com
   
   You will enjoy it.



5. Lots of good recipes here. I lived in Chile for a couple of years, in the Valparaiso/Vina del Mar area, and I recognize several favorites. But where are the pictures? I think a good book on food absolutely requires pictures of the foods.