Chilean Master Chef Robert Marín imparts the native secrets to the US’ newest culinary fascination in this bilingual (English/Spanish) cookbook. In it Marín gives tips and techniques of authentic Chilean cooking for 100 recipes straight from the homeland • Stuffed avocados; Salsas; Empanadas; Pork rolls… • Cazuela with Polenta; Barbecue Soup; Valdivian Jerky Soup… • Entré Tamales; Chilean Corn Pie; Iquique-Style Swordfish… • Drunken Pears; Pumpkin Fried dough; Cherimoya with Orange Juice… Chef Marín also gives a helpful introductory primer on the history and influences of Chilean.
