The South American Cook Book, Including Central America, Mexico, and the West Indies

The cream of South American and Latin American dishes, from the Rio Grande to Tierra del Fuego, make this book an introduction to zestful dining. Cora, Rose, and Bob Brown have spent years in Central and South America, Mexico, and the Caribbean learning the native cooking; they have absorbed lore about the strange roots and vegetables which flavor some of the dishes; and particularly they have learned how to substitute traditional garden vegetables for the exotic tropical fruits and vegetables not available in their home country. Cora Brown, her son Robert, and her daughter-in-law Rose authored and published eleven cookbooks.