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The Chilean Kitchen

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  • Format: Paperback
  • Copyright: 1999-08-01
  • Publisher: HP Trade
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Whether it's feasting on boccadillos (tapas) with friends, preparing a seaside clambake, or attending a festive Plains rodeo, "The Chilean Kitchen" offers a grand tour of Chile's most popular dishes and traditional favorites.

Author Biography

Ruth Van Waerebeek-Gonzalez was born in Ghent, Belgium, where she learned to cook beside her mother, grandmother, and great-grandmother. As a professional chef she has worked in a variety of restaurants around the world, in such places as Belgium, Nevis Island, and New York City, in such positions as pastry chef, head chef, and executive chef. She was a cooking instructor at Peter Kump's New York Cooking School for three years. In 1993, Ruth and her husband opened Mediterameo in Chile. A member of the International Association of Cooking Professionals and a Professional Member of the James Beard Foundation, Ruth is the author of Everybody Eats Well in Belgium. She divides her time between her kiwi plantation in Chile and New York City.

Table of Contents

Introductionp. 1
Appetizers, Small Meals, and Drinks (Bocadillos y Aperitivos)p. 9
Chilean Salsasp. 57
A Taste of Chilean Salads and Soups (Ensaladas, Sopas, y Caldos)p. 69
Poultry and Meats (Pollo y Carne)p. 117
A Fisherman's Paradisep. 167
Vegetables (Verduras)p. 199
Sweet Endings (Postres)p. 241
Chile's Glorious Fruits of the Vinep. 295
Mail-Order Sourcesp. 309
Spanish Recipe Indexp. 311
Indexp. 313
Table of Contents provided by Syndetics. All Rights Reserved.

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