The Latin American Cookbook
Virgilio Martinez
"This incredible cookbook is truly extraordinary" – Gordon Ramsay
"An epic tribute to the many beautiful cultures and communities of Latin America" – José Andrés
A Travel + Leisure Best Fall 2021 Cookbook
The most comprehensive and varied selection of recipes ever published from one of the most fascinating and diverse regions of the world – under the tutelage of globally renowned Peruvian chef, Virgilio MartÃnez
Rarely has the incredible range of cuisines from Mexico's tropical coasts to the icy islands at the foot of South America been documented as comprehensively as in this collection. Global star chef and Peruvian sensation Virgilio MartÃnez curates, with a personal deep dive into each region's food culture, culinary delicacies, and local ingredients. The result: more than 600 remarkable recipes that bring to life the vibrancy of Latin America and its myriad influences - indigenous, European, Asian, and beyond.
Discover traditional and popular recipes for home cooks from Argentina, Belize, Bolivia, Brazil, Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Guyana, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Suriname, Uruguay, and Venezuela, with dishes ranging from iconic - Empanadas, Tamales, Arepas, Tortillas, Quesadillas, and Tacos - to lesser-known specialties - Chilean Disco Fries, Nicaraguan Squash Stew, and Ecuadorian Easter Soup.
After cooking in prestigious restaurants around the world, Virgilio MartÃnez returned to Peru in 2009 and opened Central. Since 2013 Central has appeared on the World's 50 Best list and has been named the #1 restaurant in Latin America multiple times. He co-founded Mater Iniciativa, which documents Latin America's indigenous foods. In 2018, he opened the acclaimed Mil in the Andes above the terraces of Moray. He is featured on Chef's Table and is the author of Central. Nicholas Gill, the co-founder of the website New Worlder, is an acclaimed food and travel writer, who divides his time between New York and Peru.
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