Secrets of Colombian Cooking (Hippocrene Cookbook Library)

Rating:
Summary: By far the best Colombian cook book on earth!
Review: "Secrets of Colombian Cooking," by Patricia McCausland -
Gallo is by far the best Colombian cook book on earth! Author McCausland - Gallo includes hundreds of food preparations from all over Colombia. Moreover, she blends her own intimate knowledge of Colombia throughout the book...giving the text a special page by page narrative.

This comprehensive (251 pages) cook book includes instructions for simple and exotic culinary creations. The food types include; breakfast foods and snacks; soups; meats & poultry; seafood; rice; side dishes; salsas and sauces; sweets; and drinks (including cocktails). McCausland - Gallo has a clear and concise writing style. She also provides high-lighted side bars with exact specifications for ingredients...a helpful guide for advanced cooks.

This book breaks new ground and is a gold mine for cooks at all levels. The author details how to make the staples like "Arroz con Pollo," "Flan de Leche," "Chicharrones," "Chorizos," and my favorite, "Empanaditas de Carne." Don't worry there are an abundance of recipies for arepas, coconuts, typical soups, rice and plantains. And being a good Colombian she does not fail to include something special for Aguardiente.

On the downside...the photos in this cook book are small and unimaginative. Nevertheless, the power of this book is in the instructions (which will help cooks at all levels) and in the broad array of recipes from all over the country. Trust me...this book has it all...from beef stew to seafood. It also has a very good glossary and index. Highly recommended.

Bert Ruiz

Rating:
Summary: Providing the much-needed focus on Columbian dishes
Review: Columbian cooking usually is tossed into general South American cookbooks and too rarely receives an entire mention apart from the rest of the region: enter Patricia McCausland-Gallo's Secrets Of Columbian Cooking, providing the much-needed focus on Columbian dishes alone. There are over 175 recipes here - more than enough to warrant their own publication - with dishes ranging from Coconut Rice with Lentils to Guava Paste and Cheese. Most ingredients may be very easily located in today's American market, and the inclusion of small black and white photos of both dishes and Columbian cooks throughout adds a flavor and touch to both break up text and appeal to audiences unfamiliar with Columbian dishes. Author McCausland-Gallo is both a nutritionist and pastry chef born in the Caribbean: her culinary background lends to a clear survey of classic Columbian fare.