From the mountains of southern Chile and the vast plains of Argentina to the tropical islands, this book offers an overview of Caribbean, Central and South American food and cooking. Start off with Spicy Beef Empanadas or serve Mexican tostadas with beans, chicken, guacamole and cheese for lunch. Fish is always popular, with the focus on fresh dishes such as sea bass ceviche and crab and corn gumbo. Desserts such as quindao, a Brazilian coconut flan, focus on aromatic fruits to cleanse the palate. Also included is a listing of regional ingredients, from staples such as corn and plantains to exotic items including chayotes and cassava. An introduction to the vibrant tastes of the Caribbean, Central and South America. An informative reference guide introduces unusual ingredients and techniques, and outlines the fascinating history and culture of the region. More than 150 recipes, from street food and snacks to main courses, breads and drinks, with clear step-by-step instructions to ensure perfect results.