The Chilean Kitchen: 75 Seasonal Recipes for Stews, Breads, Salads, Cocktails, Desserts, and More Hardcover – October 6, 2020

If you like to cook and discover real Chilean recipies, this is the book

Excellent! Waited a long time for someone to make this book in English! Love.

Recipes are easy to follow and includes all my favorite meals from when I was raised there

I just got this book and I love it for many reasons. Disclosure: I have not tried yet the recipes. I'm writing to express my impressions of the book as a book collector The design and layout is elegant and clean; the bilingual index is useful. I also like that the authors specifically say that these are the recipes for Chilean food from 1980 on. (My Chilean cookbook collection has too many books published pre-1980). This book will be nostalgic and reminiscent of old times for the thousands of Chileans who left the country around that decade, and many will be surprised by new dishes like Tallarines con Palta. I love that the recipes included are for popular dishes (Zapallos con Mote, Ensalada de Porotos con Cebolla), which means affordable ingredients, and I know the recipes will be perfect for any cook who wants to explore simple ingredients and easy combinations. Above all, I'm impressed at the photos accompanying the recipes. They are the size of the pages (9' x 7.5') and their quality is the highest from an artistic point of view. These images can be displayed as posters! (If they were available, I'd buy them!). I especially love the images on pages 24, 74, and 180; they compete with still life paintings that you see in art books and in museums. A few images lack captions and they'd have benefitted the themes (p. 5 and p. 14); the image of a hand holding an empanada at the beginning of the book, breaks the "artistic" concept and quality throughout. I recommend the book as a Christmas present or as a birthday gift for any Chilean friend or a curious chef.

This is a legitimate cookbook; it's filled with appealing recipes and gorgeous photography, stitch-bound in a beautiful embossed volume. The food looks tantalizing, but the cultural nuggets that garnish each recipe offer the most decadent fare.I pre-ordered this book in December, 2019 because one of the co-authors is a long-time friend; I really didn't have an interest in Chilean culture or cuisine. I received my copy today and was so fascinated that I unintentionally read it cover to cover. Seriously. After reading the Acknowledgements and then the Introduction, I started flipping through the recipes and found myself backtracking to read every.single.one.The relevant, culturally-aware descriptions of when, why, and how each dish would traditionally appear in Chilean life provide an opportunity to understand the country in a way that one would typically only achieve as a result of lengthy expatriation and cultural immersion. The writing is beautiful and poignant and invites the to reader experience Chile. I know what you're thinking: It's a cookbook. But it offers so much more than recipes and serving suggestions. After reading The Chilean Kitchen, I feel as though the country is a familiar friend whom I long to visit. I'm a high school English teacher, and this book is going in my classroom library. It's that good.

I aplaude the initiative to publish a book on Chilean cuisine in English - the ones in existence are mostly out of print and most are so-so. The choice of recipes is an interesting one and I am not sure how much is due to the book targeting an audience in the USA or just the author's choice/experiences.I would say that about 60% are Chilean recipes (porotos granados, tomatican, sopaipillas, chupe de mariscos, etc. ), 20% are not Chilean at all (betarragas rellenas, quinoto de callampas, fritos de broccoli, tallarines con palta, etc.), and 20 % are not worth the word recipes - not only universally consumed but ... are just ... food put together in a great and simple manner (ensalada chilena (despite the true name, c rema de garbanzos, ensalada de repollo con zanahoria, papas doradas, pan con palta, aguita de yerbas, etc.)

This is much more than a cookbook. I enjoy learning about other cultures and cuisines, and this book allows me to do just that! Not only does it include many lovely recipes, the authors also include insider info on when certain dishes are commonly eaten (seasonal) and other tidbits that make it that more special. I feel like I was given a family cookbook, passed down through the generations and allowed to join in the fun! Highly recommended!

This book is wonderful. On top of recipes you get gorgeous photos and interesting insights into Chilean history, culture and cuisine. As a Californian resident in Chile for over 10 years, I can vouch for the authenticity of the information and recipes as well as appreciate the substitutions suggested for the US kitchen.I made the quinotto with dried porcini mushrooms to start - easy, thanks to clear instructions, and delicious! I love how the recipes are divided into seasons, and accordingly chose a seasonal recipe for my first dish, but my favorite section is the Spanish-named "once". This tea time meal is such a part of Chilean culture, and I really appreciate how the authors highlighted it as such.This would be a great gift option for any level of cook, as the recipes are simple enough for a novice to follow, but Chilean cooking is unfamiliar enough to most in the US that it will be something new even for experienced home chefs.