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Elisabeth Lambert Ortiz
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The Best of Caribbean Cookingby Elisabeth Lambert OrtizISBN 0233966404 (0-233-96640-4)
Hardcover, Andre Deutsch
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Book of Ingredientsby Adrian Bailey, Philip Dowell, Elisabeth Lambert Ortiz , Helena RadeckaISBN 0718122682 (0-7181-2268-2)
Softcover, Penguin Books, Limited
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The Book of Latin American Cookingby Elisabeth Lambert OrtizISBN 0709018754 (0-7090-1875-4)
Hardcover, Hale Limited, Robert
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Caribbean Cookingby Elisabeth Lambert OrtizISBN 0140462155 (0-14-046215-5)
Softcover, Penguin Books, Limited
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Clearly Delicious: An Illustrated Guide to Preserving, Pickling, & Bottlingby Judy Ridgway, Elisabeth Lambert OrtizISBN 1564585131 (1-56458-513-1)
Hardcover, Dk Pub
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› Find signed collectible books: 'Clearly Delicious: An Illustrated Guide to Preserving, Pickling, & Bottling'Book summary:An illustrated treasury of preserved, pickled, and bottled season foods as well as everyday ingredients. More than 200 step-by-step recipes and 300 color photographs instruct and inspire you to create exciting homemade delicacies. [via]
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The Complete Book of Mexican Cookingby Elisabeth Lambert OrtizISBN 0553122150 (0-553-12215-0)
Softcover, Bantam Books
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Cooking Around the World Mexican: 70 Spicy and Sizzling Recipes From South of the Borderby Elisabeth Lambert OrtizISBN 0754813525 (0-7548-1352-5)
Softcover, Lorenz Books
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Cooking With the Young Chefs of France: Contemporary Interpretations of Traditional Cuisineby Elisabeth Lambert OrtizISBN 087131360X (0-87131-360-X)
Hardcover, Smithmark Pub
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Encyclopedia of Herbs, Spices and Flavouringsby Elisabeth Lambert OrtizISBN 0863189822 (0-86318-982-2)
Softcover, Penguin Books, Limited
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The Encyclopedia of Herbs, Spices, & Flavorings/a Cook's Compendiumby Elisabeth Lambert OrtizISBN 1564580652 (1-56458-065-2)
Hardcover, Dk Pub
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› Find signed collectible books: 'The Encyclopedia of Herbs, Spices, & Flavorings/a Cook's Compendium'Book summary:An illustrated sourcebook to these all-important cooking ingredients includes information on more than two hundred herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, and coffees. 25,000 first printing. [via]
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The Food of Spain & Portugalby Elisabeth Lambert OrtizISBN 1852910372 (1-85291-037-2)
Hardcover, Lennard/Queen Anne Press
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The Food of Spain and Portugal: The Complete Iberian Cuisineby Elisabeth Lambert OrtizISBN 0689120575 (0-689-12057-5)
Hardcover, Simon & Schuster
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› Find signed collectible books: 'The Food of Spain and Portugal: The Complete Iberian Cuisine'Book summary:As one of the most distinguished authorities on Spanish and Latin American cooking, the author has written the definitive book on the cuisine of the Iberian peninsula, known for its abundance of fresh foods and use of ingredients such as corn, tomatoes, and pumpkins. [via]
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From the Tables of Britain: Exploring the Exciting New English Cuisine 250 Contemporary Recipesby Elisabeth Lambert OrtizISBN 087131486X (0-87131-486-X)
Hardcover, M. Evans
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House & Garden's Drink Guide: What Drinks to Serve When--and How to Make Themby Elisabeth Lambert Ortiz , Collette RichardsonISBN 0671213822 (0-671-21382-2)
Hardcover, Simon and Schuster
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Japanese Cookeryby Elisabeth Lambert OrtizISBN 0006370969 (0-00-637096-9)
Softcover, Fontana
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Little Brazilian Cookbookby Elisabeth Lambert Ortiz , Jose Geraldo FajardoISBN 0811801101 (0-8118-0110-1)
Hardcover, Chronicle Books Llc
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Masterpieces of French Cuisineby Elisabeth Lambert Ortiz , Jose Geraldo FajardoISBN 0356038041 (0-356-03804-1)
Hardcover, Macdonald and Co
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Mexican: Hot and Spicy Taste Sensationsby Elisabeth Lambert OrtizISBN 0754801071 (0-7548-0107-1)
Softcover, Lorenz Books
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The New Complete Book of Mexican Cookingby Elisabeth Lambert OrtizISBN 0060195991 (0-06-019599-1)
Hardcover, HarperCollins Canada, Limited
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› Find signed collectible books: 'The New Complete Book of Mexican Cooking'Book summary:With more than three hundred recipes, nearly sixty of which have never been published before, Elisabeth Lambert Ortiz--an expert on Latin American food--brings the colorful tapestry and basic principles of Mexican cooking to your kitchen. Here familiar items like peppers, avocados, cilantro, pumpkin, and beans are transformed with original and unexpected combinations that evoke the rich heritage and flavors of Mexico. Authentic dishes that tempt the palate range from such classics as Enchiladas Suizas (Flour Tortillas stuffed with Chicken, Poblano Chilies, and Tomatillos) to the intoxicating flavors of Pescado en Salsa de Azafran y Nuez (Fish in Saffron and Pecan Sauce). You'll find the recipes for the best known as well as creative variations on salsa, soup, meat, poultry, and vegetable dishes, passed from one generation to the next and enhanced by the colorful imagination and exquisite skills of cooks throughout Mexico.
In the lively new headnotes for each recipe, Lambert Ortiz explores the fascinating history of this ancient cuisine, from the original Aztec and Mayan cooking of the precolonial civilizations to the cuisine that developed after the Spanish conquest. She'll show you how you too can recreate the vibrant spices, the exuberant colors, and the delectable taste of Mexican food in your own kitchen.
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Perfect Cooking with Exotic Fruit & Vegetablesby Elisabeth Lambert OrtizISBN 0600325369 (0-600-32536-9)
Softcover, Octopus Publishing Group
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Sainsbury Cooking Caribbeanby Elisabeth Lambert Ortiz , Sainsbury's (Firm) StaffISBN 0859417506 (0-85941-750-6)
Softcover, Woodhead-Faulkner Publishers, Limited
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Spice of Lifeby Sheldon Greenberg, Elisabeth Lambert OrtizISBN 071812491X (0-7181-2491-X)
Softcover, Penguin Books, Limited
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A Taste of Excellenceby Elisabeth Lambert OrtizISBN 0747231605 (0-7472-3160-5)
Softcover, Headline Book Publishing
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A Taste of Excellence: Recipes from the Best of British Chefsby Elisabeth Lambert OrtizISBN 0004112547 (0-00-411254-7)
Hardcover, Collins
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A Taste of Latin America: Recipes and Storiesby Nick Caistor, Elisabeth Lambert OrtizISBN 1566562872 (1-56656-287-2)
Softcover, Interlink Pub Group Inc
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› Find signed collectible books: 'A Taste of Latin America: Recipes and Stories'Book summary:Forget mass-produced tortilla chips and salsa dips. Discover the taste of real Latin American food, as diverse as its beautiful landscapes, drawing on age-old indigenous recipes with influences from Spain, Portugal and Africa.
From the snow-capped mountains of the Andes there is drunken chicken, potatoes with walnut, cheese and chili sauce, and corn arepas stuffed with cream cheese; from the palm-fringed Caribbean, avocado and codfish appetizer, and Trinidadian callaloo; from the dusty hills of Mexico, red chicken with almonds, chopped zucchini with cream. These and a hundred other recipes in A Taste of Latin America have been collected by acclaimed cookbook writer Elisabeth Lambert Ortiz during her extensive travels from the south of Chile to the north of Mexico.
A unique feature of this cookbook is that the rich and varied recipes are interspersed with entertaining and well-informed anecdotes about the origins of Latin American foods. Poems, diaries and extracts from Latin American novels are also included, capturing the magic of the peoples and cultures behind the food.
This book contains:
" One hundred authentic and easy-to-follow recipes
" Entertaining and well-informed stories about the origins of Latin American foods.
" Literary extracts from Latin American novels, diaries, and poems capturing the magic of the peoples and cultures behind the food.
Elisabeth Lambert Ortiz is the leading writer on the region's cuisine. She is the author of numerous cookbooks including The Cooking of the Caribbean and The New Complete Book of Mexican Cooking.
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