Secrets of Chilean Cuisine (Digital format: PDF)

Roberto Marin 8 x 12", 96pp, Color illustrations, 2011 With this book, Chilean master chef Robert Marin gives the tips and techniques of Chilean cooking for more than 100 recipes straight from his homeland. The book also gives a quick lesson in pairing food with Chilean wine as well as an introductory primer on the history and influences of Chilean cuisine. Sample recipe: Oven-baked Empanadas The oven-baked empanada is a magnificent symbol of ‘Chilean-ness’ and an important part of many activities. It is an essential element of Independence Day celebrations, the expected appetizer at barbecues, and a traditional part of Sunday dinners and sporting events. Ingredients 20 empanadas FOR THE BEEF FILLING – 2 ¼ lbs chuck roast or chuck steak, finely diced – 5 large onions, chopped – 4 tablespoons lard – 1 teaspoon cumin – 2 tablespoons paprika – 2 teaspoons hot sauce – Salt and pepper FOR THE DOUGH – 8 cups sifted flour – 7 tablespoons lard, melted – Salt – 1 teaspoon paprika mixed with 1 t