Here I present: Pilar Hernandez and Eileen Smith, “The Chilean Cookbook”, 2020.
The book consists of seven (7) chapters; and, “table of contents” is shown BELOW.
TABLE OF CONTENTS.
1. INTRODUCTION
2. CHILEAN PANTRY
3. SUMMER
4. FALL
5. WINTER
6. SPRING
7. ONCE
Chilean cuisine shares some similarities with Mediterranean cuisine, as the Matorral region, stretching from 32° to 37° south, is one of the world’s five Mediterranean climate zones.
INTRODUCTION.
Chilean Mediterranean climate lies between 30° to 45° south of the equator. It has a dry and hot summer and a cool and rainy winter. Chilean Mediterranean climate supports a dense population and huge agriculture activity.
Chilean seabass” is the national dish of the nation of Chile. “Chilean seabass” has flesh that is “oily & white-color”. “Chilean seabass” is expensive; but, it a “sushi-grade” fish often eaten raw.
