Secrets of Colombian Cooking

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Hippocrene Books, 2004 - Cooking - 251 pages
Colombia is a country of vast exotic culinary creations and diverse territories that range from the Caribbean Sea to the Pacific Ocean, producing a plentiful variety of seafood; to the Amazon, Magdelena and Cauca rivers that bathe its soils with fertility; and to the Andean mountains that present coller climates. The author travelled throughout these regions to collect the most authentic dishes. With over 175 recipes and a glossary of ingredients, cooks will become acquainted with many of Colombia's indienous foods, such as cilantro, tamarind, tree tomatoes, gooseberries and sweet and hot peppers.

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It's a great beginning to the traditional foods of Colombian cuisine. Great history about the dishes to the different regions in Colombian. Growing up with the cuisine and knowing my family secrets to each recipe it was great to see someone write a cookbook about the traditional dishes of Colombia. It would be nice to see more recipes. 

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Excellent! Although I have not tried all the recipes, they all seem to be quite good. some differ from some of my own, but that is to be expected.

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About the author (2004)

Patricia Mccausland-Gallo is a nutritionist, pastry chef, and teacher born in the Colombian Caribbean town of Barranquilla. She studied at Louisiana State University in Baton Rouge, and attended the American Institute of Baking in Kansas as well as Ecole Len˘tre in Paris. She has written for local and national newspapers in Colombia, and owned bakeries in Barranquilla and Cali. She currently resides in Panama.

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