Who can think of Latin America and not immediately envision bright flowers and flags; hear soft-strummed guitars and deep, musical voices; see dark-eyed senoritas in bright swirling skirts dancing in the plaza or walking sedately through the paseo? (from the Introduction)

{HISTORY}

Part of the 'Round the World Cooking Library - a collection of cookbooks that focused on international recipes from over a dozen countries/regions around the globe, Latin American Cooking focuses on traditional recipes from South America, Mexico, and the Caribbean. 

Featuring a regional cuisine rich in spices, vegetables, tropical fruits and fresh fish, Latin American food combines the best of locally cultivated ingredients and traditional cooking methods. Featuring contributions by over a dozen Latin American cooks and compiled by Susan Bensusan, an authority on the Latin American culinary experience, each recipe in this book was tested by Irena Kirshman to ensure a successful cooking experience in American kitchens. 

While there was not much information to be found about Susan Bensusan, there was  quite a bit about Irena Kirschman and her contributions to the culinary field in the United States. Irena was a well-known British-American cookbook author, culinary school teacher, gourmet food shop owner, newspaper columnist and lecturer who frequently gave cooking demonstrations and presentations around the U.S. on international cuisine topics. Her original career path started out in nursing, but following marriage she left the medical profession to focus on cooking, something she admittedly struggled with before fully immersing herself in the act and art of cooking. 

 With a special passion for French food and wine in particular, Irena taught cooking classes at her gourmet shop in North Carolina after studying at Le Cordon Bleu in both London and Paris and was a recipe tester not only for own cookbooks but other cookbook authors too.  Frequently lauded for her recipes and her ability to teach women of the mid-to-late 20th century the founding principles of gourmet cooking in a simple and approachable way, she was a good fit in making sure this collection of Latin American recipes was easily translatable to the American cook. 

Interesting recipes here include Stuffed Cucumber Salad, Black Bean Soup, Brazilian Barbecue Sauce, Tortillas Guadalajara Style, Baked Fish Filets, Rolled Stuffed Flank Steak, Stewed Meat with Onions and Raisins, Zucchini Stuffed with Corn, Venezuelan Chicken in Vinegar, Candied Sweet Potatoes and Apples, Coconut Blancmange, Sangria, and Spiced Rum Punch. 

Photo of Irena Kirshman courtesy of the Danville Register and Bee, November, February 8, 1970 

{SPECIAL FEATURES}

• Published in 1973
• 100 pages
• Beautifully illustrated and photographed throughout
• In addition to recipes, a brief history of the Latin American food landscape highlights the impact of numerous cultures on this region's cuisine

{CONDITION}

In lovely vintage condition, this book is clean and bright throughout with no cooking spots, stains or notations, The dust jacket has been reinforced in small small areas with archival paper to help preserve it. The spine is tight and all pages are intact.

{SIZE}

Measures 10" inches (length) x 8.5" inches (width) x .5" inches (thickness) and weighs 1.5 lbs.