Chile enjoys a privileged position in South America, with a diverse
climate and geography that hosts a wide variety of ingredients, from
fabulous seafood to grass-raised cattle, and an amazing variety of fruit
and vegetables. Chile's cuisine is deeply rooted in its past, with a
successful fusion of indigenous foods, such as potatoes, corn and
quinoa, with traditional Spanish cooking techniques brought to the
region by the conquistadores. The recipes in this book are full of taste
and individuality, with fritters, dumplings and salsas to whet the
appetite, hearty stews and tender fish dishes as main courses, and
luxurious creamy desserts.