Daniel Joelson Knihy

Tasting Chile is a comprehensive guide to the culinary treasures of a fascinating South American nation where more than 2,500 miles of coastline yield a diverse selection of seafood dishes, and fertile valleys produce a variety of fruits and vegetables. Chile's terroir, referred to as a "viticultural paradise," has also led to a flourishing wine industry. This collection includes simple, traditional recipes, such as Pollo Asado (Roast Chicken) and exotic fare, including Blood Sausage, Fried Frogs' Legs, and Rhubarb Mousse. Includes more than 140 easy-to-follow recipes, with a chapter on Chilean wines and wine pairings provided for entrees. The native cuisine is put into context by a detailed introduction to Chilean cooking and culture, including essential ingredients. Shopping is simplified with a Spanish-English glossary of Chilean fish and shellfish. Book jacket.

Chile is known for having created an enormous amount of distinct words and expressions. Consequently, the Spanish spoken in Chile is frequently indiscernible to "gringos and native Spanish speakers alike. For example, when it is very hot, Chileans say: "Estan cayendo los patos asados," which means literally: "Roast ducks are falling." This dictionary and phrasebook collects more than 1,500 of these terms and idioms, known as "chilenismos, and expresses them in simple English. The book also explores the roots of "chilenismos and explains the grammatical constructions and idiosyncratic speech patterns particular to Chileans. This is an ideal guide for tourists, businesspeople, and anyone who plans to spend time or to live in Chile. It is also a valuable tool for the Chilean expatriate, who can be transported back to his home country and reminded of how rich and entertaining "chilenismos are.