"Tasting Chile contains 140 traditional recipes from home chefs and restaurants from across this South American country, spanning a variety of dishes that ranges from spicy salsas and hearty soups to the ubiquitous empanada and desserts such as sweet cream crepes. It includes fairly standard and simple recipes such as Chilean roast chicken and rice, as well as more complex and exotic ones like rhubarb mousse, blood sausage stuffed meat (you literally have to saw the meat shut), and fried frogs' legs. "Tasting Chile puts the native cuisine in perspective by describing its essential ingredients and the influences other countries and cultures have had upon it. It also describes the unique experience of dining in Chile, which has some foods seldom seen elsewhere, while at the same time it provides readers with substitutes for Chilean foods so that they can easily make all of the book's recipes in their home. In addition to recommendations for pairing wines will main courses, a special section on wine offers an overview of the wines of Chile, including the names and addresses of Chilean wine companies and the availability of their products in the United States.
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