COCINA DEL NORTE CHILENO, TOMO III: LITORAL COSTERO, RURAL Y ALTIPLÁNICO COCINA TRADICIONAL Y NUEVA COCINA REGIONAL = NORTH CHILEAN COOKING, TAKE III: COAST, RURAL AND ALTIPLANIC TRADITIONAL AND NEW NORTH CUISINE

Antofagasta, Chile: Restaurant El Eden de Pica, 2006. color plates, illus., ind., recipes, bio/chron., color pict. fldg. wrps. Chef Pacheco Marambio presents the third volume of a research project aimed a preserving the gastronomic patrimony of the northern coast region of Chile. This issue includes a collection of traditional recipes of the "Segunda Región" (San Pedro de Atacama, Mejillones, Calama, Tocopilla and the city of Antofagasta) promoting some of the native ingredients used in the rural and traditional cooking: the chañar, pejeperro, alfalfa, the quinua, various herbs, and other gastronomical elements. Recipes include: Cola de mono andino, Pataska, Guiso de alfalfa, Empanado de horno de Toconao, Croqueta de quinua rellena en langostinos al huacatay, Chorrillana, Pichanga caliente and many more. ENGLISH AND SPANISH TEXT.