Gran Cocina Latina

"Gran Cocina Latina: The Food of Latin America" is a massive 901-page reference work published in 2012. It provides an incredibly comprehensive look at the region's cuisines.

The book was written by chef and culinary historian Maricel E. Presilla. She synthesizes decades of research into the major regional cuisines of Latin America.

The book covers the history of Latin American ingredients, cultural techniques, and indigenous foodways. It traces the lineage of various Latin American dishes back to their historical roots.

Yes, Presilla breaks down the vast scope of Latin American cooking into specific geographical and cultural regions. It seamlessly weaves together the food histories of South America, Central America, and the Caribbean.