Three Generations of Chilean Cuisine by Mirtha Umana-Murray
Although there are plenty of books on Mexican and Caribbean cooking, there aren't many on South American food and even fewer on the cooking of Chile. Umana-Murray, a Chilean who has lived in the United States for many years, pulled together recipes passed down from her grandfather, aunts and great-aunts, mother, and other relatives and adapted them for the American kitchen. Beans, potatoes, corn, squash, fish, and chile peppers are common ingredients in Chilean cooking; some recipes show the influence of the German, French, and Italian immigrants to Chile (as well as of the author's Southern husband and his family). Umana-Murray also includes a lot of descriptive background and history of a country and cuisine little known to most Americans.