An Excellent Glossary
South American cooking can require some hard-to-find ingredients, and McCausland-Gallo includes a thorough glossary of the unusual ingredients - even if you are unable to find the special herb cuascas used to make the famous bogota stew called ajiaco, you will learn all about it (and be ready to recognize it next time you are shopping in a latin market).
Many, Many Recipes
This is a very complete cookbook, encompassing all the regions and local specialties Colombia has to offer. There is an entire chapter on rice dishes, with 13 recipes for interesting rice combinations like brown coconut rice, and red pepper rice. There is an excellent section on how to extract the pulp from a coconut, and how to prepare your own fresh coconut milk (a key ingredient in dishes like lobster in coconut rice and chicken breasts with coconut sauce).
I plan to try every recipe in this book, and I highly recommend it for anyone interested in the unique wonders of Colombian cuisine.
