Bilingual Edition. Illus. with photographs in color. Blue & white cloth. First Edition. Buenos Aires: Catapulta, 2020.

In Spanish and English. Argentine cuisine is the result of the fusion of Creole food, typical of the colonial period, the native food, legacy of the native peoples, and the substantial contribution of the great European migratory currents, mainly Spanish and Italian. Such diversity of elements over time, rather than a fusion, caused a happy confusion in which little by little a varied range of foods that we know as our own and that give identity to the Argentine cuisine was formed. Recipes also in English. Near fine.