Whether feasting on boccadillos (tapas) with friends, preparing a seaside clambake, or attending a festive Plains rodeo, Ruth Van Waerebeek-Gonzalez offers a grand tour of Chile's most popular dishes and traditional favorites. Unique in all the world, given the country's long coastline and varying climates, the cuisine of Chile as captured in the more than 130 recipes make use of all of Chile's bounty--the fruits of the earth, sea, and vine. Easily adaptable for any North American kitchen the recipes run the gamet from succulent seafood to rice and beans, side dishes, and desserts.Includes coverage of regional Chilean wines.