The Food of Argentina

The most accessible and comprehensive introduction to Argentine home cooking available in English. Ross Dobson and Rachel Tolosa Paz take you inside the kitchens and family tables of Argentina with more than eighty recipes that cover the full range of the cuisine, from street food and everyday meals to the celebratory asado.

Why Start Here

Most books about Argentine food focus narrowly on grilling or treat the cuisine as an extension of European cooking. This book does neither. It covers the whole picture: asado and chimichurri, yes, but also empanadas, milanesa, locro (a hearty corn and meat stew), humita, gnocchi, dulce de leche desserts, and the Italian- and Spanish-influenced dishes that make up daily eating in Argentina. The recipes are written for home cooks who may never have worked with these flavors before, with clear instructions and beautiful photography throughout.

Rachel Tolosa Paz brings genuine Argentine roots to the project, while Ross Dobson (author of thirteen cookbooks, including several focused on grilling) ensures the recipes translate well to kitchens outside South America. The result is a book that feels both authentic and practical.

What sets it apart from more specialized titles is the breadth. You get a real sense of how Argentines actually eat, not just how they grill. The pastas, stews, pastries, and sweets are just as important as the fire-cooked meats, and this book gives them equal attention.

What to Expect

A beautifully photographed hardcover at 256 pages. The recipes are organized by type: street food and snacks, empanadas, asado, everyday mains, pastas, and desserts. Most dishes use ingredients you can find at a regular grocery store. The difficulty is gentle, making this a true beginner’s book, though the flavors are anything but simple. If you want one book that gives you a working understanding of Argentine cooking as a whole, this is it.