Forks in the Road- first twenty five

Forks in the Road - first twenty five

It's our pleasure to finally introduce our latest work, Forks in the Road: Recipes from Overlanding the Pan-America Highway. A cookbook that has been 25,000 miles in the making.

What's Inside?

• 85 full-color recipes, all made with ingredients available throughout Latin America.
• Comfort breakfasts, quick & easy lunch ideas and dinner recipes that will remind your travel mates while they brought you along.
• Instructions for how to bake, braise, roast and smoke using charcoal.

In the unfortunate event that we've never had the privilege of cooking you a meal, here are a few recipes from the book that should give you an idea what we're all about. Click to enlarge.

Every recipe in this book was discovered, adapted, cooked, written, revised and meticulously photographed somewhere between Tijuana, Mexico and Ushuaia, Argentina. The first recipes were written mere miles from The Death Road in Bolivia. In the following months they were photographed on the coast of Chile, edited on a cruise ship in Antarctica, formatted in a Uruguayan hotel, and finally submitted for publishing on a beach in Brazil.

Also inside you'll find:

• Ideas for lunches you can make the day before, and balanced dinners that are ready in under an hour.
• Over 50 pages of recipes for sides, sauces, spice mixes, drinks and desserts.
• More than 25 of our favorite local dishes, from Mexico's chilaquiles to Argentina's empanadas.

While this book is written with overlanders in mind, home chefs will also find these recipes a worthy addition to their repertoire, especially avid campers and outdoor cooks.

Plus, we've written a chapter dedicated to cooking over fire, with detailed instructions on how to bake, braise, roast, smoke and steam over charcoal, and how to slow-roast an entire lamb or 25-pound rack of beef ribs over an open fire.

All recipes include advice for locating less common ingredients, whether at home or on the road. Substitutions and alternative preparation methods are given, and explanations of local dishes, ingredients and techniques are mentioned for Latin American recipes.

Still haven't seen enough? Ok, here are a few more pages of deliciousness. Don't blame us if you get caught licking your monitor.

Details

We're offering both printed and electronic versions. Ebooks can be downloaded immediately, and printed books will ship from our home in Seattle. International shipping is available! You will be able to see shipping costs before you complete your purchase. 

Quantities of printed books are limited, it takes us 1 to 2 weeks to receive more copies from our publisher if we run out. Rest assured, if you have to wait longer than usual, we'll let you know and make it worth your time.

The ebook version is only offered in PDF format. We apologize to Kindle users. Due to the size and layout of the book it is not possible to format the book as EPUB or MOBI in such a way that we felt it was done justice.