The world's tastiest and most colourful cuisines come from the vibrant Latin countries- Mexico, Cuba, Spain and Latin America. Latin Cooking takes an enticing selection of dishes from these lands and provides the perfect recipes for creating the flavours of the Latin world in the kitchen. With over 100 recipes and guidance on ingredients.

"Experiencias offers carefully sequenced activities, pre-tested in the authors' own classes, that focus on personal interaction and real communication. All face-to-face activities are easily adaptable for digital environments and writing assignments. Recycling Throughout both volumes, Experiencias incorporates activities that recycle previously learned material but with new topics, which allows students to continue mastering vocabulary and structures encountered earlier in the program"--

Over 140 recipes, from the hot and spicy to the cool and refreshing, from hand-held snacks to sophisticated main dishes reflect the very best of this exciting cuisine.

Follow Daniel around the Spanish-speaking world as he guides students through this innovative new language course Experiencias: Beginning Spanish is a dynamic and innovative introductory Spanish course that builds students’ language competency and offers realistic language encounters, so they can begin communicating in Spanish as early as possible. In Experiencias: Beginning Spanish, students meet Daniel, a native Spanish speaker who guides them through the learning process. For each chapter, there is a video episode of Daniel’s “how to” show, where he interviews his Spanish-speaking friends about authentic topics of interest to today’s students. The Experiencias course focuses on connecting language with culture, engaging students with content related to the perspectives of native speakers. Each chapter focuses on a different country, integrating grammar and vocabulary into real-world units that will give students a sense of excitement and wonder. Additional pedagogical features include an emphasis on metacognitive learning strategies, a reduced grammatical syllabus that leaves room for extra work on challenging areas, and content recycling throughout the text for enhanced language mastery. Takes students on a journey through the Spanish-speaking world, featuring a different country in each chapter Offers innovative pedagogical techniques and activities drawn from the authors’ own classroom research Engages students with a focus on culture, practical communication, and video interviews with native Spanish speakers Develops oral and written communication skills through authentic tasks structured by the ACTFL Proficiency Guidelines With WileyPLUS for Experiencias: Beginning Spanish, students have access to an enhanced e-text featuring videos, audio recordings, interactive vocabulary exercises, educational animations, links to additional resources, and more. This text is an excellent choice for today’s beginning Spanish speakers, whether in traditional or online classroom environments.

For centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency. In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.