By Rachel Tolosa Paz and Ross Dobson

Buried deep at the southern tip of the world, Argentina is the kind of place that is closer to a feeling. It is a place that knows no subtlety. Home to the tail end of the Andes where dinosaurs lie dormant, Argentina has wild Antarctic coastlines that swallow boats whole; humid northern jungles; central fat plains, which pull tight across the map; and a famed cosmopolitan city known as the ‘Paris of the South’. Everything there – the landscape, the history, the people, the food – hits you with the rush of a raw, sensual spirit at full force. Perhaps it is wrapped up in the way Argentines start the day with a hot burst of ‘mate’ tea, a heady top-of-the-mouth bitter liquid that carries with it the earthy smell of a dried lucerne paddock and horse-trampled soil.

Published by Smith Street Books, The Food of Argentina is a rich and visual celebration of Argentine food, filled with stunning location and food photography by Rachel Tolosa Paz, 80 classic Argentine recipes by Ross Dobson and five essays by Rachel which provide the reader with a deeper insight into the warm and generous Argentine table.