The Lulić cookbook (from fine arts to cuisine creatively cooking "a la Chilena") In this book artist and illustrator Jorge Lulic shares his passion for cooking with 21 easy-to-follow family recipes. The book includes traditional cooking from his home country of Chile and contributions from his family. With personal stories accompanying each recipe, this is an original and enjoyable fun cookbook for the whole family. The recipes in this book are inspired by traditional cuisine. It includes popular dishes and country food which form part of the Chilean way of life. Chilean food has a rich indigenous tradition, which is mixed with Spanish, German, Italian, French (among others) cultures. 'Sofrito' (a mixture of aromatic ingredients cut into small pieces and sautéed or stewed in olive cooking oil) is a must in Chilean dishes. Another characteristic is the abundance and variety of ingredients thanks to the extensive and diverse Chilean geography: vegetables of all kinds, corn, rice, meats and especially seafood that comes from the 4,300 km of Pacific coast from north to south. Apart from Jorge's favourite delicious Chilean recipes, included in this book are also three other favourite dishes connected to Jorge: The famous UK 'English Sunday Roast' Jorge lived most of his life in north east england. The 'Paella Valenciana' Valencia is Jorge's current home and 'Fish Stew with Polenta' a recipe from Jorge's aunt who lives in the town of Zuhovare near Zadar in Croatia where Jorge's grandfather comes from. Jorge explains: ''Chileans are said to be creative, inventive and resourceful; this is reflected in our cuisine. In my case, I like to think that I cook in the same way that I paint watercolour or an oil painting. I like the idea of freshness, creativity and spontaneity, in fact, there is a touch of this in all the recipes included in this cookbook.'' ''The most challenging part of compiling this book was calculating the ingredient measurements and weighing the amounts accurately. I don't remember ever seeing my grandmother measure or weigh anything she cooked, she relied on and with great success in her excellent sense of smell, taste and vision. My father, who is still a good cook, cooks in the same way (some of his recipes are included in this book).'' ''As this is a recipe book, it must include details on weights and measures, they should be taken as a starting point, it is not about exact formulas, everyone should find the right measure to their taste. When I cook for myself or for any guest, I usually use the same principle that of rely mainly on the senses, which are key in culinary art; If it smells good, tastes good, and looks good, that's good to me! Cooking can be fun and enjoyable; I hope this book inspires and accompanies you in those good times. And don't forget to include a good bottle of Chilean wine!"