While this cookbook isn’t directly about Latin American food, it does have relevance – and no, it has nothing to do with the author’s last name being Pizarro (no relation to the conquistador). In Latin America, particularly South America where temperature changes are more prevalent than further north, food is highly seasonal and cooking styles are heavily influenced by Spain. Often they vary little from the motherland. Pizarro’s Seasonal Spanish Food brings 125 recipes are separated by the ingredients that are in season during each of the Spanish Spring, Summer, Autumn, and Winter.