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Daisy Cooks!: Latin Flavors That Will Rock Your World
Daisy Martinez
1401301606
September 2005
Hardcover
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From Publishers Weekly
Martinez serves up a jazzy tie-in to her new public television cooking show of the same name, and while the subtitle's claim that the recipes within will "rock your world" is pure hyperbole, Martinez does offer a decent introduction to Latin "soul food." The overly chirpy tone can feel cloying, yet Martinez succeeds in demystifying staples of Latin cooking. Starting with important such basics as Sofrito (a blend of onions, peppers, tomatoes and herbs that adds "zing" to dishes), Achiote Oil (which also adds a "quick kick") and Recaito (a Sofrito-like seasoning, sans the color and extra liquid), she moves on to tapas, soups, meats, vegetables, starches and desserts. Recipes for the truly cooking-impaired (e.g., Guacamole, Black Beans, Basic White Rice) are unnecessary, but exotic dishes like Breadfruit Tostones...


A la Carte, Spanish Edition

9588156173


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Book Description
Employing a minimalist approach, Colombian chef María Villegas makes use of fresh, top-quality ingredients that are widely available. The recipes are quick and easy to prepare and provide a wide variety of dishes with exotic flavors that appeal to the contemporary cook, whether amateur or professional.


Semi-Homemade Cooking 2
Sandra Lee
0696227150
September 2005
Paperback
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Book Description
Fabulous family-friendly recipes for every palate and mood, created from an inspired pairing of fresh and convenience products. Recipes feature the best of Italian, Asian, and Latin American cuisine, barbecue favorites, comfort food classics, slow cooker creations, everyday dinners, and special occasion inspirations.

Sandra lends her Semi-Homemade, worry-free, time-saving approach to a host of delectable appetizers, snacks, main dishes, side dishes, salads, and desserts.

The on-call pantry—a foolproof list of at-the-ready convenience foods for recipe success at a moment’s notice.

Tasteful tablescapes make every dining experience special.

Beautiful color photo of every recipe.

About the Author
Sandra Lee is an internationally acclaimed Lifestylist® and...



The Great Ceviche Book

1580083250


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Nina Zagat, Zagat Guides
"The most important Latin chef in the restaurant world."

New York Times
"Mr. Rodriguez’s reinterpretations of Latin American dishes have made him something of a godfather of contemporary Latin American cooking."

See all Editorial Reviews


Cocinando para Latinos con Diabetes / Diabetic Cooking for Latinos
Olga Fuste
1580400647
November 2002
Paperback
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From Library Journal
Diabetics must be careful when eating, as too many carbohydrates and too much fat and sodium will elevate their blood glucose, cholesterol, and blood pressure. Those who enjoy spicy Latin American fare will be happy to learn that they can still eat their favorite delicacies by modifying the recipes. Fuste, a dietician who runs a nutrition program for seniors, presents more than 150 recipes for such traditional dishes as empanadas, salsas, paella, tamales, meats and seafood, beverages, and desserts. By grilling or baking instead of frying, using low-fat dairy products, and reducing the amount of sugar and salt, cooks can make healthy meals while retaining traditional flavors. The bilingual text has English and Spanish versions on facing pages, and the author provides nutritional and diabetic exchange information for...


Puerto Rican Cookery
Carmen Aboy Valldejull
0882894110
January 1980
Hardcover
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Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes
Oswald Rivera
1568582447
January 2002
Paperback
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From Library Journal
Rivera, a novelist and a Nuyorican (the term refers to a Puerto Rican raised or born in New York City), has compiled a wide-ranging collection of homestyle Puerto Rican recipes, both traditional dishes and those adapted or inspired by mainland cuisine. Many of them come from Rivera's extended family, and his readable headnotes and introductions include lots of family anecdotes as well as background on Puerto Rican culture and cuisines. Thoughtful wine suggestions accompany most dishes. Recipes from Puerto Rico appear in general Caribbean cookbooks, but there are few titles on its cuisine alone. Recommended.Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Book Description
Puerto Rican cuisine, with its...


The South American Table
Maria Baez Kijac
1558322493
Oct 2003
Paperback
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From Publishers Weekly
This authoritative and admirably comprehensive cookbook recalls the seminal work of culinary pioneers Diana Kennedy and Madhur Jaffrey. Assuming the responsibility of introducing specific and authentic South American cuisine to the American cook, Kijac (Cooking with a Latin Beat) offers a thorough volume that is part reference book and part cookbook. Long chapters about the geography of South America and its pre-Columbian civilizations, as well as a history of cooking in South America precede the hundreds of recipes. A glossary of South American ingredients as well as a dictionary of ingredients are included as well. The recipes are wonderful, if overwhelming in number. Beverages such as Cachaca Sour, salads such as Watercress, Lupini Bean and Avocado, and Mariana's Chicken are must-tries. The Condimentos section...


Allen Susser's New World Cuisine
Allen Susser
0385471114
February 1, 1995
Hardcover
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From Publishers Weekly
Taking the ingredients and methods used in Caribbean and Latin American cooking and applying them to traditional European and North American dishes is the forte of the author, owner/chef of the North Miami Beach restaurant, Chef Allen's. Trained in classic culinary technique (and raised on such Jewish specialties as kishkas and tzimmes), Susser refreshes familiar recipes with new ingredients, as in the Mango Tarte Tatin with Foie Gras and a Lobster Cassoulet, featuring conch, calamari and white beans, cooked with white wine, orange juice and zest. He surprises by using savory ingredients in expected dessert formats, e.g., Caviar Sundae with polenta, or vice versa, as in Mango Pot Pies with Praline Topping. Calling extensively on tropical fruits (guava, mamey, papaya, plantain, tamarind), vegetables (boniato,...


Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Carribean, Brazil, and Beyond
Steven Raichlen
0875964982
May 2000
Paperback
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Book Review
Steven Raichlen brings the best of his culinary world to Healthy Latin Cooking: he absolutely loves Latin flavors, from Mexico to Argentina, from Cuba to Puerto Rico, and he is dedicated to a healthy diet that's low in fat yet high in flavor. (His High-Flavor, Low-Fat Cooking series is a must, as is his Miami Spice.)

Raichlen doesn't just drop the unwary cook into chapters of recipes that have been altered to reduce fat and salt and all the other nastiness. He begins with all the reasons for doing just that, and the many ways in which the true Latin diet is perfectly suited to a healthy pyramid approach. Nor does he shy away from truth, beauty, and justice, stating categorically that there are some dishes where lard just can't be left out of the flavor profile. He goes on, however, to show the reader how to cut way back...



Memories of a Cuban Kitchen : More Than 200 Classic Recipes
Mary Urrutia Randelman, Joan Schwartz
0028609980
April 25, 1996
Paperback
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From Publishers Weekly
"Most Cubans will tell you that we have two food groups: party food--made up of snacks--and real food, built around fish, stews and soups," write menu consultant Randleman and editor Schwartz. "We seem to consume more of the former." In 1957, when Randleman herself was 10 years old, her prosperous family emigrated to Miami from Cuba. Her memories of pre-Castro life and eating are filtered through a golden haze of childhood recollection: cousin Pepe entertains his family at meriendasic (afternoon tea), in which "steaming trays began appearing from the kitchen, borne by a parade of indulgent maids and cooks," and glamorous Aunt Titi drives the young Randelman to the Havana Yacht Club for incomparable freshly fried potato chips and croquetassic "filled with smoky creamed ham and splashed with lime juice." The Cuban...


Argentina Cooks
Shirley Lomax Brooks
0781809975
September 2003
Hardcover
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Cooking the Brazilian Way
Alison Behnke
0822541114
Jan 2004
Hardcover
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Cocina Argentina / Argentina Kitchen
Itos Vazquez
9583005924
Jan 2004
(Hardcover) - Spanish
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Book Description
Recetas de la Cocina Argentina totalmente actualizadas. Edicion de lujo, full color, 21 x 28 cms.


Secrets of Colombian Cooking(Hippocrene Cookbook Library Series)
Patricia McCausland-Gallo
0781810256
March 2004
Hardcover
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Latin Chic: Entertaining with Style and Sass
Carolina Buia
0060738715
October 2005
Hardcover
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Book Description
Hostesses Carolina Buia and Isabel González have been throwing parties with their signature Latin twists for years, not realizing that this phenomenon was taking hold across the nation. So the duo packed their bags and decided to share ten of their parties near and far, in places like New York, Miami, and Los Angeles, as well as Puerto Rico and Mexico. With gatherings that range from casual and intimate to full-blown and formal, Latin Chic gives true inspiration to party hosts everywhere, no matter what the occasion. Turn a pool party into a sexy tapas affair featuring shaken Coconut Martinis and recipes for Asparagus Spears with Aïoli Caviar Dip and Peruvian Tuna Ceviche.

For fresh, healthful fare, look to "Latina Ladies Who Lunch." Try the Avocado Butter served on Cuban crackers, Cilantro Soup...



Cocina Colombiana
Itos Vazquez
9583005967
June 2004
(Hardcover) - Spanish
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Book Description
Recetas actualizadas de la Cocina Colombiana. Edicion de lujo, full color, 21 x 28 cms.


Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community
Yvonne Ortiz
0452275482
April 1997
Paperback
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From Library Journal
Until recently, Puerto Rican cooking has been taken for granted or overlooked here. Now, with Oswald Rivera's Puerto Rican Cooking in America (LJ 11/15/93) and this new book from an accomplished food writer, the situation has begun to change. Ortiz, a Puerto Rican native and French-trained former chef, includes classic and regional specialties (despite the island's small size, distinct culinary differences are evident from one locale to another), recipes that reflect Spanish and African influences, and contemporary dishes from Puerto Rican cooks on the mainland and the island, as well as her own concoctions. Rivera's book emphasizes home-style cooking; although Ortiz includes the traditional dishes, too, her book is somewhat more sophisticated. Highly recommended.Copyright 1994 Reed Business Information, Inc. ...


New World Kitchen
Norman Van Aken
0060185058
Apr 2003
Hardcover
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From Publishers Weekly
Five years after publishing Norman's New World Cuisine, the chef at Florida's acclaimed Norman's restaurant turns in another collection of signature fusion recipes. The selections provide an introduction to his unique blend of Caribbean, Asian and Latin and North American cooking, ranging from tapas and soups through fish and meats to basic pantry preparations and cocktails. Van Aken was not trained in a culinary school and his preparations steer clear of jargon or complex techniques; specialized ingredients are seldom more exotic than scotch bonnet chiles, tomatillos or jicama (which, nowadays, are widely available). That said, he does offer such recipes as Savory Chicken Stew with a Corn Crust and Deviled Lobster, which are straightforward but have long ingredient lists and require time and careful attention to...


Miami Spice : The New Florida Cuisine
Steven Raichlen
1563053462
January 11, 1993
Paperback
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From Publishers Weekly
In 10 years' time, says Raichlen, "I've watched Miami blossom from a gastronomic backwater to a culinary hot spot." Here, Cuban, Nicaraguan, French Caribbean, Iberian, Chinese, Deep South and Jewish cuisines meet but remain distinct, each taking advantage of abundant and inexpensive tropical produce (and 12 months of barbecue weather a year), while avoiding others; Cuban and Nicaraguan kitchens, for instance, still ignore the ubiquitous seafood. Raichlen's lively immersion in this confusion of ethnic food introduces the traditional Caribbean starchy roots, such as yucca, yam and boniato, as well as the typical tropical fruits and recent exotic introductions, like the lychee nut. Also present: several formulas for preparing alligator--savory and healthy, but often tough--and even an address from which to...


A Taste of Old Cuba : More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes
Maria Josefa O'Higgins
0060169648
October 26, 1994
Hardcover
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From Publishers Weekly
When reading de O'Higgins's first cookbook, evocative prose seems to bring a distant Cuba back to life. Thanks to a lifelong love of Cuban food and devotion to her extended family, O'Higgins never lost touch with her Caribbean roots: she was raised there in the 1920s and '30s. With a sensibility that is responsive to both the flavors of food and the feelings that accompany meals remembered, the writer lets readers understand the myriad of influences that have formed Cuban cuisine. From her Catalan grandmother came recipes for cocido and sopa de ajos-classic Spanish soups. From her father, sportsman and bon vivant, came recipes for rabbit stews and lisa frita, or black mullet fish, pan-fried in olive oil and lime juice. Dried shrimp, a staple of the Chinese immigrants who settled in Cuba, makes a Cuban-style fried...

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