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Gran cocina latina : the food of Latin America /

by Presilla, Maricel E.
Material type: materialTypeLabelBookPublisher: New York : Norton & Company, c2012Edition: 1st ed.Description: vii, 901 p., [32] p. of plates : ill. (chiefly col.) ; 27 cm.ISBN: 9780393050691 (hardcover) :; 0393050696 (hardcover).Title notes: $45.00 4-2013 (db)Subject(s): Cooking, Latin American | Cooking, Caribbean | Cooking, Mexican | Cookbooks
Contents:
Journey of the Sapoara -- What is Latin America? -- The Latin kitchen -- The layers of Latin flavor -- Table condiments -- Tropical roots and starchy vegetables -- Squashes, corn, quinoa, and beans -- Rice -- Drinks -- Little Latin dishes -- Empanadas -- The tamal family -- Cebiches -- La olla : soups and hearty potages -- Salads -- Breads -- Fish and seafood -- Poultry -- Meat -- Hot pepper pots : adobos, secos, saices, picantes, sajtas, pepianes, and moles -- Dulce latino.
Summary: The co-owner of two Latin restaurants in Hoboken, New Jersey, presents 500 recipes from the Latin world ranging from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean including adobos, sofritos, empanadas, tamales, ceviches, moles and flan.
List(s) this item appears in: Hispanic Heritage | Latin American Cookbooks Awards: Click to open in new window
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Item type Home library Collection Shelving location Call number Status Date due Barcode
Books Books Altadena Main Library
Adult Collection Adult NonFiction 641.5972 PRE Available 39270002804502

Enhanced descriptions from Syndetics:

<p> Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She's gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes.</p>

$45.00 4-2013 (db)

Includes index.

Journey of the Sapoara -- What is Latin America? -- The Latin kitchen -- The layers of Latin flavor -- Table condiments -- Tropical roots and starchy vegetables -- Squashes, corn, quinoa, and beans -- Rice -- Drinks -- Little Latin dishes -- Empanadas -- The tamal family -- Cebiches -- La olla : soups and hearty potages -- Salads -- Breads -- Fish and seafood -- Poultry -- Meat -- Hot pepper pots : adobos, secos, saices, picantes, sajtas, pepianes, and moles -- Dulce latino.

The co-owner of two Latin restaurants in Hoboken, New Jersey, presents 500 recipes from the Latin world ranging from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean including adobos, sofritos, empanadas, tamales, ceviches, moles and flan.

Reviews provided by Syndetics

Library Journal Review

Presilla (The New Taste of Chocolate) is a Cuban-born chef and renowned culinary historian who won the 2012 James Beard Award for Best Chef: Mid-Atlantic. Her latest, a bible of Latin American cuisine, presents more than 500 recipes for both authentic and modern dishes, from adobos and sofritos, to popular empanadas, tamales, and ceviches, to the less familiar cachapas (corn griddle cakes) and picadillo (a seasoned beef hash). Expertly blending history with travel narrative and memoir, Presilla brings Latin American food culture to life. The comprehensive treatment makes it difficult to isolate information about individual countries, but most readers won't mind. VERDICT An indispensable reference. Highly recommended. (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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