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Author: Douglas Rodriguez Publisher: ISBN: Category : Cooking Languages : en Pages : 216
Book Description
Nuevo Latino king Douglas Rodriguez and sous chef Andrew DiCataldo have the recipes that grillmeisters need to spice things up and expand their repertoire. 100+ recipes deliver seductive Latin flavors. Full color.
Author: Douglas Rodriguez Publisher: ISBN: Category : Cooking Languages : en Pages : 216
Book Description
Nuevo Latino king Douglas Rodriguez and sous chef Andrew DiCataldo have the recipes that grillmeisters need to spice things up and expand their repertoire. 100+ recipes deliver seductive Latin flavors. Full color.
Author: Ilan Stavans Publisher: Grolier, Incorporated ISBN: Category : History Languages : en Pages : 472
Book Description
In its four volumes, 650 entries, 2000 pages and 1.2 million words, Encyclopedia Latina explores every aspect of Latino life in America from a myriad of perspectives, spanning the arts, media, cuisine, government and politics, science and technology, business, health, and sports, among others. While the collection represents an important cultural point of reference and source of pride for Latino youth, it will also serve the interests of an increasingly diverse American population who can all relate to the themes and stories included in this resource.
Author: Himilce Novas Publisher: Knopf ISBN: 1524732419 Category : Cooking Languages : en Pages : 568
Book Description
In the first cookbook to encompass the full spectrum of Latin American cooking all across America today, Himilce Novas and Rosemary Silva offer 200 enticing recipes that have been drawn from the home kitchens of Americans with roots in Mexico, Puerto Rico, Cuba, Jamaica, Brazil, Argentina, Chile, Peru, Ecuador, Colombia, Guatemala, and nearly every other corner of Latin America. Spicy, colorful, and full of surprises, Latin flavors are the latest rage with Nuevo Latino chefs from New York to Los Angeles. But here the exotic is translated into wonderful everyday dishes that home cooks can easily master. For starters, Novas and Silva give us luscious Chilled Roasted Sweet Red Pepper and Coconut Soup or Orange-Scented Roasted Pumpkin Soup and appetizers known as antojitos ("little whims")--Bayamo's Fried Wontons with Chorizo and Chiles or a Costa Rican Black Bean and Bacon Dip. For main courses, there are hearty delights like Piri Thomas's Chicken Asopao or a Heavenly Potato Pie with Minced Beef, Raisins, and Olives. Center stage in many a meal are the rice and bean dishes with countless delicious variations on the theme, like Gallo pinto, Red Kidney Beans and Rice, and "Jamaican coat of arms", also called Rice and Peas (which are actually small red beans). And to satisfy the Latin appetite any time of day, also included here is a rich array of tamales, empanadas, and other turnovers, like Little Brazil Shrimp Turnovers stuffed with shrimp and hearts of palm. From Cristina, the Cuban American talk show hostess in Miami, to U.S. Representative Henry B. González of Texas, from film producers and opera singers to young students and grandmothers, the authors have gathered, along with the family recipes and their origins, stories of the past and of the good times celebrated in America. Novas and Silva also offer invaluable information on Latin American chiles, on the earthy appeal of plantains and tubers like yuca and taro, and on other special foods that give these dishes their unique character, along with mail-order sources for hard-to-get ingredients. An exuberant one-of-a-kind cookbook that will add a new dimension to the American table.
Author: Douglas Rodriguez
Author: Douglas Rodriguez
Author: Douglas Rodriguez
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Author: 
Author: Ilan Stavans
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Author: 
Author: Douglas Rodriguez
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Author: Himilce Novas