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Author: Lorena Garcia Publisher: Penguin ISBN: 0698407407 Category : Cooking Languages : en Pages : 556
Book Description
One of America’s favorite chefs gives a healthy and exciting twist on the best street foods of Latin America. The taco. The arepa. The empanada. The tamale. From the streets of Mexico and Venezuela to Ecuador, Puerto Rico and Cuba, these comfort foods represent something that’s shared across our Latin cultures: the concept of food in a vessel. Food embraced! Breaking down each new-style taco into its elements, Lorena shows you how to create each delicious layer—from the shell to the fillings to the toppings, including slaws, salads, and sauces. You’ll give a Southern Hoppin’ John a new name and a Latin accent. You’ll top the sweetest of plantains with the tangiest of pickled onions. And you’ll learn how to make extraordinary side dishes like creamy Peruvian corn gratin, a flavorful succotash with a trio of beans, and avocado fries. These flavor-packed recipes are made for pairing and sharing, depending on your craving or occasion. Master the elements, and your mix-and-match possibilities will be endless. You’ll find yourself easily cooking, eating, and swooning your way through a dizzying new world of crowd-pleasing Latin fare.
Author: Lorena Garcia Publisher: Penguin ISBN: 0698407407 Category : Cooking Languages : en Pages : 556
Book Description
One of America’s favorite chefs gives a healthy and exciting twist on the best street foods of Latin America. The taco. The arepa. The empanada. The tamale. From the streets of Mexico and Venezuela to Ecuador, Puerto Rico and Cuba, these comfort foods represent something that’s shared across our Latin cultures: the concept of food in a vessel. Food embraced! Breaking down each new-style taco into its elements, Lorena shows you how to create each delicious layer—from the shell to the fillings to the toppings, including slaws, salads, and sauces. You’ll give a Southern Hoppin’ John a new name and a Latin accent. You’ll top the sweetest of plantains with the tangiest of pickled onions. And you’ll learn how to make extraordinary side dishes like creamy Peruvian corn gratin, a flavorful succotash with a trio of beans, and avocado fries. These flavor-packed recipes are made for pairing and sharing, depending on your craving or occasion. Master the elements, and your mix-and-match possibilities will be endless. You’ll find yourself easily cooking, eating, and swooning your way through a dizzying new world of crowd-pleasing Latin fare.
Author: Lorena Garcia Publisher: Ballantine Books ISBN: 0345530187 Category : Cooking Languages : en Pages : 323
Book Description
From Lorena Garcia, one of the country’s most popular Latina chefs and the co-star of NBC’s America’s Next Great Restaurant, comes a must-have cookbook for anyone who loves the bold, fresh flavors of the New Latin Cuisine. What’s the secret to great Latin-inspired food? Create layers of flavor that unfold with every bite. That’s just what Garcia does in this debut cookbook, serving up easy-to-make, irresistibly delicious dishes that taste “exotic”—though their ingredients can be found in your local supermarket. Here you’ll find classic Latin favorites like Nuevo Arroz con Pollo, while homey American classics are given a modern Nuevo Latino twist. From succulent Snapper Taquitos with Jicama-Apple Salsita to versatile arepas, the fluffy corn flatbreads that are to the Venezuelan table what baguettes are to the French, more than one hundred recipes in this volume lead lovers of Latin food far beyond tacos and empanadas. Lorena Garcia takes one of America’s hottest cuisine trends out of the restaurant and into the home kitchen, where everyone can enjoy it. Working from a base of standard pantry items that make replicating and extending these meals a snap, Garcia shows everyday cooks how to add a Latin accent to just about any dish, from meatballs to marinara. Want comfort food with flair? Who can resist such flavorful go-to dishes as • Smashed Guacamole • Creamy Roasted Corn Soup • Salmon Taquitos with Roasted Habanero Salsita • Mango BBQ Baby Back Ribs Still have room for dessert? Garcia’s are as simple as they are satisfying: Sticky Arroz con Pollo de Leche, Caramelized Vanilla Figs with Goat Cheese and Grilled Papaya, Spicy Chocolate Mousse—sweet finishing touches to a perfectly prepared meal. Dedicated to the timeless concept of cooking as an expression of love—an idea that transcends all cultures—Lorena Garcia’s New Latin Classics is a delightful book to be shared around the table with family and friends.
Author: Elisabeth Lam Ortiz Publisher: Knopf ISBN: 0307822249 Category : Cooking Languages : en Pages : 579
Book Description
Never before has there been a cookbook that encompasses the whole world of Latin American cooking. Elisabeth Ortiz is the first to introduce to Americans the entire range of this splendid cuisine, selecting out the vast territory that stretches from Mexico to Chile the mast exciting foods of each region. She gives us full complement of dishes, from hors d’oeuvres to desserts, a feast of master recipes with hundreds of subtle variations that reflect the different cooking styles of South America’s rich coastal areas, high mountainous regions, and boundless fertile plains. Among the enticing appetizers are “whims and fancies,” the tiny filled tortillas from Mexico; from Colombia, crisp green plantain chips; from Ecuador, fresh bass seviche; from Guatemala, oyster seviche; from Chile and Argentina, hot, flaky turnovers, patties, and little pies, each succulently stuffed. For a fish course: red snapper in tangerine sauce from Brazil; escabeche, oil-and-vinegar-dressed fish from Peru; shad fillets in coconut milk from Colombia; or salt cod in chili and almond sauce from Mexico… Among the meats and poultry: from Argentina, veal stew bakes in a huge squash; from Peru, fresh ham with ground annatto and cumin, as well as roast lamb and kid in creamed garlic and mint from Mexico, veal in pumpkin seed sauce; from Brazil, the exuberant national dish, feijoada, with its several meats (from hocks to pig’s tails), black beans, and manioc meal; pickled chicken from Chile; drunken chicken from Argentina; and the moles (poultry sauced in chilies and chocolate) that are the glory of Mexican kitchens. There’s a fresh new array of vegetables dished to brighten the table—peppers, tubers, greens, blossoms and beans. And salads of hearts of palms, Jerusalem artichokes, cactus (it comes in cans), and rooster’s beak (or familiarly, jícama). With her keen palate and wide knowledge of Latin American cookery, Mrs. Ortiz add to the savor of the recipes by tracing the culinary strains that make up the exciting amalgam of flavors— Spanish, Portuguese, African, with hints of Middle Eastern influences, as the mingles with the indigenous cooking of Maya, Aztec, and Inca civilizations. For more than twenty years she has been unraveling the mysteries of the exotic culinary tradition, making fascination new discoveries as she explored all parts of South America, visiting marketplaces, talking to local cooks, and sampling the specialties of different regions. Here, then, is the harvest of that search— the food itself, uncomplicated to prepare, tantalizing in its variety of flavors, fun to serve, and infinitely satisfying to savor; a whole new repertory of colorful dishes that will awaken even the most knowledgeable cooks to new delights.
Author: Adam Bellow Publisher: Anchor ISBN: 1400079020 Category : Social Science Languages : en Pages : 580
Book Description
A wide-ranging, surprising, and eloquently argued book that offers a pragmatic and erudite look at the innate human inclination toward nepotism—from ancient Chinese clans to families like the Gores, Kennedys, and Bushes. • “Fascinating and well-researched.” —Walter Isaacson, #1 New York Times bestselling author of The Code Breaker and Steve Jobs Nepotism is one of those social habits we all claim to deplore in America; it offends our sense of fair play and our pride in living in a meritocracy. But somehow nepotism prevails; we all want to help our own and a quick glance around reveals any number of successful families whose sons and daughters have gone on to accomplish objectively great things, even if they got a little help from their parents. Bellow explores how nepotism has produced both positive and negative effects throughout history. As he argues, nepotism practiced badly or haphazardly is an embarrassment to all (including the incompetent beneficiary), but nepotism practiced well can satisfy a deep biological urge to provide for our children and even benefit society as a whole. In Praise of Nepotism is a judicious look at a controversial but timeless subject that has never been explored with such depth or candor, and a fascinating natural history of how families work.
Author: Barbara Seaman Publisher: Seven Stories Press ISBN: 1609800621 Category : Social Science Languages : en Pages : 354
Book Description
With the ardent tone of a close friend, Barbara Seaman draws on forty years of journalistic research to expose the "menopause industry" and shows how estrogen therapy often causes more problems—including breast cancer, heart attack, and stroke—than it cures. The Greatest Experiment Ever Performed on Women tracks the well-intentioned discovery of synthetic estrogen through the unconscionable and misleading promotion of a dangerous drug.
Author: Barbara Eden Publisher: Crown Archetype ISBN: 0307886956 Category : Biography & Autobiography Languages : en Pages : 258
Book Description
A magical, heartwarming memoir from one of Hollywood’s most beloved actresses, best known for her iconic role on I Dream of Jeannie The landmark NBC hit television series I Dream of Jeannie has delighted generations of audiences and inspired untold numbers of teenage crushes on its beautiful blond star, Barbara Eden, for decades. Part pristine Hollywood princess and part classic bombshell, with innocence, strength, and comedic talent to spare, Barbara finally lets Jeannie out of her bottle to tell her whole story. Jeannie Out of the Bottle takes us behind the scenes of I Dream of Jeannie as well as Barbara’s dozens of other stage, movie, television, and live concert performances. We follow her from the hungry years when she was a struggling studio contract player at 20th Century Fox through difficult weeks trying to survive as a chorus girl at Ciro’s Sunset Strip supper club, from a stint as Johnny Carson’s sidekick on live TV to tangling on-screen and off with some of Hollywood’s most desirable leading men, including Elvis Presley, Clint Eastwood, Paul Newman, and Warren Beatty. From the ups and downs of her relationship with her Jeannie co-star Larry Hagman to a touching meeting with an exquisite and vulnerable Marilyn Monroe at the twilight of her career, readers join Barbara on a thrilling journey through her five decades in Hollywood. But Barbara’s story is also an intimate and honest memoir of personal tragedy: a stillborn child with her first husband, Michael Ansara; a verbally abusive, drug-addicted second husband; the loss of her beloved mother; and the accidental heroin-induced death of her adult son, just months before his wedding. With candor and poignancy, Barbara reflects on the challenges she has faced, as well as the joys she has experienced and how she has maintained her humor, optimism, and inimitable Jeannie magic throughout the roller-coaster ride of a truly memorable life. Illustrated with sixteen pages of photographs, including candid family pictures and rare publicity stills, Jeannie Out of the Bottle is a must-have for every fan, old and new.
Author: Ann Wigmore Publisher: Penguin ISBN: 9780895292230 Category : Health & Fitness Languages : en Pages : 208
Book Description
For more than forty years, Ann Wigmore, founder of the renowned Hippocrates Health Institute and internationally acclaimed holistic health educator, taught that what we eat profoundly affects our health. She was among the first to note that our modern diet of “convenience food” was the prime cause of illness and obesity, and she offered a positive alternative. Developed over a twenty-year period at the Hippocrates Health Institute, one of the nation’s first and finest holistic health centers, the Hippocrates Diet allows the body to correct its problems naturally and at its own pace. Through a diet of fresh fruits, vegetables, grains, nuts, and super nutritious foods such as sprouts and wheatgrass juice, all of which are prepared without cooking, the body is able to restore its internal balance—and its capacity to maintain a healthy weight, fight disease, and heal itself. The Hippocrates Diet and Health Program is an indispensible guide to healthy living, filled with easy-to-follow recipes and money-saving health tips. It is never easy for anyone to break bad eating habits, but when you are ready to make the decision to lose weight, regain youthful energy, or prevent illness, The Hippocrates Diet and Health Program can be your guide.
Author: J. Ross Quinlan Publisher: Morgan Kaufmann ISBN: 9781558602380 Category : Computers Languages : en Pages : 286
Book Description
This book is a complete guide to the C4.5 system as implemented in C for the UNIX environment. It contains a comprehensive guide to the system's use, the source code (about 8,800 lines), and implementation notes.
Author: Lorena Garcia
Author: Lorena Garcia
Author: Lorena Garcia
Author: Elisabeth Lam Ortiz
Author: Adam Bellow
Author: Barbara Seaman
Author: Barbara Eden
Author: Ann Wigmore
Author: 
Author: Jacov MIKAGLJA
Author: J. Ross Quinlan