Lorena Garcia's New Taco Classics PDF Download

Author: Lorena Garcia
Publisher: Penguin
ISBN: 0698407407
Category : Cooking
Languages : en
Pages : 556

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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

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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: Lorena Garcia
Publisher: Celebra
ISBN: 0451476913
Category : Cookbooks
Languages : en
Pages : 371

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Book Description
The taco. The arepa. The empanada. The tamale. These comfort foods represent something that's shared across our Latin cultures: the concept of food in a vessel. Breaking down each new-style taco into its elements, Lorena shows you how to create each delicious layer. Master the elements, and your mix-and-match possibilities will be endless.

Author: Elisabeth Lam Ortiz
Publisher: Knopf
ISBN: 0307822249
Category : Cooking
Languages : en
Pages : 579

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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: Geoff Edgers
Publisher: Penguin
ISBN: 0735212252
Category : Music
Languages : en
Pages : 288

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Book Description
Washington Post national arts reporter Geoff Edgers takes a deep dive into the story behind “Walk This Way,” Aerosmith and Run-DMC's legendary, groundbreaking mashup that forever changed music. The early 1980s were an exciting time for music. Hair metal bands were selling out stadiums, while clubs and house parties in New York City had spawned a new genre of music. At the time, though, hip hop's reach was limited, an art form largely ignored by mainstream radio deejays and the rock-obsessed MTV network. But in 1986, the music world was irrevocably changed when Run-DMC covered Aerosmith's hit “Walk This Way” in the first rock-hip hop collaboration. Others had tried melding styles. This was different, as a pair of iconic arena rockers and the young kings of hip hop shared a studio and started a revolution. The result: Something totally new and instantly popular. Most importantly, "Walk This Way" would be the first rap song to be played on mainstream rock radio. In Walk This Way, Geoff Edgers sets the scene for this unlikely union of rockers and MCs, a mashup that both revived Aerosmith and catapulted hip hop into the mainstream. He tracks the paths of the main artists—Steven Tyler, Joe Perry, Joseph “Run” Simmons, and Darryl “DMC” McDaniels—along with other major players on the scene across their lives and careers, illustrating the long road to the revolutionary marriage of rock and hip hop. Deeply researched and written in cinematic style, this music history is a must-read for fans of hip hop, rock, and everything in between.

Author: Matthias Hollwich
Publisher: Penguin
ISBN: 0698196449
Category : Self-Help
Languages : en
Pages : 240

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Book Description
Aging is a gift that we receive with life—and in New Aging, the architect Matthias Hollwich outlines smart, simple ideas to help us experience it that way. New Aging invites us to take everything we associate with aging—the loss of freedom and vitality, the cold and sterile nursing homes, the boredom—and throw it out the window. As an architect, Matthias Hollwich is devoted to finding ways in which we can shape our living spaces and communities to make aging a graceful and fulfilling aspect of our lives. Now he has distilled his research into a collection of simple, visionary principles—brought to life with bright, colorful illustrations—that will inspire you to think creatively about how you can change your habits and environments to suit your evolving needs as you age. With advice ranging from practical design tips for making your home safer and more comfortable to thought-provoking ideas on how we work, relax, and interact with our neighbors, and even how we eat, New Aging will inspire you and your loved ones to live smarter today so you can live better tomorrow.

Author: Adam Bellow
Publisher: Anchor
ISBN: 1400079020
Category : Social Science
Languages : en
Pages : 580

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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: Lydia Wilen
Publisher: Ballantine Books
ISBN: 0345513029
Category : Health & Fitness
Languages : en
Pages : 354

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Book Description
A PRACTICAL, SAFE, TIME-TESTED, AND EFFECTIVE A-TO-Z GUIDE TO NATURAL HEALING REMEDIES For years, sisters Joan Wilen and Lydia Wilen have been collecting and incredible home remedies. These range from old treatments that have been passed down for centuries (but forgotten by modern medicine) to methods recently uncovered by doctors and medical researchers. Healing Remedies combines the best entries from the Wilens’ Chicken Soup & Other Folk Remedies books, plus a significant amount of new material, including sections on diabetes, osteoporosis, ADD, anxiety, and children’s common ailments–from colic and diaper rash to tantrums and teething. Also, check out these other remarkable remedies: • Eating two pectin-packed apples a day may help lower blood pressure. • For an energy boost, slap the inside of your elbows and the back of your knees. • Eating one-half avocado a day may lower cholesterol by up to 42 percent. • Vaporize a headache by bringing a cup of apple cider vinegar to a slow boil, then put a towel over your head, bend over the pot at a safe distance, and inhale/exhale through your nose for about 10 minutes. • To tone up your circulatory system and strengthen your heart, pretend to vigorously conduct an orchestra for 10 minutes a day. • To improve your memory, pop six raw almonds a day. • Add pizzazz to your sex life by consuming any fruit beginning with p: peaches, plums, pears, pineapple, papaya, and persimmon. • Practice “girth control” by killing your cravings with pure grape juice. Though not meant as a substitute for doctor’s visits, this amazing guide also features special sections on men’s health challenges, especially prostate concerns, and women’s symptom relief, from cramps and morning sickness to vaginitis and hot flashes. Remedies galore–and more–are at your fingertips!

Author: Kathe Lison
Publisher: Crown
ISBN: 0307452077
Category : Cooking
Languages : en
Pages : 290

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Book Description
An Amazon 2013 Best of the Year Pick The French, sans doute, love their fromages. And there’s much to love: hundreds of gloriously pungent varieties—crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all? In The Whole Fromage, Kathe Lison sets out to learn what makes French cheese so remarkable—why France is the “Cheese Mother Ship,” in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive. She meets the dairy scientists, shepherds, and affineurs who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves—from spruce-wrapped Mont d’Or, so gooey it’s best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world. With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime chèvre, and yet as unsentimental as a stinky Maroilles, The Whole Fromage is a tasty exploration of one of the great culinary treasures of France.

Author: Ann Wigmore
Publisher: Penguin
ISBN: 9780895292230
Category : Health & Fitness
Languages : en
Pages : 208

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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.