Gran Cocina Latina
Gran Cocina Latina

Author: Maricel E Presilla

Publisher: National Geographic Books

Published: 2012-10-02

Total Pages: 0

ISBN-13: 0393050696

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The 2013 James Beard Foundation Cookbook of the Year How to cook everything Latin American. 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.

Gran Cocina Latina
Gran Cocina Latina

Author: Maricel E. Presilla

Publisher: W. W. Norton

Published: 2012

Total Pages: 901

ISBN-13: 9780393050691

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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. 30,000 first printing.

Nuevo Latino
Nuevo Latino

Author: Douglas Rodriguez

Publisher:

Published: 1995

Total Pages: 184

ISBN-13:

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Text and illustrations explain 150 recipes for breads, soups, sauces, seafood, and desserts.

Peppers of the Americas
Peppers of the Americas

Author: Maricel E. Presilla

Publisher: Lorena Jones Books

Published: 2017-08-01

Total Pages: 354

ISBN-13: 0399578935

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An IACP Cookbook Award-winning survey of 200 types of peppers and more than 40 pan-Latin recipes from a three-time James Beard Award-winning author and chef-restaurateur. From piquillos and shishitos to padrons and poblanos, the popularity of culinary peppers (and pepper-based condiments, such as Sriracha and the Korean condiment gochujang) continue to grow as more consumers try new varieties and discover the known health benefits of Capsicum, the genus to which all peppers belong. This stunning visual reference to peppers now seen on menus, in markets, and beyond, showcases nearly 200 varieties (with physical description, tasting notes, uses for cooks, and beautiful botanical portraits for each). Following the cook's gallery of varieties, more than 40 on-trend Latin recipes for spice blends, salsas, sauces, salads, vegetables, soups, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Reference & Technical" category

Latin Evolution
Latin Evolution

Author: Jose Garces

Publisher:

Published: 2008

Total Pages: 0

ISBN-13: 9781891105371

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The flavors and cooking styles of Spain and Latin America are highlighted in this debut collection of recipes, where Chef Jose Garces explores the future direction of these cuisines through the use of new ingredients and techniques.

The Latin American Cookbook
The Latin American Cookbook

Author: Virgilio Martinez

Publisher: Phaidon Press

Published: 2021-11-09

Total Pages: 432

ISBN-13: 9781838663124

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The most comprehensive and varied selection of recipes ever published from one of the most fascinating and diverse regions of the world - under the expert tutelage of globally renowned Peruvian chef, Virgilio Martinez

Global Dishes
Global Dishes

Author: Caryn E. Neumann

Publisher: Bloomsbury Publishing USA

Published: 2023-06-30

Total Pages: 358

ISBN-13: 1440876487

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Through an interdisciplinary approach that shows how food can reflect a culture and time, this book whets the appetite of students for further research into history, anthropology, geography, sociology, and literature. Food is a great unifier. It is used to mark milestones or rites of passage. It is integral to the way we celebrate, connecting a familial and cultural past to the present through tradition. It bolsters the ill and soothes those in mourning. The dishes in this text are those that have come to be known within a part of the world and culture, but also have moved beyond those borders and are accessible and enjoyed by many in our ever-smaller and more-interconnected world. Featuring more than 100 recipes and detailed discussions of dishes from across the globe, Global Dishes: Favorite Meals from around the World explores the history and cultural context surrounding some of the best-known and favorite foods. The book covers national dishes from more than 100 countries, including large nations like Mexico and small countries like Macao. There is also coverage of foods beloved by Indigenous peoples, such as the Sami of Scandinavia. Traditional favorites are offered as well as newer dishes.