Nuevo Latino: Recipes That Celebrate the New Latin-American Cuisine

by Douglas Rodriguez

Hardcover, 1995

Status

Call number

Latino, South American -- ROD

Call number

Latino, South American -- ROD

Tags

Regional--Latino/South American

Publication

Ten Speed Press (1995), Hardcover, 176 pages

Description

The now-classic recipes in NUEVO LATINO celebrate and reinterpret a broad range of old-style dishes from Peru, Venezuela, Ecuador, and throughout Latin America. Such utterly unique creations as Grilled Flank Steak over Mushroom Ceviche; Sugarcane Tuna with Malanga Pure and Dried Shrimp Salsa; and Chocolate Tres Leches are a feast for the palate as well as the eye. This is the ultimate presentation of revolutionary cooking inspired by the sensational flavours of the Americas.

Subjects

Cookery, Latin American

Physical description

176 p.; 11 inches

Other editions

Similar in this library

Mexico One Plate At A Time by Rick Bayless
Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico by Rick Bayless
Mexican Everyday by Rick Bayless
Douglas Rodriguez's Latin Flavors on the Grill by Douglas Rodriguez
Vatch's Southeast Asian Cookbook by Vatcharin Bhumichitr
27 more
The Caribbean Pantry Cookbook: Condiments and Seasonings from the Land of Spice and Sun by Steven Raichlen
Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue by Cheryl Alters Jamison
The Art of Mexican Cooking by Diana Kennedy
An American Place: Celebrating the Flavors of America by Larry Forgione
The Cuisine of Hubert Keller by Hubert Keller
From the Earth to the Table: John Ash's Wine Country Cuisine by John Ash
Terra: Cooking from the Heart of Napa Valley by Hiro Sone
How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook by Steven Raichlen
Dancing Shrimp: Favorite Thai Recipes for Seafood by Kasma Loha-unchit
The New Best Recipe: All-New Edition by Cook's Illustrated Magazine
Norman Van Aken's Feast of Sunlight by Norman Van Aken
Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico by Susana Trilling
The Scent of Orange Blossoms: Sephardic Cuisine from Morocco by Kitty Morse
The New Basics Cookbook by Julee Rosso
Red, White, and Greens: The Italian Way with Vegetables by Faith Willinger
Taste of Mexico by Patricia Quintana
Delicioso! The Regional Cooking of Spain by Penelope Casas
Flavored Vinegars: 50 Recipes for Cooking with Infused Vinegars by Michael Chiarello
I'm Just Here for the Food: Version 2.0 by Alton Brown
Jasper White's Cooking from New England: More Than 300 Traditional Contemporary Recipes by Jasper White
Salsa, Sambals, Chutneys And Chow-Chows by Christopher Schlesinger
The Best Recipes in the World by Mark Bittman
50 Chowders: One Pot Meals - Clam, Corn, & Beyond by Jasper White
Julia and Jacques Cooking at Home by Julia Child
Italian Farmhouse Cookbook by Susan Herrmann Loomis
Roger Vergé's Vegetables in the French Style by Roger Vergé
Chez Panisse Vegetables by Alice L. Waters

More

Amazon.comLibraryThing
Page: 0.1566 seconds