Gran Cocina Latina: The Food of Latin America

by Maricel E. Presilla

Hardcover, 2012

Status

Call number

Latino, South American -- PRE

Call number

Latino, South American -- PRE

Tags

Regional--Latino/South American

Publication

W. W. Norton & Company (2012), Hardcover, 864 pages

Description

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.

Language

English

Physical description

864 p.

Similar in this library

Yucatán: Recipes from a Culinary Expedition (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere) by David Sterling
Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere) by Diana Kennedy
Burma: Rivers of Flavor by Naomi Duguid
The Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru by Jose Garces
The Art of Mexican Cooking by Diana Kennedy
21 more
The Food of Spain by Claudia Roden
My Calabria: Rustic Family Cooking from Italy's Undiscovered South by Rosetta Costantino
The Food of Morocco by Paula Wolfert
Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo
Seven Fires: Grilling the Argentine Way by Francis Mallmann
A New Turn in the South: Southern Flavors Reinvented for Your Kitchen by Hugh Acheson
Every Grain of Rice by Fuchsia Dunlop
Vietnamese Home Cooking by Charles Phan
Mexican Everyday by Rick Bayless
Smoke and Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee
Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans by Darryl Estrine
Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World by Richard Sax
Sauces & Shapes: Pasta the Italian Way by Oretta Zanini De Vita
The New Midwestern Table: 200 Heartland Recipes by Amy Thielen
Jerusalem: A Cookbook by Yotam Ottolenghi
The New Portuguese Table: Exciting Flavors from Europe's Western Coast by David Leite
Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia by James Oseland
Recipe of Memory: Five Generations of Mexican Cuisine by Victor M. Valle
All About Roasting: A New Approach to a Classic Art by Molly Stevens
Japanese Farm Food by Nancy Singleton Hachisu

More

Amazon.comLibraryThing
Page: 0.1408 seconds