Latin American Books - Page 4

!ceviche!: Seafood, Salads, And Cocktails With A Latino Twist

Guillermo Pernot, Aliza Green, John Mariani

Amazon Price: $21.86 List Price: $29.95 Usually ships in 24 hours By: Running Press Amazon Marketplace: 41 new & used starting at $2.99

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Customer Reviews:
Total reviews: 6 Average rating: 2.5 of 5

Editorial Review:

Guillermo Pernot's ¡Ceviche! boldly expands the traditional recipe for ceviche in 48 variations to encompass a world of flavors. Pernot's signature recipes from his Philadelphia restaurant, ¡Pasión!, are a fusion of Latin American and Asian cuisines. Divided between ceviches made with fresh seafood and fish and those made with cooked, the book also includes vegetarian ceviches, salads, salsas, and vinaigrettes. Some of the recipes, such as Bay Scallop Ceviche with Blackened Tomatillo-Truffle Sauce, are surprisingly easy to make (it uses truffle oil, not whole truffles). Others are more complicated, such as Lobster and Vanilla Bean Ceviche, but the results are so impressive they're well worth your time. There's even an Argentinean Beef Roll Ceviche, beautifully marinated with star anise, white peppercorns, Thai fish sauce, lime juice, and sesame oil. A chapter at the end shares a dozen cocktails popular at ¡Pasión!, including a Brazilian Caipirinha, an Italian Rum Negroni, and a Cuban Mango Daiquiri. This cookbook is easily a party in the making. --Leora Y. Bloom

Delicioso: Una colección de mis recetas favoritas con sabor latino (Vintage Espanol)

Ingrid Hoffmann

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Editorial Review:

La estrella culinaria del Food Network y Galavision/Univision nos presenta un fresco y vibrante libro de cocina repleto de recetas rápidas y sencillas con un aire latino. Con sabores atrevidos e intensos, Ingrid lleva su moderna e ingeniosa versión de la cocina clásica a la cocina diaria del hogar, y hace de cada comida una fiesta.

La combinación de recetas clásicas con modernos platos latinos y americanos, y de ingredientes conocidos con sabores frescos, pondrán a bailar tu paladar, y harán que tú, tu familia y tus amigos ¡vivan la vida deliciosa al instante!

Dale sabor a tu mesa con platos coloridos y fáciles de preparar como:

• Lasaña latina
• Salmón caribeño con salsa de mango, vegetales, y salsa barbacoa de guayaba
• Gazpacho tropical de piña
• Ceviche con coco fácil y ligero
• Ensalada de quinoa dorada

Delicioso, con 125 suculentas recetas, vistosas fotos, una útil guía de compras, un glosario y “consejitos deliciosos” que te ahorrarán tiempo y dinero, te dará la inspiración para preparar alegres platos latinos cada comida.

Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond

Steven Raichlen

Amazon Price: $14.93 List Price: $21.95 Usually ships in 24 hours By: Rodale Books Amazon Marketplace: 42 new & used starting at $2.60

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Customer Reviews:
Total reviews: 10 Average rating: 4.0 of 5

Editorial Review:

Steven Raichlen brings the best of his culinary world to Healthy Latin Cooking: he absolutely loves Latin flavors, from Mexico to Argentina, from Cuba to Puerto Rico, and he is dedicated to a healthy diet that's low in fat yet high in flavor. (His High-Flavor, Low-Fat Cooking series is a must, as is his Miami Spice.)

Raichlen doesn't just drop the unwary cook into chapters of recipes that have been altered to reduce fat and salt and all the other nastiness. He begins with all the reasons for doing just that, and the many ways in which the true Latin diet is perfectly suited to a healthy pyramid approach. Nor does he shy away from truth, beauty, and justice, stating categorically that there are some dishes where lard just can't be left out of the flavor profile. He goes on, however, to show the reader how to cut way back on the total amount of lard used while retaining its great flavor.

Chapters are divided by kinds of food--appetizers, soups, salads, beans, and rice--not by place of origin. So it's kind of a Latin adventure to flip through this book, never knowing where you are going to land. There are Little Pots of Red Beans with Sour Cream from Nicaragua (140 calories per serving), Chicken and Vegetable Stew from Colombia (374 calories), Tamales from Mexico and from Cuba (163 versus 120 calories), Seafood Stew from Brazil (345 calories), Stuffed Pot Roast from Puerto Rico (533 calories), and flan from everywhere (423 calories). Steven Raichlen gives the reader a great way to spice up a diet, and a great diet to help life last a long, pleasurable time. --Schuyler Ingle

Douglas Rodriguez's Latin Flavors on the Grill

Douglas Rodriguezs, Andrew Dicataldo

List Price: $24.95 By: Ten Speed Press Amazon Marketplace: 29 new & used starting at $0.98

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

Sophisticated, complex flavors 4 out of 5 stars.
5 of 5 people found this review helpful.

New York chef Douglas Rodriguez, known for his bold flavors and flashy, sophisticated approach to Latin cuisine, turns his attention to grilling in this beautifully illustrated, oversize book, full-page photos accompanying many recipes, from the Bacardi Cocktail to the Passion Fruit Trifle.

The backyard hamburger gets a makeover with ground pork and chile, cumin and coriander; boneless beef short ribs are served with an opal basil chimichurri; mango barbecue sauce perks up frogs' legs or grilled pork.

Most of the recipes call for some preparation time in the form of sauces, marinades or relishes. Mussels in Banana Leaves, for instance, requires a saffron reduction to be added to a softened butter, the banana leaves to be cut in a rectangle, dotted with saffron butter and thyme before being folded around the mussels, the packages then wrapped in foil and grilled. Follow this with Grilled Lobster with Coconut-Ginger Mojo or a classical Paella and you may be too tired to eat.

Simpler recipes abound though - Cornish Game Hen with Honey Mustard Garlic Cilantro Glaze is marinated in the glaze a day ahead; Ham Steak with Grilled Pineapple Tomatillo Salsa, Shrimp with Avocado Horseradish Salsa, Salmon with Dill Chimichurri.

Among the sides are a Spicy Radish Slaw, Yucca Hash Browns, Grilled Hearts of Palm and Cherry Tomato Salad. Breads include arepas, flatbreads and cornmeal biscuits and desserts, while not grilled, go well with the spicy fare: Cool Spiced Flan, Espresso Cream. Rodriguez also includes grill basics - adobos, glazes and vinaigrettes.

A book for the cook who wants to dazzle.

Editorial Review:

Tired of the same old marinades and barbecue sauces? This book has the recipes that grillmeisters need to spice things up and expand their repertoire. Drawing on spices, authentic dishes, and grilling techniques from over twenty Latin American countries, Rodriguez and DiCataldo share the secrets of these dynamic cuisines. These 100-plus recipes deliver exotic, seductive flavours, all married by the intense heat of the grill.

Recipes from LA Isla: New & Traditional Puerto Rican Cuisine

Robert Rosado, Judith Healey Rosado

List Price: $28.00 By: Lowell House Amazon Marketplace: 9 new & used starting at $9.00

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Customer Reviews:
Total reviews: 4 Average rating: 3.0 of 5

determined american 4 out of 5 stars.
5 of 5 people found this review helpful.

This cookbook has really helped me in being able to perfect my Puerto Rican cooking. My husband is from the island and I am very determined in trying to be able to cook his authentic food. When he tasted the food, he said that he was quite impressed with the way the way the food turned out. He is not an easy man to please when it comes to his cultural food. This cookbook made it very simple for someone who is not used to that type of cooking or food. I would recommend this to anyone who may also be in my situation or who is just looking to expand their horizons.

Not so Puerto Rican - don't waste your money on this book 1 out of 5 stars.
3 of 5 people found this review helpful.

I have no idea where the authors got those recipes or their ideas about Puerto Rican food, but I am disappointed that I wasted my money on this book. My parents are Puerto Rican and although I was born in New York, I lived in Puerto Rico for 34 years before moving to Maryland in 1998. Believe me, no one in PR uses ginger in their daily meals.... only in teas if their stomach is upset and in desserts like coconut rice pudding. I didn't need this book to learn how to cook Puerto Rican food since I've eaten it all of my life and have been cooking it for 41 years. I bought it just to have a nice collection of our food. I don't even remember where I put because I was so upset about how misleading it is, but I DO know it's not on my bookshelf! The only place you'll find this "new" type of cooking is in a restaurant geared toward the tourist trade, not in a Puerto Rican home. If you want real PR cooking I suggest buying "Puerto Rican Cookery" by Carmen Aboy Valldejuli or "Puerto Rican Dishes" by Berta Cabanillas & Carmen Ginorio to get a more realistic idea of what PR food is all about. It's unfortunate that I couldn't give this book "0" stars.

Cooking the Brazilian Way (Easy Menu Ethnic Cookbooks)

Alison Behnke, Karin L. Duro

Amazon Price: $22.73 List Price: $25.26 Usually ships in 24 hours By: Lerner Publishing Group Amazon Marketplace: 20 new & used starting at $14.31

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Customer Reviews:
Total reviews: 2 Average rating: 1.0 of 5

Not Worth The Price 1 out of 5 stars.
19 of 19 people found this review helpful.

This is a children's cookbook, so be forewarned (something I did not realize when I purchased the item). While the instructions and introduction to Brazil are "nice enough", the number of recipes are sorely lacking. This book does not give a reasonable cultural or recipe sampling for the asking price.

I lived in Brazil for a number of years and was looking for a recipe book that was in English to share with friends and family that do not speak Portuguese, as well as recipes that I remember from my time there that I do not have in my collection. This book did not meet that expectation in the least.

I was definitely expecting something much more intensive and voluminous. Even as a children's book it is light on the recipes.

Not worth the money whatsoever. You would be better off printing recipes out online. What a disappointment.

Complete rip off - do not buy! Nao comprar! 1 out of 5 stars.
17 of 17 people found this review helpful.

$25.00 for a 72 page book? What are the publishers thinking? What was I thinking when I ordered it? I expected a full-fledged cookbook, something with chapters and many recipes per chapter. There are exactly 18 recipes in this child-sized volume. I see on the back of the "book" that Lerner Books offers over thirty titles in this "easy menu ethnic" series. Incredible that they can sell so little for so much. It is the only title I have ever returned to amazon.

My Mother's Bolivian Kitchen: Recipes and Recollections

Jose Sanchez-H.

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Customer Reviews:
Total reviews: 8 Average rating: 4.0 of 5

Memoir as cookbook 5 out of 5 stars.
3 of 6 people found this review helpful.

Jose Sanchez is a resident of Long Beach, California. He is originally from Bolivia. My Mother's Bolivian Kitchen is memoir as cookbook. In it Sanchez tells stories about his memories of his mother, who was hit by a drunk driver in the late 1990's, his memories of childhood, his memories of family and how all three are intimately connected with food. I found his memoir about being lost at age five in the cemetery during Todos Santos day particularly touching. It's like that memory of seeing Dumbo or Bambi for the first time as a little kid and seriously considering what it would be like not to see one's mother ever again. Or for me, how real that pain still is as an adult when a beloved one leaves us either through death or through mental disability. The theme of La Carne reminds me, with chuckles, of Rebecca Goldstein's essay Looking Back On Lot's Wife in the anthology Out of The Garden. In both an elementary age child is frightened by a misinterpretation of how sinful everyday child behavior might be.

On October 16, 2005 Sanchez gave a reading from My Mother's Bolivian Kitchen at the First Congregational Church of Long Beach. After the reading attendees were offered samples of recipes from the book cooked by congregants. The food was delicious. You can hear excerpts from that reading by listening to Episode 11 of Adreana In Long Beach, which can be found at www(dot)AdreanaInLongBeach(dot)Blogspot(dot)com.

Sanchez is a filmmaker, a scholar and a professor. He learned to cook Bolivian food after leaving Bolivia to study in Mexico at the age of eighteen. He is also the author of The Art & Politics of Bolivian Cinema. He has a doctorate from the University of Michigan and he is a professor at California State University Long Beach in the Film & Electronic Arts Department.

Editorial Review:

This book includes 150 unique recipes as well as a memoir of growing up in a culture where eating is taken quite seriously. The recipes presented in this book are easy to make and, although some of the ingredients are not readily available, the author provides substitutions to achieve similar results. Bolivian cuisine is quite distinct from that of many Latin American countries, both in preparation and ingredients. It incorporates foods developed by the Incas, such as quinoa and chuno (freeze-dried potato). Among the recipes included is a Bolivian pastry called salernas; its warm golden crush, when broken open, releases a pungent smell of exotically spiced meat, vegetables and raisins.

Nuevo Latino: Recipes That Celebrate the New Latin American Cuisine

Douglas Rodriguez, John Harrison

List Price: $21.95 By: Ten Speed Press Amazon Marketplace: 3 new & used starting at $41.00

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Customer Reviews:
Total reviews: 5 Average rating: 4.5 of 5

Checked it out of the library, now I'm buying it! 4 out of 5 stars.
13 of 19 people found this review helpful.

We've just returned from a Caribbean cruise with its final destination in Costa Rica. We were inspired by the diversity of the flavors and food presentation everywhere we visited...so inspired we decided to come home and have a New Year's Latino brunch for friends and neighbors. So, our local library had Nuevo Latino on the shelf and we were on! Douglas Rodriguez' book is well written so that it tells an interesting story of his career journey, and it presents recipes, definitions of ingredients, and presentation ideas in a practical and easy-to-replicate way. Now, even the trips to the grocery store with all these new "foreign" foods in the produce section conjure up memories/ideas from the recipes he's presented. Can't wait to go to New York to experience Patria, but also know that what we made from his book was excellent. Our friends thought we were great cooks! And that's the point of cookbooks, isn't it! Thanks to Nuevo Latino.

Editorial Review:

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.

New World Kitchen: Latin American and Caribbean Cuisine

Norman Van Aken

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Customer Reviews:
Total reviews: 5 Average rating: 5.0 of 5

Editorial Review:

In New World Kitchen, Norman Van Aken explores the rich influence of Latin American cuisine on the American palate. From the African-influenced Creole cuisines of Cuba, Puerto Rico, and Jamaica to South American flavors from Brazil, Peru, and Argentina to the distinct tastes of Mexico, Van Aken works his particular magic on this luscious cornucopia and emerges with a wealth of brilliant recipes, such as the exquisite Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens in Grapefruit-Honey Vinaigrette.

Well known in the culinary world for his passion and genius, Norman Van Aken has earned a reputation for innovation and artistry. Armed with his signature recipes, employing a cast of rich ingredients in inventive combinations, anyone can masterfully harness the fire-and flare of Latin American cuisine. With a preface by Anthony Bourdain, author of the bestselling Kitchen Confidential, and enticing color photo graphs by Tim Turner, winner of the James Beard Foundation's award for food photography, New World Kitchen is a lush, beautiful book that new worlds of flavor.