Fernando Saralegui
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By: Bulfinch
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Subjects -> Cooking, Food & Wine -> Regional & International -> International
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Customer Reviews:
Total reviews: 8
Average rating: 5.0 of 5
A Superior Resource for Cuban Family Meals and Spirits 4 out of 5 stars.
2 of 2 people found this review helpful.
This is a book of Spanish influenced recipes, gathered into celebratory menus including alcoholic drinks which were the centerpiece to a large extended Cuban family transplanted to the U.S. and enriched by pan Caribbian food influences and close association with the American foodie family.The introduction and the blurbs on the back of the book read like a Who's Who of the Food Network and other American food icons. We are treated to references to Mario Batali, Bobby Flay, Alice Waters,Norm Van Aken, Joe Bastianich, Alex Garcia, and Aaron Sanchez. Food influences from Mexico, Texas, Argentina, and Peru join the basicly Spanish / Cuban cuisine.
Almost all of the recipes are fairly simple and fairly familiar to anyone who has grown up with a Latin cuisine. One central theme in the batterie of recipes is that Cuban cuisine is not as spicy as Mexican cuisine and that rums of various ages are an important ingredient in many dishes, not to mention the very large number of mixed drink recipes presented in the book.
In a country where Latin cuisine ingredients now rival the availability of Italian specialities, there should be no problem in acquiring the ingredients for these recipes.
I dislike echoing blurbs on the dust jackets of books since, no matter how sincere they may be, the author is being paid for the complimentary opinion. However, I must say that Bobby Flay's quote really does hit the mark. That is `"Our Latin Table" is a delicious blend of savory dishes, festive menus, and strong family traditions with a Latin beat'. I will also echo the loquacious Mario in giving very favorable opinion of the photographs which the editors or authors have very kindly provided with meaningful captions, even if the contents are nothing more notable than two or more family members enjoying one another's company. The very last photo of a warmly lit large house after sunset convey's the spirit of the book as well as it's many celebrations of family life.
I have one serious criticism and a few annoyances. The serious issue is the fact that the glossary would have benefited from some serious editing. The `aprepas` definition, the first to appear: `Corn cakes made with corn meal' should have been more informative. Another is the definition of pancetta identified as `Italian Fresh Bacon'. It would have been much more useful to describe it as `Italian Unsmoked Pork Belly, for which bacon can be substituted'. There are others, none of which are terrible, but enough shade one's opinion of the book as a serious culinary work. The only annoyance worth airing may be the fact that in a very eclectic collection of Latin music, there is no mention of tangos by the Argentinean, Astor Piazzola or the bossa nova songs by Brazilian Antonio Carlos Jobin. Sigh.
I heartily recommend this book to people who cook for Latino families, no matter how large or small. The book has a somewhat lesser utility as a source for people looking for a specific Latin recipe. For them, works by Diana Kennedy, Rick Bayless, or others may be a better choice.
Editorial Review:
A beautiful combination of mouth watering menus, easy recipes and gorgeous photography. Celebrate with a Latin flair.
