Gran cocina latina the food of Latin America
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.
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| Main Author: | |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
W.W. Norton & Company,
c2012.
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| Edition: | 1st ed. |
| Subjects: | |
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Table of Contents:
- Journey of the Sapoara
- What is Latin America?
- The Latin kitchen
- The layers of Latin flavor
- Table condiments
- Tropical roots and starchy vegetables
- Squashes, corn, quinoa, and beans
- Rice
- Drinks
- Little Latin dishes
- Empanadas
- The Tamal family
- Cebiches
- La Olla: soups and hearty potages
- Salads
- Breads
- Fish and seafood
- Poultry
- Meat
- Hot pepper pots: adobos, secos, sajces, picantes, sajtas, pepianes, and moles
- Dolce Latino.
