Gran cocina latina
Subtitle: the food of Latin America
By: Maricel E. Presilla ; photography by Gentl & Hyers/Edge ; illustrations by Julio Figueroa
Edition: 1st ed.
Publisher: Norton & Company
Published: 2012
Place of publication: New York
Language: eng
Number of pages: 901
ISBN-13: 9780393050691
Subjects: Caribbean Cooking; Latin American Cooking; Mexican Cooking
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.
Notes: Includes index.
Table of contents: title: Journey of the Sapoara; title: What is Latin America?; title: The Latin kitchen; title: The layers of Latin flavor; title: Drinks; title: Table condiments; title: Tropical roots and starchy vegetables; title: Squashes, corn, quinoa, and beans; title: Rice; title: Little Latin dishes; title: Empanadas; title: The tamal family; title: Ceviches; title: La olla : soups and hearty potages; title: Salads; title: Breads; title: Fish and seafood; title: Poultry; title: Meat; title: Hot pepper pots : adobos, secos, sajces, picantes, sajtas, pepianes, and moles; title: Latin sweets.