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Las recetas de El Comidista
by Mikel López IturriagaUn libro de recetas fáciles y chulas por Mikel López Iturriaga, el autor del blog más visitado de El País. Después de leer este libro ya no tendrás excusas para no cocinar. ¿Otro libro de cocina? Pues no, este NO es otro libro de cocina. Estamos ante un libro distinto, único, inigualable: un volumen que incluye las mejores recetas de El Comidista, uno de los blogs gastronómicos más conocidos de España. Divertido, accesible y lleno de ideas diferentes. Un acercamiento apasionado a la cocina sin pretensiones ni ínfulas gastronómicas, sino con desenfado, curiosidad y mucho humor. Platos baratos y fáciles que engancharán tanto a los cocinillas como a quienes no han tocado una cazuela en su vida. Todas las recetas pueden elaborarse en casa y están escritas «para torpes», «para zotes» o «para organismos unineuronales». Incluye comidas «posalcohólicas» y trucos para «expoliar a la familia», ser «pija por un día», «humillar a tus compañeros con el tupper» o «engañar sirviendo sobras»... En definitiva, un libro para tomarse la cocina con alegría y, al mismo tiempo, saborear buenos y sencillos platos. Para disfrutar, que es a lo que hemos venido a este mundo. Lee Las recetas de El Comidista y comprobarás que este NO es otro libro de Cocina.
Las recetas de La Ancha: Un viaje por los fogones de cuatro generaciones
by Nino RedruelloSetenta recetas perfectas que cuentan la historia de la familia de La Ancha, vinculada a la cocina desde hace más de un siglo. La familia Redruello llegó a Madrid hace un siglo para fundar una modesta tasca, y hoy posee varios restaurantes de referencia en Madrid y Barcelona. ¿El secreto? Una atención exquisita a la materia prima y el respeto al producto. Nino Redruello revela aquí las recetas esenciales de esta saga de taberneros, explica su elaboración con estilo desenfadado y ofrece alternativas, claves y trucos para alcanzar los mejores resultados. El libro es además un viaje gastronómico: de las raíces tradicionales de La Ancha a la cocina de proximidad y los platos de inspiración nórdica de Fismuler, del inconfundible escalope Armando o la célebre merluza rebozada con chipirones a la dorada casi cruda con almendras y uvas o la famosa tarta de tres quesos. Mezcla de recetario, álbum de recuerdos y atlas de productos españoles, este libro es la puerta de entrada a la cocina de una familia dedicada desde hace décadas a deleitar a sus comensales. Nino Redruello forma parte de la familia que creó La Ancha y está al frente del grupo de restaurantes derivados de esta casa de comidas.
Las verduras que comemos
by Gail GibbonsWhat are vegetables, anyway? Find out the latest facts on 411 veggies in this illustrated introduction to produce, now available in Spanish!Peppers, beans, corn, and peas! Nonfiction superstar Gail Gibbons lays out the basics of veggies with colorful watercolors and straightforward text. This Spanish translation, derived from the new and updated edition, teaches Spanish vocabulary and fascinating facts about the veggies we eat. Readers will find out how they grow, how they get to stores, and how many kinds there are—and learn some weird trivia, too!Diagrams, cross-sections, and illustrations give kids an up-close view of glossy red peppers, plump orange pumpkins, delectable little peas, and dozens of other vegetables in this essential Spanish-language earth sciences primer.
Lasagna Means I Love You
by Kate O'ShaughnessyWhat are the essential ingredients that make a family? Eleven-year-old Mo is making up her own recipe in this unforgettable story that's a little sweet, a little sour, and totally delicious. <P><P> Nan was all the family Mo ever needed. But suddenly she’s gone, and Mo finds herself in foster care after her uncle decides she’s not worth sticking around for. <P><P>Nan left her a notebook and advised her to get a hobby, like ferret racing or palm reading. But how could a hobby fix anything in her newly topsy-turvy life? <P><P>Then Mo finds a handmade cookbook filled with someone else’s family recipes. Even though Nan never cooked, Mo can’t tear her eyes away. Not so much from the recipes, but the stories attached to them. Though, when she makes herself a pot of soup, it is every bit as comforting as the recipe notes said. <P><P>Soon Mo finds herself asking everyone she meets for their family recipes. Teaching herself to make them. Collecting the stories behind them. Building a website to share them. And, okay, secretly hoping that a long-lost relative will find her and give her a family recipe all her own. <P><P>But when everything starts to unravel again, Mo realizes that if she wants a family recipe—or a real family—she’s going to have to make it up herself.
Lasagna: A Baked Pasta Cookbook
by Anna Hezel The Editors Of TasteChange the way you think about lasagna with a cookbook featuring 50 recipes that are bold, creative, and always comforting “What could possibly be better than a great lasagna recipe? A whole slew of them, plus some wonderful baked pastas too.”—Ruth Reichl Whether you’re craving a meatball lasagna, keeping it stupid simple with a slow cooker spinach lasagna, or hosting brunch with an eggy carbonara lasagna that shouts “Hello!” from the center of the table, you’ll find plenty of new ways to cook the classic dish in Lasagna: A Baked Pasta Cookbook. In addition to a lasagna recipe for every occasion, the book features many creative ideas for what to eat with it, including the perfect iceberg lettuce salad you’ve ordered a million times in Italian restaurants, pillowy garlic knots, and a tiramisu for the twenty-first century. A baked pasta chapter delivers non-lasagna showstoppers, like skillet-baked spaghetti and timpano. With 50 recipes, mouth-watering photography, and plenty of tips, Lasagna is a detailed and delicious celebration of a baked pasta icon. Advance praise for Lasagna“An exuberant love letter to the bubbling, bronzed, bricklike comfort of lasagna. I foresee 200 percent more lasagna in my kitchen this fall, just as Anna Hezel and the editors of TASTE wanted for me.”—Deb Perelman, Smitten Kitchen “Garfield’s love of lasagna is well-documented. In his opinion, it’s nature’s perfect food. I’m often asked, ‘Why lasagna?’ Truth is, lasagna is my favorite food. So, it looks like Garfield and I will be fighting over this delightful book.”—Jim Davis, creator of Garfield “The sad truth is that lasagna—a dish of such great potential—is too often sloughed together haphazardly, a multithousand-calorie doorstop for the potluck table. Anna Hezel and the team from TASTE have, thankfully, reconsidered Garfield’s favorite food and laid out, in friendly and encouraging words and pictures, simple and essential ways to elevate your lasagna game. Plus they’ve mapped out a great range of baked pastas and the lasagna-adjacent dishes of the world, so you can set sail from red sauce seas to faraway horizons, discovering variations of baked noodle bliss you may have never known were within your reach.”—Peter Meehan, food editor of the Los Angeles Times and cofounder of Lucky Peach
Last Bite: A Novel of Culinary Romance
by Nancy Verde BarrAfter ending a bad relationship, Casey Costello, an executive chef at a morning television show, swears off men. Who has the time anyway? She's busy overseeing a rambunctious food-prep crew in a kitchen the size of a closet; trying to please high-maintenance celebrity guest chefs; and dealing with her large extended Italian American family, who believe that the solutions to life's problems involve food. And in the midst of her high-energy, stress-inducing career—punctuated by a steady stream of parties and restaurant openings that must not be missed—she's trying to uncover why Sally Woods, a grand old dame of the culinary world and regular on the television show, is suddenly ready to jump ship and find a new station and a new executive chef. When Danny O'Shea, a handsome chef from one of New York's hottest new restaurants, makes a guest appearance on the show, Casey smells trouble. But feelings ignite faster than a flambé dessert, especially when Danny whips up a few surprises during a television shoot in Italy. Narrated in Casey's smart and refreshingly disarming voice, Last Bite is an irresistible culinary caper, with characters whose appetites are as big as their personalities.
Last Call
by Jerry Herships"I had a vision of a faith community where people could have a wider understanding of God and our relationship to him/her. I wanted to create a place where people could state what they believe and what they struggle with--freely. I wanted a community of people who know we don't all have to agree on everything. " Jerry Herships, former altar boy who had dreamed of making it big in show biz, tended bar to make ends meet as he worked gigs in comedy and game shows, looking for his big break. After giving up the dream and leaving Los Angeles, he found his way back to the church and discovered God calling him to ministry--but not just any ministry. Now he leads AfterHours Denver, a bar church where people worship with a whiskey in their hand and make peanut butter and jelly sandwiches to serve Denver's homeless. "Last Call" is a story of having and giving up on dreams, finding yourself, and finding how God can use you in unexpected ways.
Last Call at Coogan's: The Life and Death of a Neighborhood Bar
by Jon MichaudThe uniquely inspiring story of a beloved neighborhood bar that united the communities it served.Coogan’s Bar and Restaurant opened in New York City’s Washington Heights in 1985 and closed its doors for good in the pandemic spring of 2020. Sometimes called Uptown City Hall, it became a staple of neighborhood life during its 35 years in operation—a place of safety and a bulwark against prejudice in a multi-ethnic, majority-immigrant community undergoing rapid change.Last Call at Coogan’s by Jon Michaud tells the story of this beloved saloon, from the challenging years of the late 80's and early 90's, when Washington Heights suffered from the highest crime rate in the city, to the 2010’s, when gentrification pushed out longtime residents and nearly closed Coogan's itself; only a massive community mobilization including local politicians and Lin-Manuel Miranda kept the doors open.This book touches on many serious issues facing the country today: race relations, policing, gentrification, and the COVID-19 pandemic. Along the way, readers will meet the bar’s owners and an array of its most colorful regulars, such as an aspiring actor from Kentucky who dreams of bringing a theater company to Washington Heights, a television reporter who loves karaoke, and a Puerto Rican community board manager who falls in love with an Irish cop from the local precinct. At its core, this is the story of one small business, the people who worked there, the customers they served, and the community they all called home.
Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time
by Brad Thomas ParsonsFrom the James Beard Award-winning author of Bitters and Amaro comes this poignant, funny, and often elegiac exploration of the question, What is the last thing you'd want to drink before you die?, with bartender profiles, portraits, and cocktail recipes.Everyone knows the parlor game question asked of every chef and food personality in countless interviews: What is the last meal you'd want to eat before you die? But what does it look like when you pose the question to bartenders? In Last Call, James Beard Award-winning author Brad Thomas Parsons gathers the intriguing responses from a diverse range of bartenders around the country, including Guido Martelli at the Palizzi Social Club in Philadelphia (he chooses an extra-dry Martini), Joseph Stinchcomb at Saint Leo in Oxford, Mississippi (he picks the Last Word, a pre-Prohibition-era cocktail that's now a cult favorite), and Natasha David at Nitecap in New York City (she would be sipping an extra-salty Margarita). The resulting interviews and essays reveal a personal portrait of some of the country's top bartenders and their favorite drinks, while over 40 cocktail recipes and stunning photography make this a keepsake for barflies and cocktail enthusiasts of all stripes.
Last Canadian Beer: The Moosehead Story
by Harvey SawlerA look at the history of a family beer business and how they’ve managed to maintain strength in an increasingly competitive industry.Featuring important insights from the company’s current executives and employees, Last Canadian Beer: The Moosehead Story is not only a fascinating company history, but also a candid look at how a small New Brunswick business remains competitive in a difficult global marketplace. While other Canadian beer brands long ago sold out to American and European interests, Moosehead has remained fiercely independent.Last Canadian Beer is the remarkable story of a time-honored business, a complex family, and a beloved beer.
Last Licks (A Lickety Splits Mystery #3)
by Cynthia BaxterIt&’s autumn in the Hudson Valley, and Kate McKay has some tricks up her sleeve for a deliciously spooky season at her Lickety Splits Ice Cream Shoppe. But with a cold-blooded murderer thrown into the mix, the scares are about to become a little too real . . . Kate receives the shock of a lifetime when she&’s blindsided by an offer she can&’t refuse. An assistant movie director desperately wants to shoot a key scene at Lickety Splits and she&’s willing to pay big bucks to sweeten the last-minute deal. All Kate has to do is tolerate a bustling film crew for a few hours and provide one important prop—a scoop of handmade ice cream . . . But when up-and-coming actress Savannah Crane drops dead after spooning down some chocolate almond fudge, Kate&’s first taste of Hollywood might be her last. Determined to clear her name, Kate finds herself churning through a long list of unsavory characters to catch the real killer lurking around town. As she uncovers the truth about the jealous rivals and obsessive stalkers who haunted Savannah&’s life, Kate soon realizes that tangling with the late starlet&’s &“fans&” could make this her most terrifying fall yet . . . Includes mouthwatering ice cream recipes from the Lickety Splits Ice Cream Shoppe!
Last Night at the Lobster
by Stewart O'NanThe Red Lobster perched in the far corner of a run-down New England mall hasn?t been making its numbers and headquarters has pulled the plug. But manager Manny DeLeon still needs to navigate a tricky last shift with a near-mutinous staff. All the while, he?s wondering how to handle the waitress he?s still in love with, what to do about his pregnant girlfriend, and where to find the present that will make everything better. Stewart O?Nan has been called ?the bard of the working class,? and Last Night at the Lobster is one of his most acclaimed works to date.
Last Stand of the Louisiana Shrimpers
by Emma Christopher LiretteIn recent years, shrimpers on the Louisiana coast have faced a historically dire shrimp season, with the price of shrimp barely high enough to justify trawling. Yet, many of them wouldn’t consider leaving shrimping behind, despite having transferrable skills that could land them jobs in the oil and gas industry. Since 2001, shrimpers have faced increasing challenges to their trade: an influx of shrimp from southeast Asia, several traumatic hurricane seasons, and the largest oil spill at sea in American history. In Last Stand of the Louisiana Shrimpers, author Emma Christopher Lirette traces how Louisiana Gulf Coast shrimpers negotiate land and blood, sea and freedom, and economic security and networks of control. This book explores what ties shrimpers to their boats and nets. Despite feeling trapped by finances and circumstances, they have created a world in which they have agency. Lirette provides a richly textured view of the shrimpers of Terrebonne Parish, Louisiana, calling upon ethnographic fieldwork, archival research, interdisciplinary scholarship, and critical theory. With evocative, lyrical prose, she argues that in persisting to trawl in places that increasingly restrict their way of life, shrimpers build fragile, quietly defiant worlds, adapting to a constantly changing environment. In these flickering worlds, shrimpers reimagine what it means to work and what it means to make a living.
Last-Minute Kitchen Secrets: 128 Ingenious Tips to Survive Lumpy Gravy, Wilted Lettuce, Crumbling Cake, and Other Cooking Disasters
by Joey GreenYour guests are arriving in a half hour, and your dinner has taken a turn for the worse. The lettuce has wilted, the gravy's lumpy, and the pie crust has burned! Time for takeout? Not if you have Joey Green's Last-Minute Kitchen Secrets. This book contains more than a hundred helpful hacks to avoid and salvage cooking disasters, store and prepare ingredients, keep appliances running smoothly, and clean cookware. These simple, ingenious tips may sound quirky at first, but they really do work. The book also includes food-based folk remedies, sidebars with fascinating kitchen trivia, and unconventional recipes. Dishwasher salmon anyone?
Latin & Caribbean Grocery Stores Demystified: A Food Lover's Guide To The Best Ingredients In The Traditional Foods Of Mexico, Peru, Chile, Argentina, Brazil, Venezuela, Columbia, And The Carribbean Islands Including Cuba, Puerto Rico, And Jamaica (The Take It with You Guides)
by Linda BladholmWith 400 entries and over 200 illustrations, plus stories about the ingredients used in every major Latin cuisine, this guidebook identifies and tells you how to use the vast array of herbs, chilies, fruits, sauces, meats, beans and prepared foods at your neighborhood mercado. A bonus section of the author's favorite Latin recipes will help you create delicious authentic dishes.
Latin American Cooking Across the U.S.A.
by Himilce NovasIn the first cookbook to encompass the full spectrum of Latin American cooking all across America today, Himilce Novas and Rosemary Silva offer 200 enticing recipes that have been drawn from the home kitchens of Americans with roots in Mexico, Puerto Rico, Cuba, Jamaica, Brazil, Argentina, Chile, Peru, Ecuador, Colombia, Guatemala, and nearly every other corner of Latin America. Spicy, colorful, and full of surprises, Latin flavors are the latest rage with Nuevo Latino chefs from New York to Los Angeles. But here the exotic is translated into wonderful everyday dishes that home cooks can easily master. For starters, Novas and Silva give us luscious Chilled Roasted Sweet Red Pepper and Coconut Soup or Orange-Scented Roasted Pumpkin Soup and appetizers known as antojitos ("little whims")--Bayamo's Fried Wontons with Chorizo and Chiles or a Costa Rican Black Bean and Bacon Dip. For main courses, there are hearty delights like Piri Thomas's Chicken Asopao or a Heavenly Potato Pie with Minced Beef, Raisins, and Olives. Center stage in many a meal are the rice and bean dishes with countless delicious variations on the theme, like Gallo pinto, Red Kidney Beans and Rice, and "Jamaican coat of arms", also called Rice and Peas (which are actually small red beans). And to satisfy the Latin appetite any time of day, also included here is a rich array of tamales, empanadas, and other turnovers, like Little Brazil Shrimp Turnovers stuffed with shrimp and hearts of palm. From Cristina, the Cuban American talk show hostess in Miami, to U. S. Representative Henry B. Gonz#65533;lez of Texas, from film producers and opera singers to young students and grandmothers, the authors have gathered, along with the family recipes and their origins, stories of the past and of the good times celebrated in America. Novas and Silva also offer invaluable information on Latin American chiles, on the earthy appeal of plantains and tubers like yuca and taro, and on other special foods that give these dishes their unique character, along with mail-order sources for hard-to-get ingredients. An exuberant one-of-a-kind cookbook that will add a new dimension to the American table.
Latin American Cooking Across the U.S.A.
by Himilce Novas Rosemary SilvaIn the first cookbook to encompass the full spectrum of Latin American cooking all across America today, Himilce Novas and Rosemary Silva offer 200 enticing recipes that have been drawn from the home kitchens of Americans with roots in Mexico, Puerto Rico, Cuba, Jamaica, Brazil, Argentina, Chile, Peru, Ecuador, Colombia, Guatemala, and nearly every other corner of Latin America. Spicy, colorful, and full of surprises, Latin flavors are the latest rage with Nuevo Latino chefs from New York to Los Angeles. But here the exotic is translated into wonderful everyday dishes that home cooks can easily master. For starters, Novas and Silva give us luscious Chilled Roasted Sweet Red Pepper and Coconut Soup or Orange-Scented Roasted Pumpkin Soup and appetizers known as antojitos ("little whims")--Bayamo's Fried Wontons with Chorizo and Chiles or a Costa Rican Black Bean and Bacon Dip. For main courses, there are hearty delights like Piri Thomas's Chicken Asopao or a Heavenly Potato Pie with Minced Beef, Raisins, and Olives. Center stage in many a meal are the rice and bean dishes with countless delicious variations on the theme, like Gallo pinto, Red Kidney Beans and Rice, and "Jamaican coat of arms", also called Rice and Peas (which are actually small red beans). And to satisfy the Latin appetite any time of day, also included here is a rich array of tamales, empanadas, and other turnovers, like Little Brazil Shrimp Turnovers stuffed with shrimp and hearts of palm. From Cristina, the Cuban American talk show hostess in Miami, to U.S. Representative Henry B. González of Texas, from film producers and opera singers to young students and grandmothers, the authors have gathered, along with the family recipes and their origins, stories of the past and of the good times celebrated in America. Novas and Silva also offer invaluable information on Latin American chiles, on the earthy appeal of plantains and tubers like yuca and taro, and on other special foods that give these dishes their unique character, along with mail-order sources for hard-to-get ingredients. An exuberant one-of-a-kind cookbook that will add a new dimension to the American table.
Latin American Street Food
by Sandra A. GutierrezFrom tamales to tacos, food on a stick to ceviches, and empanadas to desserts, Sandra A. Gutierrez's Latin American Street Food takes cooks on a tasting tour of the most popular and delicious culinary finds of twenty Latin American countries, including Mexico, Cuba, Peru, and Brazil, translating them into 150 easy recipes for the home kitchen. These exciting, delectable, and accessible foods are sure to satisfy everyone.Sharing fascinating culinary history, fun personal stories, and how-to tips, Gutierrez showcases some of the most recognized and irresistible street foods, such as Mexican Tacos al Pastor, Guatemalan Christmas Tamales, Salvadorian Pupusas, and Cuban Sandwiches. She also presents succulent and unexpected dishes sure to become favorites, such as Costa Rican Tacos Ticos, Brazilian Avocado Ice Cream, and Peruvian Fried Ceviche. Beautifully illustrated, the book includes a list of sources for ingredients.
Latin D'Lite (Spanish Edition): Deliciosas recetas latinas con un toque saludable
by Ingrid HoffmannEste libro de cocina totalmente ilustrado y fácil de seguir de la famosa figura de la televisión y la comida internacional, restauranteur y anfitriona de los programas Simply Delicioso del Cooking Channel y Delicioso de Univision, Ingrid Hoffmann, ofrece un giro saludable en la cocina latina moderna. Latin D’Lite incluye más de 150 recetas latinas clásicas, todas con el singular toque de Ingrid: •Agrega sabores vibrantes e intensos a cada plato con hierbas, especias y ajíes.•Presenta a los lectores ingredientes tales como las semillas de calabaza, los plátanos verdes y maduros, el ají amarillo peruano y la malanga (un popular tubérculo sudamericano), y explica cómo y cuándo usarlos. •Ofrece saludables sustituciones de ingredientes y consejos de cocina, tales como el uso de jugo de limón como aderezo en la ensalada de repollo en lugar de mayonesa. O hacer bolas de bacalao usando bacalao fresco, en vez de seco, y luego hornearlas en lugar de freírlas. O usar mango congelado, un toque de agua de rosas y vino blanco para un sorbete liviano. • Comparte secretos de preparación para ahorrar tiempo e ideas de presentación. Al final de cada capítulo hay una receta tentadora para permitirse un antojo ocasional, pero manteniendo un balance saludable. ¡Deliciosos platos como el pollo frito al estilo latinoamericano o la versión de Ingrid de un exquisito sándwich de langosta se deben disfrutar de vez en cuando! Ya que es una seria amante de la comida, que también entiende la importancia de equilibrar un estilo de vida saludable, Ingrid ofrece una versión fresca y energética de las comidas latinas, desde el desayuno hasta los aperitivos y meriendas, las sopas y ensaladas, los platos principales, los cócteles y los postres.
Latin D'Lite: Deliciously Healthy Recipes With a Latin Twist
by Ingrid HoffmannFrom Ingrid Hoffmann, international food and television personality, restaurateur, and host of the Cooking Channel’s Simply Delicioso and Univision’s Delicioso, comes a fully illustrated, easy-to-follow cookbook that offers a healthy spin on modern Latin cuisine.Latin D’lite features more than 150 classic Latin recipes, all with Ingrid’s signature touches:Adding bright, bold flavor to every dish with herbs, spices, and chiles.Introducing readers to ingredients such as pumpkin seeds, green and ripe plantains, ají amarillo (Peruvian yellow chile pepper), and malanga (a popular South American root vegetable), along with how and when to use them.Offering healthful ingredient substitutions and cooking tips such as using lime juice as a coleslaw dressing instead of mayonnaise. Or making codfish balls from fresh, rather than dried, cod, then baking them instead of frying them. Using frozen mango and a touch of rosewater and white wine for a light sorbet.Time-saving prep secrets and presentation ideas.At the end of each chapter, there is one indulgent recipe to allow the occasional splurge while maintaining these healthy changes. Delicious dishes such as Latin-style Fried Chicken or Ingrid’s take on a decadent lobster sandwich should be enjoyed every once in a while!A serious food lover who also understands the importance of balancing a healthful lifestyle, Ingrid offers a fresh, energetic take on Latin foods—from breakfast to appetizers and snacks, to soups and salads, to entrées, cocktails, and desserts.
Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties
by Rafael Palomino Arlen GargaglianoThe Nuevo Latino chef and restaurateur shares recipes for easy-to-make grilled dishes, cooling ceviches, delicious desserts, festive drinks, and more. Bold flavors, minimal ingredients, and a passion for flame! Discover a new spin on grilling, Latin-style, with more than seventy recipes by renowned chef Rafael Palomino, a pioneer of the fresh culinary territory known as Nuevo Latino. A little bit French, a little bit South American, this cuisine is huge on flavor! Bring a fiesta to the table with uncomplicated recipes for everything from grilled Caesar salad to Palomino’s famous burger and deliciously simple desserts. Cooling ceviches and juicy cocktails such as Blueberry-Pisco Sours and Grilled Pineapple Mojitos make every meal a spicy sensation.“With a clean and colorful layout, open-flame fanciers will find plenty of worthy inspiration.” —Publishers Weekly
Latin Grilling: Recipes to Share, from Patagonian Asado to Yucatecan Barbecue and More [A Cookbook]
by Lourdes CastroFrom the steamy jungles of the Yucatán to the verdant valleys along the Andes, Latin Grilling goes beyond typical barbecue fare and familiar Mexican and Tex-Mex standards to present more than 90 recipes that showcase the diversity of Latin American cooking. Acclaimed cooking teacher Lourdes Castro takes you on a culinary tour of the Americas with ten fiestas featuring authentic Latin flavors tailored for home cooking and backyard grilling. In addition to steak and other grilled meats, Latin Grilling includes options for chicken, fish, shrimp, and vegetables to offer a bounty of delicious dishes sure to please all of your guests. Kick off your Peruvian party with a trio of fresh ceviches or host a Cuban Cookout complete with a whole roasted hog. With country-by-country entertaining plans and menus including beverages, starters, entrées, sides, and desserts, this celebration of traditional Latin American grilling is a refreshing change of pace. Lourdes captures the essence of Latin America in each meticulously formulated recipe, and to ensure you feel comfortable at the grill, she shares tips and notes on ingredients, flavor variations, techniques, and entertaining ideas throughout. Whether you're hosting a festive Brazilian Rodizio kicked off with Caipiroska cocktails and Skewered Shrimp with Coconut Lime Sauce, or a hearty Andean Barbecue featuring Arepas, Grilled Salt-Crusted Beef Tenderloin, and Chocolate Pudding with Espresso Cream, Latin Grilling is sure to get the party started--and keep your amigos coming back for more.From the Trade Paperback edition.
Latin Superfoods: 100 Simple, Delicious, and Energizing Recipes for Total Health
by Leticia Moreinos SchwartzBringing fun, healthy Latin flair to busy American kitchens! Most people associate healthy cooking with boring taste and flavorless foods, but Leticia is on a mission to prove that healthy eating not only can be absolutely delicious, but also that food is medicine, and that by living a healthy lifestyle you can take control of your health and of your life. Through the American Diabetes Campaign, Leticia sees first-hand the dietary problems that contribute to this and many other lifestyle diseases, particularly in the Hispanic community here in the US and in Latin countries globally. She quickly realized that once Latinos move to the US, their habits change for the worse, along with their health. “We no longer shop at a farmers market or cook homemade meals. Instead, we shop at big chain stores and buy pre-packed foods. The road from a healthy Latin culture to the North American table became a tough one somewhere along the way.” Utilizing healthful, nutritious ingredients like nuts, grains, seeds, herbs, spices, beans, fruits, and vegetables, these tried and true favorites include classics like arroz con pollo and quesadillas (with a healthy twist), to lesser-known (but still traditional) dishes like grilled shrimp with Caipirinha vinaigrette and wild rice salad with mango and shrimp. The good news is that maintaining a healthy diet has never been easier, precisely because of the influence of the Latin culture in this country. Award-winning author Leticia Schwartz will introduce you to new and improved Latin recipes to enjoy without compromising on flavor!
Latin-Ish: More Than 100 Recipes Celebrating American Latino Cuisines
by Marisel SalazarSavor the boundary-breaking dishes and rich tastes of Alta California, Tex-Mex, Floribbean, and other quintessentially American culinary traditions. Food & Wine Best Book of the Summer Epicurious Best New Summer Cookbook Forbes Best Cookbook of the Summer Readworthy Best New Cookbook Book Riot Best New Nonfiction Book In this dazzling debut, Marisel Salazar combines years of research and travel to bring you a diverse array of delectable, modern foods shaped by diaspora and migration. Start your day with San Antonio Migas or Guava Cream Cheese Cinnamon Rolls and snack on a Mango Chamoy Salad or Yuca Fries with Cilantro Lime Aioli. Feast on Cuban Pizza or Arkansas Tamales, indulge in a slice of Plantain Upside Down Cake or Fried Ice Cream, and kick back with a Oaxaca Old-Fashioned or a Texas Margarita. Recipes appear in meal order, helpfully organized by cook and prep times. Gorgeous, joyful photography brings the food vibrantly to life, while easy-to-follow, step-by-step shots guide you through making Pan Cubano, creating Rainbow Tortillas, wrapping tamales, and more. Latin-ish unites cultures and cuisines in a first-of-its-kind cookbook of uniquely American dishes teeming with flavor that will have you coming back for más, por favor!
Latina Lite Cooking: 200 Delicious Lowfat Recipes from All Over the Americas - With Special Selections on Nutrition and Weight Loss
by Maria Dolores BeatrizEntertaining, practical, and informative, "Latina Lite Cooking" provides 200 recipes for low-fat yet delicious fare from the cuisines of Mexico, Puerto Rico, Cuba, Spain, and all of Latin America, plus the author's state-of-the-art weight reduction plan and her unique message of self-empowerment.A.