Bibliograph

Gran cocina latina, the food of Latin America, Maricel E. Presilla ; photography by Gentl & Hyers/Edge ; drawings by Julio Figueroa

Type

Label

Gran cocina latina, the food of Latin America, Maricel E. Presilla ; photography by Gentl & Hyers/Edge ; drawings by Julio Figueroa

Language

eng

Illustrations

illustrationsmaps

Index

index present

Literary Form

non fiction

Main title

Gran cocina latina

Oclc number

783160993

Responsibility statement

Maricel E. Presilla ; photography by Gentl & Hyers/Edge ; drawings by Julio Figueroa

Sub title

the food of Latin America

Summary

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

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

Classification