Average customer rating:
- Delicious, Exciting and Fantastic
- I couldn't put it down!
- Great Cookbook
- Wonderful!
- The Guru on Hispanic Recipes
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The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes
Maria Baez Kijac
Manufacturer: Harvard Common Press
ProductGroup: Book
Binding: Paperback
 General
| Cooking, Food & Wine
| Subjects
| Books
Latin American
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
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Argentina Cooks!: Treasured Recipes from the Nine Regions of Argentina (Hippocrene Cookbook Library)
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Secrets of Colombian Cooking (Hippocrene Cookbook Library)
ASIN: 1558322493 |
Book Description
This book has over 450 recipes from 10 countries for everything from tamales, ceviches, and empanadas that are popular across the continent to specialties that define individual cuisines.
Customer Reviews:
Delicious, Exciting and Fantastic.......2006-04-27
The South American Table contains authentic flavorful recipes from South America.
Maria Baez Kijac is a food writer, cooking instructor and culinary historian. She was born and raised in Quito, Ecuador and spent 15 years researching this book.
Coming from a native of South American and currently living in the United States, Baez Kijac knows what we are missing in our lives - genuine South American foods! Having lived in South America myself, I see that South American food is gaining in popularity but is still under-recognized. This cookbook helps people enjoy a variety of dishes without focusing too greatly on one area of the continent.
Her recipes are easy-to-follow and extremely flavorful! I was happy to see some of my favorites in here too!
If you enjoyed "The Book of Latin American Cooking" by Elisabeth Lambert Ortiz, then you will love "The South American Table" by Maria Baez Kijac!
I couldn't put it down!.......2005-08-12
I just bought this book today and have yet to cook from it (hence holding off on the 5th star) but this is what I was looking for in a South American cookbook. While others may give a brief intro about a dish, Ms. Kijac gives several pages of history and background that really helps one understand this cuisine. The book is so well-researched that one can see it was truly a labor of love. The food glossary is a big bonus! My only criticism is that each recipe is not associated with its country of origin.
Great Cookbook.......2004-02-23
My wife, who studies many cookbooks, said that it was a wonderful book with many delicious recipes. She made me a terrific dish from book and asked me to get her a copy as a present.
Wonderful!.......2004-02-11
I recently took this book out on loan from my local libary, but love it so much, I'm going to buy a copy for myself. I am half-Colombian and grew up in New York where South American cuisine, particularly Colombian, was plentiful (from homecooked, family meals to countless restaurants in Queens). I've been living in California for ten years and often long for an authentic sancocho, platanos, arepas, empanadas, aji piques, etc, but have never had any luck. Now, with these recipes and the wonderfully informative glossary of South American ingredients - and where to get them - I can make the meals I love so much myself and discover so many others. I especially enjoyed the brief history of the South American cuisine.
The Guru on Hispanic Recipes.......2004-02-04
An elaborated acomplishment it deserves praise for such an acomplishment. A great reference and guide to foods from Latin America. Maria Kijac presents a complete and extense set of recipe with simplicity.
Definetly a must for the food lover that likes to cook every day something nutritious and diferent.
So far the best recipe book ever made for the Hispanic Market
Amazon.com
What to feed dinner quests? This too-often-recurring question is answered with inspiration by Viva la Vida: Festive Recipes for Entertaining Latin Style. The work of Colombian-born Manhattan chef Rafael Palomino and writer Arlen Gargagliano, the book showcases recipes that reflect Palomino's mixed cooking heritage--South American, French, and nuevo Latino, the cuisine of his New York City restaurant Sonora. His 90-plus recipes, for dishes ranging from salsas, dips, sides, and main dishes to drinks and desserts, are sophisticated yet down to earth--and easy to prepare. Hosts-to-be will welcome dishes like Ecuadorian Shrimp with a Chipotle-Citrus Marinade and Chicken Brochettes in a Mango Barbecue Sauce, and will also want to try Palomino's more casual pork and cheddar Midnight Sandwich or Chimichurri Lamb Chops.
Palomino knows his ingredients and how to combine them mouthwateringly, without fuss or eccentricity--not always the case with chefs' recipes. Want a surefire starter? Palomino's Black Bean, Corn, and Shrimp Quesadillas or his orange- and lime-juice-cured Tuna and Avocado Ceviche offer palate-whetting thrills. Main dishes like Sonora's Seared Salmon with Creamy Pepper Sauce or Sweet and Sour Long Island Duck Breasts with Mashed Plantains and Potatoes are equally exciting. Among other dishes, Argentine Hamburgers, made with a tangy chimichurri, garlic oil, cheese, and avocado, work beautifully for everyday eating. Palomino's pleasingly eclectic approach is also evident in desserts such as Peruvian Doughnuts and Dulce de Leche Cheesecake with Guava Sauce. With drink accompaniments like Cuban Mint Cocktail, serving suggestions, and ingredient glossary, the color-illustrated book is a true you'll-cook-from-it winner. --Arthur Boehm
Book Description
Spicy shrimp ceviche, smoky steak with mole, refreshing mint mojitos, creamy dulce de leche...nothing says fiesta like Viva la Vida. This eclectic and colorful cookbook collects 100 mouthwatering recipes from all points south-Cuba to Colombia and beyond. From fiery salsas and dips to intensely flavored grilled or roasted meats to sinfully sweet desserts, Viva la Vida highlights simple yet special dishes guaranteed to liven up any fiesta latina. A source list and glossary offer readers a helpful hand in understanding and finding unusual ingredients. Stunning color photographs showcase the irresistible dishes and exotic drinks that will be the focal point of any gathering. With Viva la Vida, the theme of every party is always "long live life."
Customer Reviews:
Comments re Cookbook "Viva la Vida".......2007-03-22
Looks great. Fast delivery. Can hardly wait to try them out.
I love this book!.......2003-08-28
Found it while browsing. The pictures are so pretty -not only is the food beautiful for entertaining, the recipes are thoughtfully written out with delightful introductions, the ingredients are fresh, clean, some exciting because they are new (to me) yet easily found and the end result...delicious! These recipes make my family, friends and me HAPPY!
I'm also jumping into another gorgeous book from this team 'Nueva Salsa' mmmmmmm and looking forward to more to come.
Viva La Vida!
Book Description
Puerto Rican cuisine, with its strong Spanish and African influences, holds a unique position in the world of Caribbean cooking. The food is spicy, hearty, healthy, sensuous, and adventurous. The 240-plus recipes included here range from traditional island dishes and drinks to the latest Nuyorican creations. Fully illustrated, this edition features a new preface by the author.
Customer Reviews:
WOW!!!.......2007-06-21
I am African American and I purchased this wonderful cookbook several years ago. The cover on my book was different than what's shown here, but all I can say is WOW!!! What a pleasure, there were always certain Puerto Rican recipes that I loved and whenever I would ask how to make it I would get "I don't know, I just make it, I don't use a recipe." I always loved the flavor in the beans and never knew how to accomplish the taste, now I know it's sofrito, I now make my own. The description on how to make pasteles is a big positive too. I have a Greek friend and she makes pasteles around the holidays and gives them as gifts. One Puerto Rican guy couldn't believe that a Greek girl made the pasteles. But thanks to Oswald Rivera's fine cookbook it's possible. I especially enjoy his humor and the stories, I feel he's right there in the kitchen with me. I feel contrary to what the other reviewer said about pictures I didn't miss them at all I just wanted these basic recipes for my friends and family to enjoy. BRAVO! Mr. Rivera, you've put a smile on my face.
my bible in the kitchen!!.......2007-04-04
I love this cookbook! It has so many recipes in it. I've tried a number of them and I loved them all. this book is so great. My mom never really taught me how to cook or my grandmom, and what they did show me, I never remembered, I have to use recipes and with this book at my side, I can make everything. My rice is fabulous. My kids love my cooking and they tell me all the time that I should be a chef! :) thanks Mr. Rivera.
pictures please.......2007-01-17
I purchased this book and the recipes sound great but there was no illustration to show you what the dish should look like (very dissappointing). I also found that a lot of the ingredients could only be purchased at "Bodegas" or spanish neighborhoods.
Basic recipes!.......2006-11-03
I was expecting to find more recipes of Puerto rican dishes. However, it does the job in providing you with basic recipes that you can do on a daily basis. I was expecting one for some fancy dish.
Autentico y sabroso.......2006-10-10
We decided we needed some Puerto Rican cookbooks in the house, and Puerto Rican Cuisine is one of them. It really looks like all our abuelitas worked on this great cookbook with Rivera. Quite a few recipes brought tears to my eyes since I haven't eaten them in over six years since my great-grandmother died. We look forward to recreating many of her dishes with the assistance of this book. If you want a simple, authentic Puerto Rican cookbook, this is for your culinary library.
Average customer rating:
- Great recipes but need experience
- My Favorite Cookbook!
- Recipes are too hard to prepare
- Not quite the same as the restaurant.
- Delicious, Impressive Food Made Easy
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Cook, Eat, Cha Cha Cha: Festive New World Recipes
Philip Bellber
Manufacturer: Chronicle Books
ProductGroup: Book
Binding: Paperback
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
History
| Gastronomy
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Latin American
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
California
| State & Local
| United States
| Americas
| History
| Subjects
| Books
ASIN: 0811811468 |
Book Description
New World cooking is hot, hot, hot -- and very cool. At San Francisco's famous Cha Cha Cha restaurant, located in the heart of Haight-Ashbury, the big flavors of Cuba and Puerto Rico come together and dance in vibrant dishes served against a backdrop of laughter, a loud Latin beat, and fabulous altars to the voodoo saint-gods of Santeria. As colorful as the restaurant itself, this unique, festive cookbook offers sixty terrific recipes for Cha Cha Cha's signature tapas and entrees (perfect for entertaining!), all accompanied by the stories, icons, and relics of Santeria, as well as full-color photographs of the dishes themselves. Savvy cooks are discovering that the spices and ingredients of the Caribbean are as fun to cook with as they are to eat. Cook! Eat! Cha cha cha!
Customer Reviews:
Great recipes but need experience.......2000-09-29
This book contains the recipes for some of your favorite dishes fron CHA CHA CHA on Haight street in San Francisco. It would make a great basis for a tapas party! While nothing can beat the real thing, this book does a great job of giving you a headstart on creating your own home version of CHA CHA CHA. However, while these recipes are awesome, most are not for the novice cook. They work best for individual who have experience with the unique caribbean ingredients and experience with the cooking technigues (quick sauteeing with cream!)Overall...I would say that 1/3 of the recipes can be made by anyone...1/3 with a little experience and 1/3 by the dedicated gourment.
My Favorite Cookbook!.......2000-08-04
I moved away from SF last year and am quite happy to get a taste of Cha Cha Cha through this cookbook! No, it's not a perfect substitute for the restaurant, but with a little practice the recipes aren't difficult. And the sangria recipe is the best I've ever tasted!
Recipes are too hard to prepare.......2000-05-10
I previously lived in San Francisco and one of my favorite things to do was eat at CHA CHA CHA's. So, when I moved back to Southern California I missed this fantastic restaurant. I was very excited to find this book and I immediately tried to create some of my favorite dishes. BUT, I found it very difficult to replicate the dishes as most of the ingredients were not in my kitchen and when I went to the store to purchase them, some of them were very hard to find. Also, the lists of ingredients are very long! And finally, the dishes are not that easy to prepare. I realize that I am not an expert in the kitchen, but I do know how to follow directions and I did struggle quite a bit.
So, now when I miss that wonderful food I either look at the pictures in the book and try and remember how it tastes OR I get on a United Shuttle flight and go for the real thing. Nothing can compare to having glass after glass of sangria while I sit back and have the food served to me by someone who really knows how the food should be made!
Not quite the same as the restaurant........1999-02-10
I, too, live a few blocks away from Cha Cha Cha but can no longer stomach the crowds waiting for a table (not to mention the couple of pitchers of Sangria you'll go through on empty said stomach as you wait the average 45 minute wait. Even on Sundays). Given that lengthy diatribe, all can now understand why getting the book as a gift was a blessing.
The pictures are beautiful and some of the dishes turn out quite nice. But I will no longer try to make my favorite dish at the restaurant: Cajun Shrimp. I don't know what was lost in the translation but if you follow the recipe in the book (and yes, I used SWEET paprika, not hot), you turn out Shrimp O' Fire. It's almost inedible. It's not even good spicy hot, it's just kind of gnarly. So I'm somewhat disappointed in this book. And it makes me leery of trying to make everything.
Also, the cookbook is inconsistent on informing you how long certain things will take to cook down or reduce, and a dish that looks to take about 20 minutes to make can take over an hour.
Basically, this is one cookbook that's worth it for the pictures and memories of actually eating at the restaurant. If you want anything more from this tome, I wish you luck.
Delicious, Impressive Food Made Easy.......1998-04-08
Cha Cha Cha is one of my favorite San Francisco restaurants, so I was excited to find this cookbook and even more pleased to find that the recipes are very well written and easy to prepare. The results are fabulous - just like the food from the restaurant! Very interesting history of the food and everything you need to know to recreate the Cha Cha Cha experience at home.
Amazon.com
Bold, bold, bold, bold, bold! It is a word constantly associated with Bobby Flay and with good reason: he doesn't like to be subtle. "Party dishes that are bold and fragrant," "Next time you cook, take a big bold step...." "My party dishes make for a fragrant and bold mix." And yes, bold is an excellent word to describe Bobby Flay's from My Kitchen to Your Table (aptly subtitled 125 Bold Recipes). Flay's genius for mixing Latin flavors and blending cuisines is indeed bold. Dishes such as Pan-Roasted Rabbit with Crushed Blackberry-Ancho Sauce and Yellow Corn-Coated Soft-shell Crabs with Red Chile-Mustard Sauce come from equal parts conviction and adventure. But best of all, these recipes work.
In Bobby Flay's from My Kitchen to Your Table, he shows how to prepare dishes that are perfect for social gatherings. These are party dishes in which the distinction between appetizer and main course is purposely blurred. Flay likes meals with attitude--lively, colorful dishes all served at once. Forget about separate courses--set out all the dishes at the same time and encourage the guests to dig in. No appetizer, accompaniment, or main course. As Flay likes to say, "it's all just food."
That is an easy statement to make if you are an award-winning chef with your own television show and author of the acclaimed Bobby Flay's Bold American Food (there's that word again). Still, Flay makes his food accessible. The recipes are easy to follow. And recipes that sound intimidating, such as Skewered Lamb with Rioja Red Wine Vinaigrette, are, in actuality, simple to prepare.
So take a tip from Bobby Flay: have fun with your cooking, be adventurous, exuberant, and entertaining. Most of all, be bold. --Mark O. Howerton
Book Description
You've seen him on The Food Network, grillin' and chillin'. And on Lifetime's The Main Ingredient, demystifying cooking. And if you're lucky, you've eaten in one of Bobby Flay's three New York city restaurants. Now Bobby's using his formidable culinary talents to turn entertaining on its ear, sharing the secrets of his kitchen and making them accessible to you.
"Why make a meal that you can't enjoy with everyone else?" asks Bobby. "Let me introduce you to food that is fun!" And fun it is. Bobby's party dishes are a bold and fragrant mix. Nothing is designed specifically to be an appetizer or a main course--instead, everything is heaped in large bowls or arranged on oversized platters and set out on the table at the same time. To help you in the kitchen, recipes are organized according to where the dish is prepared or how it is served ("From the Oven," "Cool Platters"), with easy-to-find ingredients and simple-to-follow instructions. Many of the dishes or their components can be made ahead of time.
Customer Reviews:
Bobby Flay.......2006-10-11
THIS IS A LOUSEY BOOK FOR HOME COOKS. MORE FOR PROFESSIONAL RESTAURANTS.
I WAS REALLY DISAPPOINTED, SINCE I ENJOY BOBBY ON THE FOOD NETWORK. FEEL LIKE I WASTED MY MONEY.
Great recipes.......2006-08-31
I bought this book for my daughter for her birthday cause she's such a huge fan of Bobby Flay. She loves it and she's using us as guinea pigs. It was one of her favorite gifts. Great recipes!
WOW -- Another Treasure Chest.......2004-05-23
Once again, Bobby Flay has produced another great book capturing his unique recipes. Utilizing ingredients that can be found at any major grocer, dishes are created with a pallette pleasing result. This book is a must if you enjoy Bobby Flay's cooking. I highly recommend this for those that can handle going where no other tongue has gone before!
A Master at Work.......2004-05-23
Once again, Bobby Flay has produced another great book capturing his unique recipes. Utilizing ingredients that can be found at any major grocer, dishes are created with a pallette pleasing result. This book is a must if you enjoy Bobby Flay's cooking. I highly recommend this for those that can handle going where no other tongue has gone before!
BADLY WRITTEN.............2003-12-09
While I was strolling through a book store recently I can across Bobby Flay's book. I had eaten at BOLO a few days prior and thought the food was pretty good so I said "What the a Heck", I went ahead and bought it. Even though the recipies are good, the way it was written is almost as bad as his speech and personallity is on the food network! I found it very hard to follow some of his recipies and bad luck for you if you dont live near an area where you can find some of the ethnic spices and ingrediences he uses that the recipies call for. Overall, recipies are ok but needs to be written better.
Book Description
An evocative feast for all the senses, A Taste of Old Cuba combines a Cuban expatriate's charming and vivid memories of a childhood on the idyllic island before Castro's revolution with more than 150 recipes for delicious, authentic, and traditional Cuban dishes.
Customer Reviews:
I bought it so I could cook my favorite recipe!.......2007-08-08
Years ago I used to frequent a great Cuban restaurant near where I worked. My favorite dish there was "picadillo" which is basically a hash made with ground beef, garlic, onions, cilantro, and spices (and served over white or yellow rice). It was my favorite. So, when the restaurant closed its doors for ever, I tried to duplicate the dish at home but never came close. One day I picked up A Taste of Old Cuba and lo and behold it had the picadillo recipe (all the ingredients were available at the supermarket). I cooked up the recipe as soon as I could and it was the exact dish that I used to have at the Cuban restaurant. Eventually I tried about 20 other recipes from the book, however, they were not as good as the other Cuban dishes I've had in the past. Some of the recipes resulted in little flavor. I recommend two other books: Memories of a Cuban Kitchen and Three Guys From Miami Cook Cuban.
Solid and authentic.......2007-04-21
She provides accurate information on the life and eating habits of Cubans. Solid recipes
Marrying into a cuban family .......2006-09-04
Marrying into a Cuban family I knew absolutely nothing about cooking Cuban food and was constantly hearing the way His mom cooked this or that, This book and some natural talent at cooking has given me rave reviews from my Even my Widowed father in law. who ask me to look for it in Spanish IE why I am here now
Thank you Maria
Divine.......2006-08-10
Everything I have made from this book tastes exactly like the food in the famous Cuban restaurant "Versailles" in Miami, which to me is the essence of classic 1950s Cuba. This is not a "30-minutes meals" type of book. All the recipes aren't necessarily simple, though some are, but they are very authentic and Mrs. O'Higgins does a good job of explaining the procedures.
Some of the recipes that I have tried are the Ropa Vieja, el Picadillo Clasico, of course the black beans, Arroz con Pollo, Tambor de Platano and the Andalusian Chicken Breasts, which is delicious, and all the recipes have been a success.
Aside from the classic recipes, the book is dotted with "recuerdos", or reminiscences of life in early and mid-century Cuba and pictures of Mrs. O'Higgins family, making for a very enjoyable and endearing read.
Miami Expatriot -- This keeps me sane!.......2006-02-24
It's hard to find good Cuban away from Miami [and I assume Cuba.] The recipes in this book smell and taste like my favorites from Calle Ocho; I prepare a dish, and I'm not homesick for a good 24 hours!
Customer Reviews:
Great spanish cook book in English.......2007-05-14
Great book for anyone wanting to learn how to cook Puerto Rican Food
Newyurican cookbook.......2007-02-07
Good Book for all your basic cooking,To many refer on other pages of this book .
Puerto Rican Cooking.......2007-01-29
Wonderful book to own. I love Latin inspired recipes, and they are all in here. I also own "Daisy Cooks", and between these two books I can entertain my Puerto Rican friends here in South Florida as if I was Hispanic myself (which I am not). The ingredients are easy to get in ethnic and Supermarkets, so are the spices, herbs, the meats, the fish etc. Many storebought, premixed "Spanish" meals in bags or in the freezer section can be incorporated, so as to appear as made from scratch. Yummy either way!
Very Authentic.......2006-12-06
I have owned this book for several years. Everytime I use it my home takes on the aroma of my Grandmother's house. I highly recommend this book for your yourself and your friends.
This book brought a taste of home to Kansas.......2006-05-14
I live in Kansas and am very familiar with Mexican cuisine, my boyfriend is from New york City and grew up with Puerto Rican cuisine at home, he has asked me for years to make different things for him, things his mother made (I quickly discovered Mexican food was not similar at all, besides I am not Mexican, a homestyle meal for me would have mashed potatoes and gravy, Roast beef and green beans). She makes her recipes from memory and has not been a good resource, this book has all of the foods that remind him of home, things that he considers traditional. The recipes are titled in English and Spanish so I can search the book for a recipe that sounds similar to what he has described and he can see the title in Spanish and knows exactly what it is. There are recipes for Traditinal Chicken and Rice, Pasteles, Fried pork chops and Salchichas con Arroz. All things he missed very much I can hardly keep him out of the food before it is done. There are also recipes which appeal to me that include fruit and tend to be lighter dishes that sound more Caribbean to me. At the very beginning of this book there is a section covering the Puerto Rican pantry that describes exotic ingredients and gives recipes to make many of them if you cannot find them in the store and substitution ideas. When I first bought this book I had a very hard time finding the ingredients, I have since become familiar with the Mexican markets that carry many of the specialty items and discovered the Asian market has been a very important resource. I may not always enjoy the traditional food but he insists that it tastes almost as good as his mother's so the author definitely used traditional flavors and recipes and added some updated ones to appeal to a wider audience, we've both been happy with this book it was an invaluable find.
Book Description
Latin American cuisine has vaulted to the top of America's food scene in recent years, introducing a dazzling, seductive blend of South, Central, and North American cooking, christened Nuevo Latino. Award-winning chef Douglas Rodriguez pioneered the movement, first in Miami and then in New York at Patria and Chicama. The acclaimed chef's signature dishes are collected in his groundbreaking cookbook NUEVO LATINO, the book that set a thousand grills ablaze in backyards and restaurant kitchens across the country. The now-classic recipes celebrate and reinterpret a broad range of old-style dishes from Peru, Venezuela, Ecuador, and other countries throughout Latin America. Such utterly unique creations as Grilled Flank Steak over Mushroom Ceviche, Sugarcane Tuna with Malanga Purée and Dried Shrimp Salsa, and Chocolate Tres Leches are a feast for the palate as well as the eye. This is the ultimate presentation of revolutionary cooking inspired by the sensational flavors of the Americas.
Customer Reviews:
Tried two deserts.......2006-12-21
I made the Brazo Park Avenue and the chocolate flan and people went nutz for them! The Brazo takes time to make but on your first bite, you'll be hooked. I'm making it as for Christmas Eve.
Gets Your Mojo and Adobo Sizzlin'.......2002-06-07
Is this cool way of cookin?! I'm totally impressed by the style and excitement of this style of cuisine, full of marinades (adobo in Spanish, both dry rub and liquid), and that hot/cool tension of Latino food.
With tropical fruits and Latino veggies and tubers (malanga, yuca, etc) this introduces most of us to an exciting whole new venue of possibilities.
It's all here, drink suggestions and Breads (you've got to try the Yellow Arepas, they're worth the book itself). Amazing array of salsas and mojos, such as Ruby Grapefruit, Shallot and Cilantro Mojo (unblievable flavors).
The offerings here are spectacular, Grilled Flank Steak over Mushroom Ceviche. Who would have thought of that, ceviche applied to small button mushrooms which this guy found in Peruvia through his dad's barber.
Knockout dishes like Original Plantain Coated Mahimahi served with Tamarind Tartar Sauce. Avocado and Pistachio Crusted Gulf Snapper with Black Bean Sauce. Sugarcane Tuna with Malanga Puree and Dried Shrimp Salsa. Mango and Mustard-Glazed Salmon with Calamari Rice.
This review could continue to speak of creative dish after dish. Desserts are equally attractive, with fruit and flans and rice and a neat dish to dazzle your guests from Cuba, Brazo Park Avenue with Banana Mousse.
All nicely packaged by one of the best, Ten Speed Press, with class and style, color photos and rich, vibrant text.
My frontrunner for Latino cooking resource.
Exquisite flavors.......2000-08-11
Rodriguez is an excellent chef and a great cookbook writer. I bought this after eating a couple of meals in one of his newer restaurants in NYC, Chicama, where the creative ceviches, oyster appetizers and other dishes are absolutely out of this world. Combining unlikely flavors to create new versions of Latin American standards, this book contains many recipes you will want to make over and over. Only challenges: some ingredients are hard to find, and most of the recipes take a little extra preparation. Small price to pay for uncommonly good food.
Checked it out of the library, now I'm buying it!.......1998-01-07
We've just returned from a Caribbean cruise with its final destination in Costa Rica. We were inspired by the diversity of the flavors and food presentation everywhere we visited...so inspired we decided to come home and have a New Year's Latino brunch for friends and neighbors. So, our local library had Nuevo Latino on the shelf and we were on! Douglas Rodriguez' book is well written so that it tells an interesting story of his career journey, and it presents recipes, definitions of ingredients, and presentation ideas in a practical and easy-to-replicate way. Now, even the trips to the grocery store with all these new "foreign" foods in the produce section conjure up memories/ideas from the recipes he's presented. Can't wait to go to New York to experience Patria, but also know that what we made from his book was excellent. Our friends thought we were great cooks! And that's the point of cookbooks, isn't it! Thanks to Nuevo Latino.
Customer Reviews:
The title says it all.......2003-08-22
This book is an excellent collection of Southwest American chile recipes. The recipes are divided by meals or usage into chapters including breakfasts, appetizers, salads, soups, vegetables, breads, main dishes with meat, main dishes without meat, accompaniments, and sweets. The recipes are at once creative and inspiring. While some of the recipes are clearly influenced by traditional New Mexican cuisine, such as sweet chile albondigas, some are of native American origin, like summer squash bake, still others are clearly 100% Midwestern American, like crusted green chile loaf. In any case, all of the recipes are united by their common use of chiles.
For reading pleasure, there is a short section on tips, facts, and fancies- -did you know that wild chiles on the bush are also attractive to birds? At the back of the book you will find a glossary, and for those who don't live in New Mexico, a list of chile suppliers. There are no pictures, but that's OK- -more room for recipes. If you like chiles, you need to have this book.
"must have" chili recipes..............2000-08-15
We always buy green chilis from Hatch, New Mexico each year which we roast, bag and freeze for use during the year. I wanted to find new ways to prepare these. This cookbook contains many yummy recipes that I can hardly wait to prepare.
Book Description
Travelers who feel at ease traveling in Spain or Mexico very quickly realize that the food terms useful there are not the same in Argentina. Waves of European immigration has expanded the cuisine from its Incan, Guaraní and Spanish influences. And then there are those fabulous wines! This pocket-sized full-color guide gives the culinary history, food terms and recipes of the regions. In addition, you'll discover the best restaurants in which to eat, great bars to explore, and the best vineyards to sample fabulous wine.
Food and Drink in Argentina includes: • Dictionary of food terms • How to pick a great restaurant within your budget • A guide to the fabulous Argentinian wine vintages • Information on exploring Argentina's wine country • Cultural and etiquette guide • Advice for those on special diets • Tips for those traveling with children • Useful section on shopping for food • Regional recipes to try • Pocket-sized so it goes with you! • Lavishly illustrated with full color pictures
Customer Reviews:
Good Reading Enroute.......2007-07-20
Tipping, how to say medium rare in Spanish when ordering one of their famous filet mignons.......you get the picture.......Good start for your adventure.......
Not for tourists or residents.......2007-02-01
I wasted my money and the space in my suitcase buying this book. It is more a spanish-english dictionary. The mayority of the book consists of a long list of spanish words with its meaning in english (ocassionally followed by a brief description and illustration).
Not recommended if:
1) you are spanish speaker
2) you are looking for a dinning guide or something similar.
You will do better by buying a local guide in Buenos Aires
Dine and drink well in Argentina with this guide.......2006-06-27
This colorfully illustrated book provides mouthwatering details of Argentine cuisine, going well beyond the basics of beef, mate and Malbec.
One of my favorite ways to immerse myself in another culture is to eat and drink as the locals do. It's easy with this comprehensive guide. Use its A-Z Guide to translate restaurant menus.
The book is well organized, easy to navigate and conviently sized for travel; it fits into your purse or pocket.
An informative introduction and "user friendly" reference for dining-out while traveling .......2006-05-08
Expertly researched and co-authored by Dereck Foster & Richard Tripp, Food And Drink In Argentina: A Guide For Tourists And Residents is an informed and informative introduction and "user friendly" reference for dining-out while traveling or working in the beautiful South American nation of Argentina. Included is an A to Z translation for beverage and food terms, advice on where to eat and what to drink, information on exploring the great wine country in Argentina, tips on shopping for food, advice for special diets and those traveling with children, and a wealth of regional recipes and culinary dishes. A "slips easily into your pocket or purse" guidebook, Food And Drink In Argentina is to be given high praise and a very strongly recommended for planning an Argentina itinerary.
Excellent Resource.......2006-04-06
Many people see France, Italy and Asia as culinary meccas of the world. But there is a wonderful cuisine waiting to be discovered. The food of Argentina!
As a food writer, I see a multitude of cookbooks and guides to cuisines all the time. But one of the areas that is lacking, is Argentina. With an Argentine mother, and having had the wonderful opportunity to have lived in Argentina, I can declare that this book is excellent and an invaluable resource of food and drink in Argentina.
Not only does this guide explain food terms and etiquette, but also which restaurants are good (even for special diets) as well as information on Argentina's wines.
There are some fantastic photos included too!
What I found to be wonderful were the recipes included for traditional Argentina fare, as well as guides to meat cuts and labeling in Argentina, the United States, England as well as France!
If you are going to eat in Argentina, you will need this book.
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