| Edition |
First edition. |
| Description |
vii, 901 pages, 36 unnumbered pages of plates : color illustrations, color maps ; 26 cm |
| Note |
Includes indexes. |
| 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. |
| 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. |
| Subject |
Cooking, Latin American.
|
|
Cooking, Caribbean.
|
|
Cooking, Mexican.
|
| ISBN |
9780393050691 hardback $45.00 |
|
0393050696 hardback |
|
