Gran Cocina Latina (Great Latina Kitchen) is just that — big, rich, and fun to explore. In over 900 pages this new, award-winning cookbook by restaurateur and food historian Maricel Presilla brings together the diverse cooking traditions of Central and South America and the Spanish-speaking countries of the Caribbean.
Beautifully laid out, with a balance of recipes, background and equipment notes, and photos, cooks and armchair travelers alike will savor this comprehensive collection of recipes from a geographically and culturally “big” region.
Recipes are not arranged by country, but are grouped according to ingredient or type of food. Chapters introduce you to the layers of flavors that make up Latin America cooking. Here you can explore the variety of indigenous ingredients including chilies, squashes, corn, quinoa, beans, and potatoes that dominate the cuisine. You can also learn about the unique types of dishes that come from countries such as Argentina, Peru, Columbia, and Cuba such as empanadas, secos, tamals, ceviche, ollas (soups), moles, and dulce latino (sweets).
So get beyond the familiar Tex Mex tacos, refried beans, and salsa and journey through the complex flavors — but not complex cooking — of Latin America.
Check the WRL catalog for Gran Cocina Latina