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Books: Cooking by Cuisine -> Cooking Latin American
Nuevo Latino: Recipes That Celebrate the New Latin American Cuisine
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by:
Rodriguez, Douglas
Harrison, John
Galante, Dennis
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Publisher: Ten Speed Press
Published: May 1, 2002
ISBN: 1580083803
Format:Paperback
Pages:168
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Book Description
From Publishers Weekly The appeal of this exciting, sometimes downright wacky food from the co-owner and chef of New York City's Patria restaurant lies in its bold combinations. Rodriguez fearlessly mixes metaphors in dishes such as Ham Croquetas with
Brie and Wilted Kale; sometimes, as with Banana-Lentil Salad, the combinations are traditional, but new to North American palates. The chapter on salsas and mojos (spicy salsas with garlic, citrus and olive oil) fairly crackles with flavor surprises:
Papaya-Mustard Salsa; Ruby Grapefruit, Shallot and Cilantro Mojo. Rodriguez's roots are Cuban, but his influences are broadly Latin American, from Nicaraguan Banana Tres Leches to Peruvian Causa, a chilled potato terrine. Background information on basic
techniques and recipes, a glossary of unusual ingredients and a handful of mail-order sources enhance the offerings' accessibility. Rodriguez occasionally drops names into his pleasantly chatty recipe headers, and some recipes, e.g., The Smokeless
Macanudo, a filled chocolate cake shaped cleverly into cigars, may be better suited to a restaurant menu than home cooking. But on the whole, bright Latin flavors and Rodriguez's unfettered enthusiasm combine in a collection that only a curmudgeon could
resist. Copyright 1995 Reed Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.
Product 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.
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