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Books: Cooking by Cuisine -> Cooking Latin American
Our Latin Table: Celebrations, Recipes, and Memories
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by:
Saralegui, Alvaro
French, Andrew
Bacon, Quentin
Saralegui, Fernando
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Publisher:
Bulfinch
Published: October, 2003
ISBN: 0821228544
Format:Hardcover
Pages:208
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Book Description
From Publishers Weekly
This collection of non-threatening Latin-influenced recipes also doubles as a photo album for the engaging Saralegui family. Author Saralegui is one of seven children whose grandfathers emigrated from the Basque country in Spain
to Cuba; the family then left Cuba in 1960 for the U.S. Chapters are arranged by holidays and occasions, with a menu of Spinach and Queso Blanco Empanadas and Caesar Salad suggested for a christening lunch (Saralegui and his siblings have produced 13
sons and daughters) and a Fourth of July Latin Clambake that consists of Grilled Oysters with Chimichurri, Corn on the Coals with Lime and Cayenne, and Grilled Pineapple with Summer Berry Compote. Some of the recipes, such as Tati's Natilla, a simple
custard, are family favorites; others, such as La Floridita Sandwiches have specific Cuban roots, but most are modern pan-Latin creations, like Guava-Basted Ribs. Saralegui (who owned now-defunct New York restaurants Alva and L-Ray) maintains a
pleasantly upbeat tone, and family photos-particularly those of the Saralegui family in the 1960s and '70s-add a light personal touch. This is in no way a comprehensive or particularly authentic cookbook, but it is fun. Its spirit is perhaps best
exemplified by a page listing music to cook by. The suggestions, which range from David Byrne to Tito Puente, are "not all Latin, but to us they have the right vibe." The same could be said of this entire project.
Copyright 2003 Reed Business
Information, Inc.
Product Description:
OUR LATIN TABLE is the first book to offer a complete collection of celebrations and recipes by one of the premier Cuban-American restaurateurs in the United States today. The book offers mouthwatering
menus, easy recipes, and gorgeous photography. Over seventeen menus are designed around holidays, family traditions, special occasions and everyday meals. Some examples are: New Year's Eve, Christening Lunch, 4th of July Clam Bake, Cuban Thanksgiving,
and Christmas Eve Mariscada. There are sections on how to set up a Cuban bar and create cocktails such as the popular mojito, as well as a Latin glossary and step-by-step instruction for Latin cooking techniques. This cookbook will set out to demystify
Latin-American cooking, allowing the at-home cook to savor the tropical and spicy flavors of the Latin explosion.
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