The 2013 James Beard Foundation Cookbook of the Year
How to cook everything Latin American.
"synopsis" may belong to another edition of this title.
Maricel E. Presilla is the co-owner of Zafra and Cucharamama, two Latin restaurants in Hoboken, New Jersey. She holds a doctorate in medieval Spanish history from New York University and lives in Weehawken, New Jersey.Review:
“Starred review. Well-researched, organized, and impressive, [ Gran Cocina Latina] covers dishes from Mexico, Argentina, and the Hispanic Caribbean. This comprehensive collection is fascinating, informative, and stunning.” (Publishers Weekly)
“Starred review. This comprehensive and meticulously wrought reference book belongs in every library’s cookery collection.” (Booklist)
“This book not only answers the how but the why as well. Maricel is our bridge to the past, the history of Latin American cocina, describing the original connections to Spain and its cooking and then what has evolved... more aromas, more textures, more flavors, more sexy ingredients. We can now understand Latin America better because of Maricel and the amazing foods that tell its rich history.” (José Andrés)
“I know of no other book that approaches the scholarship, passion and decades-long dedication that Maricel Presilla has lavished on Gran Cocina Latina.” (Rick Bayless)
“ Gran Cocina Latina is a book as grand as its subject. It’s a beautifully written distillation of Maricel Presilla’s decades of experience in the markets and kitchens of Latin America. I can’t imagine a better guide to this vast and underappreciated region. Maricel is a scholar, food importer, restaurateur, tireless explorer, and above all is passionate about everything she does. Gran Cocina Latina explains clearly how to bring the special flavors of Latin America to our own tables.” (Harold McGee)
“Books like this don’t happen very often so drink it in and know it will still be in your kitchen ten years from now.” (Lynne Rossetto Kasper, Host of The Splendid Table®, public radio's national food show from American Public Media)
“The food of the Spanish- and Portuguese-speaking New World is complex, intricate, and has variety and range, extending from Cuba to Ecuador and from Mexico to Brazil. Maricel Presilla, a chef and food historian, takes us through that whole continent in a comprehensible, intelligent, original, and delicious voyage.” (Jacques Pépin)
“[A] serious but accessible study.” (Pete Wells - New York Times)
"About this title" may belong to another edition of this title.
Book Description WW Norton Publishers. Book Condition: New. Brand New. Bookseller Inventory # 0393050696
Book Description Book Condition: New. Bookseller Inventory # 18069156-n
Book Description W. W. Norton & Company. Hardcover. Book Condition: New. 0393050696 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Bookseller Inventory # 16080433
Book Description W. W. Norton & Company. Hardcover. Book Condition: New. 0393050696 *BRAND NEW* Ships Same Day or Next!. Bookseller Inventory # SWATI2122244511
Book Description Hardcover. Book Condition: New. Bookseller Inventory # 5491320
Book Description W W Norton and Co Inc, 2012. HRD. Book Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # KB-9780393050691
Book Description Hardcover. Book Condition: New. New. This item is new unopened, never used and still in its original manufacturer condition. Tracking number will be provided to you so that you may track your order (for all USA orders). Bookseller Inventory # BAA-B-3734227
Book Description W. W. Norton and#38; Company, 2012. HRD. Book Condition: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # IB-9780393050691
Book Description W. W. Norton & Company, 2012. Hardcover. Book Condition: New. Bookseller Inventory # 0393050696
Book Description W. W. Norton & Company. Hardcover. Book Condition: New. Hardcover. 912 pages. Dimensions: 10.2in. x 8.4in. x 3.0in.The 2013 James Beard Foundation Cookbook of the Year How to cook everything Latin American. Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. Shes gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes. Two-color; 32 pages of color photographs; 75 line drawings This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Hardcover. Bookseller Inventory # 9780393050691