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Seven
Fires: Grilling the Argentine Way
by Francis Mallmann, Peter Kaminsky
Hardcover from Artisan
ISBN: 1579653545
A trailblazing chef reinvents the art of cooking over fire.
Gloriously inspired recipes push the boundaries of live-fired cuisine
in this primal yet sophisticated cookbook introducing the incendiary dishes
of South America's biggest culinary star. Chef Francis Mallmann--born in
Patagonia and trained in France's top restaurants--abandoned the fussy
fine dining scene for the more elemental experience of cooking with fire.
But his fans followed, including the world's top food journalists and celebrities,
such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina
and Uruguay to experience the dashing chef's astonishing--and delicious--wood-fired
feats.
The seven fires of the title refer to a series of grilling techniques
that have been singularly adapted for the home cook. So you can cook Signature
Mallmann dishes--like Whole Boneless Ribeye with Chimichuri; Salt-Crusted
Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad;
and desserts such as Dulce de Leche Pancakes--indoors or out in any season.
Evocative photographs showcase both the recipes and the exquisite beauty
of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay.
Seven Fires is a must for any griller ready to explore food's next
frontier. |
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The
Cuban Kitchen
by Raquel Rabade Roque
Paperback from Knopf
Media Published: 2011-08-16
ISBN: 0375711961
What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese,
Arabian, Chinese, and African culinary traditions--a true melting pot of
all the influences that combine in Cuban culture.
Now, Raquel Rabade Roque gives us the definitive book of Cuban cuisine:
encyclopedic in its range, but intimate and accessible in tone with more
than five hundred recipes for classic, home-style dishes--from black bean
soup to pork empanadas, from ropa vieja to black beans and croquetas,
from tostones to arroz con pollo, from churros to
café con leche--as well as the vividly told stories behind
the recipes.
Based on the author's family recipes, this is real Cuban cooking presented
with today's busy cooks in mind. Whether you are an experienced cook or
a novice, a lover of Cuban cuisine or just discovering it, The Cuban
Kitchen will become an essential part of your kitchen library. |
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Fresh
Mexico: 100 Simple Recipes for True Mexican Flavor
by Marcela Valladolid
Paperback from Clarkson Potter
Media Published: 2009-08-25
ISBN: 0307451100
Growing up in Mexico, Marcela Valladolid rejoiced in the complex moles,
dozens of different chiles, and homemade tortillas that graced her family's
dinner table. Going to school across the border in San Diego, and later
to cooking school in Paris, she found plenty to love in the markets, quickly
folding new ingredients into her repertoire. She also encountered some
curious foods masquerading as authentic Mexican: cheddar cheese--stuffed
quesadillas, tortilla chips drowning in still more cheese, and the ubiquitous
everything-but-the-kitchen-sink overstuffed burritos. Where were the authentic,
easy-to-prepare Mexican recipes she grew up with? The brightly flavored
seafood ceviches bursting with freshness? The simple, slender burritos
filled with nothing more than intensely flavorful braised meat and blistered
chiles? The healthy salsas that come together in minutes but can transform
a meal?
In her vivacious, fresh voice, Marcela aims to invigorate America's
taste for real Mexican food-dishes that can be accomplished on any busy
weeknight but that still express the authentic flavors of her native cuisine.
Her food is much like her, Mexican but influenced by other cultures. You'
ll find recipes for Tilapia Ceviche; Butternut Squash--Chipotle Bisque;
Roasted Pork Loin with Pineapple Glaze; Ancho-Chocolate Braised Short Ribs;
and Fresh Guava Layer Cake.
Inspired ideas, helpful cooking techniques, and ingredient substitutions
make this the most accessible, appealing, and contemporary Mexican cookbook
you'll find today. In addition, fast recipes and dishes that are low in
fat are called out with easy-to-find symbols. With more than a hundred
delicious recipes and beautiful color photography throughout, Fresh
Mexico introduces a new generation of Americans to the vibrant flavors
of modern Mexico. |
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Memories
of a Cuban Kitchen: More Than 200 Classic Recipes
by Mary Urrutia Randelman, Joan Schwartz
Paperback from Wiley
ISBN: 0028609980
Authentic Cuban recipes offer a mixture of Spanish, Indian, African,
Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips,
to such entrees as Roast Pork Creole, to tropical rum-based drinks and
desserts.
Filled with reminiscences and evocative halftone photos of Randelman's
childhood in pre-Castro Cuba, this book presents more than 200 traditional
recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian,
African, Chinese, and Portuguese influences. |
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The
Essential Cuisines of Mexico: Revised and updated throughout, with more
than 30 new recipes.
by Diana Kennedy
Hardcover from Clarkson Potter
Media Published: 2000-10-17
ISBN: 0609603558
More than twenty-five years ago, when Diana Kennedy published The Cuisines
of Mexico, knowledge and appreciation of authentic Mexican cooking were
in their infancy. But change was in the air. Home cooks were turning to
Julia Child for an introduction to French cuisine and to Marcella Hazan
for the tastes of Italy. Through Diana Kennedy they discovered a delicious
and highly developed culinary tradition they barely knew existed. The
Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla
Book became best-sellers, and Diana Kennedy was recognized as the authority
on Mexican food.
Now a new generation has discovered that Mexican food is more than
chimichangas, that they can find fresh hierbas de olor (pot herbs, including
marjoram and Mexican bayleaf) and chilacas in their markets. The book that
will become indispensable in their kitchens is The Essential Cuisines
of Mexico.
Diana has combined her three classic books in one volume, refining
recipes when possible, bringing them up to date without losing the spirit
of their generation. Old friends will be delighted to revisit these refreshed
classics and to find more than thirty new recipes from different regions
of Mexico. Among these discoveries are the very popular arroz a la tumbada
(rice with seafood) from Veracruz, a pico de gallo with peaches from the
state of Mexico, and tasty snacks from the cantinas of Mérida.
Newcomers will delight in Diana's "word pictures" -- descriptions of
her travels and discoveries -- and in her off-the-cuff comments. Whether
they turn to this book for the final word on tamales, recipes for tasty
antojitos to serve with drinks, or superb tacos, they will find there is
no better teacher of Mexican food. How enviable to attempt for the first
time Calzones del Diablo (yes, the Devil's Pants), and what a pleasure
to succumb to Diana's passion for Mexican food.
Can it be 30 years since Diana Kennedy's first cookbook was published?
Since then, and due largely to her, Americans have learned that Mexican
food isn't just burritos and combination plates, but a subtle, highly developed
repertoire with roots in European as well as native Mexican cooking. The
Essential Cuisines of Mexico combines in one book Kennedy's first three
works, The Cuisines of Mexico, The Tortilla Book, and Mexican
Regional Cooking. Updated and revised, and with 30 new recipes to make
more than 300 in all, the compilation is instantly the definitive English-language
exploration of Mexican cooking.
In 20 chapters--from appetizers to sweets and drinks--the book presents
old friends like Pozole de Jalisco and chile con queso, and new delights,
including pico de gallo with peaches, Arroz à la Tumbada (rice with
seafood), Pollo en Cuiclachoce (chicken in a sauce made with cuitlacoche,
the wonderfully exotic corn fungus), snacks from Yucatán cantinas,
and a delicious barbecued chicken from Chiapus. The recipe revisions reflect
increased ingredient availability and our evolved appreciation of the Mexican
palate (Kennedy now requires fresh poblano chilies in her Sopa de Elote,
for example, and instructs that they be charred). The sections on masa
"fantasies" and tortillas bring together a wide range of these corn-based
treats, including Garnachas Yucatecas (delicious filled masa tartlets).
With a comprehensive glossary and essays such as "A Weekend Barbecue in
Oaxaca," the book reminds us of Kennedy's great contribution to our culinary
pleasure, and the recipes that made it possible. --Arthur Boehm |
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Daisy:
Morning, Noon and Night: Bringing Your Family Together with Everyday Latin
Dishes
by Daisy Martinez
Hardcover from Atria
Enjoy empanadas filled with creamed corn, a crispy-edged, juicy skirt
steak doused in tangy chimichurri, or the divine layers of moist angel
food cake, strawberries, and whipped cream of the Strawberry Delicia, all
of which Daisy Martinez brings to life in this vibrant collection of recipes.
Growing up in her mother's and grandmother's kitchens, Daisy became
an expert in traditional Latin-American cuisine. Here she "Daisifies" those
classics and includes a hearty sampling of dishes from her travels across
Spain, Puerto Rico, the Dominican Republic, Peru, and Argentina.
To Daisy, food is about bringing family together, and so she peppers
her collection with anecdotes and family vacation photos. Each recipe is
as much about the memory the flavors recall as the love that goes into
preparing the dish; for her, the succulent grilled meats of a parrillada
bring back memories of a Christmas spent floating in a pool in Argentina,
while the flaky, gooey vegetable potpie recalls an extravagant dinner party
in the Dominican Republic. As a busy mother of four, Daisy lives the time
crunch every day and has crafted her recipes to be quick, adaptable, and
easy to understand. She deftly demystifies the ingredients of the Latin-American
kitchen, explaining everything from the spectrum of color in plantains
to the degrees of heat in chiles.
With this range of mouthwatering recipes, you can plan your day with
Daisy: rise and shine with the rich aromas of chile-spiked hot chocolate;
power up with a midday empanada with your pick of five savory fillings;
and start a tradition with a night of tantalizing tapas. Why eat dull when
you can eat delicioso? |
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Brazil:
A Culinary Journey (Hippocrene Cookbook Library)
by Cherie Hamilton
Hardcover from Hippocrene Books
ISBN: 0781810809
More than a cookbook, Brazil: A Culinary Journey explains how Amerindian,
European, and African contributions have come together to form modern Brazilian
cookery. The indigenous inhabitants contributed products native to the
land, such as corn, cassava, and fish. The Portuguese settlers incorporated
native techniques and ingredients, and introduced Portuguese staples, including
sausages, olive oil, and wine. The culinary traditions were further fused
with the introduction of such ingredients as palm oil and okra brought
with African slaves in the twentieth century. European immigration yielded
pasta and German pastries.
The largest nation in South America, Brazil is home to vast rain forests,
pristine tropical beaches, the Amazon River, and one of the region's most
interesting cuisines. The recipes presented in Brazil: A Culinary Journey
provide a glimpse into the surprisingly diverse repertoire of Brazilian
cooking, from the heavily African-influenced cuisine of the Northeast to
the Southern cookery, which has been shaped by European immigration. More
than 130 recipes range from Feijoada, Brazil's national dish of beans,
rice, and various meats (in its many regional variations), to lesser-known
dishes, such as Shrimp and Bread Pudding, Crab Soup, and Banana Brittle.
Complete with b/w illustrations, photographs, and maps. |
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The
Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook
by Leticia Moreinos Schwartz
Hardcover from Kyle Books
ISBN: 1906868204
The mixture of these three distinct races, Portuguese, African, and
native Indian, is the essence of Brazil. It?s in the face of the people
and in the foods they eat. Ingredients like yucca, cornmeal, farofa, and
dend? oil used to be seen as peasant food. Now they are considered precious
ingredients in modern recipes. THE BRAZILIAN KITCHEN represents Brazil's
diverse regions alongside its famous international cities? offerings. This
cookbook is the product of the author's passion for her country?s cuisine?her
aim is to bring Brazil's favorite foods into American kitchens. |
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