Product Description
Discover one of the world's best-kept culinary secrets as author Maria Baez Kijac takes your taste buds on a tour of the magnificent and inviting food of South America. A Winner of Gourmand's Best of the Best World Cookbook Award for 2008, this book has 450 authentic recipes from countries renowned for their culinary delights. Cooks will find everything from tamales, various asadas, cebiches, chupes, ensaladas, and empanadas spanning the regions of Peru, Paraguay, Ecuador, Chile, Brazil, Argentina, and much more! ... Read more

Customer Reviews (17)

Great review of south American cuisine
I have visited many of those countries and the recipes are incredibly accurate. Very good cooking book.

a great resource!
what a great resource for someone who loves authentic south american food!i made the ecuatorian humitas with my boyfriend-- we gobbled them up.can't wait to make more!

DELICIOUS ALL OVER SOUTH AMERICA


THE SOUTH AMERICAN TABLE:
The Flavor and Soul of Authentic
Home Cooking from Patagonia to
Rio de Janeiro, with 350 recipes

By Maria Baez Kijac

A review by Marty Martindale

Are you planning to visit South America in 2010? Definitely read lots of travel guides, however, another good idea is to buy a good destination cookbook and get an idea ahead of time what you will most enjoy ordering in your new surroundings. Also upon your return, you will be all set to keep making your favorite dishes.

Before she starts her delicious recipes, Kijac writes 30 pages about the history of the countries of South America and much about the foods of the continent. Later, thoughout the book she includes many extras you will be glad to know.

Here are descriptions of some of the many savory dishes found throughout South America:

EBICHE DE PESCADO CON LECHE DE COCO
Fish Cebiche in Coconut Milk
Assemble red snapper fillets, lemon juice, mashed garlic, red onion, unsweetened coconut milk, fresh pepper puree, cilantro leaves and shredded coconut.

ESCABECHE DE PESCADO DE PERUANO
Peruvian-Style Fish Escabeche
Tuna fillets, lemon juice, garlic, olive oil, onion, red bell pepper strips, hot pepper puree, cumin, oregano, vinegar, chicken broth and lettuce leaves. Garnish with Kalamata olives, quartered hard-cooked eggs, jalapeno strips and small whole baby corn.

EMPANADAD VENEZOLANAS
Venezuelan Turnovers
Canola oil, ground pork or beef, oregano, cumin, onion, quartered tomatoes, red bell pepper, garlic, capers, muscatel or cream sherry, black olives, dried currents, masa for empanadas and egg.

PAPAS HUANCAINAS
Potatoes with Spice Cheese Sauce
Yucan gold potatoes, feta cheese, cream cheese, lemon juice, garlic, hot yellow pepper, turmeric, whipping cream, olive oil, leaf lettuce, black olives and recvipe for Salsa Criolla Peruana in book.

REPE DE GUINEO VERDE
Cream of Green Banana Soup
Green bananas, water, milk, whipping cream, cheddar cheese, sugar, cilantro and topping of Pesto de Cilantro in book.

SOPA DE PALMITO
Hearts of Palm Soup
Unsalted butter, sliced leeks, flour, cornstarch, white pepper, canned hearts of palm, chicken broth, milk and a garnish of cayenne pepper

CREMA DE COCO CON CAMERONES
Cream of Coconut Soup with Shrimp
Onion, garlic, chopped tomato, broth, shrimp, Worcestershire sauce, dry mustard, cayenne pepper, unsweetened coconut milk, cornstarch, lemon slices and cilantro leaves for garnish

ENSALADA RUSA
Russian Salad
Red potatoes, carrots, beets, peas, onion, broth, mayonnaise, Dijon mustard, lemon juice, whipping cream, chopped hard-cooked eggs, parsley and black olives

SALADA DE CHUCHU
Chayote Salad
Chayotes, onion, red bell pepper, jalapeno pepper, canola oil, white wine vinegar, lime juice garlic and scallions for garnish

POLLO A LA MARIANA
Mariana's Chicken
Chicken, onion, orange juice, lemon juice, sweet paprika, garlic, nutmeg and Worcestershire sauce

MATAMBRE
Rolled Flank Steak
Large flank steaks, red wine vinegar, canola oil, oregano, garlic, parsley, red pepper flakes, Parmesan cheese, spinach or chard, carrot, asparagus, roasted red pepper, eggs and broth

AHOGADO DE BERENJENAS
Eggplant Layered with Tomatoes and Corn
Eggplants, olive oil, tomato, corn kernels, milk, nutmeg, butter, Chihuahua or mozzarella cheese, whipping cream and Permesan cheese

MOLO
Mashed potatoes with Peanut Butter
Potatoes, milk, whipping cream, mozzarella cheese, butter, scallions, cumin, milk and peanut butter. Garnish with lettuce, scallions, hard-cooked eggs, and/or parsley

This cookbook doesn't strand the non-South American cook. The front of the book prepares the cook well and each chapter introduction keeps help near. It carefully includes careful descriptions of vegetables along with the very many roots/tubers, sources for hard-to-find foods, a very comprehensive Dictionary of South American ingredients, a chapter devoted to Comfort Foods and a well-planned index.

You can reach Marty Martindale at:FOOD SITE OF THE DAY.

Can too much information be bad?
At times I found this book to have too much information. I do commend the author for putting so much work and research into the book and much of the information was interesting. Its a huge task to tackle all of South America with its extreme diversity.

I'm familiar with South American cooking but some of the recipes seemed a little off and too much historical info distracting in a cookbook. Some dishes are found throughout S.A. but vary depending on country and region. Cities just 3 miles apart may cook a dish totally different from each other. This may be why the recipes seemed not quite right to me, maybe the author was referring to a region I'm not familiar with. I refer to the book once in a while to compare recipes but don't really cook anything directly from this book.

I can understand the author wanting to create one definitive book that encompases all of S.A. but I sometmes wonder if she should have broken the book out into separate books organized by country or region such as 1)A book about countries that include the high altitude Andean recipes Peru, Boliva, Chile and Ecuador and then 2)one about Argentina, Uruguay and Paraguay because they share some of the same influences to their food from other countries, especially Italy and all three are known for beef and horses. And so on.

Not a bad book but not my favorite either.

Absolutely THE best
This book is way more than just the very best cook book of Latin American food...it's a short history of South America. From the time I opened it, I could not stop reading until I got to the end of the South America background information. I am from Venezuela and loved ALL the recipes. The lack of pictures is not a big deal at all, because the words are totally descriptive. Now that I have this book, I don't see the need for any other. ... Read more

Product Description
The New Look of Latin-- Lighter, Quicker, Better

Three Empanadas (Pages 80, 81, and 82)
Midnighter Sandwich (Page 182)
Flan (Page 300)

Also available in Spanish under the title Salud y Sazón.
Amazon.com Review
Steven Raichlen brings the best of his culinary world toHealthy Latin Cooking: he absolutely loves Latin flavors, fromMexico to Argentina, from Cuba to Puerto Rico, and he is dedicated toa healthy diet that's low in fat yet high in flavor. (HisHigh-Flavor, Low-Fat Cooking series is a must, as is his Miami Spice.)

Raichlen doesn't just drop the unwary cook into chapters of recipesthat have been altered to reduce fat and salt and all the othernastiness. He begins with all the reasons for doing just that, and themany ways in which the true Latin diet is perfectly suited to ahealthy pyramid approach. Nor does he shy away from truth, beauty,and justice, stating categorically that there are some dishes wherelard just can't be left out of the flavor profile. He goes on,however, to show the reader how to cut way back on the total amount oflard used while retaining its great flavor.

Chapters are divided bykinds of food--appetizers, soups, salads, beans, and rice--not byplace of origin. So it's kind of a Latin adventure to flip throughthis book, never knowing where you are going to land. There are LittlePots of Red Beans with Sour Cream from Nicaragua (140 calories perserving), Chicken and Vegetable Stew from Colombia (374 calories),Tamales from Mexico and from Cuba (163 versus 120 calories), SeafoodStew from Brazil (345 calories), Stuffed Pot Roast from Puerto Rico(533 calories), and flan from everywhere (423 calories). StevenRaichlen gives the reader a great way to spice up a diet, and a greatdiet to help life last a long, pleasurable time. --SchuylerIngle ... Read more

Customer Reviews (14)

Healthy - who cares?
Here is a short and easy-to-understand review.This may be a book of Healthy Latin recipes.Who knew healthy could be this good?Don't let the Healthy part put you off.Buy it and cook from it and enjoy it.

Meh
I was really excited for this book. I thought it would have new and innovative recipes and techniques. I think anyone with basic cooking knowledge could make the recipe changes this author made. "use low-fat tortillas" or "reduced-fat cheese". I prefer to eat food as minimally processed as possible and substituting chemically changed foods to reduce fat and calories is just not something I am interested in.

Nice Concept
I did like the `healthy' twist on these recipes; however, I do believe this twist did take away much of the flavor these dishes would normally have.

Great Book.
This book a very a good basic healthy latin american cookbook. The difference in the overall calories are not so huge however the dishes are much lower fat. I have done several recipes from this book and the flavors are very authentic. I would have liked more nutritional information like fiber and sat. fat content however it did have calories, carbs, protein and overall fat. GREAT BOOK

healthy latin cooking
Excellent book, I have made several of the recepies and have not found any that I do not like...... ... Read more

Product Description

As diverse as its history and as varied as the countries that make up the continent, South American cooking combines the agricultural greatness of the pre-Columbian native peoples--responsible for cultivating the potato, tomato, chile pepper, and corn--with the culinary traditions of later arrivals from Spain, Portugal, the west coast of Africa, Italy, and elsewhere to create a delicious cuisine of dimension and depth.

Felipe Rojas-Lombardi presents a spectacular array of both innovative and traditional recipes. He begins each chapter with a discussion of how that particular food fits into the fabric of the meal. The more than 250 recipes include ceviches, escabeches, empanadas, tamales, soups, seafood, poultry, meat, vegetables and grains, and desserts; and finally there is a chapter on such basics as how to prepare eggless mayonnaise and corn beer, and how to clean squid. An enormously talented cook and teacher, Felipe brings North Americans the culinary diversity and great food of the continent to our south. ... Read more

Customer Reviews (5)

Cooking
Book was in great condition for being a library book.I am excited to start cooking.

Rojas-Lombardi Reviewed
The book is fascinating as much for its descriptions of the historical context of the different cuisines as for the very clear and fun style of presenting recipes.We have found this book to be indispensable for putting together authentic and exciting meals (I love the escabeche section), and it is so easy to follow.Anyone who is nostalgic forgood South American food and doesn't know the ins and outs of cooking such meals will give this book "un abrazo."

Exquisite Dishes
I have made several of the dishes in this book, some of them many times over, and they are delicious. My husband is from Peru and he has enjoyed every dish I've made from the book, saying they taste like they were made in Peru.

not worth the time
Yes, this book has a wide variety of recipes from many South American countries.But most of them are unbelievably elaborate and time consuming.His recipe for dulce de leche requires about 5 hours of constant stirring!The few recipes that I've had the time to try haven't even been all that good. Buy this book only if you have many hours to devote to cooking. For basic South American cooking, the book by Myra Waldo is much better.

An overall good intro book into many South American dishes
I checked this book out of the L.A. Public Library and found it to be very intersting.I was looking for both Colombian and Peruvian dishes.Both countries were represented fairly.For a book that covers many countries, it does a good job.I recommend it and will be purchasing it. ... Read more

Product Description

Product Description
In Latin America, centuries of collusion between peoples-indigenous tribal cultures, European conquerors, slaves from Africa and the Caribbean-and complex patterns of immigration have produced a fabulous fusion of flavors. Renowned food writer Elisabeth Luard meanders across half a continent and its distinct island cultures, surveying all the essential ingredients and 200 regional recipes in this delicious introduction to Latin American cuisine. ... Read more

Customer Reviews (2)

It's OK
I was not really impressed with the recipes in the book. I have eaten allot of Latin food over the years and this book didn't do anything for me. But that my opinion too.

Fantastic Learning Resource
I am an avid cook, but after moving to Costa Rica, I was presented with new ingredients that I didn't know what to do with. Though willing to try my gringo favorites, my Costa Rican boyfriend was used to a different diet and "comfort foods" that I had never even heard of. I wanted to adjust to my new life and environment, and learning to cook traditional Costa Rican & Latin American foods was a key part of the process.

My suegra (boyfriend's mother) gifted me this book for Christmas, after I had fawned and drooled over it at one of my favorite bookstores. It has been an incredible resource for me, detailing each ingredient with incredible detail, explaining how it is used throughout South America.

One of my favorite details is that Laurd tells readers the names of each ingredient in different countries, which if you're familiar with Latin American Spanish, can vary greatly. After each one of her detailed descriptions, Laurd provides two or three typical recipes that include the ingredient, giving new L.A. cooks a good beginning typical foods arsenal.

If you're new to Latin American cooking, I can't recommend this book highly enough. However, keep in mind that it's more of a learning tool than a recipe book. ... Read more

Product Description

In New World Kitchen, Norman Van Aken explores the rich influence of Latin American cuisine on the American palate. From the African-influenced Creole cuisines of Cuba, Puerto Rico, and Jamaica to South American flavors from Brazil, Peru, and Argentina to the distinct tastes of Mexico, Van Aken works his particular magic on this luscious cornucopia and emerges with a wealth of brilliant recipes, such as the exquisite Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens in Grapefruit-Honey Vinaigrette.

Well known in the culinary world for his passion and genius, Norman Van Aken has earned a reputation for innovation and artistry. Armed with his signature recipes, employing a cast of rich ingredients in inventive combinations, anyone can masterfully harness the fire-and flare of Latin American cuisine. With a preface by Anthony Bourdain, author of the bestselling Kitchen Confidential, and enticing color photo graphs by Tim Turner, winner of the James Beard Foundation's award for food photography, New World Kitchen is a lush, beautiful book that new worlds of flavor.

Customer Reviews (6)

Amazing recipes
I was born and raised in Guyana, an english speaking country in south america. My Fiance, Guyanese by birth, however was raised mostly in New york and loves latin food which i knew nothing about. So i went digging for a good latin cookbook. This is my first "latin" cookbook. What attracted me was the caribbean fusion also. So far the recipes i made from this book is amazing... The Arroz con pollo is so yummy esp. after a day or two in the fridge it is similar to our local "Cookup rice" dish but with beer inside of fresh coconut milk. We loved also the avocado salsa, I use this with fried rice or even to top a spicy breakfast omlette and "bakes" .
He also added in a pepperpot recipe which is the national dish of my country. We make it differently but with cassreep. If anyone wants to try this dish please do make it with cassreep which you can find in any west indian grocery store. We add cassreep in stews and rice dishes even chowmein dishes. It is a beautiful sauce of which u only need a few drops.
I am now eyeing the rest of his books and next time we are down in florida we are definately going to eat at his restaurant.

Good stuff
Good cookbook, but a lot of recipes involve multiple stages such as sauces or stocks that are made seperately.Book was lost in mail and took 4 weeks for delivery.

A good introduction to Latin American Cuisine
If this book was about latin american cuisine, I would give it four stars. The writing is great, and Chef Van Acken's philosophy (on food and life) is well worth reading. The recipes are feasible and delicious if executed correctly; something easy to do with some knowledge on food. I love this book, and go back to it often for inspiration, but it's still a book about New World Cuisine, and the Chef leaves his signature in every recipe, therefore the preparations are not authentic.

I have given 5 stars to this book because I value Norman's input. He is a phenomenal cook and a creative chef. His food should not be missed when visiting Miami and his knowledge on the ingredients and techniques from Latin America is exceptional. I wish the book was longer, with more recipes and longer stories, as I truly believe this author teaches through his books.

This is great book for the home cook and the professional alike. If you enjoy these recipes, and there's no reason why you shouldn't, then you will become curious about the food from my area of the world. For that I should always be grateful to Chef Van Acken.

A Rich Sampler of Pan American Cuisines
The multi-award winning Norman Van Aken of the restaurant `Norman's' in Miami has done us a great service by providing us this survey of New World Latin cooking plus a precis of the many influences which have borne on these cuisines. The geographic range of the recipes is truly impressive. The countries or regions to which the recipes are attributed are:

Pan Caribbean 19 recipes
Pan Latin 19 recipes
Cuba19 recipes
Mexico18 recipes
Peru 14 recipes
Brazil 12 recipes
Colombia 9 recipes
Venezuela8 recipes
Nicaragua5 recipes

4 recipes: Argentina, Chile, Jamaica, Puerto Rico, Trinidad
2 recipes: Ecuador, Guatemala, El Salvador
1 recipe: Bahamas, Bolivia, Central America, Dominica, Martinique, Panama, Uruguay

The book also includes several pantry, sauce, and mixed drink recipes not attributed to any specific region. The pantry recipes owe much to classic French technique, which Van Aken taught himself early in his career. The recipes for chicken and pork stock follow traditional methods, but they include a lot more ingredients than the French classics. Most notable additions are wine, mushrooms, tomatoes, and chiles.

The large number of recipes from Mexico and Cuba are expected for a chef working in Miami, especially with the acknowledgments he gives to Rick Bayless and Diana Kennedy, our leading experts on Mexican cuisine. The emphasis on Peru becomes obvious when you see the references to Nobu Matsuhisa, who worked for many years in Peru and who has popularized many dishes based on Peruvian themes and foodstuffs.

The sizable body of congratulatory blurbs on the back cover of the book from the likes of Nobu, Mario Batali, Charlie Trotter, Todd English, and Emeril Lagasse attest to the quality of his cooking and, more importantly for you the reader, the quality of his researches into this `New World Cuisine'. I think the most important quality of the book is not culinary invention. Van Aken is not taking any credit for creating these recipes. His accomplishment is in the collecting and exposition of these recipes and their most important ingredients for us.

Van Aken is especially wise to not call this Latin American cuisine, as he makes it clear that the cuisine of the lands south of the Rio Grande have been created by an amalgam of Native American, Spanish, East Indian, Chinese, Japanese, African, Portuguese, Italian, and Polynesian influences. While Van Aken claims credit for inventing the phrase `fusion cuisine' it is plain that `fusion cuisine' has been going on in the New World since South American (Polynesian?) mariners carried plants from Pacific Islands to South America's Pacific coast. This activity expanded with a vengeance in both the old and new worlds as American foods such as corn, tomatoes, potatoes, and chiles were taken to both Europe and Asia and Old World foods came to America. For example, Italian and Sechuzen cuisines changed dramatically with the introduction of tomatoes and chiles respectively.

One of Van Aken's contributions to these recipes is to replace original peanut or palm oils with canola or grape seed oil. It's interesting to note that deep frying was never done in pre-Columbian America, as the natives, even the Aztecs and the Incas did not refine oils in sufficient quantities to use it as a deep frying medium. Another addition by Van Aken is wine and beer pairings with recipes. It is possible that he also contributed to the use of European fortified wines in recipes, although that may very easily be a Portuguese addition.

The background information on major ingredients and major influences is almost worth the price of admission. This is not a scholarly book, a thorough study of one or a few cuisines in the style of Diana Kennedy on Mexico or Paula Wolfert on Morocco. But its contents have much of the authority of a scholarly work. It is a sampling of recipes from many lands which makes this a much more valuable book to the typical foodie. All the recipes are first rate stuff, presented by a passionate and talented chef.

I highly recommend this book as an introduction to the cuisines of the Caribbean and of South America. The bibliography will also offer many sources of additional information on this cuisine. This book is worthy of Norman's colleagues' praise.

Captivating and excellent
Just like the other reviewer wrote, this is the first cookbook I've read cover to cover in a while.It is extensive - you won't want for recipes on anything - from appetizers right through dessert and cocktails.It fits a definite void in my cookbook collection too - I have some 50+ cookbooks but nothing like this book.Nearly every recipe sounds delicious, and the writing is easy going and reflects the author's clear enthusiasm for cooking and Latin American/Caribbean food and culture.My only wish is for more photos.The ones included are beautiful, but I count only 32 (4 sections of 8 each).Still don't let that stop you from getting this captivating, unique cookbook that I'm sure will be a great culinary jouney for me, and become a classic in my library. ... Read more

Product Description
Representing the culinary traditions of the sixteen distinct Hispanic cultures in the United States, a unique cookbook offers nearly two hundred recipes along with menus for eight important Hispanic celebrations, a recipe index, and much more. ... Read more

Customer Reviews (1)

Incredibly authentic!
The recipes in this book are absolutely wonderful and authentic!Myfamily is from Puerto Rico, and my husband's is from Ecuador,and everyone has been raving about these recipes!They bring back so many memories ofthe foods that were cooked when I was growing up!It is such a shame thatthis book is out of print.I had to search for one for my sister-in-law,because she wanted to keep mine! ... Read more

Product Description
Introduces the history, land, and food of the countries of South America, and includes recipes for such dishes as black bean casserole from Brazil, beef soup from Argentina, and almond meringue from Chile. ... Read more

Product Description
Cooking the Central American Way serves up tantalizing recipes for yucca fritters, bean soup, tres leches cake and more! ... Read more

Customer Reviews (5)

Not worth the money
I expected more recipes, more variety, and definitely a bigger "cook book".I felt that this was a very juvenile type cookbook... maybe for a 13 year old just learning how to use the kitchen.Like someone else said, most of the recipes you can get off the internet for free.

I would love to rate the item if I would have only received it!
I am extremely upset because I paid for this book and as of today, I have not received it.I will not be ordering from Amazon again!

not worth the money
This book is not worth the money,not a lot of recipes,You can get the same recipes free from the web...

Cooking The Central American Way: Culturally Authentic Foods...
This book has few recipes of each country of Central America, Caribean, and some recipes from South America,the most popular. Has pictures of the menu. Easy menu.

A Pleasing Cook!
My husband and i have visited Costa Rica and couple of times and have actually purchased property there for retirement.The kind people, flora fauna and, of course, the fresh foods are magical for us.

This little book has helped me to get the real flavor of these countries cuisine and has definitely widened my cooking skills.Some of the receipes are a little overwhelming, but not actually that difficult once you get into it and have the ingredients.This is the reason for 4 instead of 5 star rating.

The plantains, bean soup and seviche camarones (although i used a variety of white fish) are all time favorites around our house.Get ready for lot's of compliments! ... Read more

Product Description
This vibrant and inspiring guide to South American cuisine celebrates the abundance of rich and exotic tastes that reflect the diversity of the landscapes, climates and cultures within the continent. ... Read more

Product Description
Beauty, health, and good taste...presented with a dash of Latin spice! What could be better?

Jazz up your life with gorgeous dishes from the cosmopolitan yet healthy cuisine of up-to-the-minute Mexico City. The first US edition of this acclaimed cookbook reveals the secrets of light and lovely Latin cooking to other cooks, who may be surprised to discover how these talented chefs use simple techniques to make fresh, nutritious ingredients not only tasty but visually stunning.

Here's a sample menu: Vegetable Fiesta with Eggplant Puree, Salmon with the Aroma of Ginger, Mashed Potatoes with Dill, and Orange Foam delicately drizzled with honey. What's the secret? Not only is this menu delicious—it's also very low in fat, sugar, calories, and cholesterol. And it fulfills nutritional needs in all food groups. Over 65 photographs.

And many other secrets come out, large and small: cooking tips, dietary hints, and ideas for glorious presentations of 60-some dishes that include

• Vegetarian Paella
• Pasta with Rosy Sauce
• Fish "Hamburger"
• Rice with Guajilla Chile
• Chicken in Banana Leaves
• Vegetable Spirals
• Strawberry Mousse
• Meringue Nests with Fruit
• Coffee Flan

Customer Reviews (1)

Could be Better
I just received my copy of Secrets of Light Latin Cooking.Expecting that this cookbook will focus on cooking and preparing some of my favorite Latin dishes.However, this cookbook left out some key information.I was very disappointed that for a light cooking book, that there were no calorie counts for each and every recipe.This information I feel that the author didn't feel was important or valuable to include since every recipe had no nutritional information.This is a major disappointment in the book.I found the recipes to be ok but I have to admit that the author's definition of Latin is very broad as it includes Mediterranean recipes.I would like to have seen information on the food, the country of orgin.

The author appears to use a great deal of gelatin for the desserts which seem to be a less creative.I gave this a 3 star since the book was just OK, not the best of light cookbooks that the author could have spent more time to work on the book and been a bit more creative.

I hope the author will realize that for a light cookbook nutritional information is very important.Also, please define how you are using Latin since I expected this cookbook to look at Latin cooking from that Latin countries and not Italian, Greece etc. ... Read more

Product Description
The exciting new mode in desserts can be found in this cookbook featuring the flavors of the Latino world.

While savory Latin-American cuisine is well known, the sweeter side of this vibrant culinary culture has been overlooked. The countries of Central and South America combined Spanish techniques with native ingredients into an entirely distinct dessert tradition. This will be the first cookbook devoted to Latin-American sweets, uncovering a whole new world of exotic flavors. The desserts presented range from baked cakes to ice cream to chocolate, with step-by-step recipes for both traditional favorites, such as flans, churros with chocolate, and tres leches cake, as well as original creations from Chef Joseluis Flores’s restaurants. ... Read more

Customer Reviews (7)

I like it--I think...
I am a little ambivalent about this book. My sweet tooth is legendary among my friends and family, as is my love of desserts. To me, a meal is what you have to work your way through to get to the important stuff. This book should have been a perfect fit for me.

I have cookbooks I have collected when traveling in Latin America and have a repertoire of tried and true recipes of traditional Latin American desserts, which I serve and enjoy regularly. This book is only nominally "Latin American" it is really mostly a Mexican with a sprinkle of other nationalities. (Including Spain--the "Churros" on the cover are a Spanish tradition on cold days and nights). The desserts, despite the subtitle, are not traditional, they are inspired on tradition but many (most) have a nouvelle cuisine twist to them.

DULCE has different versions of many of the recipes I'm familiar with and of many desserts I've tasted. A side-by-side comparison of many of the book's recipes with my own shows some differences. (In many cases, I think I like mine better, but maybe his are tailored for restaurant-style production and mine are more for home). For example, the Guatemalan classic dessert, Tres Leches, did not originally have rum and was covered in meringue instead of whipped cream. (Whipped cream is the quickie version).

I find his recipes interesting, some even tempting, but I'm a little disappointed that I didn't find anything that I'm just dying to try. Which surprises me because I have dined memorably at both restaurants in which he has worked (China Grill and Patria) and you would think something would grab me.

Part of the reason might be the layout of the book. There are random clusters of pages of color photographs throughout the book, but not for every recipe and usually not anywhere near the page with the recipe. As with all Rizzoli books, the photography is gorgeous. But unlike the norm, the editing and organization are not. Take "Alfajores" for example. If you look in the index for it, you are referred to a page in which the cookie is called "Dulce de Leche-filled Butter Cookie Sandwiches." The photograph of the cookie appears more than 50 pages later. I find this awkward. Passion fruit is only translated as "maracuya," not "parcha" or "parchita" which varies by country.

On the plus side, he does give sources for difficult to find ingredients, which will come in handy for "Pan de Bono" which I love but have never made, and didn't have another recipe for. In addition, he provides many non-traditional variations to the basic desserts, such as the flans and some totally original desserts that never would have occurred to me, such as Quinoa Pudding, as well as deviations from tradition such as Goat Cheese and Guava Empanadas.

So, as you see, I'm torn. There is much to recommend it, but....

One Sweet Cookbook!
I'm not a chef, but I like to think I'm a pretty good cook. I like trying new things, and I generally like following a recipe the first time through a new dish. Over the years, I think I've gotten pretty good at picking out a good recipe just by reading it over. DULCE has a lot of great recipes in it. In fact, it's almost like the book was written just for me. Three reasons why:

1. Measurements are listed by volume AND weight. This is essential in dessert cooking where a little too much of this or not enough of that can completely throw off the carefully calculated reactions of the different ingredients.

2. After the basic recipe, there is usually a sidebar telling how to take the dish to the next level. I mean, a Tres Leches cake is pretty damn delicious on its own, but then to suggest serving it with poached peaches, white chocolate mousse, and amaretto gelee (all recipes included) puts it over the top. I love that the book gives you the option of doing a dish straightforward, or sophisticated.

3. I'm on a big Latin food kick right now. Anything south of the American border, I can't get enough of it. And this book touches on many of those regions-- Mexico, the Islands, Peru, Brazil, Chile, etc. But understand: these are not traditional recipes, for the most part. They are Chef Flores take and transformation of that vast region's sweets. And he does a mouth-wateringly impressive job.

Some of the ingredients are pretty obscure-- Sapote? Lucuma? Lulo?-- but I like to try new foods and enjoy hunting them down for that Special Occasion meal (even if that means hunting them down through internet mail-order). And there are PLENTY of recipes that use only basic pantry items.

Big winners in my house: Quinoa Pudding, Mango and White Chocolate Cheesecake, Avocado Panna Cotta, and Frozen Mojito Souffle.

Disappointing
Having lived in Latin America for many years and having enjoyed over there many great desserts I really wanted to like this book. Unfortunately, I didn't.

I found two major flaws in this book:

First of all, the title of this book is misleading: This book is, as another reviewer mentioned, pretty much exclusively about Mexican desserts.

Second (and most importantly): Were these recipes ever tested by the author or by anyone actually involved with the publication of the book? It almost feels like they were made up as they were being typed. The arroz con leche recipe results in a block of concrete and I had to throw away the churro batter since it was simply too dense and tough to pipe. Issue after issue with each recipe. Sadly, not what I expected.

Good, but...
I am trying really, really hard to like this cookbook, but unfortunately, some of the results I've gotten from the recipes isn't backing up that desire. The photography in the book is fabulous and really makes you want to make the recipes. The recipes when read seem to be easy, doable and tasty. The suggested platings and finishing touches are inventive and easy to do. But, so far, every recipe I've made has had issues. The recipes are pretty well written and the instructions clear, so there is no confusion about how to make them. Pineapple Upside Down Cake?Pineapples were fabulous, the cake portion, not so much. I will use the pineapple preparation in the future but with a different cake batter. Arroz con Leche? Flavor profile is right on and perfect but the final product was awfully tight. I ended up adding more milk to get it thinned down to the proper consistency. The caramel for flan was delicious. Yields are also not exactly what is reflected in the recipe (so far my yields have all been greater than stated)

I bought this cookbook specifically because I like latin flavors and there are very few cookbooks specifically about latin desserts. The flavor profiles in the recipes in Dulce accurately reflect those found in Mexico and other parts of Latin America (tho' they are mostly Mexican). Given the results I've gotten, I'm not sure this would be an appropriate cookbook for someone with little pastry or dessert experience, or for someone without some knowlege of what these desserts should taste like. But for someone with a little bit of skill with pastry or dessert, this cookbook would be a nice addition.

I will keep cooking from it because I like the flavors I'm getting from the recipes, but I will probably have to tweak the recipes to get them to work for me.

Great Book
This is a must have if your into culinary books, I personally love Latin food and this book covers a wide range of deserts you will not be disappointed. ... Read more

Product Description
Learn to Celebrate with the Queen of Latin Cooking

Celebrating with friends and family is one of the greatest joys, but entertaining can be downright terrifying. With this new recipe collection, Daisy Martinez gives you everything you need to make your life easy and your celebrations unforgettable. Daisy offers up timeless and mouthwatering recipes like Ruby Grapefruit Ceviche, Spaghetti with Chipotle-Pork Meatballs, Creamy Chicken-Lime Soup, and Flourless Chocolate-Chile Cake that will prepare you for everything from a cozy festive fall dinner to an elegant New Year’s Eve celebration. Brilliant color, bold flavors, and an innovative mix of traditional and modern cuisines are the hallmarks of Daisy’s cooking. Can’t-fail dishes—like Coconut and Winter Squash Soup—that Daisy learned to cook alongside her mother and grandmother in Puerto Rico mingle with recipes she’s used to entertain her family and friends through the years.

With the preparation schedules and time-saving tips included in each menu, Daisy makes it easy to relax and enjoy creating memories with those you love. ... Read more

Customer Reviews (1)

Feliz Navidad!
One of the women that I've admired most in my life is my favorite aunt.I've always adored her for her blue-black hair that shone iridescent in the sun, her sense of humor and her ability to throw remarkable, sometimes huge parties almost effortlessly.She is the only woman I've ever known who could and often did spend the entire afternoon before a bash in the pool.Daisy's Holiday Cooking makes it clear that Daisy Martinez is another hostess that may come very close to that class and she makes no bones about sharing her secrets with us.

I first came across Daisy while flipping channels on the TV, putting on a family dinner for her husband and children, a dinner thatfeatured a Flourless Chocolate Cake with Chile.Make no mistake - I love Latin food, I adore flourless chocolate cake and I am definitely a bit of a chile-head.Daisy's cake appears on page 36 of Daisy's Holiday Cooking: Delicious Latin Recipes for Effortless Entertaining and the one recipe is worth the price of the book alone, though I admit that I make this with ground hot New Mexico chile, not cayenne.

InDaisy's Holiday Cooking: Delicious Latin Recipes for Effortless Entertaining Daisy gives us menus & recipes for ten different occasions, ranging from a Soup & Sandwich Tree Trimming Party to elegant dinners.Most of her recipes are easy to do and few require hard-to-locate specialty ingredients.More than a few recipes are suitable for use year round.

The most valuable featureof the book, though, are Daisy's work plans.For each party, she gives a detailed outline breaking down the food preparation over several days and the book is chock-full of do-ahead tips for easy entertaining.Highly recommended, this is a must-have book for your own holiday library.Very reasonably priced, consider this top of your gift-giving list for those who love to cook & entertain. ... Read more

Product Description
The author shows how the cuisines of the 13 South American countries have been influenced by European conquests, indigenous Indian foods and techniques, the exotic cooking of African subcultures, and the rich diversity of the vast South American continent. More than 150 delicious dishes for the North American kitchen. ... Read more

Product Description
Latinos as an ethnic group are at substantial risk for the development of diabetes. This cookbook presents recipes in a bilingual format for optimal use by the Latino/Hispanic communities. Including more than 125 recipes in both English and Spanish, there are chapters on soups, rice dishes, legumes, vegetables, chicken, meats, desserts, and much more. The book includes introductory chapters on diabetes, the role of nutrition, and basic meal planning.

Recipes include: Argentinean Empanadas (Turnovers), Puchero de Pollo (Chicken Stew), Cuban Potato Soup, and Vegetable Enchiladas with Red Sauce

Olga Fuste, M.S., R.D., C.D.E., is in charge of designing and implementing a nutrition management program for older adults with the Washington State University Cooperative Extension. She is an active member of the Latino/Hispanic community. ... Read more

Customer Reviews (3)

diabetic cooking in spanish
Nice book ,great recipies. My grand mother has cooks who don't understand how to cook for a person with diabetices. All carbs, beans, rice, bread, alot of fruit. Her numbers were real high, now they are looking better.They (the cooks) eat peasent food, tastes great but are full of carbs, cheap food...maybe this will help other people with the same problem. She lives in Nicarauga...Thanks to the seller for their help getting this book to centeral America..............

Useful
My mother has been recently diagnosed with Diabetes and this book has good recipes for her to eat healthy and sugar safely. She is in another country so I haven't been able to taste any of the recipes but she says it's working for her (and the rest of the family).

simple and delicious recipes
This cookbook is great for anyone who wants healthy, simple, and delicious Latin food.The book offers recipes from various regions too.The layout is smartly put together as the Spanish and English language versions are next to each other on a two page spread.I've tried several recipes and all have been very good.My mother, who is diabetic, is happy to have new ways of preparing some of her favorites.Highly recommend. ... Read more