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Gran cocina latina : the food of Latin America / Maricel E. Presilla ; photography by Gentl & Hyers/Edge ; drawings by Julio Figueroa.

by Presilla, Maricel E.

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W.W. Norton & Company, c2012.

Cooking, Latin American.

Cooking, Caribbean.

Cooking, Mexican.

9780393050691 (hbk.)

0393050696 (hbk.)

Alternate title:

Food of Latin America

vii, 901 p., [32] p. of plates : col. ill., col. maps ; 26 cm.

Includes indexes.

Journey of the Sapoara -- What is Latin America? -- The Latin kitchen -- The layers of Latin flavor -- Table condiments -- Tropical roots and starchy vegetables -- Squashes, corn, quinoa, and beans -- Rice -- Drinks -- Little Latin dishes -- Empanadas -- The Tamal family -- Cebiches -- La Olla: soups and hearty potages -- Salads -- Breads -- Fish and seafood -- Poultry -- Meat -- Hot pepper pots: adobos, secos, sajces, picantes, sajtas, pepianes, and moles -- Dolce Latino.

The co-owner of two Latin restaurants in Hoboken, New Jersey, presents 500 recipes from the Latin world ranging from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean including adobos, sofritos, empanadas, tamales, ceviches, moles and flan.

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