Latin American Cooking

Nuevo Latino: Recipes that Celebrate the New Latin- American Cuisine

By Douglas Rodriguez

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The co-owner and chef of New York City's Patria restaurant has created a cookbook for Americans who want to experience the dazzling delights of Latin-American cuisine. Sweet citrus combines with sharp and earthy flavors of garlic, mustard, shallots and more to awaken the palate of the most jaded diner. The flavors are exciting, and Cuban-born Rodriguez has thoughtfully included a listing of mail order companies that can supply hard-to-find ingredients for small town dwellers.

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Real Mexican Food for People with Diabetes

By Doris Cross

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More than 150 recipes geared to a diabetic's needs that still maintain a lot of authentic taste. Enjoy Fiesta Tortilla Corn Chowder, Blackened Chicken Enchiladas, and Southwest Corn Fritters.
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Seasons of My Heart: A Culinary Journey through Oaxaca, Mexico

By Susana Trilling

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Bounded by mountains and the Pacific Ocean lies the state of Oaxaca. Susan Trilling, a New York restaurant owner and caterer, delves into the cuisine of the region that became her adopted home. The culinary traditions do share some Spanish roots with other Latin cuisine, but much of its savor comes from the age-old traditions of the native people. The book's chapters are arranged by region and offer delights such as Chiled Chicken Wrapped in Herbs and Banana Leaves and Layered Mango Pudding. Many vegetarian and seafood recipes are included.
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The Essential Cuisines of Mexico

By Diana Kennedy

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More than 300 authentic recipes are grouped by food category (tamales, salads, seafood, sweet yeast breads, etc.). Chapter introductions share the author's travel stories. Uses exotic ingredients such as pigs' feet, nopoles (cactus paddles) and cuiclacoche (corn fungus), to create the real deal of Mexican cooking. Some recipes will be challenging, and
others, such as Chiles Con Queso (chiles with cheese) and angel hair pasta with tomato broth, will be easy, comforting, and tasty.

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Vertamae Cooks in the Americas' Family Kitchen

By Vertamae Grosvenor

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"Storyteller, poet, and culinary anthropologist Vertamae Grosvenor displays the pleasures of Afro-Atlantic cooking in this soulful companion to the new PBS series The Americas' Family Kitchen. Here, as in the series, she shows how African tastes and traditions have influenced the various cuisines of America, acquiring new flavors and ingredients along the way in Central America, South America, and the Caribbean.  You'll find more than a hundred mouth-watering, down-home recipes, spiced with Vertamae's anecdotes, humor, and historical insights. The recipes range from the surprising to the happily familiar, from zesty Bahian shrimp creole to the simple pleasures of sweet potato pie. And everything from Hoppin' John to Sunshine Soup to Low Country Red Rice has a story."

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