New World Kitchen: Latin American and Caribbean Cuisine

By Norman Van Aken

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Norman Van Aken explores the rich influence of Latin American cuisine on the American palate. The roots of these amazing savories come from Africa, Spain, and the native peoples of the islands and the expansive countries that make up Latin America. Van Aken has written in a straightforward manner and has chosen to use ingredients which, while exotic (scotch bonnet chiles, tomatillos or jicama) are not impossible for a home chef to acquire. The recipes are sophisticated, yet doable.
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