Latin America

Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice, and Aguas Frescas by Fany Gerson

Sometimes you check out a book that starts a new family hobby. The book Paletas started a wonderful new hobby for our family. The day before my son found this book he was watching a Food network show on Paletas, the delicious Latin-American treats that we call popsicles. The next day my son found this book at the library: Paletas : Authentic Recipes for Mexican Ice Pops, Shaved Ice, and Aguas Frescas by Fany  Gerson. It was summertime and we made the key lime popsicles rolled in pie crust crumbs and each popsicle tasted just like a piece of key lime pie. We also made the avocado paletas and even though they sounded dreadful, they were really delicious! Of course we also made the more traditional lemon-lime popsicles.

Vertamae Cooks in the Americas' Family Kitchen

By Vertamae Grosvenor

Go to catalog

"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."

Reserve this title

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

By Douglas Rodriguez

Go to catalog

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.

Reserve this title

New World Kitchen: Latin American and Caribbean Cuisine

By Norman Van Aken

Go to catalog
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.
Reserve this title