Random House New Releases - Cooking - South American & Latin American

The Book of Latin American Cooking by Elisabeth Lam Ortiz

2012-09-05T00:30:00-05:00

The Book of Latin American Cooking
Written by Elisabeth Lam Ortiz

eBook, 357 pages | Knopf | Cooking - South American & Latin American | $14.99 | 978-0-307-82224-6 (0-307-82224-9)

Never before has there been a cookbook that encompasses the whole world of Latin American cooking. Elisabeth Ortiz is the first to introduce to Americans the entire range of this splendid cuisine, selecting out the vast territory that stretches from Mexico to Chile the mast exciting foods of each region. She gives us full complement of dishes, from hors d’oeuvres to desserts, a feast of master recipes with hundreds of subtle variations that reflect the different cooking styles of South America’s rich coastal areas, high mountainous regions, and boundless fertile plains.

Among the enticing appetizers are “whims and fancies,” the tiny filled tortillas from Mexico; from Colombia, crisp green plantain chips; from Ecuador, fresh bass seviche; from Guatemala, oyster seviche; from Chile and Argentina, hot, flaky turnovers, patties, and little pies, each succulently stuffed.

For a fish course: red snapper in tangerine sauce from Brazil; escabeche, oil-and-vinegar-dressed fish from Peru; shad fillets in coconut milk from Colombia; or salt cod in chili and almond sauce from Mexico…

Among the meats and poultry: from Argentina, veal stew bakes in a huge squash; from Peru, fresh ham with ground annatto and cumin, as well as roast lamb and kid in creamed garlic and mint from Mexico, veal in pumpkin seed sauce; from Brazil, the exuberant national dish, feijoada, with its several meats (from hocks to pig’s tails), black beans, and manioc meal; pickled chicken from Chile; drunken chicken from Argentina; and the moles (poultry sauced in chilies and chocolate) that are the glory of Mexican kitchens.

There’s a fresh new array of vegetables dished to brighten the table—peppers, tubers, greens, blossoms and beans. And salads of hearts of palms, Jerusalem artichokes, cactus (it comes in cans), and rooster’s beak (or familiarly, jícama).

With her keen palate and wide knowledge of Latin American cookery, Mrs. Ortiz add to the savor of the recipes by tracing the culinary strains that make up the exciting amalgam of flavors— Spanish, Portuguese, African, with hints of Middle Eastern influences, as the mingles with the indigenous cooking of Maya, Aztec, and Inca civilizations. For more than twenty years she has been unraveling the mysteries of the exotic culinary tradition, making fascination new discoveries as she explored all parts of South America, visiting marketplaces, talking to local cooks, and sampling the specialties of different regions.

Here, then, is the harvest of that search— the food itself, uncomplicated to prepare, tantalizing in its variety of flavors, fun to serve, and infinitely satisfying to savor; a whole new repertory of colorful dishes that will awaken even the most knowledgeable cooks to new delights.

The Great Ceviche Book, revised by Douglas Rodriguez

2012-07-03T00:30:00-05:00

The Great Ceviche Book, revised
Written by Douglas Rodriguez

eBook, 144 pages | Ten Speed Press | Cooking - Seafood; Cooking - South American & Latin American; Cooking - Courses & Dishes | $11.99 | 978-1-60774-455-9 (1-60774-455-4)

Start Fresh

Ceviche—fresh seafood cured in citrus—boasts lively, bright flavors along with a low-fat, high-protein healthiness. In this revised edition of The Great Ceviche Book, award-winning chef Douglas Rodriguez reminds us why he is the foremost Latin chef in America. You’ll find straightforward instructions and confidence-building advice to walk you through all the ceviche fundamentals: its basic formula of six ingredients, the four safety commandments, helpful kitchen equipment to have on hand, and serving suggestions to create beautiful presentations. Rodriguez’s passionate take on the subject offers more than forty diverse ceviche recipes, from traditional dishes originating in Central and South America such as Chilean Sea Bass with Lemon Oil and Ecuadorian Shrimp, to recipes that draw on diverse ethnic influences such as Gingered Toro Tuna with Soy and Sesame. Chapters on tasty side dishes and helpful basics round out everything you need to know to make this simple yet sophisticated cuisine in your own kitchen. Rodriguez’s streamlined preparations allow home cooks to focus on the virtues of freshness and pure flavors. The Great Ceviche Book is the definitive, authentic guide to this vibrant cuisine.

Cocina Cubana by Raquel Rabade Roque

2011-10-19T00:30:00-05:00

Cocina Cubana
Written by Raquel Rabade Roque

eBook, 256 pages | Vintage | Cooking - South American & Latin American | $12.99 | 978-0-307-49453-5 (0-307-49453-5)

350 recetas clásicas que captan la esencia del paladar criollo

En Cocina cubana, Raquel Roque ha juntado las recetas más queridas de su familia para ofrecer toda una selección de platos suculentos a los amantes de la cocina cubana. Tanto los expertos como los principiantes querrán aprovechar esta oportunidad de preservar para las generaciones venideras la rica tradición culinaria de la isla, o de experimentarla por primera vez.

Las recetas incluidas aquí reflejan lo mejor de dos mundos —el mundo colonial español y el mundo criollo—, creando así una mesa variada y sabrosa, salpicada de la sazón que define la cultura caribeña. Esta nueva edición de Cocina cubana comparte la historia detrás de cada receta, y cuenta con cinco capítulos nuevos de cócteles, batidos, sándwiches, comida para bebés y recetas típicas de otros países latinoamericanos. Además incluye recetas de cubanos ilustres, tales como:

· Pollo guarachero de Celia Cruz
· Pavo Saralegui de Cristina Saralegui
· Frijoles negros de Victor’s Café
· Flan de la abuela Yiyita del Padre Alberto
· Picadillo de carne de Carlos Eire

La cocina cubana es una combinación de colores y sabores que invita por sí sola a sentarse a la mesa para saborear y disfrutar de un plato de arroz con frijoles y plátanos maduros. Desde sopas y cócteles hasta mariscos y carnes, Cocina cubana es la colección más comprensiva de las renombradas recetas de Cuba, detalladas en pasos sencillos que renovarán su entusiasmo por la cocina.

Lorena Garcia's New Latin Classics by Raquel Pelzel

2011-09-27T00:30:00-05:00

Lorena Garcia's New Latin Classics Fresh Ideas for Favorite Dishes
Written by Lorena Garcia and Raquel Pelzel

eBook, 256 pages | Ballantine Books | Cooking; Cooking - South American & Latin American; Cooking - Ethnic | $16.99 | 978-0-345-53018-9 (0-345-53018-7)

From Lorena Garcia, one of the country’s most popular Latina chefs and the co-star of NBC’s America’s Next Great Restaurant, comes a must-have cookbook for anyone who loves the bold, fresh flavors of the New Latin Cuisine.

What’s the secret to great Latin-inspired food? Create layers of flavor that unfold with every bite. That’s just what Garcia does in this debut cookbook, serving up easy-to-make, irresistibly delicious dishes that taste “exotic”—though their ingredients can be found in your local supermarket. Here you’ll find classic Latin favorites like Nuevo Arroz con Pollo, while homey American classics are given a modern Nuevo Latino twist. From succulent Snapper Taquitos with Jicama-Apple Salsita to versatile arepas, the fluffy corn flatbreads that are to the Venezuelan table what baguettes are to the French, more than one hundred recipes in this volume lead lovers of Latin food far beyond tacos and empanadas.

Lorena Garcia takes one of America’s hottest cuisine trends out of the restaurant and into the home kitchen, where everyone can enjoy it. Working from a base of standard pantry items that make replicating and extending these meals a snap, Garcia shows everyday cooks how to add a Latin accent to just about any dish, from meatballs to marinara. Want comfort food with flair? Who can resist such flavorful go-to dishes as

• Smashed Guacamole
• Creamy Roasted Corn Soup
• Salmon Taquitos with Roasted Habanero Salsita
• Mango BBQ Baby Back Ribs

Still have room for dessert? Garcia’s are as simple as they are satisfying: Sticky Arroz con Pollo de Leche, Caramelized Vanilla Figs with Goat Cheese and Grilled Papaya, Spicy Chocolate Mousse—sweet finishing touches to a perfectly prepared meal.

Dedicated to the timeless concept of cooking as an expression of love—an idea that transcends all cultures—Lorena Garcia’s New Latin Classics is a delightful book to be shared around the table with family and friends.

From the Hardcover edition.

Lorena Garcia's New Latin Classics by Raquel Pelzel

2011-09-27T00:30:00-05:00

Lorena Garcia's New Latin Classics Fresh Ideas for Favorite Dishes
Written by Lorena Garcia and Raquel Pelzel

Hardcover, 256 pages | Ballantine Books | Cooking; Cooking - South American & Latin American; Cooking - Ethnic | $32.50 | 978-0-345-52543-7 (0-345-52543-4)

The Cuban Kitchen by Raquel Rabade Roque

2011-08-16T00:30:00-05:00

The Cuban Kitchen
Written by Raquel Rabade Roque

Trade Paperback, 448 pages | Knopf | Cooking - South American & Latin American | $20.00 | 978-0-375-71196-1 (0-375-71196-1)

What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditions—a true melting pot of all the influences that combine in Cuban culture.

Now, Raquel Rabade Roque gives us the definitive book of Cuban cuisine: encyclopedic in its range, but intimate and accessible in tone with more than five hundred recipes for classic, home-style dishes—from black bean soup to pork empanadas, from ropa vieja to black beans and croquetas, from tostones to arroz con pollo, from churros to café con leche—as well as the vividly told stories behind the recipes.

Based on the author’s family recipes, this is real Cuban cooking presented with today’s busy cooks in mind. Whether you are an experienced cook or a novice, a lover of Cuban cuisine or just discovering it, The Cuban Kitchen will become an essential part of your kitchen library.

The Cuban Kitchen by Raquel Rabade Roque

2011-08-16T00:30:00-05:00

The Cuban Kitchen
Written by Raquel Rabade Roque

eBook, 448 pages | Knopf | Cooking - South American & Latin American | $17.99 | 978-0-307-59543-0 (0-307-59543-9)

Paletas by Fany Gerson

2011-06-07T00:30:00-05:00

Paletas Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas
Written by Fany Gerson

Hardcover, 128 pages | Ten Speed Press | Cooking - Desserts; Cooking - Mexican; Cooking - South American & Latin American | $16.99 | 978-1-60774-035-3 (1-60774-035-4)

From the pure, radiant flavors of classic Blackberry and Spicy Pineapple to unexpectedly enchanting combinations such as Sour Cream, Cherry and Tequila, or Strawberry-Horchata, Paletas is an engaging and delicious guide to Mexico’s traditional—and some not-so-traditional—frozen treats.

Collected and developed by celebrated pastry chef Fany Gerson, this sweet little cookbook showcases her favorite recipes for paletas, those flavor-packed ice pops made from an enormous variety of fruits, nuts, flowers, and even spices; plus shaved ice (raspados) and aguas frescas—the delightful Mexican drinks featuring whole fruit and exotic ingredients like tamarind and hibiscus flowers.

Whether you’re drawn to a simple burst of fresh fruit—as in the Coconut, Watermelon, or Cantaloupe pops—or prefer adventurous flavors like Mezcal-Orange, Mexican Chocolate, Hibiscus-Raspberry, or Lime Pie, Paletas is an inviting, refreshing guide guaranteed to help you beat the heat.

Paletas by Ed Anderson

2011-06-07T00:30:00-05:00

Paletas Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas
Written by Fany Gerson
Photographed by Ed Anderson

eBook, 128 pages | Ten Speed Press | Cooking - Desserts; Cooking - Mexican; Cooking - South American & Latin American | $12.99 | 978-1-60774-043-8 (1-60774-043-5)

From the Hardcover edition.

Latin Grilling by Lourdes Castro

2011-04-26T00:30:00-05:00

Latin Grilling Recipes to Share, from Patagonian Asado to Yucatecan Barbecue and More
Written by Lourdes Castro

Trade Paperback, 192 pages | Ten Speed Press | Cooking - South American & Latin American; Cooking - Meat; Cooking - Outdoor | $22.00 | 978-1-60774-004-9 (1-60774-004-4)

From the steamy jungles of the Yucatán to the verdant valleys along the Andes, Latin Grilling goes beyond typical barbecue fare and familiar Mexican and Tex-Mex standards to present more than 90 recipes that showcase the diversity of Latin American cooking. Acclaimed cooking teacher Lourdes Castro takes you on a culinary tour of the Americas with ten fiestas featuring authentic Latin flavors tailored for home cooking and backyard grilling.

In addition to steak and other grilled meats, Latin Grilling includes options for chicken, fish, shrimp, and vegetables to offer a bounty of delicious dishes sure to please all of your guests. Kick off your Peruvian party with a trio of fresh ceviches or host a Cuban Cookout complete with a whole roasted hog. With country-by-country entertaining plans and menus including beverages, starters, entrées, sides, and desserts, this celebration of traditional Latin American grilling is a refreshing change of pace. Lourdes captures the essence of Latin America in each meticulously formulated recipe, and to ensure you feel comfortable at the grill, she shares tips and notes on ingredients, flavor variations, techniques, and entertaining ideas throughout.

Whether you’re hosting a festive Brazilian Rodizio kicked off with Caipiroska cocktails and Skewered Shrimp with Coconut Lime Sauce, or a hearty Andean Barbecue featuring Arepas, Grilled Salt-Crusted Beef Tenderloin, and Chocolate Pudding with Espresso Cream, Latin Grilling is sure to get the party started—and keep your amigos coming back for more.

Latin Grilling by Lourdes Castro

2011-04-26T00:30:00-05:00

Latin Grilling Recipes to Share, from Patagonian Asado to Yucatecan Barbecue and More
Written by Lourdes Castro

eBook, 176 pages | Ten Speed Press | Cooking - South American & Latin American; Cooking - Meat; Cooking - Outdoor | $16.99 | 978-1-60774-067-4 (1-60774-067-2)

The Great Ceviche Book, revised by Douglas Rodriguez

2010-06-08T00:30:00-05:00

The Great Ceviche Book, revised
Written by Douglas Rodriguez

Trade Paperback, 144 pages | Ten Speed Press | Cooking - Seafood; Cooking - South American & Latin American; Cooking - Courses & Dishes | $20.00 | 978-1-58008-107-8 (1-58008-107-X)

Fresh Mexico by Marcela Valladolid

2009-08-25T00:30:00-05:00

Fresh Mexico 100 Simple Recipes for True Mexican Flavor
Written by Marcela Valladolid

Trade Paperback, 240 pages | Clarkson Potter | Cooking - Mexican; Cooking - Quick & Easy; Cooking - South American & Latin American | $22.50 | 978-0-307-45110-1 (0-307-45110-0)

Growing up in Mexico, Marcela Valladolid rejoiced in the complex moles, dozens of different chiles, and homemade tortillas that graced her family’s dinner table. Going to school across the border in San Diego, and later to cooking school in Paris, she found plenty to love in the markets, quickly folding new ingredients into her repertoire. She also encountered some curious foods masquerading as authentic Mexican: cheddar cheese—stuffed quesadillas, tortilla chips drowning in still more cheese, and the ubiquitous everything-but-the-kitchen-sink overstuffed burritos. Where were the authentic, easy-to-prepare Mexican recipes she grew up with? The brightly flavored seafood ceviches bursting with freshness? The simple, slender burritos filled with nothing more than intensely flavorful braised meat and blistered chiles? The healthy salsas that come together in minutes but can transform a meal?

In her vivacious, fresh voice, Marcela aims to invigorate America’s taste for real Mexican food–dishes that can be accomplished on any busy weeknight but that still express the authentic flavors of her native cuisine. Her food is much like her, Mexican but influenced by other cultures. You’ ll find recipes for Tilapia Ceviche; Butternut Squash—Chipotle Bisque; Roasted Pork Loin with Pineapple Glaze; Ancho-Chocolate Braised Short Ribs; and Fresh Guava Layer Cake.

Inspired ideas, helpful cooking techniques, and ingredient substitutions make this the most accessible, appealing, and contemporary Mexican cookbook you’ll find today. In addition, fast recipes and dishes that are low in fat are called out with easy-to-find symbols. With more than a hundred delicious recipes and beautiful color photography throughout, Fresh Mexico introduces a new generation of Americans to the vibrant flavors of modern Mexico.

Cocina cubana by Raquel Roque

2007-11-13T00:30:00-05:00

Cocina cubana 350 recetas criollas
Written by Raquel Roque

Trade Paperback, 432 pages | Vintage | Cooking - South American & Latin American | $15.95 | 978-0-307-38601-4 (0-307-38601-5)

Isabel's Cantina by Isabel Cruz

2007-08-28T00:30:00-05:00

Isabel's Cantina Bold Latin Flavors from the New California Kitchen
Written by Isabel Cruz

Hardcover, 224 pages | Clarkson Potter | Cooking - American - California Style; Cooking - South American & Latin American; Cooking - Low Fat | $27.00 | 978-0-307-35274-3 (0-307-35274-9)

When Isabel Cruz opened her first small restaurant in San Diego, she cooked what she loved to eat: simple Latin comfort food spiced with the Pacific Rim flavors she knew from her old Los Angeles neighborhood. Her trademark blend of Puerto Rican, Cuban, Mexican, Japanese, and Thai cooking allowed her to cut some of the calories and fat so often found in Latin food without ever sacrificing taste. Soon, the nutritious, flavorful, easy-to-prepare meals Isabel had cooked every night for her family took California by storm.

In Isabel’s Cantina, she shares the deceptively simple recipes that make her five West Coast restaurants so popular, as well as many of her own personal favorites. By relying on the boldly flavored ingredients common to both Latin and Asian cuisines—like mangoes, limes, chiles, mint, ginger, coconut, and cilantro—Isabel’s healthful dishes are never bland. She gets things going with starters such as Grilled Vegetable Salad with Sofrito Vinaigrette and Shrimp Bites Wrapped in Greens. There’s Grilled Mahi-Mahi with Jalapeño-Ponzu Sauce, Green Chile Posole with Pork, and New York Strip Steak with Baked Plantain Fries. Gone are heavy refried beans and white rice, replaced by Chipotle White Beans and whole-grain Power Rice. In an invaluable chapter, Isabel reveals how to dress up any meal with healthy sauces and salsas, such as Papaya-Mango-Mint Salsa and Avocado Salsa Cruda. Desserts, drinks, and even brunch dishes round out her collection of recipes for every part of the day.

Blending fresh flavors with an eye for health, Isabel’s signature Latin food with Asian accents is not only good for you but—most important—it’s delicious.

From My Mexican Kitchen by Diana Kennedy

2003-09-09T00:30:00-05:00

From My Mexican Kitchen Techniques and Ingredients
Written by Diana Kennedy

Hardcover, 320 pages | Clarkson Potter | Cooking - Mexican; Cooking - International; Cooking - South American & Latin American | $40.00 | 978-0-609-60700-8 (0-609-60700-6)

Diana Kennedy has been called the “ultimate authority, the high priestess” of Mexican cooking, and with good reason. For more than forty years she has traveled through her beloved adoptive country, researching and recording its truly extraordinary cuisine. Now Diana turns her attention to the book she readily admits “should have been written years ago.”

Diana’s objective in From My Mexican Kitchen: Techniques and Ingredients is simple: to provide a guide to better understanding the ingredients Mexico has to offer and how best to prepare them. Her execution is little short of brilliant.

The book is invaluable to the novice eager for an introduction to Mexican cooking, but it is equally important for the aficionados interested in refining and expanding their knowledge and skills.

From My Mexican Kitchen takes readers and cooks on a tour of the primary ingredients of the cuisine, from achiote and avocado leaves to hoja santa, huauzontle, and the sour tunas called xoconostles—which are increasingly available in the United States. Diana unravels the dizzying array of fresh and dried chiles, explaining their uses and preparation; vibrant color photographs at last take the guesswork out of identifying them!

Step-by-step photographs and Diana’s trademark instructions (peppered with her over-the-shoulder asides) lead us through the proper techniques for making moles, tamales, tortillas, and much more. Some highlights: chiles rellenos, frijoles de olla, salsa de jitomate, fresh corn tamales from Michoacán, and bolillos (Mexican bread rolls). These recipes provide a solid grounding for the new Mexican cook, and Diana then sends readers to her earlier work for more advanced regional recipes.

Brilliantly photographed, with a text at once lively and authoritative, Diana Kennedy’s From My Mexican Kitchen is the one book anyone interested in this food cannot afford to be without.

De mi cocina by Lucy Pereda

2002-11-05T00:30:00-05:00

De mi cocina
Written by Lucy Pereda

Trade Paperback, 208 pages | Vintage | Cooking - South American & Latin American | $19.95 | 978-1-4000-0216-0 (1-4000-0216-8)

Bobby Flay's From My Kitchen to Your Table by Tom Eckerle

1998-03-31T00:30:00-05:00

Bobby Flay's From My Kitchen to Your Table
Written by Bobby Flay and Joan Schwartz
Photographed by Tom Eckerle

Hardcover, 256 pages | Clarkson Potter | Cooking - South American & Latin American; Cooking - Quick & Easy; Cooking - American | $32.50 | 978-0-517-70729-6 (0-517-70729-2)

You've seen him on The Food Network, grillin' and chillin'. And on Lifetime's The Main Ingredient, demystifying cooking. And if you're lucky, you've eaten in one of Bobby Flay's three New York city restaurants. Now Bobby's using his formidable culinary talents to turn entertaining on its ear, sharing the secrets of his kitchen and making them accessible to you.

"Why make a meal that you can't enjoy with everyone else?" asks Bobby. "Let me introduce you to food that is fun!" And fun it is. Bobby's party dishes are a bold and fragrant mix. Nothing is designed specifically to be an appetizer or a main course--instead, everything is heaped in large bowls or arranged on oversized platters and set out on the table at the same time. To help you in the kitchen, recipes are organized according to where the dish is prepared or how it is served ("From the Oven," "Cool Platters"), with easy-to-find ingredients and simple-to-follow instructions. Many of the dishes or their components can be made ahead of time.

Brazil: A Cook's Tour by Christopher Idone

1995-10-24T00:30:00-05:00

Brazil: A Cook's Tour
Written by Christopher Idone

Hardcover, 240 pages | Clarkson Potter | Cooking - South American & Latin American; Cooking - International; Travel - South America - Brazil | $32.50 | 978-0-517-59555-8 (0-517-59555-9)

Christopher Idone, a pioneer of illustrated cookbooks, takes the reader on a fascinataing culinary and cultural journey through the vast and varied landscape of Brazil. Includes more than 100 rich, colorful photographs, a mail-order source guide, and a list of special places to visit in Brazil. 125 4-color photographs.

Frida's Fiestas by Guadalupe Rivera

1994-09-20T00:30:00-05:00

Frida's Fiestas Recipes and Reminiscences of Life with Frida Kahlo
Written by Marie PierreLe Colle and Guadalupe Rivera

Hardcover, 224 pages | Clarkson Potter | Cooking - Mexican; Cooking - South American & Latin American; Cooking - Courses & Dishes | $37.50 | 978-0-517-59235-9 (0-517-59235-5)

In the tradition of the best-selling Monet's Table, Frida's Fiestas is a personal account in words and pictures of many important and happy events in the life of Mexican artist Frida Kahlo, and a scrapbook, assembled by her stepdaughter, of recipes for more than 100 dishes that Frida served to family and friends with her characteristic enthusiasm for all the pleasures of life. Full-color photographs.

Random House New Releases - Cooking - South American & Latin American

The Book of Latin American Cooking by Elisabeth Lam Ortiz

The Book of Latin American Cooking Written by Elisabeth Lam Ortiz

The Great Ceviche Book, revised by Douglas Rodriguez

The Great Ceviche Book, revised Written by Douglas Rodriguez

Cocina Cubana by Raquel Rabade Roque

Cocina Cubana Written by Raquel Rabade Roque

Lorena Garcia's New Latin Classics by Raquel Pelzel

Lorena Garcia's New Latin Classics Fresh Ideas for Favorite DishesWritten by Lorena Garcia and Raquel Pelzel

Lorena Garcia's New Latin Classics by Raquel Pelzel

Lorena Garcia's New Latin Classics Fresh Ideas for Favorite DishesWritten by Lorena Garcia and Raquel Pelzel

The Cuban Kitchen by Raquel Rabade Roque

The Cuban Kitchen Written by Raquel Rabade Roque

The Cuban Kitchen by Raquel Rabade Roque

The Cuban Kitchen Written by Raquel Rabade Roque

Paletas by Fany Gerson

Paletas Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas FrescasWritten by Fany Gerson

Paletas by Ed Anderson

Paletas Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas FrescasWritten by Fany Gerson Photographed by Ed Anderson

Latin Grilling by Lourdes Castro

Latin Grilling Recipes to Share, from Patagonian Asado to Yucatecan Barbecue and MoreWritten by Lourdes Castro

Latin Grilling by Lourdes Castro

Latin Grilling Recipes to Share, from Patagonian Asado to Yucatecan Barbecue and MoreWritten by Lourdes Castro

The Great Ceviche Book, revised by Douglas Rodriguez

The Great Ceviche Book, revised Written by Douglas Rodriguez

Fresh Mexico by Marcela Valladolid

Fresh Mexico 100 Simple Recipes for True Mexican FlavorWritten by Marcela Valladolid

Cocina cubana by Raquel Roque

Cocina cubana 350 recetas criollasWritten by Raquel Roque

Isabel's Cantina by Isabel Cruz

Isabel's Cantina Bold Latin Flavors from the New California KitchenWritten by Isabel Cruz

From My Mexican Kitchen by Diana Kennedy

From My Mexican Kitchen Techniques and IngredientsWritten by Diana Kennedy

De mi cocina by Lucy Pereda

De mi cocina Written by Lucy Pereda

Bobby Flay's From My Kitchen to Your Table by Tom Eckerle

Bobby Flay's From My Kitchen to Your Table Written by Bobby Flay and Joan Schwartz Photographed by Tom Eckerle

Brazil: A Cook's Tour by Christopher Idone

Brazil: A Cook's Tour Written by Christopher Idone

Frida's Fiestas by Guadalupe Rivera

Frida's Fiestas Recipes and Reminiscences of Life with Frida KahloWritten by Marie PierreLe Colle and Guadalupe Rivera

The Book of Latin American Cooking
Written by Elisabeth Lam Ortiz

The Great Ceviche Book, revised
Written by Douglas Rodriguez

Cocina Cubana
Written by Raquel Rabade Roque

Lorena Garcia's New Latin Classics Fresh Ideas for Favorite Dishes
Written by Lorena Garcia and Raquel Pelzel

Lorena Garcia's New Latin Classics Fresh Ideas for Favorite Dishes
Written by Lorena Garcia and Raquel Pelzel

The Cuban Kitchen
Written by Raquel Rabade Roque

The Cuban Kitchen
Written by Raquel Rabade Roque

Paletas Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas
Written by Fany Gerson

Paletas Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas
Written by Fany Gerson
Photographed by Ed Anderson

Latin Grilling Recipes to Share, from Patagonian Asado to Yucatecan Barbecue and More
Written by Lourdes Castro

Latin Grilling Recipes to Share, from Patagonian Asado to Yucatecan Barbecue and More
Written by Lourdes Castro

The Great Ceviche Book, revised
Written by Douglas Rodriguez

Fresh Mexico 100 Simple Recipes for True Mexican Flavor
Written by Marcela Valladolid

Cocina cubana 350 recetas criollas
Written by Raquel Roque

Isabel's Cantina Bold Latin Flavors from the New California Kitchen
Written by Isabel Cruz

From My Mexican Kitchen Techniques and Ingredients
Written by Diana Kennedy

De mi cocina
Written by Lucy Pereda

Bobby Flay's From My Kitchen to Your Table
Written by Bobby Flay and Joan Schwartz
Photographed by Tom Eckerle

Brazil: A Cook's Tour
Written by Christopher Idone

Frida's Fiestas Recipes and Reminiscences of Life with Frida Kahlo
Written by Marie PierreLe Colle and Guadalupe Rivera