Book Description
Nuevo Latino king Douglas Rodriguez and sous chef Andrew DiCataldo have the recipes that grillmeisters need to spice things up and expand their repertoire. 100+ recipes deliver seductive Latin flavors. Full color.
Author : Douglas Rodriguez
Publisher :
Page : 216 pages
File Size : 46,37 MB
Release : 2000
Category : Cooking
ISBN :
Nuevo Latino king Douglas Rodriguez and sous chef Andrew DiCataldo have the recipes that grillmeisters need to spice things up and expand their repertoire. 100+ recipes deliver seductive Latin flavors. Full color.
Author : Douglas Rodriguez
Publisher :
Page : 191 pages
File Size : 22,53 MB
Release : 2004-02-15
Category : Cooking
ISBN : 9781580085656
NOW IN PAPERBACK!Fire up the grill and get ready to mambo! Tired of the same ol’ marinades and barbecue sauces? Well, Nuevo Latino king Douglas Rodriguez and sous chef Andrew DiCataldo have the recipes that grillmeisters need to spice things up and expand their repertoire. Drawing on spices, authentic dishes, and grilling techniques from over 20 Latin American countries, Rodriguez and DiCataldo share the secrets of these dynamic cuisines. True to Rodriguez’s reputation for inventive Latin fusion food, these 100-plus recipes deliver exotic, seductive flavors, all married by the intense heat of the grill. Recipes range from seafood, meat, game, and poultry entr?©es to desserts and drinks (after all, tending the grill is so much more fun with a tropical drink in hand!). Douglas Rodriguez is regarded as the creator of Nuevo Latino fusion cuisine, and his books have sold more than 60,000 copies.
Author : Judith Fertig
Publisher : ReadHowYouWant.com
Page : 818 pages
File Size : 10,49 MB
Release : 2010-10-14
Category : Cooking
ISBN : 145960525X
The BBQ Queens have created more than 350 delectable, doable recipes for grilled, smoked, barbecued, planked, stir - grilled, and rotisserie - cooked food in The BBQ Queens' Big Book of Barbecue. Adler and Fertig cover every step of a meal; shopping lists and tips for easy ingredient preparation, how to keep the mess and the cooking time to a minimum when possible so that weeknight dinners are a breeze, and how to grill extra food in order to have great leftovers for meals throughout the week. They lay the groundwork for expert grilling and smoking with clear explanations of basic techniques, then they encourage backyard cooks to branch out and experiment with new versions or flavors. Special sections and photographs throughout highlight the adventures of and recipes from Grill Gals and BBQ Babes - women from all over the country and all walks of life who grill and smoke and want to spread the love. Don't let the tiaras fool you, Adler and Fertig are as serious about the art of barbecue as they are about having a royally good time. The BBQ Queens' Big Book of Barbecue takes a fresh look at the power of outdoor cooking, harnessing it to create practical, delicious meals with a relaxed attitude.
Author : Douglas Rodriguez
Publisher :
Page : 184 pages
File Size : 45,4 MB
Release : 1995
Category : Cooking
ISBN :
Text and illustrations explain 150 recipes for breads, soups, sauces, seafood, and desserts.
Author : Karen Adler
Publisher : Celestial Arts
Page : 98 pages
File Size : 43,33 MB
Release : 2013-07-31
Category : Cooking
ISBN : 0307834476
The second book in the new BEST LITTLE COOKBOOKS series is GRILLING uses the simple technique of cooking quickly over high heat over charcoal or hardwood. Hickory-Flavored Pork Patties, Pacific Rim Salmon Fillets, and Stir-Grilled Shrimp with Sugar Snap Peas are just a sampling. And vegetarians should try the Grilled Eggplant with Preserved Basil and Sundried Tomatoes. COMING IN JUNE.
Author : Himilce Novas
Publisher : Knopf
Page : 568 pages
File Size : 12,63 MB
Release : 2016-12-13
Category : Cooking
ISBN : 1524732419
In the first cookbook to encompass the full spectrum of Latin American cooking all across America today, Himilce Novas and Rosemary Silva offer 200 enticing recipes that have been drawn from the home kitchens of Americans with roots in Mexico, Puerto Rico, Cuba, Jamaica, Brazil, Argentina, Chile, Peru, Ecuador, Colombia, Guatemala, and nearly every other corner of Latin America. Spicy, colorful, and full of surprises, Latin flavors are the latest rage with Nuevo Latino chefs from New York to Los Angeles. But here the exotic is translated into wonderful everyday dishes that home cooks can easily master. For starters, Novas and Silva give us luscious Chilled Roasted Sweet Red Pepper and Coconut Soup or Orange-Scented Roasted Pumpkin Soup and appetizers known as antojitos ("little whims")--Bayamo's Fried Wontons with Chorizo and Chiles or a Costa Rican Black Bean and Bacon Dip. For main courses, there are hearty delights like Piri Thomas's Chicken Asopao or a Heavenly Potato Pie with Minced Beef, Raisins, and Olives. Center stage in many a meal are the rice and bean dishes with countless delicious variations on the theme, like Gallo pinto, Red Kidney Beans and Rice, and "Jamaican coat of arms", also called Rice and Peas (which are actually small red beans). And to satisfy the Latin appetite any time of day, also included here is a rich array of tamales, empanadas, and other turnovers, like Little Brazil Shrimp Turnovers stuffed with shrimp and hearts of palm. From Cristina, the Cuban American talk show hostess in Miami, to U.S. Representative Henry B. González of Texas, from film producers and opera singers to young students and grandmothers, the authors have gathered, along with the family recipes and their origins, stories of the past and of the good times celebrated in America. Novas and Silva also offer invaluable information on Latin American chiles, on the earthy appeal of plantains and tubers like yuca and taro, and on other special foods that give these dishes their unique character, along with mail-order sources for hard-to-get ingredients. An exuberant one-of-a-kind cookbook that will add a new dimension to the American table.
Author : Douglas Rodriguez
Publisher : Random House Digital, Inc.
Page : 146 pages
File Size : 46,61 MB
Release : 2010
Category : Cooking
ISBN : 158008107X
A James Beard-winning chef presents an updated volume of 60 classic and modern recipes for seafood lovers that includes such fare as Four-Citrus Sea Scallops with Cucumber and Gingered Toro Tuna with Soy and Sesame. Original.
Author : Aarón Sánchez
Publisher : Abrams
Page : 343 pages
File Size : 31,97 MB
Release : 2019-10-01
Category : Biography & Autobiography
ISBN : 1683356799
America’s most prominent Latino chef shares the story behind his food, his family, and his professional journey: “A delicious reading experience.” —Kirkus Reviews Before Chef Aaron Sanchez rose to fame on shows like MasterChef and Chopped, he was a restless Mexican-American son, raised by a fiercely determined and talented woman who was a successful chef and restaurateur in her own right—she is credited with bringing Mexican cuisine to the New York City dining scene. In many ways, Sanchez, who lost his father at a young age, was destined to follow in his mother Zarela’s footsteps. He spent nights as a child in his family’s dining room surrounded by some of the most influential chefs and restaurateurs in New York. At sixteen, needing direction, he was sent by his mother to work for renowned chef Paul Prudhomme in New Orleans. In this memoir, Sanchez delves into his formative years with remarkable candor, injecting his story with adrenaline and revealing how he fell in love with cooking and started a career in the fast-paced culinary world. Sanchez shares the invaluable lessons he learned from his upbringing and his training—both inside and outside the kitchen—and offers an intimate look into the chaotic and untraditional life of a professional chef and television personality. This memoir is Sanchez’s highly personal account of a fatherless Latino kid whose talent and passion took him to the top of his profession. “An absolute page-turner, with gritty stories and hilarious anecdotes that make you understand the man behind the restaurants and TV shows.” —Gordon Ramsay
Author : Aaron Sanchez
Publisher : Simon and Schuster
Page : 210 pages
File Size : 17,24 MB
Release : 2011-10-04
Category : Cooking
ISBN : 1451611501
Presents recipes inspired by Mexican cuisine and themed around fifteen distinctive flavor bases, in a volume complemented by Latin culinary tips and recommendations for applying sauces to everyday meals.
Author :
Publisher :
Page : 480 pages
File Size : 16,47 MB
Release : 2004
Category : Folk art
ISBN :