A mouthwatering overview of culinary culture from Central America to the Caribbean to the far reaches of South America.
Latin American food is steeped in history and tradition. From Peru's spicy and citrusy ceviche to hearty Colombian beef, pork, and seafood stews to Argentina's silky, sweet dulce le leche desserts, cooks of all skill levels are invited to discover what make this region's cuisine incomparable. Complete with four-color photographs, expertly crafted recipes and additional insight on the background and customs of each country featured, budding chefs and seasoned experts alike will be enticed by this authentic and unique compilation.
By:
Patricia Cartin
Imprint: Imagine Publishing, Inc
Country of Publication: United States
Dimensions:
Height: 262mm,
Width: 214mm,
Spine: 20mm
Weight: 896g
ISBN: 9781623545215
ISBN 10: 1623545218
Pages: 176
Publication Date: 15 October 2017
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
Introduction Argentina Medialunas (croissants) Chimichurri (green sauce) Choripán (sandwich with chorizo sausage) Locro (stew of meat and vegetables, also vegetarian option) Empanadas (meat patties) Humitas (fresh corn dough wrapped in corn husks) Alfajores (sugar cookie sandwich) Brazil Farofa (fried cassava flour with eggs and bacon) Pao de Queijo (cheesy bread) Feijoada (black bean chili) Coxinhas (fried cheese and chicken balls) Moqueca de Camarão (shrimp stew with coconut milk) Vatapá (spicy cream of seafood soup in peanut sauce) Bolinho de Chuva (cinnamon donut holes) Brigadeiro (chocolate truffles) Chile Empanadas de Pino (meat patties with vegetables) Curant (shellfish, meat, and vegetables) Paila Marina (shellfish soup) Charquicán (Chilean beef stew) Sopaipillas (fried pastry made with mashed pumpkin) Calzones Rotos (dough twists with powdered sugar) Manjar (caramel spread) Colombia Sopa de Habas y Cebada (barley and fava bean soup) Arroz con Coco (rice with coconut) Arepa con Pollo Adobado (tortilla-style bread with marinated chicken) Almojábanas (cheesy bread) Crema de Aguacate (creamy avocado soup) Sancocho Trifásico (three-meat soup) Dulce de Leche (caramel) Plátanos Asados con Bocadillo y queso (plantains with cheese) Costa Rica Gallo Pinto (rice and beans) Ceviche de Corvina (raw fish with lime) Yuca Frita (fried cassava) Tamales (steamed corn cakes in banana leaves) Garbanzos con Cerdo (chickpeas and pork) Arroz con Pollo (rice and chicken) Sopa Negra (black bean and boiled egg soup) Pudín de Pan (bread pudding) Flan de Coco (coconut custard) Cuba Ropa Vieja (shredded steak) Croquetas de Jamón (ham croquettes) Frijoles Cubanos (Cuban beans) Chuleta de Puerco (grilled pork chops) Salsa de Mojo Roja (red Cuban sauce) Sandwich Cubano (Cuban sandwich) Frituras de Yuca (yucca doughnuts) Mexico Huevos Rancheros (Mexican-style eggs) Enchilada de Queso (corn tortillas with sauce and cheese) Fajitas de Pollo (chicken marinated with onions and peppers) Flautas de Pollo con Salsa de Aguacate (rolled tortilla stuffed with shredded chicken) Nachos (tortilla chips with toppings) Guacamole (avocado dip) Mole (traditional Mexican sauce) Crepa de Cajeta (crepe with caramel) Peru Papas a la Huancaína (Peruvian potatoes with spicy sauce) Ceviche Peruano (raw fish bits cooked in lemon and spices) Chupe de Camarones (shrimp soup) Causa Limena (potato, avocado, tuna, and hard-boiled egg in layers) Lomo Salteado (stir-fry beef with soy sauce and fried potatoes) Anticuchos (skewers of grilled marinated meat) Lúcuma (lúcuma fruit smoothie) Puerto Rico Mojo Isleño (Puerto Rican sauce) Tostones (fried plantains) Jueyes Hervidos (crab stew) Lechón Asado (roast pork) Pollo al Jerez (chicken in sherry) Nisperos de Batata (sweet potato balls with coconut, cloves, and cinnamon) Arroz con Leche (rice pudding) Venezuela Cachapas (thick pancake-like corn cakes) Perico (scrambled eggs with onion, tomato, and pepper) Arepas (griddle-fried corn cakes made from masarepa) Bollo Picante Vegetariano (steamed spicy vegetarian cornmeal roll) Pastel de Chucho (fish lasagna) Ponche Crema (eggnog) Besitos de Coco (coconut “kisses”)
Patricia Cartin knows of which she cooks. A native Costa Rican, she immigrated to the United States in 2007, experiencing the flavors of the South, Southwest, and New England before settling in New York, where she attended the International Culinary Center. She now shares these cooking and baking techniques with her own students and teaches workshops including 'Tapas from Spain', 'Costa Rican Food at Home', 'Just Finger Food', 'Latin American Food' and 'Amazing Cakes'. Patricia has cooked for the President of Costa Rica at University receptions, and caters for the Permanent Mission of Costa Rica to the United Nations. She travels extensively, visiting and tasting with family members living throughout Latin America. These experiences allowed Patricia to hone her knowledge of the unique ingredients and flavors found in each Latin American nation. Patricia currently resides in King's Point, New York, with her husband and favorite food taster, Juan Jose Leon. A Taste of Latin America is her second cookbook.
Reviews for A Taste of Latin America: Culinary Traditions and Classic Recipes from Argentina, Brazil, Chile, Colombia,Costa Rica, Cuba, Mexico, Peru, Puerto Rico & Venezuela
Cartin's second cookbook (Dessert Party, 2014) provides over 7 dishes, which sure to be both familiar and not, that home chefs can readily master. Mostly designated as either easy or intermediate in difficulty, the recipes also offer clear instructions, good color photographs, and serving or technique tips, such as the best methods for heating tortillas. One-page introductions for each of the 10 represented countries' cuisines identify prevalent culinary themes--chocolate and avocado in Mexico; a Germanic influence in Chile; and corn, squash, and potatoes in Costa Rica--and provide important differentiations in beginning to understand gastronomic customs. Old and soon-to-be favorites nestle comfortably: huevos rancheros and crab stew, bollo picante vegetarian (steamed spicy vegetarian cornmeal roll) and alfajores. Home cooks will find a good avenue to segue into acknowledged experts of specific cuisines, like Rick Bayless for Mexican. Metric conversions and yields for common ingredients are included. --Booklist Online
