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The Last Super Chef
by Chris NegronFamily and food take center stage in this heartfelt middle grade story perfect for fans of John David Anderson and Antony John. For as long as he can remember, Curtis Pith has been obsessed with becoming a chef like Lucas Taylor, host of Super Chef. And Curtis has a secret: Taylor is actually his long-absent father. So when Taylor announces a kids-only season of Super Chef, Curtis finally sees his chance to meet his dad. But after Curtis wins a spot in the competition and arrives in New York to film the show, nothing goes as smoothly as he expected. It’s all riding on the last challenge. If Curtis cooks his heart out like he knows he can, he just might go home with the top prize—and the truth.
The Last Supper: The irresistible debut novel where cosy crime and cookery collide! (Prudence Bulstrode)
by Rosemary Shrager'A great yarn - Shrager knows her food and she's cooked up a storm. . . Rosie can write and Prudence Bulstrode is here to stay' Miriam Margolyes'Think bolshy Mrs Beeton meets Miss Marple, our rambunctious heroine, Prudence, hilariously stomps her way through a riotous and unpredictable plot. Witty, warm and so enjoyable' Jo Brand 'A Golden Age classic for the modern era - Rosemary Shrager has come up with a recipe to die for' Anton Du Beke 'True to form, this recipe is a real killer!' Alan Titchmarsh'Rosemary is one of the most positive and resilient people I know. I love her spirit as I love her cooking. Now, I have to admire her writing too' Pierre KoffmanThe irresistible debut novel from celebrity TV chef Rosemary Shrager where cosy crime and cookery collide!When an old television rival, Deirdre Shaw, is found dead at the Cotswolds manor house where she was catering for a prestigious shooting weekend, Prudence is asked to step into the breach. Prudence is only too happy to take up the position and soon she is working in the kitchens of Farleigh Manor.But Farleigh Manor is the home to secrets, both old and new. The site of a famous unsolved murder from the nineteenth century, Farleigh Manor has never quite shaken off its sensationalist past. It's about to get a sensational present too. Because, the more she scratches beneath the surface of this manor and its guests, the more Prudence becomes certain that Deirdre Shaw's death was no accident. She's staring in the face of a very modern murder. . .Praise for The Last Supper'A great yarn - Shrager knows her food and she's cooked up a storm. Murder is the main course but the side dishes fascinate. A fascinating conclusion - Rosie can write and Prudence Bulstrode is here to stay. I look forward to more in this series.' Miriam Margolyes'I've long admired Rosemary as a woman of many talents. I just hadn't realized that writing is one of them. The Last Supper has pace and style and a very interesting cast of characters' Richard Vines'Rosemary Shrager has created a welcome addition to the ranks of female amateur sleuths. The Last Supper is a witty, light-hearted mystery, in which the author has served up a tasty treat' Simon Brett'The Last Supper is a charming, hugely entertaining book. Retired chef Prudence Bulstrode is cranky, stubborn and insightful; an utterly brilliant creation. I can't wait to see what she gets up to next' M W Craven'Discover how a Michelin-starred Miss Marple displays the skills of a bloodhound as she sniffs out the scent of a killer in this thriller that rises to a conclusion like a perfect souffle.' Nick Ferrari'A light-hearted, fun mystery, combining cookery and crime - what's not to love?' Woman's Weekly'Shrager, herself a kitchen whizz on TV, has a natural talent and deft touch for exactly this kind of gentle fun' The Sun
The Last Supper: The irresistible debut novel where cosy crime and cookery collide! (Prudence Bulstrode)
by Rosemary Shrager'A great yarn - Shrager knows her food and she's cooked up a storm. . . Rosie can write and Prudence Bulstrode is here to stay.' Miriam Margolyes'Think bolshy Mrs Beeton meets Miss Marple, our rambunctious heroine, Prudence, hilariously stomps her way through a riotous and unpredictable plot. Witty, warm and so enjoyable' Jo Brand 'A Golden Age classic for the modern era - Rosemary Shrager has come up with a recipe to die for' Anton Du Beke 'True to form, this recipe is a real killer!' Alan TitchmarshThe irresistible debut novel from celebrity TV chef Rosemary Shrager where cosy crime and cookery collide!When an old television rival, Deirdre Shaw, is found dead at the Cotswolds manor house where she was catering for a prestigious shooting weekend, Prudence is asked to step into the breach. Prudence is only too happy to take up the position and soon she is working in the kitchens of Farleigh Manor.But Farleigh Manor is the home to secrets, both old and new. The site of a famous unsolved murder from the nineteenth century, Farleigh Manor has never quite shaken off its sensationalist past. It's about to get a sensational present too. Because, the more she scratches beneath the surface of this manor and its guests, the more Prudence becomes certain that Deirdre Shaw's death was no accident. She's staring in the face of a very modern murder. . .Praise for The Last Supper'A great yarn - Shrager knows her food and she's cooked up a storm. Murder is the main course but the side dishes fascinate. A fascinating conclusion - Rosie can write and Prudence Bulstrode is here to stay. I look forward to more in this series.' Miriam Margolyes'I've long admired Rosemary as a woman of many talents. I just hadn't realized that writing is one of them. The Last Supper has pace and style and a very interesting cast of characters' Richard Vines'Rosemary Shrager has created a welcome addition to the ranks of female amateur sleuths. The Last Supper is a witty, light-hearted mystery, in which the author has served up a tasty treat' Simon Brett'The Last Supper is a charming, hugely entertaining book. Retired chef Prudence Bulstrode is cranky, stubborn and insightful; an utterly brilliant creation. I can't wait to see what she gets up to next' M W Craven'Discover how a Michelin-starred Miss Marple displays the skills of a bloodhound as she sniffs out the scent of a killer in this thriller that rises to a conclusion like a perfect souffle.' Nick Ferrari
The Last Supper: The irresistible debut novel where cosy crime and cookery collide! (Prudence Bulstrode)
by Rosemary Shrager'A great yarn - Shrager knows her food and she's cooked up a storm. . . Rosie can write and Prudence Bulstrode is here to stay.' Miriam Margolyes'Think bolshy Mrs Beeton meets Miss Marple, our rambunctious heroine, Prudence, hilariously stomps her way through a riotous and unpredictable plot. Witty, warm and so enjoyable' Jo Brand 'A Golden Age classic for the modern era - Rosemary Shrager has come up with a recipe to die for' Anton Du Beke 'True to form, this recipe is a real killer!' Alan TitchmarshThe irresistible debut novel from celebrity TV chef Rosemary Shrager where cosy crime and cookery collide!When an old television rival, Deirdre Shaw, is found dead at the Cotswolds manor house where she was catering for a prestigious shooting weekend, Prudence is asked to step into the breach. Prudence is only too happy to take up the position and soon she is working in the kitchens of Farleigh Manor.But Farleigh Manor is the home to secrets, both old and new. The site of a famous unsolved murder from the nineteenth century, Farleigh Manor has never quite shaken off its sensationalist past. It's about to get a sensational present too. Because, the more she scratches beneath the surface of this manor and its guests, the more Prudence becomes certain that Deirdre Shaw's death was no accident. She's staring in the face of a very modern murder. . .Praise for The Last Supper'I've long admired Rosemary as a woman of many talents. I just hadn't realized that writing is one of them. The Last Supper has pace and style and a very interesting cast of characters' Richard Vines'Rosemary Shrager has created a welcome addition to the ranks of female amateur sleuths. The Last Supper is a witty, light-hearted mystery, in which the author has served up a tasty treat' Simon Brett'The Last Supper is a charming, hugely entertaining book. Retired chef Prudence Bulstrode is cranky, stubborn and insightful; an utterly brilliant creation. I can't wait to see what she gets up to next' M W Craven'Discover how a Michelin-starred Miss Marple displays the skills of a bloodhound as she sniffs out the scent of a killer in this thriller that rises to a conclusion like a perfect souffle.' Nick Ferrari'If you enjoy the cosy crime of Richard Osman, then don't miss this delicious debut' Yours
The Last Supper Club: A Waiter's Requiem
by Matthew BattA witty and humble tribute to the sometimes profane, sometimes profound world of waiting tables During a year on sabbatical from his university position, Matthew Batt realized he needed money—fast—and it just so happened that one of the biggest breweries in the Midwest was launching a restaurant and looking to hire. So it was that the forty-something tenured professor found himself waiting tables at a high-end restaurant situated in a Minneapolis brewery. And loving it. Telling the story of Batt&’s early work in restaurants, from a red sauce joint possibly run by the mob to an ill-conceived fusion concept eatery, The Last Supper Club then details his experiences at the fine dining restaurant, a job that continued well past his sabbatical—that lasted, in fact, right up to the restaurant&’s sudden and unceremonious closing three years later, shortly after it was named one of the best restaurants in the country by Food & Wine. Batt&’s memoir conveys the challenge—and the satisfaction—of meeting the demands of a frenzied kitchen and an equally expectant crowd. Through training mishaps, disastrous encounters with confused diners, struggles to keep pace with far more experienced coworkers, mandatory memorizations of laundry lists of obscure ingredients, and the stress of balancing responsibilities at home and at work, The Last Supper Club reveals the ups and downs of a waiter&’s workday and offers an insightful perspective on what makes a job good, bad, or great. For Batt, this job turns out to be considerably more fun, and possibly more rewarding, than his academic career, and his insider&’s view of waiting tables extols the significance of our food and the places where we gather to enjoy it—or serve it. Told with sharp humor, humility, and a keen sense of what matters, The Last Supper Club is an ode to life in a high-pressure restaurant, the relationships that get you to the night&’s close, and finding yourself through—or perhaps because of—the chaos of it all.
The Last to Pie (A Pies Before Guys Mystery #3)
by Misha PoppPerfect for fans of Mia P. Manansala and Elle Cosimano, in Misha Popp&’s third Pies Before Guys mystery, the pies are deadlier than ever when Daisy receives a request for revenge against an abusive cop.Daisy Ellery is back to doing what she does best: making pies and killing guys. And it&’s about to get more dangerous than ever. Daisy knows the statistic–domestic violence perpetrated by cops is rampant. It was only a matter of time before she was called in to help. But when this request arrives in her inbox, it isn&’t accompanied by the required referral and that makes Daisy nervous. Is this really a woman trapped in a violent relationship, or is it a shady cop trying to uncover Daisy&’s murdery side hustle?Daisy hesitates to accept the job–until the woman who left the request goes missing and it&’s clear her boyfriend is responsible. Knowing the boyfriend&’s work buddies won&’t be any help with the investigation, Daisy sets out to find the woman and plans a little justice of her own. When Daisy finds evidence that the boyfriend wasn&’t just a monster in private, but corrupt at work too, things get even more perilous.Feeling guilty that she hesitated to help the woman, Daisy is determined to find her and get her justice–whatever it takes.
The Last Word on Eating Disorders Prevention
by Leigh CohnFor the first time in one volume, many of the world’s most esteemed eating disorders prevention experts share their opinions and recommendations about future directions for the field. Employing "The Last Word" format of writing concise editorials about a focused area of research, authors from four countries contribute thirteen chapters with diverse points of view. The approaches range from large scale, macro-environmental calls for change through public policy to the more intimate promotion of positive youth identity for buffering against eating disorders. Included are retrospective looks at the development of prevention programs with an eye toward best practices moving forward, calls for integrating eating disorders interventions with existing efforts in the obesity and health promotion fields, examples of successful change through public policy and social justice, and a cry for gender inclusiveness, which has missing in female dominated strategies. More personal-level recommendations look at the efficacy of mindfulness, yoga, intuitive eating and exercise, and the importance of forming healthy self-identity. Informed by decades of investigation, the authors—all of whom have conducted numerous studies, programs, and research projects—offer the insights they’ve learned and the lessons that they each believe will make a difference in reducing eating disorders. This book was originally published as a special issue of Eating Disorders: The Journal of Treatment and Prevention.
A Late Dinner: Discovering the Food of Spain
by Paul RichardsonVivid and richly textured,A Late Dinneris a delightful journey through Spain and Spanish cuisine. Paul Richardson is the perfect guide. In lush prose he brings to life the fascinating people who grow and cook and eat the hugely varied and still little-known food of Spain. Richardson's vibrant writing takes readers beyond gazpacho and paella and immerses them in the flavorful world of Spanish food -- from the typical coastal cuisine; to the ancient shepherd cooking of the mountains; to the cities of Madrid, Barcelona, and San Sebastián, where chefs are setting the trend for modern cuisine across the globe. His evocative descriptions -- the fried þsh in Cádiz; the tender asparagus and sweet crispy lettuce of Navarre; the Catalan calçotada, a feast of grilled spring onions in a nutty, delicately spicy sauce; the whimsical creations of internationally acclaimed chef Ferran Adrià -- are a celebration of the senses. Richardson traces the roots of Spanish cooking to the landscape, the people, and the history of this beautiful and complex country. A Late Dinneris a glorious and intimately drawn portrait of Spain.
Latin American Cooking Across the U.S.A.
by Himilce NovasIn 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. Gonz#65533;lez 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.
Latin American Cooking Across the U.S.A.
by Himilce Novas Rosemary SilvaIn 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.
Latin American Street Food
by Sandra A. GutierrezFrom tamales to tacos, food on a stick to ceviches, and empanadas to desserts, Sandra A. Gutierrez's Latin American Street Food takes cooks on a tasting tour of the most popular and delicious culinary finds of twenty Latin American countries, including Mexico, Cuba, Peru, and Brazil, translating them into 150 easy recipes for the home kitchen. These exciting, delectable, and accessible foods are sure to satisfy everyone.Sharing fascinating culinary history, fun personal stories, and how-to tips, Gutierrez showcases some of the most recognized and irresistible street foods, such as Mexican Tacos al Pastor, Guatemalan Christmas Tamales, Salvadorian Pupusas, and Cuban Sandwiches. She also presents succulent and unexpected dishes sure to become favorites, such as Costa Rican Tacos Ticos, Brazilian Avocado Ice Cream, and Peruvian Fried Ceviche. Beautifully illustrated, the book includes a list of sources for ingredients.
Latin & Caribbean Grocery Stores Demystified: A Food Lover's Guide To The Best Ingredients In The Traditional Foods Of Mexico, Peru, Chile, Argentina, Brazil, Venezuela, Columbia, And The Carribbean Islands Including Cuba, Puerto Rico, And Jamaica (The Take It with You Guides)
by Linda BladholmWith 400 entries and over 200 illustrations, plus stories about the ingredients used in every major Latin cuisine, this guidebook identifies and tells you how to use the vast array of herbs, chilies, fruits, sauces, meats, beans and prepared foods at your neighborhood mercado. A bonus section of the author's favorite Latin recipes will help you create delicious authentic dishes.
Latin D'Lite: Deliciously Healthy Recipes With a Latin Twist
by Ingrid HoffmannFrom Ingrid Hoffmann, international food and television personality, restaurateur, and host of the Cooking Channel’s Simply Delicioso and Univision’s Delicioso, comes a fully illustrated, easy-to-follow cookbook that offers a healthy spin on modern Latin cuisine.Latin D’lite features more than 150 classic Latin recipes, all with Ingrid’s signature touches:Adding bright, bold flavor to every dish with herbs, spices, and chiles.Introducing readers to ingredients such as pumpkin seeds, green and ripe plantains, ají amarillo (Peruvian yellow chile pepper), and malanga (a popular South American root vegetable), along with how and when to use them.Offering healthful ingredient substitutions and cooking tips such as using lime juice as a coleslaw dressing instead of mayonnaise. Or making codfish balls from fresh, rather than dried, cod, then baking them instead of frying them. Using frozen mango and a touch of rosewater and white wine for a light sorbet.Time-saving prep secrets and presentation ideas.At the end of each chapter, there is one indulgent recipe to allow the occasional splurge while maintaining these healthy changes. Delicious dishes such as Latin-style Fried Chicken or Ingrid’s take on a decadent lobster sandwich should be enjoyed every once in a while!A serious food lover who also understands the importance of balancing a healthful lifestyle, Ingrid offers a fresh, energetic take on Latin foods—from breakfast to appetizers and snacks, to soups and salads, to entrées, cocktails, and desserts.
Latin D'Lite (Spanish Edition): Deliciosas recetas latinas con un toque saludable
by Ingrid HoffmannEste libro de cocina totalmente ilustrado y fácil de seguir de la famosa figura de la televisión y la comida internacional, restauranteur y anfitriona de los programas Simply Delicioso del Cooking Channel y Delicioso de Univision, Ingrid Hoffmann, ofrece un giro saludable en la cocina latina moderna. Latin D’Lite incluye más de 150 recetas latinas clásicas, todas con el singular toque de Ingrid: •Agrega sabores vibrantes e intensos a cada plato con hierbas, especias y ajíes.•Presenta a los lectores ingredientes tales como las semillas de calabaza, los plátanos verdes y maduros, el ají amarillo peruano y la malanga (un popular tubérculo sudamericano), y explica cómo y cuándo usarlos. •Ofrece saludables sustituciones de ingredientes y consejos de cocina, tales como el uso de jugo de limón como aderezo en la ensalada de repollo en lugar de mayonesa. O hacer bolas de bacalao usando bacalao fresco, en vez de seco, y luego hornearlas en lugar de freírlas. O usar mango congelado, un toque de agua de rosas y vino blanco para un sorbete liviano. • Comparte secretos de preparación para ahorrar tiempo e ideas de presentación. Al final de cada capítulo hay una receta tentadora para permitirse un antojo ocasional, pero manteniendo un balance saludable. ¡Deliciosos platos como el pollo frito al estilo latinoamericano o la versión de Ingrid de un exquisito sándwich de langosta se deben disfrutar de vez en cuando! Ya que es una seria amante de la comida, que también entiende la importancia de equilibrar un estilo de vida saludable, Ingrid ofrece una versión fresca y energética de las comidas latinas, desde el desayuno hasta los aperitivos y meriendas, las sopas y ensaladas, los platos principales, los cócteles y los postres.
Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties
by Rafael Palomino Arlen GargaglianoThe Nuevo Latino chef and restaurateur shares recipes for easy-to-make grilled dishes, cooling ceviches, delicious desserts, festive drinks, and more. Bold flavors, minimal ingredients, and a passion for flame! Discover a new spin on grilling, Latin-style, with more than seventy recipes by renowned chef Rafael Palomino, a pioneer of the fresh culinary territory known as Nuevo Latino. A little bit French, a little bit South American, this cuisine is huge on flavor! Bring a fiesta to the table with uncomplicated recipes for everything from grilled Caesar salad to Palomino’s famous burger and deliciously simple desserts. Cooling ceviches and juicy cocktails such as Blueberry-Pisco Sours and Grilled Pineapple Mojitos make every meal a spicy sensation.“With a clean and colorful layout, open-flame fanciers will find plenty of worthy inspiration.” —Publishers Weekly
Latin Grilling: Recipes to Share, from Patagonian Asado to Yucatecan Barbecue and More [A Cookbook]
by Lourdes CastroFrom 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.From the Trade Paperback edition.
Latin-Ish: More Than 100 Recipes Celebrating American Latino Cuisines
by Marisel SalazarSavor the boundary-breaking dishes and rich tastes of Alta California, Tex-Mex, Floribbean, and other quintessentially American culinary traditions. Food & Wine Best Book of the Summer Epicurious Best New Summer Cookbook Forbes Best Cookbook of the Summer Readworthy Best New Cookbook Book Riot Best New Nonfiction Book In this dazzling debut, Marisel Salazar combines years of research and travel to bring you a diverse array of delectable, modern foods shaped by diaspora and migration. Start your day with San Antonio Migas or Guava Cream Cheese Cinnamon Rolls and snack on a Mango Chamoy Salad or Yuca Fries with Cilantro Lime Aioli. Feast on Cuban Pizza or Arkansas Tamales, indulge in a slice of Plantain Upside Down Cake or Fried Ice Cream, and kick back with a Oaxaca Old-Fashioned or a Texas Margarita. Recipes appear in meal order, helpfully organized by cook and prep times. Gorgeous, joyful photography brings the food vibrantly to life, while easy-to-follow, step-by-step shots guide you through making Pan Cubano, creating Rainbow Tortillas, wrapping tamales, and more. Latin-ish unites cultures and cuisines in a first-of-its-kind cookbook of uniquely American dishes teeming with flavor that will have you coming back for más, por favor!
Latin Superfoods: 100 Simple, Delicious, and Energizing Recipes for Total Health
by Leticia Moreinos SchwartzBringing fun, healthy Latin flair to busy American kitchens! Most people associate healthy cooking with boring taste and flavorless foods, but Leticia is on a mission to prove that healthy eating not only can be absolutely delicious, but also that food is medicine, and that by living a healthy lifestyle you can take control of your health and of your life. Through the American Diabetes Campaign, Leticia sees first-hand the dietary problems that contribute to this and many other lifestyle diseases, particularly in the Hispanic community here in the US and in Latin countries globally. She quickly realized that once Latinos move to the US, their habits change for the worse, along with their health. “We no longer shop at a farmers market or cook homemade meals. Instead, we shop at big chain stores and buy pre-packed foods. The road from a healthy Latin culture to the North American table became a tough one somewhere along the way.” Utilizing healthful, nutritious ingredients like nuts, grains, seeds, herbs, spices, beans, fruits, and vegetables, these tried and true favorites include classics like arroz con pollo and quesadillas (with a healthy twist), to lesser-known (but still traditional) dishes like grilled shrimp with Caipirinha vinaigrette and wild rice salad with mango and shrimp. The good news is that maintaining a healthy diet has never been easier, precisely because of the influence of the Latin culture in this country. Award-winning author Leticia Schwartz will introduce you to new and improved Latin recipes to enjoy without compromising on flavor!
The Latin Table: Easy, Flavorful Recipes from Mexico, Puerto Rico, and Beyond
by Isabel CruzFor more than two decades, customers have lined up outside the doors of west coast chef Isabel Cruz’s three popular restaurants. Cruz, who is known for her innovative and healthy twist on traditional Latin fare, balances her ingredients to cook the delicious food that she, her family, and her restaurant patrons love. This book is full of simple, easy-to-make recipes with the Latin flavors you’ll love producing in your own kitchen. Some recipes included are:Three Piggies Tacos (carnitas, bacon, and chicharrón)Crispy Tofu with Cilantro Lime Sauce and Mango SalsaSalmon with Papaya-Mango-Mint-SalsaChar-Grilled Rack of Lamb with Cinnamon and CuminGreen Chile Posole with PorkAnd many more!By creatively blending Latin and Asian cuisine Cruz creates flavorful and health-conscious meals. In The Latin Table, Cruz shares her signature recipes and award-winning cocktails from her restaurants, teaching home chefs how to easily prepare flavorful Latin meals at home.
The Latina Anti-Diet: A Dietitian's Guide to Authentic Health that Celebrates Culture and Full-Flavor Living
by Dalina SotoBreak away from diet culture while still honoring your body and incorporating cultural foods in this fresh, expansive guide from the registered dietitian and creator of Your Latina Nutritionist.&“Witty and warm, The Latina Anti-Diet is the perfect way to begin to heal your relationship with food and by proxy your body.&”—Mikki Kendall, New York Times bestselling author of Hood FeminismDiet culture is facing a reckoning, and intuitive eating has been leading the charge. The movement has taken the internet by storm, encouraging us to stop dieting and make food choices that feel good for our bodies rather than follow influencers and their shakes.But intuitive eating is missing a key ingredient: culture. Like many movements, intuitive eating has become co-opted by a select few—placing the focus on &“mainstream&” food while discounting cultural cuisines. But how can we gain a healthy attitude toward food when our foods—our arroz, habichuelas, and plátanos—are left out of the conversation?Dalina Soto is here to add them back to our plates.As a registered dietitian, Soto understands the pros and cons of intuitive eating. As a first-generation Dominican American, she&’s also seen firsthand how this movement has only catered to a certain demographic. With her easy-to-follow CHULA method, Soto teaches us how to• Challenge negative thoughts• Honor our bodies and health• Understand our needs• Listen to our hunger• Acknowledge our emotionsShe gives us tools to confront diet culture and the whitewashing of food so we can go back to eating what we love while managing our health.Engaging and incisive, The Latina Anti-Diet is for everyone who&’s been told to lay off the tortillas and swap their white rice for brown. Soto shows us that food is so much more than calories; it&’s about celebrating our culture and living a life full of flavor.
Latina Lite Cooking: 200 Delicious Lowfat Recipes from All Over the Americas - With Special Selections on Nutrition and Weight Loss
by Maria Dolores BeatrizEntertaining, practical, and informative, "Latina Lite Cooking" provides 200 recipes for low-fat yet delicious fare from the cuisines of Mexico, Puerto Rico, Cuba, Spain, and all of Latin America, plus the author's state-of-the-art weight reduction plan and her unique message of self-empowerment.A.
Latinísimo: Recetas de cocina de 21 países latinoamericanos
by Sandra GutiérrezLatinísimo es una celebración de la cocina casera de América Latina —el primer libro en incluir recetas cotidianas de los veintiún países del continente— que nos llega de manos de una de las autoridades culinarias más respetadas. En esta obra monumental, Sandra A. Gutierrez comparte más de trescientas recetas cotidianas —además de incontables variaciones— que los cocineros caseros de todo el mundo querrán reproducir. Latinísimo nos ofrece recetas de Argentina, Brasil, Belice, Bolivia, Chile, Colombia, Costa Rica, Cuba, República Dominicana, Ecuador, El Salvador, Guatemala, Honduras, México, Nicaragua, Panamá, Paraguay, Perú, Puerto Rico, Uruguay y Venezuela. El libro está dividido en secciones —frijoles, maíz, yuca, quinoa, entre muchas otras—, y presenta la amplia despensa que conforma la base de la cocina latinoamericana. Desde las tortillas de nixtamal, el arroz con pollo y las arepas clásicas hasta el solterito, la sopa seca con albahaca a la chinchana y el pastel de Tres Leches, estas recetas reflejan el amplio y rico abanico de las tradiciones culinarias de la región. Lleno de historia y con una mirada sin fronteras, Latinísimo es un recurso esencial para cada cocina.
Latinísimo: Home Recipes from the Twenty-One Countries of Latin America: A Cookbook
by Sandra A. GutierrezAn encyclopedic cookbook (from Chiles Rellenos and Tostones to Golden Coconut Chicken and Dulce de Leche Tart) celebrating Latin American home cooking—the first to cover the day-to-day home cooking of all twenty-one nations—by one of the most respected authorities on the subject"As practical and day-to-day useful as it is revelatory . . . A book to treasure today and to pass on to a new generation of cooks tomorrow.&” —Dorie Greenspan, New York Times bestselling cookbook authorIn this monumental work, culinary expert Sandra A. Gutierrez shares more than three hundred everyday dishes—plus countless variations—that home cooks everywhere will want to replicate. Divided by ingredient—Beans, Corn, Yuca, Quinoa, and almost two dozen more—and featuring an extensive pantry section that establishes the fundamentals of Latin American cooking, Latinísimo brings together real recipes from home cooks in Argentina, Brazil, Belize, Bolivia, Chile, Colombia, Costa Rica, Cuba, the Dominican Republic, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Puerto Rico, Uruguay, and Venezuela.Recipes include: •Tortillas de Nixtamal (Fresh Masa Tortillas)•Arroz con Pollo (Chicken and Rice)•Arepas Clásicas (Classic Arepas) •Solterito (Lima Bean, Corn, and Tomato Salad)•Sopa Seca con Albahaca à la Chinchana (One-Pot Spaghetti with Achiote and Basil)•Pastel de Tres Leches (Tres Leches Cake)And much, much more These are recipes that reflect the incredible breadth and richness of the culinary traditions of the region. Sweeping in its scope, and filled with history and stories, Latinísimo is an utterly essential resource for every kitchen.
Latino American Cuisine (Hispanic Americans: Major Minority)
by Frank DepietroIn the United States, people from all different backgrounds live together. More than one in eight people in the United States are Hispanic--but they come from different lands and backgrounds. As all these people have come to America, they have shared their foods with the United States. Some of our favorite treats--tacos, salsa, and tortilla chips, for example--come to us from the Hispanic American community. Find out how Latino Americans have added flavor to our country!
Laugh More: Stories from an Unexpected Life
by Debbie TravisLifestyle pioneer and bestselling author Debbie Travis is back with a book of ridiculously funny, touching and true stories drawn from her own life and dedicated to everyone in desperate need of a good laugh.A decade ago, Debbie Travis gave up her hectic life as the producer and star of several hit TV shows to move to a 13th-century crumbling farmhouse and vast olive orchard in Tuscany, which she and her husband then turned into the boutique hotel and wellness retreat. That was a big change in direction—and Debbie&’s shared the best of what she learned on that journey in two bestselling books full of humane, heartfelt and sensible advice on pursuing your true passion (Design Your Next Chapter) and making room for happiness, health and connection (Joy: Life Lessons from a Tuscan Villa).Now, in Laugh More, Debbie digs down to what really keeps her going, especially when the going gets tough: her talent for telling a good story and sharing a good laugh. Organizing them around the passing of the seasons at the Villa Reniella, Debbie gathers up a brilliant mix of stories from her daily life and from her past—growing up headstrong in a struggling family in northern England (her mum perfected dog-food shepherd&’s pie), travelling the world as a model (not so glamorous), becoming one of the first home renovation TV stars (by the seat of her overalls) and encountering the famous and the delightful (especially her wicked and wonderful grandmother, Joyce). Snortingly funny, poignant, inspirational and full of the human foibles Debbie loves so much, Laugh More is a warm and cozy book to curl up with, and even better to read aloud. And since memories are so often ignited by great eating, Debbie has added a bonus: fifteen of her favourite, seasonal recipes.