W. W. Norton & Company Gran Cocina Latina: The Food of Latin America

Excellent read. Great format

Se você gosta e quer saber mais sobre a gastronomia da América Latina TEM QUE TER esse livro. Muuuuito bom. Melhor aquisição do ano.

Not your usual book for Latino fare but... Still, I have enjoyed many salsas and soups found here thus far. Comprehensive and likely to help you appreciate the distinctions between different cuisines in the Latino world. Some ingredients may be hard to source in a small town but the web can help. I absolutely love the chicken soup -simple and delicious!

This book is absolutely amazing. I cannot recommend it highly enough. I have other books on Mexican cuisine (Kennedy and Bayless) and a couple of Caribbean cookbook, but this book covers the varied cuisines of the Latin world with such incredible detail that it is easily my favorite on the subject. I had intitially imagined it to be like a Latin Larousse, but with its straightforward style and infectious enthusiasm for the cuisine, it is its own beast, and a beautiful one at that! While it does not offer a complete view of the cuisines of any one country (a little disappointed to not have a pipian verde recipe), I can't imagine any book coming as close to doing so as this one does. The recipes are straightforward and presented with introductions that makes them hard to resist. Ever since I received the book I've been scouring the internet for different rare ingredients(Chiles chilhuacles, chiles mirasol, chicha jora, to name a few), but the book overs good substitutions for ingredients that you may have difficulty procuring outside of their native regions (I'm looking at you, chilhuacles negros!). I've already made a Peruvian adobo from the book and just finished grinding together chiles pequin and cocoa nibs to create in incredible Mayan seasoning brick that can be grated onto dishes as needed. I'm also gathering up the ingredients to make the epic Oaxacan mole negro for Halloween (I'm absolutely fascinated by the prospect of burning a bunch of chile seeds to carbon and using them to color the sauce- noxious fumes be damned!) Who knows, by next summer I may even be planting my own selection of chiles and herbs that I can make more of these fantastic recipes. If you have any interest in authentic Latin cuisine, or are passionate about the art of cooking in any way, you need to buy this book. It will surely earn a prominent place amongst your cookbooks and on your kitchen counters.

Mit Verwandtschaft in Guatemala und Argentinien habe ich lange nach einem Kochbuch gesucht, in dem ich ganz Lateinamerika wiederfinde! Hier ist es! Es ist nicht nur ein Kochbuch, es ist eine wissenschaftliche Abhandlung über die Küche Lateinamerikas! Wunderbar, klare Empfehlung!