Cook, Eat, Cha Cha Cha: Festive New World Recipes

Cook, Eat, Cha Cha Cha: Festive New World Recipes

by Philip Bellber
     
 

New World cooking is hot, hot, hot — and very cool. At San Francisco's famous Cha Cha Cha restaurant, located in the heart of Haight-Ashbury, the big flavors of Cuba and Puerto Rico come together and dance in vibrant dishes served against a backdrop of laughter, a loud Latin beat, and fabulous altars to the voodoo saint-gods of Santeria. As colorful as the

Overview

New World cooking is hot, hot, hot — and very cool. At San Francisco's famous Cha Cha Cha restaurant, located in the heart of Haight-Ashbury, the big flavors of Cuba and Puerto Rico come together and dance in vibrant dishes served against a backdrop of laughter, a loud Latin beat, and fabulous altars to the voodoo saint-gods of Santeria. As colorful as the restaurant itself, this unique, festive cookbook offers sixty terrific recipes for Cha Cha Cha's signature tapas and entrees (perfect for entertaining!), all accompanied by the stories, icons, and relics of Santeria, as well as full-color photographs of the dishes themselves. Savvy cooks are discovering that the spices and ingredients of the Caribbean are as fun to cook with as they are to eat. Cook! Eat! Cha cha cha!

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Bellber, owner of a San Francisco restaurant called Cha Cha Cha!, enthusiastically advocates syncretic cuisine. He uses Cuban food as his baseline but is happy to draw from other parts of the Caribbean, Mexico, Asia, the Southwest and Northern California. This colorful collection is zippily illustrated with drawings and photographs of finished dishes and of the Santeria shrines that decorate the restaurant. Rubs, salsas and marinades abound, and there's a chapter devoted to Sauces and Spices. Roasted-Pepper Sauce covers the Allspice-Crusted Lamb Chops. Chicken Mole Chalupa calls for four kinds of chilies, not to mention coffee, cinnamon, chocolate, cumin and oregano. Bellber is a lover of bold flavors and peppers of all kinds, whether dried or fresh. And he loves to mix fire with fruit, as in Spicy Mango Chutney (which uses jalapeos, ginger and cumin), Sauted Sea Scallops with Chipotle-Orange Sauce or Pan-Seared New York Steak with Guava-Chipotle Ketchup. Cooks willing to spend the fairly extensive prep time required by many of these recipes will be glad that Bellber includes a discography so that, chef's knife in hand, they can cha cha cha to Afro-Caribbean sounds as they chop chop chop those tomatoes, onions and cilantro leaves. (May)

Product Details

ISBN-13:
9780811811460
Publisher:
Chronicle Books LLC
Publication date:
02/01/1997
Pages:
144
Product dimensions:
8.00(w) x 8.87(h) x 0.50(d)

Meet the Author

Philip Bellber is a first-generation American whose Puerto Rican family raised him on savory rice and beans, teaching him early a love of Caribbean food. Born and raised in New York City, he now lives in San Francisco.

Ian Reeves is a former hard-rock miner, glue factory worker, chicken farmer, and floor mechanic. This is his first book.

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