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USE NUEP NUEVO LATINO: RECIPES -
     

USE NUEP NUEVO LATINO: RECIPES -

by Douglas Rodriguez, John Harrisson
 

The emergence of Caribbean culture has brought a new kind of food from North and South America. Here for the first time, acclaimed chef Douglas Rodriguez (formerly of Miami's Yuca and now of Manhattan's Patria) presents his recipes that celebrate and reinterpret the old-style cuisines of these regions. A feast for the eye and the palate, with dazzling color

Overview

The emergence of Caribbean culture has brought a new kind of food from North and South America. Here for the first time, acclaimed chef Douglas Rodriguez (formerly of Miami's Yuca and now of Manhattan's Patria) presents his recipes that celebrate and reinterpret the old-style cuisines of these regions. A feast for the eye and the palate, with dazzling color photographs, this is the ultimate presentation of masterful new cooking inspired by the magnificent flavors of the Americas. Simultaneous Spanish-language publication.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
The appeal of this exciting, sometimes downright wacky food from the co-owner and chef of New York City's Patria restaurant lies in its bold combinations. Rodriguez fearlessly mixes metaphors in dishes such as Ham Croquetas with Brie and Wilted Kale; sometimes, as with Banana-Lentil Salad, the combinations are traditional, but new to North American palates. The chapter on salsas and mojos (spicy salsas with garlic, citrus and olive oil) fairly crackles with flavor surprises: Papaya-Mustard Salsa; Ruby Grapefruit, Shallot and Cilantro Mojo. Rodriguez's roots are Cuban, but his influences are broadly Latin American, from Nicaraguan Banana Tres Leches to Peruvian Causa, a chilled potato terrine. Background information on basic techniques and recipes, a glossary of unusual ingredients and a handful of mail-order sources enhance the offerings' accessibility. Rodriguez occasionally drops names into his pleasantly chatty recipe headers, and some recipes, e.g., The Smokeless Macanudo, a filled chocolate cake shaped cleverly into cigars, may be better suited to a restaurant menu than home cooking. But on the whole, bright Latin flavors and Rodriguez's unfettered enthusiasm combine in a collection that only a curmudgeon could resist. (Nov.)
Library Journal
Rodriguez first gained fame as the chef of Miami's acclaimed Yuca restaurant, and his New York City restaurant, Patria, has been hot since it opened last year. A Cuban American who grew up in New York, Rodriguez described his food at Yuca as "nuevo cubano," but since then he's expanded his repertoire to include his own interpretations of dishes from throughout Latin America, including Oyster Croquetas with Banana-Lentil Salad and Boniata and Salmon Tamals. The more exotic ingredients may not be easy to find, and some of the dishes include several separate components. But the recipes are clear and well written, and more ambitious cooks will be tempted to try them. For regional (Miami/ New York) libraries and other collections.

Product Details

ISBN-13:
9780898157529
Publisher:
Potter/TenSpeed/Harmony
Publication date:
11/01/1995
Pages:
176
Product dimensions:
8.87(w) x 10.87(h) x 0.78(d)

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