From the Publisher
This is the cookbook I've been waiting for! A brilliant mixing and marrying of Latino flavors with those of the American South. There is no better person to write The New Southern-Latino Table than Sandra Gutierrez, an American of Guatemalan heritage who chose the South as her home. Is it any wonder that I can't wait to cook my way straight through this book? I haven't seen so many exciting and original recipes in ages.—Jean Anderson, author, A Love Affair with Southern Cooking, and member, The James Beard Cookbook Hall of Fame
The New Southern-Latino Table has unique recipes fashioned from the combination of familiar Southern cooking traditions and diverse Latin American cuisine. Sandra is a charming and instructive companion that all cooks will enjoy having in their kitchen. Chile cornbread; country fried steaks with cilantro-lime gravy; sweet potato and plantain casserole; mango, peach, and tequila cobbler—just a few of the delicious dishes that I look forward to savoring!—Nathalie Dupree, author of New Southern Cooking
Bold and beloved—that is the perfect description of Sandra Gutierrez's The New Southern-Latino Table. The recipes enjoy a subtle nod to both traditional Southern and Latin American cooking, and they are fresh and flavorful—completely emblematic of the modern American South. As a Southerner and a chef, I am very proud to have this book as part of my culinary library. ¡Buen provecho, y'all!—Virginia Willis, chef, food writer, and author of Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking
In this landmark cookbook, veteran journalist and beloved cooking teacher Sandra Gutierrez offers us a place at her table for an extraordinary Southern-Latino feast. Through stories, recipes, and insights on food, cultures, and ingredients, she illuminates the culinary connections and contrasts of Latin America and the southern United States. With engaging words and irresistible recipes, this book is an excellent resource for home cooks looking to make a delicious array of Latin and Southern food.—Nancie McDermott, cook and author of Southern Pies: A Gracious Plenty of Pie Recipes, From Lemon Chess to Chocolate Pecan
Sandra's beautifully written and illustrated book does a superb job of recording the evolution of the cuisines of the American South and the influence of Latin American flavors in its cuisine. Beginners and experienced cooks alike will be able to follow Sandra's recipes and appreciate her thorough information on ingredients.—Maria Baez Kijac, author of The South American Table, winner of the Gourmand World Cookbook Award Best Latino Cookbook 2003 and the Best of the Best 1996-2003
Ms. Gutierrez talks early on in her engaging new book about a moment after leaving her native home and on her way into the American dance, (with a rhumba beat never leaving her hips) when 'the Latina discovered her Southern Belle within.' I experienced a cinematic click that never faded as I made my way hungrily through The New Southern-Latino Table. She takes us all on a mouth watering and informative journey. One that reveals a strata of the emerging American South that may be a secret so far, but it is too incredibly alluring not to spill.As time might go on, I can see 'Lady Latina' and 'Lady Belle' sitting in well-worn rocking chairs on a porch somewhere in the Deep South getting along, getting closer each year, swapping recipes, sharing some wine, raising families and pushing each other to new heights in their kitchens—all motivated by the shared passions of their birthplaces but changed and enlightened by the world, a world spinning around us all, endlessly rocking." —Norman Van Aken, chef, author, and consultant, Key West, Florida
Sandra Gutierrez's The New Southern-Latino Table seamlessly melds the cuisine of her Latin-American roots with that of her adopted Carolina home, proving that the heart can have two homes and savor both with equal gusto. Brimming with Sandra's warmth, charm, and quiet authority, this beautiful book is a rare treasure. Join this glorious feast and sop up the remains of your chimichurri with a biscuit—or maybe two.— Damon Lee Fowler, author of Classical Southern Cooking and The Savannah Cookbook
