Best Latin American Cooking, Food & Wine Books
Here you will get Best Latin American Cooking, Food & Wine Books For you.This is an up-to-date list of recommended books.
1. The Traeger Grill Bible • More Than a Smoker Cookbook: The Ultimate Guide to Master your Wood Pellet Grill with 200 Flavorful Recipes Plus Tips and Techniques for Beginners and Advanced Pitmasters
Author: by BBQ Academy
Are you ready to master your Traeger grill and wow your friends and family at the next cookout? With a Traeger grill you don’t have to worry about flareups, temperature control, or fuel; so you can concentrate on the most important thing: how to create a showstopping meal!
BBQ Academy is pleased to present The Traeger Grill Bible, the most complete guide and cookbook with 200 tasty recipes to utilize your wood pellet grill to its full potential. We will guide from smoking techniques to the perfect wood pellet choices, from the best cuts to the most mouth-watering rubs, from meats to desserts and everything in between.
Learn how to enhance every flavor and recipe with the amazing potential of your Traeger and the smoke of a real wood fire; as you will find out, you can cook anything on a Traeger! In this book you will discover:How to deliver perfectly smoked meats to your guestsThe best wood pellet for your recipes (learn more about it on page 24)Step-by-step guides to maintain your Traeger grill in perfect working conditionsThe perfect rubs and seasonings to get a smokin’ dinnerHow to bake and cook with your Traeger, because the fun doesn’t stop at smoking!
2. Plant Based Cookbook For Beginners: 600 Healthy Plant-Based Recipes For Everyday
Author: by Sidney Johnson
600 Plant Based Recipes for Delicious & Gorgeous Meals! Do you want to & live a life full of energy, yet enjoying mouthwatering and easy to prepare meals? Do you want to lose weight once and for all, while still enjoying your favorite vegan dishes?
Well, if the answer is yes, then that’s why I’m here for. To help you with achieving this, I focused on creating the one and only Plant-based cookbook, for excellent results, with easy and effortless to cook recipes for anyone.
This simple, yet plant based recipes book will assist you to achieve one-of-a-kind yummy meals,ready to restore your health, feel great and lose weight! Foolfproof Rice & Grains recipes for quick carbs rechargeNo-fuss Brunch and Dinner recipes to keep ”cheating”Energizing Smoothies and BreakfastsGreat Meatless and Vegan recipesGreat variety of Soups, Stews and SaladsFascinating Desserts & DrinksCraveable Side Dishes & SnacksThis complete Plant-based cookbook will take care of your scarce cooking time and will show you the easiest & tastiest way towards a New Lifestyle
3. Colombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombia
Author: by Mariana Velásquez
I have never read a more passionate and heartfelt expression of Colombian culture and cuisine in English. I’ve been waiting for years for a book like this to come out.J. Kenji Lpez-Alt, New York Times bestselling author of The Food LabA recipe developer and food stylistwhose work has taken her across the globe to work with clients like Michelle Obama and into the test kitchens of today’s most esteemed culinary publicationspays homage to her native country with this vibrant, visually stunning cooking, the first dedicated solely to Colombian food, featuring 100 recipes that meld the contemporary and the traditional.
To Mariana Velsquez, a native of Bogot, the diverse mix of heritages, cultures, and regions that comprise Colombian food can be summed up in one simple concept: More is more. No matter what rung of society, Colombians feed their guests well, and leave them feeling nourished in body and soul.
In Colombiana, the award-winning recipe developer and food stylist draws on the rich culinary traditions of her native land and puts her own modern twist on dishes beloved by generations of Colombians. Here are recipes for classics such as arepas and empanadas, as well as Colombian-ish recipes like Lomito de Cerdo al Tamarindo y Menta (Tamarind Pork Tenderloin with Mint), Gazpacho de Papaya y Camarn Tostado (Spicy Papaya and Charred Shrimp Gazpacho), and Cuchuco de Trigo con Pollito y Limn (Lemony Bulgur Farmer’s Chicken Soup).
4. New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More
Author: by Bryan Ford
Published at: Quarry Books; Illustrated edition (June 16, 2020)
Best-selling cookbook New World Sourdough is your go-to guide to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Instagram star Bryan Ford’s (@artisanbryan) inviting, nontraditional approach to home baking.
With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Ford focuses on the tips and techniques he’s developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort.
Ford’s recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you’ll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you’ll want to return to again and again, like:Pan de CocoPitaPizza doughChallah, Focaccia, and Pullman loavesStraightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.
5. Peru: The Cookbook
Author: by Gastón Acurio
The definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the country’s most acclaimed and popular chef, Gastn Acurio. One of the world’s most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the “next big thing.” Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar.
Acurio guides cooks through the full range of Peru’s vibrant cuisine from popular classics like quinoa and ceviche, and lomo saltado to lesser known dishes like amaranth and aji amarillo. For the first time, audiences will be able to bring the flavors of one of the world’s most popular culinary destinations into their own kitchen.
6. Puerto Rican Cookery
Author: by Carmen Aboy Valldejuli
Pelican (January 1, 1983)
Puerto Rican Cookery has become the standard reference on traditional native cookery (cocina criolla). According to the San Juan Star, “the cookbook is seen and is more likely better read in some homes than the religious tome…. [it] is considered a primer for beginning cooks …
A textbook for home economists and it is a guide for the gourmet as well.”
7. Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing
Author: by Luz Calvo
International Latino Book Award winner, Best CookbookMore than just a cookbook, Decolonize Your Diet redefines what is meant by “traditional” Mexican food by reaching back through hundreds of years of history to reclaim heritage crops as a source of protection from modern diseases of development.
Authors Luz Calvo and Catriona Rueda Esquibel are life partners; when Luz was diagnosed with breast cancer in 2006, they both radically changed their diets and began seeking out recipes featuring healthy, vegetarian Mexican foods. They promote a diet that is rich in plants indigenous to the Americas (corn, beans, squash, greens, herbs, and seeds), and are passionate about the idea that Latinxs in America, specifically Mexicans, need to ditch the fast food and return to their own culture’s food roots for both physical health and spiritual fulfillment.
This vegetarian cookbook features over 100 colorful, recipes based on Mesoamerican cuisine and also includes contributions from indigenous cultures throughout the Americas, such as Kabocha Squash in Green Pipian, Aguachile de Quinoa, Mesquite Corn Tortillas, Tepary Bean Salad, and Amaranth Chocolate Cake.
8. Seven Fires: Grilling the Argentine Way
Author: by Francis Mallmann^Peter Kaminsky
James Beard Award Winner A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America’s biggest culinary star. Chef Francis Mallmannborn in Patagonia and trained in France’s top restaurantsabandoned the fussy fine dining scene for the more elemental experience of cooking with fire.
But his fans followed, including the world’s top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef’s astonishingand deliciouswood-fired feats. The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook.
So you can cook Signature Mallmann disheslike Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakesindoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann’s home turf in Patagonia, Buenos Aires, and rural Uruguay.
9. Chicano Eats: Recipes from My Mexican-American Kitchen
Author: by Esteban Castillo
The creator of the popular Chicano Eats blog and winner of the Saveur Best New Voice People’s Choice Award takes us on a delicious tour through the diverse flavors and foods of Chicano cuisine-Mexican food with an immigrant sensibility that weaves seamlessly between Mexican and American genres and cultures.
Esteban Castillo grew up in Santa Ana, California, where more than three-quarters of the population is Latino. Because Mexican food was the foundation of his childhood, he was surprised to see recipes for dishes on popular food blogs that were anything but the traditional meals he grew up eating.
He was inspired to create the blog, Chicano Eats, to showcase his love for design, cooking, and culture and provide a space for authentic Latino voices, recipes, and stories to be heard. Building on his blog, Chicano Eats is a bicultural and bilingual cookbook that includes 85 traditional and fusion Mexican recipes as gorgeous to look at as they are sublime to eat.
Chicano cuisine is Mexican food made by Chicanos (Mexican Americans) that has been shaped by the communities in the U.S.Where they grew up. It is Mexican food that bisects borders and uses a group of traditional ingredients-chiles, beans, tortillas, corn, and tomatillos-and techniques while boldly incorporating many exciting new twists, local ingredients, and influences from other cultures and regions in the United States.
10. Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere
Author: by Francis Mallmann
Featured on the Netflix documentary series Chef’s Table Elemental, fundamental, and delicious is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, captivating and inspiring. And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical placesin winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazileach locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized.
We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens.
At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.
11. The Cuban Table: A Celebration of Food, Flavors, and History
Author: by Ana Sofia Pelaez
St. Martin's Press
~Nominated for a James Beard Award in the international cookbook category! ~The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources.
Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again.
More than just a list of ingredients or series of steps, Cuban cooks’ tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community.
12. Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes
Author: by Mellissa Sevigny
The ketogenic lifestyle has been proven to aid in weight loss and to help people achieve better overall health. Mellissa Sevigny, the voice behind the highly acclaimed food blog I Breathe, I’m Hungry, has been a leader in low-carb, ketogenic living for many years and understands the key factors to achieve lifelong success.
In her new book, Keto for Life, she delivers a complete road map to adopting and sustaining a ketogenic diet. Keto for Life is a book for real people with busy lives, picky family members, and moderate budgets. Mellissa firmly believes that budget, time, and eating with loved ones should not be deterrents to living a keto lifestyle, feeling great, and enjoying the food you’re eating.
Keto for Life gives readers tools and recipes to thrive on keto. People who are new to the ketogenic diet want answers to the common problems of how to eat keto without needing years of experience as prep cook in a commercial kitchen and how to stay within their grocery budget, keep the rest of the family from staging a mutiny, and not be forced to shop, prep, and cook full-time to make their goals a reality.
13. Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas [A Cookbook]
Author: by Fany Gerson
Ten Speed Press
From the pure, radiant flavors of classic Blackberry and Spicy Pineapple to unexpectedly enchanting combinations such as Sour Cream, Cherry and Tequila, or Strawberry-Horchata, Paletas is an engaging and delicious guide to Mexico’s traditionaland some not-so-traditionalfrozen treats. Collected and developed by celebrated pastry chef Fany Gerson, this sweet little cookbook showcases her favorite recipes for paletas, those flavor-packed ice pops made from an enormous variety of fruits, nuts, flowers, and even spices; plus shaved ice (raspados) and aguas frescasthe delightful Mexican drinks featuring whole fruit and exotic ingredients like tamarind and hibiscus flowers.
Whether you’re drawn to a simple burst of fresh fruitas in the Coconut, Watermelon, or Cantaloupe popsor prefer adventurous flavors like Mezcal-Orange, Mexican Chocolate, Hibiscus-Raspberry, or Lime Pie, Paletas is an inviting, refreshing guide guaranteed to help you beat the heat.
14. Gran Cocina Latina: The Food of Latin America
Author: by Maricel E. Presilla
The 2013 James Beard Foundation Cookbook of the Year How to cook everything Latin American. Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region.
An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake.
Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes.