"Gran Cocina Latina" by Maricel Presilla
Posted 15 January 2013 - 11:32 PM
It is also a rather daunting book at 900+ pages. There is a ton of pretty well researched information in it and the sections are reasonably well organized. Rather than split the book into chapters that focus on each country, Maricel has chosen to organize the book by ingredient/typcial menu categories and then provide supporting material and recipes that actually show the interrelationships and regional differences in the way dishes are prepared or ingreidents handled. I have not yet cooked from the book, but in reading through some of the recipes, I have no doubt they are doable. But at 900 pages how do you figure out where to begin
The book for me is a bit unweildy becuase of it's size. I find it a bit awkward to handle and am wondering how that will translate to real time usage in the kitchen. I would have preferred to have the book broken down into 2, possibly 3, volumes simply for ease of handling.
Edited by kalypso, 15 January 2013 - 11:34 PM.
Posted 16 January 2013 - 06:25 AM
It is a Tour de Force!
If you cook a lot of South Ameicna cusines, it's the best I have seen!-Dick
Posted 16 January 2013 - 11:40 AM
Posted 16 January 2013 - 04:29 PM
Mexican food is so different that I might have left it out. You can't have anything but a superficial look at it but she's done a great job with everything.
"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray
Posted 17 January 2013 - 02:13 PM