Gran Cocina Latina: The Food of Latin America

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. Two-color; 32 pages of color photographs; 75 line drawings

• Nopalito: A Mexican Kitchen
• Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor
• A Taste of Latin America: Culinary Traditions and Classic Recipes from Argentina, Brazil, Chile, Colombia, Costa Rica, Cuba, Mexico, Peru, Puerto Rico & Venezuela
• Yucatán: Recipes from a Culinary Expedition (William and Bettye Nowlin Series in Art, History, and Cultur)
• Tacos: Recipes and Provocations
• Peru: The Cookbook
• The Cuban Table: A Celebration of Food, Flavors, and History
• Tu Casa Mi Casa: Mexican Recipes for the Home Cook
• The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, With 450 Recipes
• The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados