Latin American Cooking Across the U.S.A.

If you've an unquenchable hankering for Latin American fare--say Cuban Salsa de Perro (Dog Sauce), Colombian Cazuela de Mariscos (Seafood Stew), or the Haitian confection of Bananas with Rum Butter Cream--you'd be advised to turn to Latin American Cooking Across the U.S.A. by Himilce Novas and Rosemary Silva. The authors explain the history of each dish, its typical presentation in its land of origin, and how to go about preparing it in an American kitchen. It's a wonderful resource for a wide audience, whether you have Latin American roots and want to cook the meals you remember from grandma's house, have traveled in Latin America and want to recreate the dishes you loved on vacation, or merely have a taste for the cuisine of Latin America and want the option of cooking it up at home. The authors collected a fine array of recipes--200 in all--a thorough sampling of soups, appetizers, and salads; entrees with poultry, fish, or meat; various rice, bean, and vegetable concoctions; plus turnovers, breads, desserts, and drinks--all versions of traditional dishes culled from individuals living in the United States so as to translate easily into American home meals. Replete with family stories and culinary history, the recipes are intriguing to try, easy to make, and resonate with the various flavors of Latin America. --Stephanie Gold