on 4 January 2013
This book is, in short, a masterpiece.
It has evidently been exhaustively researched, and written as a labour of love by Ms. Presilla.
By far and away the best designed cookbook I have come across, it prioritises the recipes and the foodstuffs over illustration, yet still has some beautiful photographs and line drawings.
Much thought and care has obviously gone into the book's layout, structure, spacing, indexing, fonts - even down to the very fine paper quality and the superb binding and robust dustjacket. The publishers are to be commended.
For a staggering range of recipes from all corners of the continent, and some old colonial ones too, it cannot be bettered.
on 27 January 2014
If you just want one book this is it! Won the overall best book prize in James Beard Awards and its an opus major, recipes from all around Latin America, this is both scholarly and highly useable. I have made the Venezualan arepas and the black beans, lots of other mouth watering recipes and fascinating history of the foods from this region. Maricel lives in Hoboken and has some amazing restaurants too:
"As if Presilla needed any more accreditations, the James Beard Foundation recently named her “Best Chef, Mid-Atlantic” for her South American cooking at Hoboken, New Jersey’s Cucharamama. The Cuban-born Presilla also cooks at nearby Zafra and for the recently opened Ultramarinos, a Latin American store and “cooking atelier,” also in Hoboken. In addition to her first cookbook, a weekly column for the Miami Herald, and articles for Saveur, Food & Wine, Food Arts, and Gourmet, Dr. Presilla has an encyclopedic cookbook, Gran Cocina Latina: The Food of Latin America, forthcoming from W. W. Norton in October 2012." quote from Star Chefs
on 26 August 2013
I wanted a Latin American cookbook after eating at Chmichanga in London. This book is packed full of recipes and background history.
I haven't cooked from it yet, but will update my review once I do.
I gave it 4 stars because of the lack of pictures, but I can understand the reason, as it's quite a BIG book.