Nuevo Latino: Recipes That Celebrate the New Latin American Cuisine
This spring Ten Speed Press is pleased to announce the birth of the Culinary Classics and Curios series, a line of long-ago published seminal books ... Show synopsis This spring Ten Speed Press is pleased to announce the birth of the Culinary Classics and Curios series, a line of long-ago published seminal books for serious cooks and food lovers. Selected by our editors with the help of chef friends, food writers, and authors, each of the Classics and Curios has been chosen because it remains influential, even if it's out of print, hard to find, and well aged. Those in the know consider these books among their most coveted volumes and still swear by them, forever enchanted by the uncommon personality, information, and passion that is their collective hallmark. To help recreational and professional cooks alike rediscover the special value of these books, each new edition features a substantive introduction by a wellknown food writer with a meaningful connection to the work. The Classics and Curios are quality hardcover editions at affordable prices. As serious cooks and cookbook collectors, we here at Ten Speed are delighted to finally have these culinary canons back in our kitchen libraries and know they'll find their way onto the shelves of those who share our passion for good cooking. Latin American cuisine has vaulted to the top of America's food scene in recent years, introducing a dazzling, seductive blend of South, Central, and North American cooking, christened Nuevo Latino. Award-winning chef Douglas Rodriguez pioneered the movement, first in Miami and then in New York at Patria and Chicama. The acclaimed chef's signature dishes are collected in his groundbreaking cookbook "Nuevo Latino," the book that set a thousand grills ablaze in backyards and restaurant kitchens across the country. The now-classic recipes celebrate and reinterpret abroad range of old-style dishes from Peru, Venezuela, Ecuador, and other countries throughout Latin America. Such utterly unique creations as Grilled Flank Steak over Mushroom Ceviche, Sugarcane Tuna with Malanga Puree and Dried Shrimp Salsa, and Chocolate Tres Leches are a feast for the palate as well as the eye. This is the ultimate presentation of revolutionary cooking inspired by the sensational flavors of the Americas.