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Review
“This extraordinary masterwork could only have been written by someone with an academic’s patience and sense of history and tradition. Vastly detailed and rich with anthropological, historical, and cultural information, I refer to this book first anytime I want to learn or better understand anything about Latin cuisine.†- Samin Nosrat, author of Salt Fat Acid Heat“This book not only answers the how but the why as well. Maricel is our bridge to the past, the history of Latin American cocina, describing the original connections to Spain and its cooking and then what has evolved... more aromas, more textures, more flavors, more sexy ingredients. We can now understand Latin America better because of Maricel and the amazing foods that tell its rich history.†- José Andrés“I know of no other book that approaches the scholarship, passion and decades-long dedication that Maricel Presilla has lavished on Gran Cocina Latina.†- Rick Bayless“Gran Cocina Latina is a book as grand as its subject. It’s a beautifully written distillation of Maricel Presilla’s decades of experience in the markets and kitchens of Latin America. I can’t imagine a better guide to this vast and underappreciated region. Maricel is a scholar, food importer, restaurateur, tireless explorer, and above all is passionate about everything she does. Gran Cocina Latina explains clearly how to bring the special flavors of Latin America to our own tables.†- Harold McGee“Books like this don’t happen very often so drink it in and know it will still be in your kitchen ten years from now.†- Lynne Rossetto Kasper, Host of The Splendid Table®, public radio's national food show from American Public Media“The food of the Spanish- and Portuguese-speaking New World is complex, intricate, and has variety and range, extending from Cuba to Ecuador and from Mexico to Brazil. Maricel Presilla, a chef and food historian, takes us through that whole continent in a comprehensible, intelligent, original, and delicious voyage.†- Jacques Pépin“[A] serious but accessible study.†- Pete Wells, New York Times
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About the Author
Maricel E. Presilla is the co-owner of Zafra and Cucharamama, two Latin restaurants in Hoboken, New Jersey. She holds a doctorate in medieval Spanish history from New York University and lives in Weehawken, New Jersey.
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Product details
Hardcover: 912 pages
Publisher: W. W. Norton & Company; 1 edition (October 1, 2012)
Language: English
ISBN-10: 0393050696
ISBN-13: 978-0393050691
Product Dimensions:
8.4 x 2.2 x 10.3 inches
Shipping Weight: 4.8 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
120 customer reviews
Amazon Best Sellers Rank:
#21,779 in Books (See Top 100 in Books)
This cookbook is truly amazing. Very inspiring if you love any kind of Latin food and want to try making it at home. Personally, I was looking for a cookbook that explained in detail how to make many Argentine recipes (I'm Argentine) that was current and English and this book does that, and far more, covering all of Latin America. I love reading all the history and incredible detail that she provides on each recipe. I'm trying out her Leaping Frog chicken recipe today and all the spices together smelled heavenly as I was dressing the chicken. Excited to see how it comes together.My only complaint -- and I agree with other reviewers that many of the ingredients that she suggests are hard to find so the one thing missing for me is a resources section of the book of where to find these ingredients. I live in Brooklyn and I know Maricel Presilla, our author, lives in Hoboken, NJ so its possible I could go to some of her local stores, or even order special ingredients online but she doesn't give her readers a lot of hints on where to source these special ingredients, online or local to her, which is a bit of a bummer. Maybe she can add that to a second edition!
This cookbook seems like it has plenty of good recipes, but the authors rambling quickly derails the book at every single level. The first four chapters are introductory material, covering "What is Latin America," "The Latin Kitchen," "Layers of Latin Flavor," and "Condiments" which somehow manage to eat up the first 156 pages of the book! The author's musings taint her recipes as she intimately details how Iberian colonists brought ingredients and culinary traditions while glossing over genocide, rape, and slavery as a "complex history." When she does address slavery, she does it so casually that I can't help but be taken aback. In her 8 page introduction to the "rice" chapter, she writes "rice was a rich source of carbohydrates, an important consideration for plantation societies built on slave labor... rice became one of the most important foods in the diet of African slaves. Gradually, rice was embraced by everyone, master and slave alike."With lengthy introductions to so many of her recipes, it becomes difficult to overlook the unsavory aspects of her story telling. The wordiness, counterintuitive chapter organization, and lack of by-country index become secondary to the grotesque narritave she weaves throughout the entire cookbook.
I wanted to learn flavor of Latin America food, so I decided to buy this book. I read the whole book! I cooked a "Tasting of Latin America cuisine" meal, from various recipes of different countries from this book, everyone loved it. Some reviews criticized this book, but I find that if you are serious about learning the cuisine, you can get a lot out of this book.
I saw this book first in my Public Library and checked it out. Ultimately they made me bring it back. Then I bought it, and no one can make me bring it back.I spent a career in Venezuela and Mexico, mostly in the back country, often sleeping in hammocks and eating fresh cooked foods unavailable in big city restaurants (when I had the opportunity to look for them.) I'm now in my late 80s, and this book refreshes memories of foods long forgotten, marinates taste buds, and pulls me back into the kitchen. Perhaps most gratifying are the fragments of history of where these foods originated and where and how they arrived and were modified for the New World tongue.Thank you, Maricel Presilla. And Thank you, Amazon.
This is an encyclopedia of Latin American cuisine and has become my coffee table book as well as my favorite cookbook. I am constantly picking it up, just to read another section or reread a section. I've learned so much about Latino food and ingredients and flavors. I've had it for 6 years and learn something new every time I pick it up which is weekly AND the recipes are fabulous.
This book was a really unexpected surprise. I usually don't read cookbooks, as I tend to focus on the recipes. This book has changed that, it is too interesting not to read it. Oh, and the recipes are out of this world. As a Latin men who loves to cook, this book has surpassed my expectations.
Great reference book with an assortment of recipes from the Latin culture. Some recipes vary from the traditional ingredients and methods used by family. Varied recipes are not uncommon when they have been passed down from generation to generation. Latin recipes are also known to vary from region to region as well as from country to country, so don't let varying recipes discourage you.Overall a great reference book for Latin cuisine with a wide variety of great recipes.
I was so glad to see that the book came so fast. I started reading it and could not put it down. The book is not just a cook book full of recipes but also a history book on latin food.a great description of spices, chilis and flavor building and a like of personal experiences to tie it all together. The book is really big but it keeps you attention if you have any kind passion for cooking.
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