La Comida Del Barrio: Latin-American Cooking in the U. S. A.

La Comida Del Barrio: Latin-American Cooking in the U. S. A.

by Aaron Sanchez, Joann Cianciulli

Hardcover(First Edition)

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Overview

In this groundbreaking cookbook, chef Aarón Sanchez explores the delicious food and exciting culture of the barrios—the vibrant Latin-American neighborhoods from Miami’s Little Havana and New York’s Spanish Harlem to San Francisco’s Mission, and the entire United States in between. These rich neighborhoods have spawned a new cuisine, melding tradition with experimentation, and taking advantage of locally available ingredients and modern cooking methods. This book is a celebration of that cuisine: not the painstakingly authentic dishes of the homeland, or the hypercreative chef-y inventions of fusion cuisine, but the comforting, delicious food that’s enjoyed in home kitchens and mom-and-pop restaurants across the country, accessible to all cooks.

Since a defining aspect of Latin-American culture is the variety in eating establishments—from casual street vendors to upscale sit-down restaurants, the meal is defined as much by the place as by the dish—La Comida del Barrio is organized by types of eatery:

•Fondas, market stands, for soups such as Pozole Verde and Black Bean Soup
•Paladares, home-kitchen restaurants, for hearty entrées like Chicken Fricassée and Carne Mechada (Shredded Beef)
•Taquerías, street stands, for quick snacks that include tacos, tamales, gorditas, sopes, tortas, and other portable foods
•Rotiserías, cafés, for roast meats such as Steak in Red Chile Sauce and Cuban Pot Roast
•Comedores, restaurants, for sit-down meals with starters like Cactus Salad with Shrimp and main courses like Arroz con Pollo
•El Mercado, themarket, for sides such as Refried Black Beans, Roasted Corn with Chile-Lime Butter, and Stuffed Plantains
•Panaderías, bakeries, for desserts that include Flan de Coco, Dulce de Leche, and Rice Pudding
•Jugoerías, juice stands, for drinks like Batidos (tropical shakes) and Sangría

Product Details

ISBN-13: 9780609610756
Publisher: Crown Publishing Group
Publication date: 05/06/2003
Edition description: First Edition
Pages: 240
Product dimensions: 7.53(w) x 9.39(h) x 0.81(d)

About the Author

AARÓN SANCHEZ is one of the cohosts of Melting Pot on Food Network. He trained with chef Paul Prudhomme and took a culinary degree at Johnson & Wales in Providence, then cooked at Patria, Erizo Latino, L-Ray, and Isla in New York City and Rose Pistola in San Francisco. He is now chef and co-owner of Paladar on the Lower East Side of Manhattan. Aarón is also the son of restaurateur and author Zarela Martinez, one of the pioneers of Mexican cooking in the United States. He was brought up in El Paso and New York City, where he now lives.

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La Comida Del Barrio: Latin-American Cooking in the U. S. A. 4.7 out of 5 based on 0 ratings. 3 reviews.
KerrvilleCate on LibraryThing More than 1 year ago
Wonderful! I just read it.
isela87 More than 1 year ago
In my opinion, one of the best cookbooks on Latin american cooking. These were recipes of dishes that I have come to know and love from my childhood. Recipes were very easy to follow. I recommend this cookbook to anyone who wants to delve into latin american cooking and wants something that is not too complicated.
Anonymous More than 1 year ago