Cocinando Con Judith
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Author | : Pablo Yglesias |
Publisher | : Princeton Architectural Press |
Total Pages | : 244 |
Release | : 2005-01-27 |
Genre | : Design |
ISBN | : 9781568984605 |
Draws together the most beautiful, sexy, innovative, and creative Latin record covers, from all the various genres of Latin music: Mambo, Conga, Rumba, Salsa, Bossa Nova, Cubop, Barrio Nuovo.
Author | : Marilyn Tausend |
Publisher | : Simon and Schuster |
Total Pages | : 770 |
Release | : 1999-12-17 |
Genre | : Cooking |
ISBN | : 143913720X |
A collection of more than two hundred treasured family recipes and the stories behind them, Cocina de la Familia is a celebration of Mexican-American home cooking, culture, and family values. For three years, Marilyn Tausend traveled across the United States and Mexico, talking to hundreds of Mexican and Mexican-American cooks. With the help of chef Miguel Ravago, Tausend tells the tale of these cooks, all of whom have adapted the family dishes and traditions they remember to accommodate a life considerably different from the lives of their parents and grandparents. In these pages you will find the real food eaten every day by Mexican-American families, whether they live in cities such as Los Angeles, the border towns of Texas, the farming communities of the Pacific Northwest, or the isolated villages of New Mexico. An Oregonian from Morelos, Mexico, balances sweet, earthy chiles with tart tomatillos for a tangy green salsa that is a perfect topping for Chipotle Crab Enchiladas or Huevos Rancheros. A Chicago woman from Guanajuato pairs light, spicy Chicken and Garbanzo Soup with quesadillas for a simple supper. A Los Angeles cook serves a dish of Chicken with Spicy Prune Sauce, the fire of the chiles tamed by Coca-Cola, and in Illinois a woman adds chocolate to the classic Mexican rice pudding. Now you can re-create the vibrant flavors and rustic textures of this remarkable cuisine in your own kitchen. Most of the recipes are quite simple, and the more complex dishes, like moles and tamales, can be made in stages. So take a savory expedition across borders and generations, and celebrate the spirit and flavor of the Mexican-American table with your own family.
Author | : Judith Ortiz Cofer |
Publisher | : Arte Publico Press |
Total Pages | : 32 |
Release | : 2012-11-30 |
Genre | : Juvenile Fiction |
ISBN | : 1558857044 |
When a poet moves into the apartment above hers, young Juliana asks to meet her and together they write poems of tropical birds and a river that flows to the sea, typing out words that change the world, if only for a while.
Author | : Rick Bayless |
Publisher | : Simon and Schuster |
Total Pages | : 482 |
Release | : 1996-10-21 |
Genre | : Cooking |
ISBN | : 0684800063 |
Offers a full range of Mexican recipes featuring sauces, pastas, meats, and desserts.
Author | : Judith Ortiz Cofer |
Publisher | : University of Georgia Press |
Total Pages | : 186 |
Release | : 2012-03-15 |
Genre | : Fiction |
ISBN | : 0820342718 |
Reviewing her novel, The Line of the Sun, the New York Times Book Review hailed Judith Ortiz Cofer as "a writer of authentic gifts, with a genuine and important story to tell." Those gifts are on abundant display in The Latin Deli, an evocative collection of poetry, personal essays, and short fiction in which the dominant subject—the lives of Puerto Ricans in a New Jersey barrio—is drawn from the author's own childhood. Following the directive of Emily Dickinson to "tell all the Truth but tell it slant," Cofer approaches her material from a variety of angles. An acute yearning for a distant homeland is the poignant theme of the title poem, which opens the collection. Cofer's lines introduce us "to a woman of no-age" presiding over a small store whose wares—Bustelo coffee, jamon y queso, "green plantains hanging in stalks like votive offerings"—must satisfy, however imperfectly, the needs and hungers of those who have left the islands for the urban Northeast. Similarly affecting is the short story "Nada," in which a mother's grief over a son killed in Vietnam gradually consumes her. Refusing the medals and flag proferred by the government ("Tell the Mr. President of the United States what I say: No, gracias."), as well as the consolations of her neighbors in El Building, the woman begins to give away all her possessions The narrator, upon hearing the woman say "nada," reflects, "I tell you, that word is like a drain that sucks everything down." As rooted as they are in a particular immigrant experience, Cofer's writings are also rich in universal themes, especially those involving the pains, confusions, and wonders of growing up. While set in the barrio, the essays "American History," "Not for Sale," and "The Paterson Public Library" deal with concerns that could be those of any sensitive young woman coming of age in America: romantic attachments, relations with parents and peers, the search for knowledge. And in poems such as "The Life of an Echo" and "The Purpose of Nuns," Cofer offers eloquent ruminations on the mystery of desire and the conflict between the flesh and the spirit. Cofer's ambitions as a writer are perhaps stated most explicitly in the essay "The Myth of the Latin Woman: I Just Met a Girl Named Maria." Recalling one of her early poems, she notes how its message is still her mission: to transcend the limitations of language, to connect "through the human-to-human channel of art."
Author | : Publications International Ltd. |
Publisher | : |
Total Pages | : 192 |
Release | : 2019-07 |
Genre | : |
ISBN | : 9781640308213 |
This keto cookbook offers high-flavor, low-carb meals that are easy to prepare, so you can start living - and loving - the keto lifestyle! Choose from more than 85 incredibly simple recipes, from protein-packed breakfasts and satisfying snack to substantial salads and delicious dinners Full-color photographs Hardcover 192 pages Skip the long recipes and hard-to-find ingredients - keto cooking doesn't have to be complicated!
Author | : Jorge Valera |
Publisher | : Jorge Valera |
Total Pages | : 356 |
Release | : |
Genre | : Health & Fitness |
ISBN | : 6120003185 |
Author | : Himilce Novas |
Publisher | : Knopf |
Total Pages | : 405 |
Release | : 2013-01-23 |
Genre | : Cooking |
ISBN | : 0307800768 |
El primer libro de cocina que presenta la gran variedad de platos latinoamericanos tal y como se preparan en los Estados Unidos hoy en dia. Himilce Novas y Rosemary Silva ofrecen 200 deliciosas recetas proveidas por familias norteamericanas con raices mexicanas, puertorriquefias, cubanas, jamaiquinas, brasilenas, argentinas, chilenas, peruanas, colombianas, guatemaltecas, y de casi todos los rincones de America Latina. Sabrosos, vistosos y llenos de sorpresas, los platos "nuevo latinos" son la ultima moda en restaurantes famosos desde Nueva York hasta Los Angeles. Con este libro, lo que parece exotico y dificil de cocinar se convierte en manjares maravillosos que cualquier cocinera o cocinero puede preparar facilmente en casa. -- Para comenzar, las autoras nos ofrecen sopas exquisitas, como la Sopa fria de pimientos colorados y coco, o Sopa de calabaza con aroma de naranja, asi como sabrosisimos antojitos como los Wontons fritos con chorizo, chile y queso Monterey Jack a la Bayamo o Frijoles molidos costarricenses. -- Los platos principales incluyen el Asopao de pollo Piri Thomas y el Pastel de papas celestial, entre otras creaciones fabulosas caseras. -- Entre la gran variedad de platos de arroz con frijoles se destacan El gallo pinto, preparado con arroz y frijoles colorados, igual que el plato jamaiquino Jamaican Coat of Arms (arroz con frijoles colorados). Tambien nos ofrecen una elegante variedad de tamales, empanadas y otros sabrosos rellenos para satisfacer el apetito latino a cualquier hora del dia -- entre ellos, las deliciosas Empanadas de camaron brasileno-americano. Cristina, la anfitriona famosa del Show de Cristina, el congresista Henry B. Gonzalez, entre otras muchas personalidades y extraordinarios cocineros, cantantes famosos, autores, abuelas y jovenes estudiantes, comparten sus recetas favoritas en este libro. De la misma manera, Himilce Novas y Rosemary Silva, las autoras, aportan sus codiciadas recetas familiares, y a la vez cuentan la historia y la preparacion de los chiles frescos y secos, los platanos tropicales, la yuca, el taro y otras frutas y vegetales, y donde conseguirlos aqui en los Estados Unidos. Este es un libro unico que le anade una nueva dimension a la mesa americana.
Author | : French Culinary Institute |
Publisher | : Abrams |
Total Pages | : 837 |
Release | : 2021-10-05 |
Genre | : Cooking |
ISBN | : 1613121946 |
The French Culinary Institute’s international bread-baking course, created in 1997, is taught by some of today’s greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the FCI’s complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European, and gluten-free breads. Encyclopedic in scope and format, it is sure to become an essential item in every home cook’s library. Praise for Fundamental Techniques of Classic Bread Baking: “The only bread-baking book you’ll ever knead.”—Justin Chapple, Food & Wine !--?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /-- “The supremely technical bread book of the year is The Fundamental Techniques of Classic Bread Baking by Judith Choate and the breadologists at the French Culinary Institute. . . . No doubt one could learn much about the art of dough from cooking their way through it. But also, holy bread porn!” —Eater.com “There are other bread books, some very good ones. But The French Culinary Institute’s The Fundamental Techniques of Classic Bread Baking is in a class of its own. The instructions are clear, the photography is wonderful, and recipes for virtually every classic bread are included. The book’s greatest virtue is its sensible organization, which makes it perfect for the self-teacher.” —Mark H. Furstenberg, Owner of Bread Furst “To make a perfect loaf of bread, the baker needs just five essential ingredients: flour, water, salt, yeast—and this indispensable book!” —Iacopo Falai, Owner of Falai, Caffe Falai, and Falai Panetteria “The Fundamental Techniques of Classic Bread Baking is an essential reference book for every bread baker, from novice to seasoned professional. The rich array of information shared by the French Culinary Institute is based on knowledge that is deeply rooted in experience and tradition. The beautiful photos of well-made bread, with dark crusts and irregular holes, will raise the standards of ‘good bread’ for bakers everywhere.” —Amy Scherber, Owner of Amy’s Bread
Author | : Jeffrey M. Pilcher |
Publisher | : Oxford University Press |
Total Pages | : 311 |
Release | : 2017-02-14 |
Genre | : Cooking |
ISBN | : 0190655771 |
"In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine"--