Jan 11, 2013
Gran Cocina Latina
saveur-100-2012,gran-cocina-latina,latin-american-food,cookbooks,essential-south-america
var omni_channel = "Kitchen";
var omni_prop4 = "article";
var omni_prop9 = "Saveur-100-Gran-Cocina-Latina";
var omni_prop10 = "1000091869";
var omni_prop16 = omni_channel + ":" + omni_prop9;
var omni_prop11 = omni_prop16;
var omni_prop12 = omni_prop11;
var omni_prop13 = "saveur-100-2012,gran-cocina-latina,latin-american-food,cookbooks,essential-south-america";
var omni_pageName = "saveur:" + omni_prop12;
Credit: Todd Coleman
The vast, diverse cuisines of Latin America would seem to defy attempts to map them out. But chef and culinary historian Maricel Presilla has done just that with
Gran Cocina Latina: The Food of Latin America (W. W. Norton & Company, 2012). The fruit of nearly 30 years of research in Mexico, Brazil, her native Cuba, and beyond, the 901-page cookbook traces the region's countless culinary paths as they intermingle and diverge, picking up streams from Europe, Asia, and elsewhere. Each of the 584 recipes for soul-satisfying dishes, from Guatemalan
pipián to Peruvian duck, tells a story that Presilla weaves into her masterpiece.
Gran Cocina Latina: The Food of Latin America (W. W. Norton & Company, 2012), $28.36 at Amazon.com
This article was first published in Saveur in Issue #153
Your Comment