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La comida del barrio : Latin-American cooking in the U.S.A.
Sanchez, Aaron.
Adult Nonfiction TX716.A1 S26 2003

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From Publishers' Weekly:

The son of Mexican cooking legend Zarela Martinez, Sanchez is carving out his own reputation as co-host of the Food Network's Melting Pot. In keeping with the style of that show's offerings, Sanchez here serves up 120 recipes reflecting the heritage and contemporary tastes of Latinos living in the U.S. These are neither attempts to capture the authentic recipes of Central and South America nor fancified "nouvelle" interpretations. They are the dishes served in the homes and restaurants of North America's Latino neighborhoods. Most ingredients will be readily available in American supermarkets and the items that may require a visit to the local barrio (e.g., guajillo chile or frozen banana leaves) are described in short footnotes making them easier to find or replace. From Spanish-influenced Conejo Asado (Roasted Rabbit) to Caribbean Pescado en Salsa de Coco (Fish in Coconut Broth), the dishes range well beyond the predictable but remain within the grasp of an average home cook. Sanchez's homey introductions and sidebars give the book a personal slant that should help build his own brand name; his wonderfully active photos offer glimpses into Latino neighborhoods across the country. (May) Forecast: With his Spanish-language TV series soon to be released for broadcast in the U.S. as well as Latin America, this book should sell well in the barrio itself. (c) Copyright PWxyz, LLC. All rights reserved

From Library Journal:

Chef of New York City's Paladar restaurant and cohost of the Food Network's Melting Pot, Sanchez says he grew up in restaurants-his mother's restaurant, Zarela, also in New York, is known for its authentic Mexican cuisine. Here, as on the show, he is interested in Latin American food with an emphasis on the "American"-the food of the contemporary multiethnic barrio, whether in Miami, New York, or beyond, with its mix of peoples from Mexico, the Caribbean Islands, and Central and South America. Sanchez has organized the recipes by the various types of eating establishments, which are an important part of the whole experience. Thus he begins with fondas, the small family-run food stands found in every marketplace, and recipes for the soups that they typically serve, then moves on to paladars, home-kitchen restaurants; taquer!as; rosticcer!as, cafs specializing in roasted meats; and comedores, more formal restaurants. He ends with bakeries and juice stands. There are informative boxes on ingredients, neighborhoods, holidays, and more, and dozens of black-and-white photographs add a lively sense of context. Highly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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