Book: New Orleans Con Sabor Latino: The History and Passion of Latino Cooking
Author: Zeller Palmer Cuadra
Narrator (if applicable):n/a
Release date (if applicable): Published
Synopsis: A collection of recipes from the Big Easy that incorporates the Latin culture complete with the background of the chef. Chefs range from Executive Chefs for major NOLA restaurants to the littlest of child chefs.
My rating: 4 Stars
My opinion: Holy cow, Batman! A cookbook that combines my two favorites, Cajun influences with Latin cooking.
In the beginning of the book, in my humble opinion, there was too much story vs. recipes. Would have liked to have seen more recipes, particularly by the chefs who really put out some beautiful dishes. Each participant had only 1 or 2 recipes featured. This led to my 4 star review. However, then book went into separation by categories such as appetizers, one pot meals, etc. These were by one chef who is the author of the book.
A chunk of the recipes, particularly those supplied by Executive Chefs, were quite detailed and these would need to focus on more experience cooks. However, the book did have a nice selection of easier recipes to make for the novice chef.
Recipes include such morsels as:
Corn Maque Choux with Sauteed Shrimp and Chorizo with grit cake
Cajun Cuban Sandwich (Coming to the Pub and Grub Forum)
New Orleans Style Tamales
Ropa Vieja con Quimbombo (coming to the Pub and Grub)
Honduran Red Beans and Rice (coming to the Pub and Grub Forum)
Southern Fried Chicken with Mojo Gravy
Holy Water (alcoholic drink to be feat. on the Pub and Grub Forum)
Another cookbook for my Amazon cart..I really need to stop reviewing these things!
Source: University Press of Mississippi
Stand Alone or Part of a Series: Stand Alone