Cocina International is an educational Spanish language cookbook which has helped to expand the culinary horizons of the Hispanic woman in the United States, Caribbean & South America. It contains the author's version of classic international recipes, which have been adapted to appeal to the Hispanic taste. The recipes emphasize the use of low fat ingredients and lighter cooking techniques, while at the same time preserving and enhancing flavor by using spices and ingredients from the Latin American cuisine.
The book is 448 pages, hard cover book, written in Spanish. It is a full menu book where recipes are presented by category: appetizers, soups and salads, sauces, poultry and meats, fish and shelfish, pasta, rice, vegetables, eggs, sandwiches and breads, pastry, and beverages. It also includes separate chapters that describe herbs, spices, and their uses, cheeses and basic kitchen equipment. There is also a chapter on entertaining ideas, table settings, and menus for special occasions.
