Cuisine a Latina: Fresh Tastes and a World of Flavors from Michy's Miami Kitchen
 
 


or
Sign in to turn on 1-Click ordering
More Buying Choices
Have one to sell? Sell yours here
Tell the Publisher!
I'd like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Cuisine a Latina: Fresh Tastes and a World of Flavors from Michy's Miami Kitchen [Bargain Price] [Hardcover]

Michelle Bernstein , Andrew Friedman
4.3 out of 5 stars  See all reviews (9 customer reviews)

List Price: $30.00
Price: $24.00 & FREE Shipping on orders over $35. Details
You Save: $6.00 (20%)
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
Only 1 left in stock.
Ships from and sold by Amazon.com. Gift-wrap available.
Want it tomorrow, Oct. 31? Choose One-Day Shipping at checkout. Details
This is a bargain book and quantities are limited. Bargain books are new but could include a small mark from the publisher and an Amazon.com price sticker identifying them as such. See details.

‹  Return to Product Overview

Editorial Reviews

From Publishers Weekly

Starred Review. For those in search of a unique culinary voice, Bernstein is the one to tune in to. A Jewish-Latina who studied classical French technique, worked in several four-star restaurants, danced ballet on a professional level and now runs Michy's restaurant in Miami, she is a multicultural force to reckon with. Her first cookbook might profess to be Latina, and indeed there are many traditional Latin entrees like Grilled Steak with Two Chimichurris, Arroz con Pollo and Paella, but there's more to the bounty than that. Her travels through Spain influence dishes like Halibut over Salmorejo (a variation of gazpacho); a pasta section weaves itself around such Italian staples as risotto, gnocchi and lasagna; and there are some Greek treats like a unique Watermelon and Tomato Salad with Feta and Olives. Variations on Bernstein's mother's cooking are also plentiful, including a decidedly nonkosher Chicken Liver Parfait that contains both butter and bacon. She even reprints mom's Mustard-Crusted Brisket recipe, with its secret ingredient: Lipton's Onion Soup Mix. Some extremely useful tips are buried inside several of the recipes. Lobster Bisque is intensified with the flavor of roasted lobster shells. Rice turns plumpand shiny when cooked in stock and beer. Bernstein generally opts for savory over sweet, never more so than when she offers just a Bread Pudding for dessert in the appropriately titled, Shortest Dessert Chapter Ever. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

"Not your grandmother's Miami...intrepid and unpretentious." (Gourmet (Top 50 Restaurants in America, 2006) )

"Pick up the spice and verve of the Americas." (Wall Street Journal )

"Like its namesake, Michelle Bernstein...high-energy, colorful, sexy...totally cosmopolitan." (Food & Wine )

About the Author

MICHELLE BERNSTEIN is chef-owner of Michy's in Miami, named one of the nation's best new restaurants by Gourmet, Bon Appétit, and Food & Wine. Twice nominated for Best Chef of the Southeast by the James Beard Foundation, she has just opened two new restaurants: Michelle's at Carysfort in Key Largo, Florida, and MB in Cancun. Her line of pots and tableware debuts on the Home Shopping Network in March. She hosts the PBS program Check, Please; judged Top Chef; competed on Iron Chef; cohosted the Food Network's Melting Pot; and appears regularly on the Today Show. She resides in Miami, Florida.

ANDREW FRIEDMAN is the author of coauthor of more than twenty cookbooks, including Alfred Portale's Gotham Bar and Grill Cookbook, The Red Cat Cookbook, and White House Chef. He resides in New York City with his wife and children.
‹  Return to Product Overview