Latin Flavors on the Grill [Hardcover]

Douglas Rodriguez (Author), Andrew Dicataldo (Author)

Book Description

Publication Date: September 12, 2000

NOW IN PAPERBACK!Fire up the grill and get ready to mambo! Tired of the same ol’ marinades and barbecue sauces? Well, Nuevo Latino king Douglas Rodriguez and sous chef Andrew DiCataldo have the recipes that grillmeisters need to spice things up and expand their repertoire. Drawing on spices, authentic dishes, and grilling techniques from over 20 Latin American countries, Rodriguez and DiCataldo share the secrets of these dynamic cuisines. True to Rodriguez’s reputation for inventive Latin fusion food, these 100-plus recipes deliver exotic, seductive flavors, all married by the intense heat of the grill. Recipes range from seafood, meat, game, and poultry entr?©es to desserts and drinks (after all, tending the grill is so much more fun with a tropical drink in hand!). Douglas Rodriguez is regarded as the creator of Nuevo Latino fusion cuisine, and his books have sold more than 60,000 copies.

--This text refers to an out of print or unavailable edition of this title.

Editorial Reviews

From Publishers Weekly

Following the current trend of picking a cuisine and transferring it to the grill, Rodriguez (Latin Ladles, Nuevo Latino) takes his turn with the flavors of Latin America. Some of these recipes either seem a risky venture to put over coals or else are a bit removed from his Cuban roots. There is a Fire-Roasted Clam-Onion Quesadilla that looks too involved to be worth the questionable taste combination of Spanish onion, littleneck clams and cheese. Similarly, trying not to char a foie gras only to drizzle it with a Dried Cherry and Shallot Mojo--made of cherry syrup, port wine and mustard oil--seems a shame. But when Rodriguez does right, he does very right. One clever trick involves using skewers cut from raw sugarcane, thus adding function to form in his Sugarcane Skewered Shrimp with Lemongrass, and Sugarcane Skewered Pork Tenderloin Strips. He also makes good use of that oft-neglected fruit, the tangerine. Not only are they diced and added to the traditional Brazilian cocktail, the caipirinha, but their juice enlivens a bold Chilean Sea Bass with Tangerine-Serrano Mojo. Elsewhere, the hamburger is reinvented by substituting ground pork seasoned with smoked Spanish paprika and other fiery spices. A section on oils and rubs includes a deliciously complex Mole Rub with cocoa, ancho chili and 15 other flavors. And, happily, there is a simple recipe for Arepas, the cornmeal and mozzarella pancakes that are a staple dish of Columbia, Venezuela and New York City street fairs. (Sept.)

Copyright 2000 Cahners Business Information, Inc.

From Library Journal

Rodriguez recently left Manhattan's popular Patria restaurant to open Chicama, where he continues to receive raves for his "nuevo Latino" cooking. His latest book presents 100 grilling recipes featuring the bold, lively flavors he is known for: Sugarcane-Skewered Shrimp with Lemongrass Mojo, Baby Back Ribs in Rain Forest Glaze, Rum-Barbecued Baked Beans. There is also a selection of desserts from his pastry chef and drinks ranging from refreshing fruit coolers to potent caipirinhas and other cocktails. For larger collections.
Copyright 2000 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Hardcover: 224 pages
• Publisher: Ten Speed Press (September 12, 2000)
• Language: English
• ISBN-10: 1580080553
• ISBN-13: 978-1580080552
• Product Dimensions: 4.3 x 3.5 x 0.8 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #288,211 in Books (See Top 100 in Books)
  • #44 in Books > Cookbooks, Food & Wine > Regional & International > Latin American

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Customer Reviews

Most Helpful Customer Reviews

14 of 15 people found the following review helpful:

5.0 out of 5 stars WOW!!! Nuevo Latino for the grill., October 4, 2000

By A Customer

This review is from: Latin Flavors on the Grill (Hardcover)

The perfect compliment to Douglas Rodriguez's "Nuevo Latino" book. This new book reintroduces us to the latin style of cooking present by Mr. Rodriguez, through the use of the ever popular grill. A must for those of us who enjoy and love grilling, smoking and outdoors cooking. The book provides an good introduction to the style and background to the cooking style. Each of the recipes, from beverages and appetizers to seafoods and meat main dishes to deserts and sauces, is preceded by a short but highly interesting description of the dish and some of its ingredients. The instruction are simple and easy to follow although some are very time consuming and need a great deal of preparetion.

Latin Flavors on the Grill is stunningly presented as a hard cover book, the pictures and descriptions are mouth-watering.

6 of 6 people found the following review helpful:

4.0 out of 5 stars Sophisticated, complex flavors, July 16, 2001

By 

Lynn Harnett (Marathon, FL USA) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)    (REAL NAME)   

This review is from: Latin Flavors on the Grill (Hardcover)

New York chef Douglas Rodriguez, known for his bold flavors and flashy, sophisticated approach to Latin cuisine, turns his attention to grilling in this beautifully illustrated, oversize book, full-page photos accompanying many recipes, from the Bacardi Cocktail to the Passion Fruit Trifle.

The backyard hamburger gets a makeover with ground pork and chile, cumin and coriander; boneless beef short ribs are served with an opal basil chimichurri; mango barbecue sauce perks up frogs' legs or grilled pork.

Most of the recipes call for some preparation time in the form of sauces, marinades or relishes. Mussels in Banana Leaves, for instance, requires a saffron reduction to be added to a softened butter, the banana leaves to be cut in a rectangle, dotted with saffron butter and thyme before being folded around the mussels, the packages then wrapped in foil and grilled. Follow this with Grilled Lobster with Coconut-Ginger Mojo or a classical Paella and you may be too tired to eat.

Simpler recipes abound though - Cornish Game Hen with Honey Mustard Garlic Cilantro Glaze is marinated in the glaze a day ahead; Ham Steak with Grilled Pineapple Tomatillo Salsa, Shrimp with Avocado Horseradish Salsa, Salmon with Dill Chimichurri.

Among the sides are a Spicy Radish Slaw, Yucca Hash Browns, Grilled Hearts of Palm and Cherry Tomato Salad. Breads include arepas, flatbreads and cornmeal biscuits and desserts, while not grilled, go well with the spicy fare: Cool Spiced Flan, Espresso Cream. Rodriguez also includes grill basics - adobos, glazes and vinaigrettes.

A book for the cook who wants to dazzle.

4 of 4 people found the following review helpful:

5.0 out of 5 stars GREAT grilling book, June 7, 2005

By 

scratchline "apbt lover" (NYC) - See all my reviews

This review is from: Douglas Rodriguez's Latin Flavors on the Grill (Paperback)

The Buena Vista Cocktails, Mole-rub Turkey Tenderloin and Chocolate Pound Cake are all excellent. This book is well-designed and beautifully presented. I have also made extensive use of Rodriguez's ceviche book. Can't go wrong with either of these. The more exotic ingredients are worth the search. Happy eating.