Our Latin Table: Celebrations, Recipes, and Memories [Hardcover]

Fernando Saralegui (Author), Alvaro Saralegui (Contributor), Andrew French (Contributor), Quentin Bacon (Contributor)

Book Description

Publication Date: October 2003

OUR LATIN TABLE is the first book to offer a complete collection of celebrations and recipes by one of the premier Cuban-American restaurateurs in the United States today. The book offers mouthwatering menus, easy recipes, and gorgeous photography. Over seventeen menus are designed around holidays, family traditions, special occasions and everyday meals. Some examples are: New Year's Eve, Christening Lunch, 4th of July Clam Bake, Cuban Thanksgiving, and Christmas Eve Mariscada. There are sections on how to set up a Cuban bar and create cocktails such as the popular mojito, as well as a Latin glossary and step-by-step instruction for Latin cooking techniques. This cookbook will set out to demystify Latin-American cooking, allowing the at-home cook to savor the tropical and spicy flavors of the Latin explosion.

Editorial Reviews

From Publishers Weekly

This collection of non-threatening Latin-influenced recipes also doubles as a photo album for the engaging Saralegui family. Author Saralegui is one of seven children whose grandfathers emigrated from the Basque country in Spain to Cuba; the family then left Cuba in 1960 for the U.S. Chapters are arranged by holidays and occasions, with a menu of Spinach and Queso Blanco Empanadas and Caesar Salad suggested for a christening lunch (Saralegui and his siblings have produced 13 sons and daughters) and a Fourth of July Latin Clambake that consists of Grilled Oysters with Chimichurri, Corn on the Coals with Lime and Cayenne, and Grilled Pineapple with Summer Berry Compote. Some of the recipes, such as Tati's Natilla, a simple custard, are family favorites; others, such as La Floridita Sandwiches have specific Cuban roots, but most are modern pan-Latin creations, like Guava-Basted Ribs. Saralegui (who owned now-defunct New York restaurants Alva and L-Ray) maintains a pleasantly upbeat tone, and family photos-particularly those of the Saralegui family in the 1960s and '70s-add a light personal touch. This is in no way a comprehensive or particularly authentic cookbook, but it is fun. Its spirit is perhaps best exemplified by a page listing music to cook by. The suggestions, which range from David Byrne to Tito Puente, are "not all Latin, but to us they have the right vibe." The same could be said of this entire project.
Copyright 2003 Reed Business Information, Inc.

From Booklist

Fernando Saralegui summons up a pastiche of memories in Our Latin Table. Born into a Basque family newly emigrated from revolutionary Cuba to New York's Westchester County, Saralegui recalls his family's many dinners and the celebratory events that prompted them. The family observes christenings, Fourth of July, Monday Night Football, engagements, and family softball games. Recipes echo both Basque and Cuban traditions, with Galician bean soup, tamales, pork, lamb, fried plantains, and coconut flan. Pitcherfuls of rum and tequila wash down these tasty foods. To round out the joyous spirit of these celebrations, Saralegui offers a discography of the family's favorite music. This portrait of immigrant life not only brims with sensory delight but it shows the encouragement and strength born of vibrantly felt family ties. Mark Knoblauch
Copyright © American Library Association. All rights reserved

See all Editorial Reviews

Product Details

• Hardcover: 208 pages
• Publisher: Bulfinch; 1 edition (October 2003)
• Language: English
• ISBN-10: 0821228544
• ISBN-13: 978-0821228548
• Product Dimensions: 9.9 x 8.6 x 0.9 inches
• Shipping Weight: 2.1 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #2,016,102 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

5.0 out of 5 stars Viva Saralegui!~, January 1, 2004

By 

Kathy Garza (San Antonio, TX, USA) - See all my reviews

This review is from: Our Latin Table: Celebrations, Recipes, and Memories (Hardcover)

This is a visually beautiful book which contains recipes that are pleasing both to the eye and the palate. The instructions are clear and easy to follow; the ingredients are easily obtainable (not obscure items that would preclude the recipes from being practical for the at-home cook). The recipes themselves are works of art. The results of my efforts so far have been delicious and extremely well-received by all who consumed them! The spinach and queso blanco empanadas are melt-in-your-mouth jewels, and the Saralegui black bean guacamole is a true confetti among guacamoles, with every colorful ingredient adding a new layer to combine for a taste EXPLOSION! The Christmas cookie recipe has replaced my old standby sugar cookie recipe, since it makes a dough that is easier to use and produces a cookie that is a bit softer yet stands up to time and extreme decoration (even by 7-year-old boys). You won't be disappointed in this lovely book - it is a good cook's book and a wonderful family travelogue. Thank you, Saralegui family, for this contribution.

2 of 2 people found the following review helpful:

4.0 out of 5 stars A Superior Resource for Cuban Family Meals and Spirits, December 13, 2003

By 

B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews
(TOP 100 REVIEWER)    (HALL OF FAME REVIEWER)    (REAL NAME)   

This review is from: Our Latin Table: Celebrations, Recipes, and Memories (Hardcover)

This is a book of Spanish influenced recipes, gathered into celebratory menus including alcoholic drinks which were the centerpiece to a large extended Cuban family transplanted to the U.S. and enriched by pan Caribbian food influences and close association with the American foodie family.

The introduction and the blurbs on the back of the book read like a Who's Who of the Food Network and other American food icons. We are treated to references to Mario Batali, Bobby Flay, Alice Waters,Norm Van Aken, Joe Bastianich, Alex Garcia, and Aaron Sanchez. Food influences from Mexico, Texas, Argentina, and Peru join the basicly Spanish / Cuban cuisine.

Almost all of the recipes are fairly simple and fairly familiar to anyone who has grown up with a Latin cuisine. One central theme in the batterie of recipes is that Cuban cuisine is not as spicy as Mexican cuisine and that rums of various ages are an important ingredient in many dishes, not to mention the very large number of mixed drink recipes presented in the book.

In a country where Latin cuisine ingredients now rival the availability of Italian specialities, there should be no problem in acquiring the ingredients for these recipes.

I dislike echoing blurbs on the dust jackets of books since, no matter how sincere they may be, the author is being paid for the complimentary opinion. However, I must say that Bobby Flay's quote really does hit the mark. That is `"Our Latin Table" is a delicious blend of savory dishes, festive menus, and strong family traditions with a Latin beat'. I will also echo the loquacious Mario in giving very favorable opinion of the photographs which the editors or authors have very kindly provided with meaningful captions, even if the contents are nothing more notable than two or more family members enjoying one another's company. The very last photo of a warmly lit large house after sunset convey's the spirit of the book as well as it's many celebrations of family life.

I have one serious criticism and a few annoyances. The serious issue is the fact that the glossary would have benefited from some serious editing. The `aprepas` definition, the first to appear: `Corn cakes made with corn meal' should have been more informative. Another is the definition of pancetta identified as `Italian Fresh Bacon'. It would have been much more useful to describe it as `Italian Unsmoked Pork Belly, for which bacon can be substituted'. There are others, none of which are terrible, but enough shade one's opinion of the book as a serious culinary work. The only annoyance worth airing may be the fact that in a very eclectic collection of Latin music, there is no mention of tangos by the Argentinean, Astor Piazzola or the bossa nova songs by Brazilian Antonio Carlos Jobin. Sigh.

I heartily recommend this book to people who cook for Latino families, no matter how large or small. The book has a somewhat lesser utility as a source for people looking for a specific Latin recipe. For them, works by Diana Kennedy, Rick Bayless, or others may be a better choice.

1 of 1 people found the following review helpful:

5.0 out of 5 stars As a Cuban I give it five stars +, November 11, 2003

By A Customer

This review is from: Our Latin Table: Celebrations, Recipes, and Memories (Hardcover)

Fernando has writen a great book on Cuban cuisine. Now that Cuban food is being discovered by mainstream America, I recommend the book to all. Finally, our secret is out. Viva Cuba Libre, and Ropa Vieja too!