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Comment: This book has already been loved by someone else. It MIGHT have some wear and tear on the edges, have some markings in it, or be an ex-library book. Over-all it's still a good book at a great price! (if it is supposed to contain a CD or access code, that may be missing)
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Daisy Cooks: Latin Flavors That Will Rock Your World Hardcover – September 14, 2005

4.7 out of 5 stars 163 customer reviews

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Editorial Reviews

From Publishers Weekly

Martinez serves up a jazzy tie-in to her new public television cooking show of the same name, and while the subtitle's claim that the recipes within will "rock your world" is pure hyperbole, Martinez does offer a decent introduction to Latin "soul food." The overly chirpy tone can feel cloying, yet Martinez succeeds in demystifying staples of Latin cooking. Starting with important such basics as Sofrito (a blend of onions, peppers, tomatoes and herbs that adds "zing" to dishes), Achiote Oil (which also adds a "quick kick") and Recaito (a Sofrito-like seasoning, sans the color and extra liquid), she moves on to tapas, soups, meats, vegetables, starches and desserts. Recipes for the truly cooking-impaired (e.g., Guacamole, Black Beans, Basic White Rice) are unnecessary, but exotic dishes like Breadfruit Tostones (twice-fried crispy chips), Sole Baked in a Banana Leaf, and Stuffed Flank Steak are welcome. Health-conscious readers, beware: this cuisine is laden with animal products, carbs and things fried and refried, and Martinez admits to leaning toward too-large portions, which she calls "Daisy Servings." Still, anyone new to Latin classics like Paella, Ropa Vieja, and Dulce de Leche should find plenty of motivation within these colorful pages. Photos. (Sept.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Daisy Maria Martinez was born to mainland Puerto Rican parents in Brooklyn, New York, where she lived at her grandmother's house until she was almost five years old. Her extended family includes relatives from Central America, Spain, and other parts of the Spanish-speaking world. She has modeled and acted in commercials and in numerous films including Carlito's Way and Scent of a Woman. She attended Long Island University and the French Culinary Institute before establishing her catering business, The Passionate Palate. Daisy lives with her husband and children in Brooklyn.
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Product Details

  • Hardcover: 304 pages
  • Publisher: Hachette Books (June 1, 2006)
  • Language: English
  • ISBN-10: 1401301606
  • ISBN-13: 978-1401301606
  • Product Dimensions: 8.2 x 1 x 10.2 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (163 customer reviews)
  • Amazon Best Sellers Rank: #170,099 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
I do agree with some of the reviewers that Daisy can be somewhat perky and annoying in her television show - but every time I watched it, I found myself salivating over those dishes. I anxiously awaited this book, thinking about all the things I would make - especially the homemade sofrito as I was sick of buying the frozen stuff at my local bodega.

I was not disappointed! This book is gorgeous to look at - nice pictures of the food and Daisy's beautiful family. And the recipes are not hard at all. I have been cooking away like a fiend - recreating many of the recipes featured on her PBS show. No one here has been unhappy - or hungry since! The sofrito recipe makes all that frozen stuff appear flavorless! We especially enjoyed the Chicken Diablo recipe - really amazing! Daisy DOES rock!
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Format: Hardcover
Unlike another reviewer, I find Daisy a joy to watch and listen to. She is passionate about her cooking and not 'over the top' as some TV cooks are where you need to press the "mute" button to deal with it! I, too, tried her 'Grandma's pork chops' b/c they seemed the simplest one to get started with and they were...not to mention absolutely delicious. The marinade made them tender and moist just like she said it would; and they had such a great caramelized appearance, you ate them with your eyes before taking a bite. Hands down though, if you buy this book for her "yellow rice" recipe alone, it's worth the price of admission. It is so incredibly flavorful and delicious, I never would have thought a rice recipe would have brought me to my knees. I get WOWS everytime I serve it to someone new--even my Latina daughter-in-law! I find this book serves the purpose (for this "Italian girl") of offering up to me the basics of another culture's dishes that are new to me to make; and in the process, it demystifies it. Being a passionate cook myself, I like using new ingredients I never would have used before yet see all the time...tomatillos, yucca, chorizo, etc.. We all eyeball these items regularly in the produce dept with a feeling of reservation, not knowing what we would ever do with them, so we leave them behind. Now we can "test drive" them. I appreciate her teaching us how to make the flavor bases of many Latin dishes...sofrito, recaito, etc...similar to the pestos and tomato sauces that are common in Italian cuisine, (of which we couldn't live without). When I make Daisy's sofrito, I freeze about 1/2 cup's worth in several baggies; that way, I can easily pull one out anytime I need it. Daisy's sofrito, easy to make, is "the" big flavor to her tasty recipes!Read more ›
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Format: Hardcover
I have been a fan of Daisy's since they began showing her cooking show this summer on PBS. She is a real person, cooking real food to those of us familiar to traditional hispanic cusuine. As another reviewer said, they are not extraordinary recipies but they all have a Daisy-fied flare and are not typical to most non-hispanics. You will learn new spins on old dishes and if you watch the syndicated program, you know that Daisy does it all from the heart. She is awesome and so is this book! :)
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Format: Hardcover
I love Daisy's show, so I purchased her book. The only recipies I have been able to make so far is her yellow rice and her white rice. DO NOT, I repeat, DO NOT use the amount of salt she tells you to. I couldn't even eat the yellow rice my first go round. I ended up throwing the whole panful in the garbage. With the white rice I learned my lesson, and only added what I was comfortable with. It was so MUCH better. I know the yellow would have been great, but I used the last of my sofrito, so I'll have to make some more before I attempt again. Her book is written the way she is, fun, light and easy to understand. I recomend, but with a warning about salt.
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Format: Hardcover Verified Purchase
I love this book. I made the yellow rice, the stuffed pork loin (so so good), and the shrimp, scallop & clam saute dish (also great & quick too). The only complaint is that she uses way way too much salt. First time I made the meat rub it was gross because of all the salt. Need to cut back by at least 50 - 75% on the salt.
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Format: Hardcover
Too bad The Food Network didn't pick up Daisy Martinez because she's as authentic as they get but it's just as well that she's on PBS as she is an asset to them with her cooking.

I don't believe Daisy is "too chirpy." That's her enthusiasm coming through for the viewer (and she may have to accentuate it a bit more for the cameras).

I'll say this: I'd rather deal with chirpiness than falling asleep while watching some of those boring shows on The Food Network (some of those folks barely speak above a whisper and their monotones are the perfect cure for insomnia).

I, too, like the way she included recipes that covered the majority of the Hispanic culture (Spain, being at the forefront, has a library of good food in and of itself never mind the rest of Spanish-speaking countries) but the one thing I appreciated the most from her were her tips on cooking rice. I know people who invested many years in frustration cooking rice and, upon reading Daisy's book, they actually look forward to cooking it now.

Daisy rocks because she's so authentic. She doesn't put herself out to be the quintessential Spanish cook and then turn around and cook nothing but noveau, fusion dishes.

Two enthusiastic thumbs up!
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