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Gran Cocina Latina: The Food of Latin America Hardcover – October 1, 2012
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The 2013 James Beard Foundation Cookbook of the Year
How to cook everything Latin American.
Frequently bought together
― Samin Nosrat, author of Salt Fat Acid Heat
"This book not only answers the how but the why as well. Maricel is our bridge to the past, the history of Latin American cocina, describing the original connections to Spain and its cooking and then what has evolved... more aromas, more textures, more flavors, more sexy ingredients. We can now understand Latin America better because of Maricel and the amazing foods that tell its rich history."
― José Andrés
"I know of no other book that approaches the scholarship, passion and decades-long dedication that Maricel Presilla has lavished on Gran Cocina Latina."
― Rick Bayless
"Gran Cocina Latina is a book as grand as its subject. It’s a beautifully written distillation of Maricel Presilla’s decades of experience in the markets and kitchens of Latin America. I can’t imagine a better guide to this vast and underappreciated region. Maricel is a scholar, food importer, restaurateur, tireless explorer, and above all is passionate about everything she does. Gran Cocina Latina explains clearly how to bring the special flavors of Latin America to our own tables."
― Harold McGee
"Books like this don’t happen very often so drink it in and know it will still be in your kitchen ten years from now."
― Lynne Rossetto Kasper, Host of The Splendid Table®, public radio's national food show from American Public Media
"The food of the Spanish- and Portuguese-speaking New World is complex, intricate, and has variety and range, extending from Cuba to Ecuador and from Mexico to Brazil. Maricel Presilla, a chef and food historian, takes us through that whole continent in a comprehensible, intelligent, original, and delicious voyage."
― Jacques Pépin
"[A] serious but accessible study."
― Pete Wells, New York Times
About the Author
- Publisher : W. W. Norton & Company; 1st edition (October 1, 2012)
- Language : English
- Hardcover : 912 pages
- ISBN-10 : 0393050696
- ISBN-13 : 978-0393050691
- Item Weight : 4.93 pounds
- Dimensions : 8.4 x 2.4 x 10.4 inches
- Best Sellers Rank: #37,985 in Books (See Top 100 in Books)
- Customer Reviews:
About the author
Reviews with images
Top reviews from the United States
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With lengthy introductions to so many of her recipes, it becomes difficult to overlook the unsavory aspects of her story telling. The wordiness, counterintuitive chapter organization, and lack of by-country index become secondary to the grotesque narritave she weaves throughout the entire cookbook.
If you want to learn how to make real food from Latin American countries this is probably the best book you’ll find. Comes with a ton of recipes and easy to understand instructions.
I’m not sure why people is complaining about the history part, this is a cooking book so I don’t expect it to be accurate in that matter.
My only complaint -- and I agree with other reviewers that many of the ingredients that she suggests are hard to find so the one thing missing for me is a resources section of the book of where to find these ingredients. I live in Brooklyn and I know Maricel Presilla, our author, lives in Hoboken, NJ so its possible I could go to some of her local stores, or even order special ingredients online but she doesn't give her readers a lot of hints on where to source these special ingredients, online or local to her, which is a bit of a bummer. Maybe she can add that to a second edition!
Top reviews from other countries
To me this feels like the author has laid down every recipe she's ever heard, without reference to repetitiveness, or whether it's even particularly good.
If you're a TK Maxx shopper who doesn't mind sifting through endless rails of shirts hoping to find something worth a look, then this book would probably work for you. If you like a shop (or author) to cut out the rubbish and leave you with a selection of gems...then you'll probably find this book as disappointing as I have.
It has evidently been exhaustively researched, and written as a labour of love by Ms. Presilla.
By far and away the best designed cookbook I have come across, it prioritises the recipes and the foodstuffs over illustration, yet still has some beautiful photographs and line drawings.
Much thought and care has obviously gone into the book's layout, structure, spacing, indexing, fonts - even down to the very fine paper quality and the superb binding and robust dustjacket. The publishers are to be commended.
For a staggering range of recipes from all corners of the continent, and some old colonial ones too, it cannot be bettered.
"As if Presilla needed any more accreditations, the James Beard Foundation recently named her “Best Chef, Mid-Atlantic” for her South American cooking at Hoboken, New Jersey’s Cucharamama. The Cuban-born Presilla also cooks at nearby Zafra and for the recently opened Ultramarinos, a Latin American store and “cooking atelier,” also in Hoboken. In addition to her first cookbook, a weekly column for the Miami Herald, and articles for Saveur, Food & Wine, Food Arts, and Gourmet, Dr. Presilla has an encyclopedic cookbook, Gran Cocina Latina: The Food of Latin America, forthcoming from W. W. Norton in October 2012." quote from Star Chefs