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New World Kitchen: Latin American and Caribbean Cuisine Hardcover – April 1, 2003
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From Publishers Weekly
Copyright 2003 Reed Business Information, Inc.
About the Author
World-renowned chef and culinary innovator, Norman Van Aken is the owner of the award-winning Miami restaurant Norman's. He is one of the only chefs in America to have won the James Beard Award, the Robert Mondavi Award, and the Food Arts Silver Spoon for lifetime achievement.
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Pan Caribbean 19 recipes
Pan Latin 19 recipes
Cuba 19 recipes
Mexico 18 recipes
Peru 14 recipes
Brazil 12 recipes
Colombia 9 recipes
Venezuela 8 recipes
Nicaragua 5 recipes
4 recipes: Argentina, Chile, Jamaica, Puerto Rico, Trinidad
2 recipes: Ecuador, Guatemala, El Salvador
1 recipe: Bahamas, Bolivia, Central America, Dominica, Martinique, Panama, Uruguay
The book also includes several pantry, sauce, and mixed drink recipes not attributed to any specific region. The pantry recipes owe much to classic French technique, which Van Aken taught himself early in his career. The recipes for chicken and pork stock follow traditional methods, but they include a lot more ingredients than the French classics. Most notable additions are wine, mushrooms, tomatoes, and chiles.
The large number of recipes from Mexico and Cuba are expected for a chef working in Miami, especially with the acknowledgments he gives to Rick Bayless and Diana Kennedy, our leading experts on Mexican cuisine. The emphasis on Peru becomes obvious when you see the references to Nobu Matsuhisa, who worked for many years in Peru and who has popularized many dishes based on Peruvian themes and foodstuffs.Read more ›
He also added in a pepperpot recipe which is the national dish of my country. We make it differently but with cassreep. If anyone wants to try this dish please do make it with cassreep which you can find in any west indian grocery store. We add cassreep in stews and rice dishes even chowmein dishes. It is a beautiful sauce of which u only need a few drops.
I am now eyeing the rest of his books and next time we are down in florida we are definately going to eat at his restaurant.
I have given 5 stars to this book because I value Norman's input. He is a phenomenal cook and a creative chef. His food should not be missed when visiting Miami and his knowledge on the ingredients and techniques from Latin America is exceptional. I wish the book was longer, with more recipes and longer stories, as I truly believe this author teaches through his books.
This is great book for the home cook and the professional alike. If you enjoy these recipes, and there's no reason why you shouldn't, then you will become curious about the food from my area of the world. For that I should always be grateful to Chef Van Acken.
Most Recent Customer Reviews
This book has a lot of unique recipes that are nor difficult to do. I have tweaked some that use very hot peppers, to tone it down a bit.Published 9 months ago by Carols
Any cookbook that has a recipe for Doubles has got to be authentic! We are now in Tobago where we have come for the past 17 years. Read morePublished 9 months ago by winnie anderson
I was excited to buy this book and take a peek at Latin American cuisine and try several recipes at least. to say that these recipes are authentic is an a understatement. Read morePublished 10 months ago by Cheryl
I enjoyed this book so much, because it is hard to find all favorite Latin American receipts in one place... A rare find!! Read morePublished 10 months ago by Brisa Simon
I ordered the Kindle version and returned it as there were zero photographs. I opened it on my Mac. Perhaps they show up on the iPad... but not on the Mac or the iPhone.Published on February 26, 2013 by ChiTownSister