|Publisher:||Houghton Mifflin Harcourt|
|Publish Date:||Nov 2008|
|Number of Pages:||275|
|Shipping Weight (in pounds):||2.46|
|Product in Inches (L x W x H):||9.4 x 0.95 x 9.3|
Cuisine à Latina introduces us to Michelle’s world. Her Latin food is unlike any that you’ve probably tasted. Full of flavor, it is familiar but exciting vividly seasoned but not fiery hot, with touches that reflect the casual vivacity of Miami. You’ll find many appetizers to light up a gathering: Fried Calamari with Chile-Coconut Sauce, irresistibly flaky Ground Beef and Tomato Empanadas, and bright Peruvian Mixed Seafood Ceviche. Or start off with Michelle’s cool riff on a Spanish classic, White Gazpacho with Almonds, Grapes, and Cucumber.
Michelle gives you plenty of great party dishes with Latin flair, like Beef Tenderloin with Creamy Horseradish, or the colorful Fideua, bursting with seafood and herbs, which is similar to paella but much easier, and made with spaghetti instead of rice. You’ll also want to try her sensationally simple grilled steak with chimichurri sauce, the Argentinean version of salsa. Her Cornish game hens, marinated in garlic-lime mojo, with chorizo sausage-bread stuffing, are perfect for Thanksgiving or a summer evening and she shows you how to make the same recipe with turkey.
Michelle’s uncomplicated Mama cooking” will spice up your everyday repertoire: Mom’s Arroz con Pollo (chicken with yellow rice), Tuna Schnitzel with Cucumber Slaw, Pork with Prunes and Apricots. Her side dishes and salads beg to be at the center of the plate: Chili-Fried Onion Rings, Mexican-Style Corn on the Cob, and Bibb Lettuce with Avocado, Shredded Jack Cheese, and ButtermilkCharred Jalapeno Dressing. Cuisine à Latina may change your view of Latin food and it will revitalize your cooking.
A three-time James Beard Award nominee, Michelle Bernstein is chef-owner of the Michy’s in Miami, Michelle’s at Carysfort in Key Largo, Florida, and MB in Cancun. A former professional ballerina, she trained at Johnson & Wales and under the renowned chef Jean-Louis Palladin.
Andrew Friedman has coauthored cookbooks with Alfred Portale, Tom Valenti, the former White House chef Walter Scheib, and many others. He also coedited the popular anthology Don’t Try This at Home and collaborated on the New York Times best-selling memoir Breaking Back.
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