Join us for a celebration of Hispanic Heritage Month with author, historian and chef Sandra Gutierrez, one of the top national experts on Latin American foodways. We'll have conversation, a cooking demo, and treats!
An encyclopedic cookbook (from Chiles Rellenos and Tostones to Golden Coconut Chicken and Dulce de Leche Tart) celebrating Latin American home cooking—the first to cover the day-to-day home cooking of all twenty-one nations—by one of the most respected authorities on the subject
In this monumental work, culinary expert Sandra A. Gutierrez shares more than three hundred everyday dishes—plus countless variations—that home cooks everywhere will want to replicate. Divided by ingredient—Beans, Corn, Yuca, Quinoa, and almost two dozen more—and featuring an extensive pantry section that establishes the fundamentals of Latin American cooking, Latinísimo brings together real recipes from home cooks in Argentina, Brazil, Belize, Bolivia, Chile, Colombia, Costa Rica, Cuba, the Dominican Republic, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Puerto Rico, Uruguay, and Venezuela.
•Tortillas de Nixtamal (Fresh Masa Tortillas)
•Arroz con Pollo (Chicken and Rice)
•Arepas Clásicas (Classic Arepas)
•Solterito (Lima Bean, Corn, and Tomato Salad)
•Sopa Seca con Albahaca à la Chinchana (One-Pot Spaghetti with Achiote and Basil)
•Pastel de Tres Leches (Tres Leches Cake)
And much, much more
These are recipes that reflect the incredible breadth and richness of the culinary traditions of the region. Sweeping in its scope, and filled with history and stories, Latinísimo is an utterly essential resource for every kitchen.
ABOUT THE AUTHOR:
SANDRA A. GUTIERREZ is a journalist, food writer and historian, professional cooking instructor, and author of four cookbooks. She is considered one of the top national experts on Latin American foodways and on the Southern regional cuisine of the United States. She has been awarded the Les Dames D’Escoffier M. F. K Fisher Grand Prize Award for Excellence in Food Writing and her work has been recognized as part of the permanent FOOD exhibit at the Smithsonian National Museum of American History.