New Orleans con Sabor Latino [electronic resource] : The History and Passion of Latino Cooking

ISBN:

9781621039846

Title:

Author:

Cuadra, Zella Palmer.

Personal Author:

Cuadra, Zella Palmer.

Publication Information:

Jackson : University Press of Mississippi, 2013.

Physical Description:

1 online resource (153 p.)

General Note:

Description based upon print version of record.

Contents:

Cover; Contents; Foreword; About the Book; Acknowledgments; Introduction; STORIES AND RECIPES FROM THE NEW ORLEANS LATINO COMMUNITY; MIKE AND DONNA MARTIN; Corvina Roja con Salsa Roja Isleña y Arroz con Leche: Baked Redfish with Isleños Tomato Gravy and Rice Pudding; EDGAR M. SIERRA JIMENEZ; Banano de Foster a lo Latino y Flan de Café Brûlot: Bananas Foster Latin Style and Café Brûlot Flan; CHEF ADOLFO GARCIA; Chicharrón de Corvina Negra, Patacones con Cangrejo y Salsa de Aguacate: Louisiana Drum with Crabmeat, Plantains, and Avocado Remoulade; MARGARITA SANCHEZ GARCIA

Moro de Gandules con Carne de Tasso: Rice with Pigeon Peas and TassoEXECUTIVE CHEF JACK MARTINEZ; Torta de Cangrejo con Salsa Verde: Crab Cakes with Green Salsa; ROMAN CASTILLO; Maiz de Maque Choux con Camarones Asada con Chorizo y una Torta de Maiz Molido: Corn Maque Choux with Sauteed Shrimp and Chorizo with Grit Cake; KID CHEF ELIANA; Sandwich Cubano a lo Cajun: Cajun Cuban Sandwich; NANCY GONSALVES; Tamales a lo Nueva Orleans: New Orleans-Style Tamales; CARLOS HERNANDEZ; Langostina de Carlos: Carlos's Crawfish; ALEXEY MARTI; Garbanzos Fritos con Langostina: Fried Chickpeas with Crawfish

RUBENS LEITETaco de Lechón de Piña: Pineapple Pork Taco; ANNA FRACHOU; Ropa Vieja con Quimbombó: Old Clothes (Shredded Beef) with Okra; MARVA GARVIN; Casamiento a la Hondureña: Honduran Red Beans and Rice; MARGARITA BERGEN WITH RAFAEL DELGADILLO; Sancocho a lo Dominicano: Dominican Sancocho; LAGNIAPPE; Additional Recipes; Entrées; Paella de Camarones con Chorizo de Camaron: Seafood Paella with Shrimp Boudin; Camarones a la Criolla con Achiote: Achiote Shrimp Creole; Pernil de Cerdo Asado con Maiz Molido: Roasted Pork with Grits; Pollo Frito con Mojo: Southern Fried Chicken with Mojo Gravy

Jibarito con Bistec a la Nueva Orleans: Chicago Puerto Rican Po'Boy with GrilladesChicharrónes con Yucca Frita: Grattons with Yucca Fries; Chayote Rellenos: Stuffed Mirlitons; Appetizers; Ostiones con Pica de Gallo: Oysters with Pica de Gallo; Mangu con Beicon y Salsa de Tomate a la Criolla: Mangu with Bacon and Creole Tomato Dressing; Frijoles Rojos con Tortillas Frita: Red Bean Dip with Homemade Tortilla Chips; Croquetas de Camarones y Langostina con Salsa Verde: Shrimp and Crawfish Croquette with Creamy Salsa Verde

Elote a la Parilla con Mantequilla de Langostina: Grilled Corn with Crawfish ButterEnsalada de Aguacate con Vinagre de Fresa: Avocado Watermelon Salad with Louisiana Strawberry Vinaigrette; Tomate Verde Frito con Ceviche Hondureño: Fried Green Tomatoes with Honduran Ceviche; Soups and One-Pot Meals; Mofongo de Gumbo: Gumbo Mofongo; Sopa de Pollo a lo Cubano con Chayote: Cuban Chicken Soup with Mirliton; Desserts; Pralines con Ron: Rum Pralines; Pudín de Pan con Salsa de Tres Leche: Tres Leche Bread Pudding

Tostones Rellenos con Queso de Chivo y Beicon de Praline: Stuffed Plantains with Goat Cheese and Praline Bacon

Subject Term:

Cooking -- Louisiana -- New Orleans -- History.

Cooking, American -- Louisiana style.

Cooking, Latin American.

Hispanic Americans -- Louisiana -- New Orleans.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

Jackson : University Press of Mississippi, 2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.59763	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

New Orleans con Sabor Latino is a documentary cookbook that draws on the rich Latino culture and history of New Orleans by focusing on thirteen New Orleanian Latinos from diverse backgrounds. Their stories are compelling and reveal what for too long has been overlooked. The book celebrates the influence of Latino cuisine on the food culture of New Orleans from the eighteenth century to the influx of Latino migration post-Katrina and up to today. From farmers' markets, finedining restaurants, street cart vendors, and home cooks, there isn't a part of the food industry that has been left untouched by this fusion of cultures.

Zella Palmer Cuadra visited and interviewed each creator. Each dish is placed in historical context and is presented in full-color images, along with photographs of the cooks. Latino culture has left an indelible mark on classic New Orleans cuisine and its history, and now this contribution is celebrated and recognized in this beautifully illustrated volume.

The cookbook includes a lagniappe (something extra) section of New Orleans recipes from a Latin perspective. Such creations as seafood paella with shrimp boudin, Puerto Rican po'boy ( jibarito ) with grillades, and Cuban chicken soup bring to life this delicious mix of traditional recipes and new flavors.