Free Shipping
on Reg. Orders $25+ and Pers. Orders $75+ on Reg. Orders $25+ and Personalized Orders $75+ for Personalized Orders $75+ and Regular Orders $25+

Fiesta Latina

Fabulous Food for Sizzling Parties

By Rafael Palomino,with Arlen Gargagliano,Photographs by Anastassios Mentis

7 x 8 in; 144 pp;
24 color photographs
Hardcover
March 2006
ISBN 9780811844109
ISBN10 0811844102

SKU# 9780811844109

$19.95
Usually ships within 2-3 days

Quick Overview

For people who like to salsa like they like their salsamucho!here are more than 60 recipes in a Latin-inspired cookbook guaranteed to get the party started. With three of the hottest Latin restaurants on the east coast to his credit, Rafael Palom...
Fiesta Latina


Description

Fiesta Latina

For people who like to salsa like they like their salsamucho!here are more than 60 recipes in a Latin-inspired cookbook guaranteed to get the party started. With three of the hottest Latin restaurants on the east coast to his credit, Rafael Palomino knows how to throw a proper fiesta. His vibrant, accessible recipes for pasabocas (appetizers), main courses, and desserts will grant any host or hostess the powers for effortless entertaining. Fusion treats like Chipotle Crabmeat and Sweet Plantain Empanadas, and Sugar Cane Shrimp Skewers are a fresh take on cocktail food. Just say ceviche and there's an entire chapter devoted to zesty takes like Blood Orange, Shrimp and Mango-Wasabi. With color-drenched photos, mix-and-match salsitas and sauces, and plenty of Latin flair, here's very good food for very good times.

 

More Details

7 x 8 in; 144 pp;
24 color photographs
Hardcover
March 2006
ISBN 9780811844109
ISBN10 0811844102

Rafael Palomino, born in Bogot, Colombia, and raised in Queens, is the proprietor and executive chef of several Latin-style restaurants in New York and Connecticut. He is the author of Nueva Salsa and Viva la Vida.

Arlen Gargagliano is the co-author of Nueva Salsa and Viva la Vida. She resides in New York.

Anastassios Mentis is a New Yorkbased photographer. His work has appeared in Food & Wine, Wine Spectator, and Food & Arts magazines.