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Books : Douglas Rodriguez's Latin Flavors on the Grill |
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Books : Douglas Rodriguez's Latin Flavors on the Grill |
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Dewey Decimal Number: 641.5784 EAN: 9781580085656 ISBN: 1580085652 Label: Ten Speed Press Manufacturer: Ten Speed Press Number Of Items: 1 Number Of Pages: 191 Publication Date: 2004-04 Publisher: Ten Speed Press Sales Rank: 524256 Studio: Ten Speed Press Editorial Review: Related Items:
Average Rating:
 Rating: - great recipes, easy to follow nicely writtenI was in the mood to find a good Latin recipe book and found this one.I thought I would buy it based on the feedback of other chefs etc on the back of the cover. They were right. This guy is good and he has versatily and innovative recipes. Nice pictures good instructions and not too complicated. You can find most of the ingredients easily from local store or a latin/mex market/ store. There not just ones you know about but ones I never heard of. Yje Huevo Aji I rated 9/10 and is great with eggs and more. The Tamarind serrano majo I rated 9.5/10 and was great. There are so many more I want to try. Take a look at this book if you want to try some new latin flavors! Rating: - This book is funThe recipes are well-written, easy to follow and photographed beautifully. I love the comments the author provides at the begining of each recipe. Rating: - GREAT grilling bookThe Buena Vista Cocktails, Mole-rub Turkey Tenderloin and Chocolate Pound Cake are all excellent. This book is well-designed and beautifully presented. I have also made extensive use of Rodriguez's ceviche book. Can't go wrong with either of these. The more exotic ingredients are worth the search. Happy eating. Rating:  - Sophisticated, complex flavorsNew York chef Douglas Rodriguez, known for his bold flavors and flashy, sophisticated approach to Latin cuisine, turns his attention to grilling in this beautifully illustrated, oversize book, full-page photos accompanying many recipes, from the Bacardi Cocktail to the Passion Fruit Trifle. The backyard hamburger gets a makeover with ground pork and chile, cumin and coriander; boneless beef short ribs are served with an opal basil chimichurri; mango barbecue sauce perks up frogs' legs or grilled pork. Most of the recipes call for some preparation time in the form of sauces, marinades or relishes. Mussels in Banana Leaves, for instance, requires a saffron reduction to be added to a softened butter, the banana leaves to be cut in a rectangle, dotted with saffron butter and thyme before being folded around the mussels, the packages then wrapped in foil and grilled. Follow this with Grilled Lobster with Coconut-Ginger Mojo or a classical Paella and you may be too tired to eat. Simpler recipes abound though - Cornish Game Hen with Honey Mustard Garlic Cilantro Glaze is marinated in the glaze a day ahead; Ham Steak with Grilled Pineapple Tomatillo Salsa, Shrimp with Avocado Horseradish Salsa, Salmon with Dill Chimichurri. Among the sides are a Spicy Radish Slaw, Yucca Hash Browns, Grilled Hearts of Palm and Cherry Tomato Salad. Breads include arepas, flatbreads and cornmeal biscuits and desserts, while not grilled, go well with the spicy fare: Cool Spiced Flan, Espresso Cream. Rodriguez also includes grill basics - adobos, glazes and vinaigrettes. A book for the cook who wants to dazzle.
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