Richard Sandoval's New Latin Flavors
Hot Dishes, Cool Drinks
Nonfiction, Food & Drink, International, Caribbean & South American
| Author: | Richard Sandoval, Penny De Los Santos | ISBN: | 9781613127209 |
| Publisher: | ABRAMS (Ignition) | Publication: | October 14, 2014 |
| Imprint: | Stewart, Tabori & Chang | Language: | English |
| Author: | Richard Sandoval, Penny De Los Santos |
| ISBN: | 9781613127209 |
| Publisher: | ABRAMS (Ignition) |
| Publication: | October 14, 2014 |
| Imprint: | Stewart, Tabori & Chang |
| Language: | English |
“The perfect inspiration for cooking with bold yet balanced flavors. From classics like mahi mahi ceviche to twists on staples like the bacon guacamole” (Michael Mina, Chef).
In New Latin Flavors, award-winning chef Richard Sandoval offers more than 125 vibrantly seasoned Latin dishes, inspired by his popular restaurant fare but carefully streamlined for the home cook. Quesadillas, ceviches, arepas, and enchiladas are offered with Sandoval’s signature flair and bold flavors. The book also presents delectable cocktails featuring traditional Latin spirits that are beloved in the world of mixology—tequila, mescal, cachaca, rum, and pisco—and a variety of salsas, guacamoles, and other cocktail snacks. Whether the food is comfortingly familiar, like the Mahi Mahi Tacos with Pablano Tartar Sauce, or unexpected, like the Tuna Tiradito with Lemon-Wasabi Dressing & Avocado, these recipes offer an exciting new vision of contemporary Latin cooking.
“Richard Sandoval is one of the greatest Mexican and Latin inspired Chefs of our generation . . . This book has amazing recipes! . . . Richard’s approach is authentic, casual, and fun!” —Rande Gerber & Cindy Crawford
“The perfect inspiration for cooking with bold yet balanced flavors. From classics like mahi mahi ceviche to twists on staples like the bacon guacamole” (Michael Mina, Chef).
In New Latin Flavors, award-winning chef Richard Sandoval offers more than 125 vibrantly seasoned Latin dishes, inspired by his popular restaurant fare but carefully streamlined for the home cook. Quesadillas, ceviches, arepas, and enchiladas are offered with Sandoval’s signature flair and bold flavors. The book also presents delectable cocktails featuring traditional Latin spirits that are beloved in the world of mixology—tequila, mescal, cachaca, rum, and pisco—and a variety of salsas, guacamoles, and other cocktail snacks. Whether the food is comfortingly familiar, like the Mahi Mahi Tacos with Pablano Tartar Sauce, or unexpected, like the Tuna Tiradito with Lemon-Wasabi Dressing & Avocado, these recipes offer an exciting new vision of contemporary Latin cooking.
“Richard Sandoval is one of the greatest Mexican and Latin inspired Chefs of our generation . . . This book has amazing recipes! . . . Richard’s approach is authentic, casual, and fun!” —Rande Gerber & Cindy Crawford
