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Sandra Gutierrez has a knack for being among the first to identify important trends in food culture. Her previous books explored such topics as the new Southern-Latino food movement (which she was the first to recognize) and the burgeoning interest in Latin American street food. And now, she is the first to write an encyclopedic yet accessible cookbook that celebrates the home recipes of all twenty-one countries of Latin America.
Gutierrez is an extraordinary teacher. A deftly written and authoritative introductory chapter, “A Short History of Latin American Cuisine,” offers historical context for the recipes, followed by a boxed sidebar respectfully acknowledging some of the indigenous groups of Latin America and our indebtedness to these original Americans for the many ways that they provided the basis for this cuisine. Her chapter on “Essentials,” including a variety of preparations for sofritos, spice mixes, rubs, marinades, pastes, vinaigrettes, and three types of white sauces, invites the home cook to return to these pages again and again.
Most of the book’s recipes call for common ingredients: white and yellow onions, garlic, parsley, cilantro, tomatoes, peppers, avocados, lemons, and limes. But Gutierrez also encourages her readers to try less common ingredients, like achiote, yuca, and plantains, and offers easy recipe options to give these ingredients a try. Good home economy, ease of preparation, and thrift are important, too. Rotisserie chicken bones become stock after the meat is incorporated into other dishes; the tender stems of parsley and cilantro are key flavor enhancers; delectable potato, rice, and bean dishes are offered in abundance. Gutierrez’s foolproof tip on how to gauge an avocado’s ripeness solves a mystery for the ages—you may never cut into an avocado before (or after) its time again.
The chapter on vegetables (“La Hortaliza”) is a revelation. If you participate in a CSA (community-supported agriculture), you’ll find inspiration for new ways to use just about everything that your local farmer can provide. Gutierrez’s recipe for Berenjenas Empanizadas al Horno (Oven-Fried Breaded Eggplant), with every step in the tidy process clearly photographed, will have you happily (and neatly) enjoying a lot more eggplant, and using far less olive oil (just 4 tablespoons) than typically called for in other eggplant preparations.
Difficulty levels are noted for each recipe—most of them falling into the “easy” category. Total cooking times, recipe yields, and standard and metric units (as well as the recipe’s country of origin) are always specified.
Exquisite food photography (by Kevin J. Miyazaki) and styling are just right and suit the gracious and hospitable tone of the text. His images highlight simplicity, freshness, and color, revealing appetizing presentations as they might be offered to you, with pride, in someone’s home.
Genius is, perhaps, the ability to see the commonality and connections between and in all things, as well as to define and celebrate differences. We needed someone with Sandra Gutierrez’s background and special gifts to select, refine, test and present these three-hundred-plus inspired recipes for dishes that Latin American cooks prepare every day. LATINISIMO should be hailed as an instant classic—one written with warmth and heart.
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Bought new, arrived damaged
Beautiful book but it was damaged (I paid for new). By the time the person I gifted it to let me know, it was too late to return it.
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Beautiful book but it was damaged (I paid for new). By the time the person I gifted it to let me know, it was too late to return it.
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