Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil and Beyond by Steven Raichlen

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    • Categories: Appetizers / starters; Caribbean; Vegan; Vegetarian
    • Ingredients: plantains; fresh ginger
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Caribbean
    • Ingredients: plantains; chicken stock; Canadian bacon; chives; garlic
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: tomatillos; cilantro; jalapeño chiles; avocados; tomatoes; limes
    • Accompaniments: Tortilla chips
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    • Categories: Appetizers / starters; American; Vegetarian
    • Ingredients: jalapeño chiles; cream cheese; corn; scallions; cilantro
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    • Categories: Appetizers / starters; American; Vegetarian
    • Ingredients: jalapeño chiles; kidney beans; chicken stock; cilantro; sour cream
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    • Categories: Appetizers / starters; Caribbean
    • Ingredients: pork loin; red peppers; tomatoes; raisins; parsley or cilantro; tomato paste; chicken stock; ground cumin; breadcrumbs; wonton wrappers; pimento-stuffed green olives
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    • Categories: Appetizers / starters; Argentinian
    • Ingredients: beef sirloin steaks; potatoes; chicken stock; parsley; ground cumin; ground allspice; ground cloves; breadcrumbs; wonton wrappers
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    • Categories: Appetizers / starters; Mexican
    • Ingredients: tomato ketchup; orange soda; limes; Worcestershire sauce; hot sauce; shrimp; baby lettuce; Maggi seasoning sauce
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Nicaraguan
    • Ingredients: pork loin; tomatoes; green peppers; celery; green olives; dried currants; tomato paste; breadcrumbs
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Bolivian
    • Ingredients: active dry yeast; green peppers; tomatoes; potatoes; chicken breasts; raisins; capers; chicken stock; peas; pimiento-stuffed green olives
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    • Categories: Appetizers / starters; Central American
    • Ingredients: green peppers; turkey breast; culantro; ground cumin; curry powder; tomato paste; yuca root; breadcrumbs
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    • Categories: Appetizers / starters
    • Ingredients: salt cod; baking potatoes; habanero chiles; parsley; breadcrumbs
    • Accompaniments: Spanish-Caribbean salsa
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    • Categories: Appetizers / starters; Peruvian
    • Ingredients: sole; red onions; parsley; limes; sweet potatoes; corn; Boston lettuce; Hontaka chiles
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    • Categories: Soups; Appetizers / starters; Spanish; Vegan; Vegetarian
    • Ingredients: tomatoes; cucumbers; red peppers; green peppers; red onions; scallions; vegetable stock; white bread; parsley
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    • Categories: Soups; Appetizers / starters; American; Vegetarian
    • Ingredients: leeks; scallions; yuca root; chicken stock; evaporated milk; bay leaves; sour cream; chives
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    • Categories: Soups; Appetizers / starters; Mexican
    • Ingredients: poblano chiles; cilantro; chicken stock; corn tortillas; sour cream; queso fresco
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    • Categories: Soups; Appetizers / starters; American
    • Ingredients: yellow peppers; parsley; cucumbers; chicken stock; sour cream; chives
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    • Categories: Soups; Appetizers / starters; Mexican
    • Ingredients: poblano chiles; corn; epazote; chicken stock; cilantro; chile powder; limes
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    • Categories: Soups; Appetizers / starters; Cuban
    • Ingredients: carrots; celery; chicken stock; plantains; cilantro; ground cumin; bay leaves
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    • Categories: Soups; Appetizers / starters; Mexican
    • Ingredients: lard; mushrooms; squash blossoms; evaporated milk; chicken stock; parsley
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    • Categories: Soups; Appetizers / starters; Spanish
    • Ingredients: serrano ham; chicken stock; potatoes; white beans; bay leaves; collard greens
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Notes about this book

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Notes about Recipes in this book

  • Creole chickpea stew

    • Laura on April 26, 2011

      This was the first recipe I've made from this book and it was not an auspicious beginning. I thought it was quite boring and lacking in any real flavor. In its favor, it was quite simple and fairly quick to assemble. Still, I won't be making it again.

  • Twice-cooked plantains

    • TrishaCP on April 01, 2017

      This is our standard recipe for cooking plantains when we don't want to fry them. It is quite a good "cheat" recipe, though not as good as the fried version. You first boil them in chicken stock, and then bake until crisp in the oven.

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  • ISBN 10 0875964974
  • ISBN 13 9780875964973
  • Linked ISBNs
  • Published Nov 01 1998
  • Format Hardcover
  • Page Count 358
  • Language English
  • Edition 1st
  • Countries United States
  • Publisher Rodale

Publishers Text

Steven Raichlen lightens more than 200 traditional Latin recipes and includes before-and-after nutritional charts for each. His winning combination of traditional flavor, colorful stories and healthy ingredient choices creates meals bursting with flavor and fun!

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