by Sergio E. Yibrin ‧ RELEASE DATE: Jan. 17, 2008
Latin Cooking for Dummies.
Latin cooking made simple for those uninitiated in the cuisine or the kitchen.
Honduran-born Yibrin has converted his native dishes into recipes that time-pressed Americans can whip up after the workday. And he does so without sacrificing the signature ingredients, such as yucca, plantains and chorizo, which are popular south of the border. Each offering is preceded by a pithy introduction that makes readers feel as though they have discovered a Latin grandmother’s personal cookbook, which holds decades of spicy culinary know-how. Eschewing traditional preparation methods, this guide is for true cooking neophytes who will be satisfied crafting a dessert with store-bought dulce de leche and ready-to-use crepes. The book provides a quick culinary tour of Central and South America with easy-to-follow, time-friendly instructions for a host of salsas, empanadas, tostadas, spiced stews and flans. The conch soup serves a piquant appetizer to the chicken chilaquiles with green salsa, which pleases not only the palate but the pocketbook with only four ingredients. However, some of the recipes feel stretched out. A full page is dedicated to the preparation of white rice; separate recipes are provided for guacamole and guacamole on chips, or “guacamole tostadas”; and five pages on rice with chicken, chorizo, shrimp, squid or vegetables could have been combined into a single recipe that indicates the grain’s compatibility with each ingredient. But Yibrin does append helpful tips to the more challenging dishes, flagging spots where chefs should be mindful of sudden burning and offering suggestions for peeling foreign fruit. Despite the guide’s heavy reliance on packaged ingredients, the recipes will result in fare exotic enough to impress discerning dinner guests and demanding family members alike.
Latin Cooking for Dummies.Pub Date: Jan. 17, 2008
ISBN: 978-0595-46827-0
Page Count: -
Publisher: N/A
Review Posted Online: May 23, 2010
Review Program: Kirkus Indie
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by William Strunk & E.B. White ‧ RELEASE DATE: May 15, 1972
Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis...
Privately published by Strunk of Cornell in 1918 and revised by his student E. B. White in 1959, that "little book" is back again with more White updatings.
Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis (whoops — "A bankrupt expression") a unique guide (which means "without like or equal").Pub Date: May 15, 1972
ISBN: 0205632645
Page Count: 105
Publisher: Macmillan
Review Posted Online: Oct. 28, 2011
Kirkus Reviews Issue: May 1, 1972
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by E.T.A. Hoffmann ‧ RELEASE DATE: Oct. 28, 1996
This is not the Nutcracker sweet, as passed on by Tchaikovsky and Marius Petipa. No, this is the original Hoffmann tale of 1816, in which the froth of Christmas revelry occasionally parts to let the dark underside of childhood fantasies and fears peek through. The boundaries between dream and reality fade, just as Godfather Drosselmeier, the Nutcracker's creator, is seen as alternately sinister and jolly. And Italian artist Roberto Innocenti gives an errily realistic air to Marie's dreams, in richly detailed illustrations touched by a mysterious light. A beautiful version of this classic tale, which will captivate adults and children alike. (Nutcracker; $35.00; Oct. 28, 1996; 136 pp.; 0-15-100227-4)
Pub Date: Oct. 28, 1996
ISBN: 0-15-100227-4
Page Count: 136
Publisher: Harcourt
Review Posted Online: May 19, 2010
Kirkus Reviews Issue: Aug. 15, 1996
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