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

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Synopsis

Latin American food is famous for its vibrant colors and explosive flavors, and Americans have a passion for salsa, tortillas, and tacos. However, we also tend to prepare these foods with large amounts of lard, salt, and deep-fat frying. Steven Raichlen, master of delicious, low-fat Latin cooking, has taken 200 traditional Latin recipes and removed the fat-but not the fun!
Celebrate your own fiesta with the savory spices of Raichlen's more than 200 tempting recipes. From guacamole to Mexican hot chocolate, Raichlen blends his thorough knowledge of Latin America's diverse cuisine with his time-tested skill in healthy cooking.
 

About Steven Raichlen

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Steven Raichlen is the author of Miami Spice, winner of the IACP/Julia Child award for Best Regional American Cookbook in 1994. He lives in Miami and studies cuisines throughout the world.
 
Published September 15, 1998 by Rodale Books. 368 pages
Genres: Cooking. Non-fiction

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In his casual, friendly manner, Raichlen takes readers through the ins and outs of ribs, with anatomy lessons explaining the difference between various cuts of ribs (like baby backs and rib tips) and instructions on trimming and peeling;

Apr 10 2006 | Read Full Review of Steven Raichlen's Healthy Lat...

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When New York City editor Claire Doheney comes to stay there with her friends Sheila and Elliott Feinblat, Claire soon meets the Hermit and they strike up a friendship based on their mutual loves of books and cooking.

Apr 02 2012 | Read Full Review of Steven Raichlen's Healthy Lat...

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Raichlen's 24th tome falls firmly into the quirky camp of his Beer Can Chicken, with its mixed-grill of recipes, barbecue tips, food history and restaurant profiles.

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Recipes, drawn from a wide range of culinary traditions, are occasionally straightforward translations (Vietnamese-Style Spring Rolls), but most are modified to lessen fat (the Fishless Ceasar Salad uses no-fat sour cream instead of eggs), and some reflect Raichlen's imagination (Pineapple Gazpac...

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In 10 years' time, says Raichlen, ``I've watched Miami blossom from a gastronomic backwater to a culinary hot spot.'' Here, Cuban, Nicaraguan, French Caribbean, Iberian, Chinese, Deep South and Jewish cuisines meet but remain distinct, each taking advantage of abundant and inexpensive tropical pr...

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Raichlin emphasizes the innovative, such as Zucchini Kugel (usually a sweet noodle dish), without losing sight of traditional foods, like blintzes, Passover dishes, knishes and The Three B's Cholent, a Sabbath stew.

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In trimming a cuisine notoriously high in fats and cholesterol, James Beard and IACP Award winner Raichlen (Miami Spice) relies on today's popular approaches, increasing the ratio of vegetables and fruits to meat, and creating rich flavors with herbs, spices and chicken and vegetable stock.

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