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Latin Flavors on the Grill Hardcover – Sep 12 2000


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Product Details

  • Hardcover: 224 pages
  • Publisher: Ten Speed Press (Sept. 12 2000)
  • Language: English
  • ISBN-10: 1580080553
  • ISBN-13: 978-1580080552
  • Product Dimensions: 28.5 x 23.4 x 2 cm
  • Shipping Weight: 998 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: #852,613 in Books (See Top 100 in Books)

Product Description

From Publishers Weekly

Following the current trend of picking a cuisine and transferring it to the grill, Rodriguez (Latin Ladles, Nuevo Latino) takes his turn with the flavors of Latin America. Some of these recipes either seem a risky venture to put over coals or else are a bit removed from his Cuban roots. There is a Fire-Roasted Clam-Onion Quesadilla that looks too involved to be worth the questionable taste combination of Spanish onion, littleneck clams and cheese. Similarly, trying not to char a foie gras only to drizzle it with a Dried Cherry and Shallot Mojo--made of cherry syrup, port wine and mustard oil--seems a shame. But when Rodriguez does right, he does very right. One clever trick involves using skewers cut from raw sugarcane, thus adding function to form in his Sugarcane Skewered Shrimp with Lemongrass, and Sugarcane Skewered Pork Tenderloin Strips. He also makes good use of that oft-neglected fruit, the tangerine. Not only are they diced and added to the traditional Brazilian cocktail, the caipirinha, but their juice enlivens a bold Chilean Sea Bass with Tangerine-Serrano Mojo. Elsewhere, the hamburger is reinvented by substituting ground pork seasoned with smoked Spanish paprika and other fiery spices. A section on oils and rubs includes a deliciously complex Mole Rub with cocoa, ancho chili and 15 other flavors. And, happily, there is a simple recipe for Arepas, the cornmeal and mozzarella pancakes that are a staple dish of Columbia, Venezuela and New York City street fairs. (Sept.)

Copyright 2000 Cahners Business Information, Inc.

From Library Journal

Rodriguez recently left Manhattan's popular Patria restaurant to open Chicama, where he continues to receive raves for his "nuevo Latino" cooking. His latest book presents 100 grilling recipes featuring the bold, lively flavors he is known for: Sugarcane-Skewered Shrimp with Lemongrass Mojo, Baby Back Ribs in Rain Forest Glaze, Rum-Barbecued Baked Beans. There is also a selection of desserts from his pastry chef and drinks ranging from refreshing fruit coolers to potent caipirinhas and other cocktails. For larger collections.
Copyright 2000 Reed Business Information, Inc.

Customer Reviews

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Most helpful customer reviews

Format: Hardcover
New York chef Douglas Rodriguez, known for his bold flavors and flashy, sophisticated approach to Latin cuisine, turns his attention to grilling in this beautifully illustrated, oversize book, full-page photos accompanying many recipes, from the Bacardi Cocktail to the Passion Fruit Trifle.
The backyard hamburger gets a makeover with ground pork and chile, cumin and coriander; boneless beef short ribs are served with an opal basil chimichurri; mango barbecue sauce perks up frogs' legs or grilled pork.
Most of the recipes call for some preparation time in the form of sauces, marinades or relishes. Mussels in Banana Leaves, for instance, requires a saffron reduction to be added to a softened butter, the banana leaves to be cut in a rectangle, dotted with saffron butter and thyme before being folded around the mussels, the packages then wrapped in foil and grilled. Follow this with Grilled Lobster with Coconut-Ginger Mojo or a classical Paella and you may be too tired to eat.
Simpler recipes abound though - Cornish Game Hen with Honey Mustard Garlic Cilantro Glaze is marinated in the glaze a day ahead; Ham Steak with Grilled Pineapple Tomatillo Salsa, Shrimp with Avocado Horseradish Salsa, Salmon with Dill Chimichurri.
Among the sides are a Spicy Radish Slaw, Yucca Hash Browns, Grilled Hearts of Palm and Cherry Tomato Salad. Breads include arepas, flatbreads and cornmeal biscuits and desserts, while not grilled, go well with the spicy fare: Cool Spiced Flan, Espresso Cream. Rodriguez also includes grill basics - adobos, glazes and vinaigrettes.
A book for the cook who wants to dazzle.
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By A Customer on Oct. 4 2000
Format: Hardcover
The perfect compliment to Douglas Rodriguez's "Nuevo Latino" book. This new book reintroduces us to the latin style of cooking present by Mr. Rodriguez, through the use of the ever popular grill. A must for those of us who enjoy and love grilling, smoking and outdoors cooking. The book provides an good introduction to the style and background to the cooking style. Each of the recipes, from beverages and appetizers to seafoods and meat main dishes to deserts and sauces, is preceded by a short but highly interesting description of the dish and some of its ingredients. The instruction are simple and easy to follow although some are very time consuming and need a great deal of preparetion.
Latin Flavors on the Grill is stunningly presented as a hard cover book, the pictures and descriptions are mouth-watering.
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Format: Hardcover
I gave this cookbook a workout this weekend. I tried two appetizers -- cheese dip and grilled pork. This started the meal off right, as my guests cleaned-up every bit.
We moved on to the honey-mustard, fried-plantain crusted lamb, which is an incredible taste combination. (I complemented this with a corn recipe from another cookbook.)
The meal ended with the best chocolate dessert EVER: Chocolate Pound Cake. At one point, one of my friends exclaimed, "I'm not eating another bite because I just reached heaven." My husband and I have been fighting over the remains.
THUMBS UP for Mr. Rodriquez!
P.S. I have a leg of lamb from this book marinating in the frig now. It smells incredible.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 7 reviews
14 of 15 people found the following review helpful
WOW!!! Nuevo Latino for the grill. Oct. 4 2000
By A Customer - Published on Amazon.com
Format: Hardcover
The perfect compliment to Douglas Rodriguez's "Nuevo Latino" book. This new book reintroduces us to the latin style of cooking present by Mr. Rodriguez, through the use of the ever popular grill. A must for those of us who enjoy and love grilling, smoking and outdoors cooking. The book provides an good introduction to the style and background to the cooking style. Each of the recipes, from beverages and appetizers to seafoods and meat main dishes to deserts and sauces, is preceded by a short but highly interesting description of the dish and some of its ingredients. The instruction are simple and easy to follow although some are very time consuming and need a great deal of preparetion.
Latin Flavors on the Grill is stunningly presented as a hard cover book, the pictures and descriptions are mouth-watering.
6 of 6 people found the following review helpful
Sophisticated, complex flavors July 16 2001
By Lynn Harnett - Published on Amazon.com
Format: Hardcover
New York chef Douglas Rodriguez, known for his bold flavors and flashy, sophisticated approach to Latin cuisine, turns his attention to grilling in this beautifully illustrated, oversize book, full-page photos accompanying many recipes, from the Bacardi Cocktail to the Passion Fruit Trifle.
The backyard hamburger gets a makeover with ground pork and chile, cumin and coriander; boneless beef short ribs are served with an opal basil chimichurri; mango barbecue sauce perks up frogs' legs or grilled pork.
Most of the recipes call for some preparation time in the form of sauces, marinades or relishes. Mussels in Banana Leaves, for instance, requires a saffron reduction to be added to a softened butter, the banana leaves to be cut in a rectangle, dotted with saffron butter and thyme before being folded around the mussels, the packages then wrapped in foil and grilled. Follow this with Grilled Lobster with Coconut-Ginger Mojo or a classical Paella and you may be too tired to eat.
Simpler recipes abound though - Cornish Game Hen with Honey Mustard Garlic Cilantro Glaze is marinated in the glaze a day ahead; Ham Steak with Grilled Pineapple Tomatillo Salsa, Shrimp with Avocado Horseradish Salsa, Salmon with Dill Chimichurri.
Among the sides are a Spicy Radish Slaw, Yucca Hash Browns, Grilled Hearts of Palm and Cherry Tomato Salad. Breads include arepas, flatbreads and cornmeal biscuits and desserts, while not grilled, go well with the spicy fare: Cool Spiced Flan, Espresso Cream. Rodriguez also includes grill basics - adobos, glazes and vinaigrettes.
A book for the cook who wants to dazzle.
4 of 4 people found the following review helpful
GREAT grilling book June 7 2005
By scratchline - Published on Amazon.com
Format: Paperback
The Buena Vista Cocktails, Mole-rub Turkey Tenderloin and Chocolate Pound Cake are all excellent. This book is well-designed and beautifully presented. I have also made extensive use of Rodriguez's ceviche book. Can't go wrong with either of these. The more exotic ingredients are worth the search. Happy eating.
3 of 3 people found the following review helpful
Tried four recipes this weekend and they all got RAVES! April 9 2001
By Jana Eggers - Published on Amazon.com
Format: Hardcover
I gave this cookbook a workout this weekend. I tried two appetizers -- cheese dip and grilled pork. This started the meal off right, as my guests cleaned-up every bit.
We moved on to the honey-mustard, fried-plantain crusted lamb, which is an incredible taste combination. (I complemented this with a corn recipe from another cookbook.)
The meal ended with the best chocolate dessert EVER: Chocolate Pound Cake. At one point, one of my friends exclaimed, "I'm not eating another bite because I just reached heaven." My husband and I have been fighting over the remains.
THUMBS UP for Mr. Rodriquez!
P.S. I have a leg of lamb from this book marinating in the frig now. It smells incredible.
3 of 3 people found the following review helpful
This book is fun Oct. 21 2005
By NuJoi - Published on Amazon.com
Format: Paperback
The recipes are well-written, easy to follow and photographed beautifully. I love the comments the author provides at the begining of each recipe.


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