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Cuisine a Latina: Fresh Tastes and a World of Flavors from Michy's Miami Kitchen Hardcover – Nov 3 2008

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Hardcover, Nov 3 2008
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Product Details

  • Hardcover: 288 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt; 1st Edition edition (Nov. 3 2008)
  • Language: English
  • ISBN-10: 0618867503
  • ISBN-13: 978-0618867509
  • Product Dimensions: 22.9 x 2.2 x 22.9 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #2,118,181 in Books (See Top 100 in Books)
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Product Description

From Publishers Weekly

Starred Review. For those in search of a unique culinary voice, Bernstein is the one to tune in to. A Jewish-Latina who studied classical French technique, worked in several four-star restaurants, danced ballet on a professional level and now runs Michy's restaurant in Miami, she is a multicultural force to reckon with. Her first cookbook might profess to be Latina, and indeed there are many traditional Latin entrees like Grilled Steak with Two Chimichurris, Arroz con Pollo and Paella, but there's more to the bounty than that. Her travels through Spain influence dishes like Halibut over Salmorejo (a variation of gazpacho); a pasta section weaves itself around such Italian staples as risotto, gnocchi and lasagna; and there are some Greek treats like a unique Watermelon and Tomato Salad with Feta and Olives. Variations on Bernstein's mother's cooking are also plentiful, including a decidedly nonkosher Chicken Liver Parfait that contains both butter and bacon. She even reprints mom's Mustard-Crusted Brisket recipe, with its secret ingredient: Lipton's Onion Soup Mix. Some extremely useful tips are buried inside several of the recipes. Lobster Bisque is intensified with the flavor of roasted lobster shells. Rice turns plumpand shiny when cooked in stock and beer. Bernstein generally opts for savory over sweet, never more so than when she offers just a Bread Pudding for dessert in the appropriately titled, Shortest Dessert Chapter Ever. (Nov.)
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"Not your grandmother's Miami...intrepid and unpretentious." (Gourmet (Top 50 Restaurants in America, 2006) )

"Pick up the spice and verve of the Americas." (Wall Street Journal )

"Like its namesake, Michelle Bernstein...high-energy, colorful, sexy...totally cosmopolitan." (Food & Wine ) --This text refers to an out of print or unavailable edition of this title.

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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0x97eb81b0) out of 5 stars 12 reviews
10 of 10 people found the following review helpful
HASH(0x97db8d98) out of 5 stars Cosmopolitan food with Miami flair Nov. 25 2008
By Lynn Harnett - Published on Amazon.com
Format: Hardcover
A classically trained French chef who grew up in Cuban-flavored Miami with an Argentinean mother and Midwestern father, then lived in New York and spent time in Italy, Bernstein, owner of Michy's in Miami, offers cosmopolitan fare, some of it simple, some much less so.

Like Seared Foie Gras with Mexican Chocolate and Cherries. Or Beet Salad with Blue Cheese Chantilly (Blue cheese mixed with heavy cream). Or Prosciutto-Wrapped Trout Stuffed with Fennel and Leek.

But Shrimp on Toast with Peas, Tomato, and Parsley is a simple comfort food as is Collard Greens with Balsamic and Brown Sugar, or a fragrant braise of Pork with Prunes and Apricots. Angel hair Pasta with Artichoke Hearts, Olives, and Tomatoes could be tossed together after work. Duck Breasts with Oaxacan Mole is complex but, once made, the mole can be refrigerated for three months.

Each recipe is introduced with a bit of culinary evolution, and Bernstein sometimes offers serving suggestions and plating ideas - gorgeous color photos also help with presentation ideas. Lively and ambitious, this is a book for the fairly assured cook.
1 of 1 people found the following review helpful
HASH(0x97db8dec) out of 5 stars Good Cookbook June 4 2011
By Amazon Customer - Published on Amazon.com
Format: Hardcover Verified Purchase
I visited Michy's in Miami with my daughter and we both had a great meal. The waiter suggested my daughter get the bread pudding for dessert, and mentioned that it was the only dessert Michelle put in her cookbook. I bought this cookbook specifically for that recipe, but have so enjoyed reading the book and trying new Latin flavors.
1 of 1 people found the following review helpful
HASH(0x97dc70e4) out of 5 stars I like Cusine a Latina because it is a fresh take on Latina cooking. Aug. 11 2013
By Jeanne - Published on Amazon.com
Format: Hardcover Verified Purchase
I recommend this book to any one who may be interested in Latina cooking written by a young person who grew up cooking it,. opening restaurants and is still promoting Latina cooking.. The recipes are easy to make, understand and the ingredients are available in the local markets..
HASH(0x97db8fc0) out of 5 stars Beautiful and delicious recipes Nov. 30 2009
By Cap'n C - Published on Amazon.com
Format: Hardcover Verified Purchase
This cookbook does a great job of not only providing delicious recipes, but also helpful tips on shopping and prep work, and beautiful full color photos of many of the recipes. The recipes tend to be time and ingredient intensive, but the work surely pays off in the finished product.
HASH(0x97dc71c8) out of 5 stars Fresh and Simple Nov. 6 2013
By HAPPY - Published on Amazon.com
Format: Hardcover Verified Purchase
Great recipes with wonderful salad dressings....all fairly easy to do.....sipping drinks, seafood and calamari recipes are to die for, so is the blood orange salad.