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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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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.
Most Helpful Customer Reviews on Amazon.com (beta)
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.