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Product Description
Spicy shrimp ceviche, smoky steak with mole, refreshing mint mojitos, creamy dulce de leche...nothing says fiesta like Viva la Vida. This eclectic and colorful cookbook collects 100 mouthwatering recipes from all points south-Cuba to Colombia and beyond. From fiery salsas and dips to intensely flavored grilled or roasted meats to sinfully sweet desserts, Viva la Vida highlights simple yet special dishes guaranteed to liven up any fiesta latina. A source list and glossary offer readers a helpful hand in understanding and finding unusual ingredients. Stunning color photographs showcase the irresistible dishes and exotic drinks that will be the focal point of any gathering. With Viva la Vida, the theme of every party is always "long live life."
Amazon.com Review
What to feed dinner quests? This too-often-recurring question is answered with inspiration by Viva la Vida: Festive Recipes for Entertaining Latin Style. The work of Colombian-born Manhattan chef Rafael Palomino and writer Arlen Gargagliano, the book showcases recipes that reflect Palomino's mixed cooking heritage--South American, French, and nuevo Latino, the cuisine of his New York City restaurant Sonora. His 90-plus recipes, for dishes ranging from salsas, dips, sides, and main dishes to drinks and desserts, are sophisticated yet down to earth--and easy to prepare. Hosts-to-be will welcome dishes like Ecuadorian Shrimp with a Chipotle-Citrus Marinade and Chicken Brochettes in a Mango Barbecue Sauce, and will also want to try Palomino's more casual pork and cheddar Midnight Sandwich or Chimichurri Lamb Chops.
Palomino knows his ingredients and how to combine them mouthwateringly, without fuss or eccentricity--not always the case with chefs' recipes. Want a surefire starter? Palomino's Black Bean, Corn, and Shrimp Quesadillas or his orange- and lime-juice-cured Tuna and Avocado Ceviche offer palate-whetting thrills. Main dishes like Sonora's Seared Salmon with Creamy Pepper Sauce or Sweet and Sour Long Island Duck Breasts with Mashed Plantains and Potatoes are equally exciting. Among other dishes, Argentine Hamburgers, made with a tangy chimichurri, garlic oil, cheese, and avocado, work beautifully for everyday eating. Palomino's pleasingly eclectic approach is also evident in desserts such as Peruvian Doughnuts and Dulce de Leche Cheesecake with Guava Sauce. With drink accompaniments like Cuban Mint Cocktail, serving suggestions, and ingredient glossary, the color-illustrated book is a true you'll-cook-from-it winner. --Arthur Boehm
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