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Distinctive cuisines lend a sense of exoticism to any meal, and Cuban dishes are exceptionally popular these days. Ronaldo Linares, executive chef at the popular Martino’s Cuban Restaurant in Somerville, New Jersey, knows Cuban cuisine backward and forward. Chef Ronaldo's Sabores de Cuba features nearly 100 recipes, all of which will wow your taste buds and meet the strict nutrition guidelines of the American Diabetes Association. The book is bilingual, with English on one side and Spanish on the reverse. It also includes 8 pages of original color photography, an attractive two-color interior, a glossary, and list of helpful pantry items and kitchen tools. Chef Ronaldo specializes in creating healthy, diabetes-friendly dishes that are traditionally Cuban yet also have a modern flair. His dynamic, healthy, and innovative recipes are perfect for the home cook or the person wanting to impress his or her guests at a dinner party!
A stunning, hand-lettered and fully-illustrated cookbook featuring more than 100 authentic recipes collected from home kitchens across Latin America. Discovered as a successful self-published Kickstarter project, Mi Comida Latina captures the warmth and depth of culinary traditions in Mexico, Peru, Ecuador, Colombia and Puerto Rico. Artist/author Marcella Kriebel's vivid, charming watercolors accompany more than 100 recipes including arepas, tamales, ceviches, fish tacos, salsas, flan, spicy micheladas and icy watermelon paletas, plus traditional kitchen tools, techniques and practical tips for choosing and preparing mango, cactus, yucca, coconut and other produce. Every page is a joyous work of art.
A reference guide to the vast array of art song literature and composers from Latin America, this book introduces the music of Latin America from a singer's perspective and provides a basis for research into the songs of this richly musical area of the world. The book is divided by country into 22 chapters, with each chapter containing an introductory essay on the music of the region, a catalog of art songs for that country, and a list of publishers. Some chapters include information on additional sources. Singers and teachers may use descriptive annotations (language, poet) or pedagogical annotations (range, tessitura) to determine which pieces are appropriate for their voices or programming needs, or those of their students. The guide will be a valuable resource for vocalists and researchers, however familiar they may be with this glorious repertoire.
This is the first book in English profiling the work of a research collective that evolved around the notion of "coloniality", understood as the hidden agenda and the darker side of modernity and whose members are based in South America and the United States. The project called for an understanding of modernity not from modernity itself but from its darker side, coloniality, and proposes the de-colonization of knowledge as an epistemological restitution with political and ethical implications. Epistemic decolonization, or de-coloniality, becomes the horizon to imagine and act toward global futures in which the notion of a political enemy is replaced by intercultural communication and towards an-other rationality that puts life first and that places institutions at its service, rather than the other way around. The volume is profoundly inter- and trans-disciplinary, with authors writing from many intellectual, transdisciplinary, and institutional spaces. This book was published as a special issue of Cultural Studies.
"Radio and TV personality Angie Martinez and ... chef Angelo Sosa join together to offer you over 100 ... recipes that blend the art of Latin cooking with healthy eating. Based on the sexy, spicy, and satisfying foods they cherish from their Cuban, Dominican, and Puerto Rican backgrounds, Angie and Angelo remix classic recipes like ropa viejo and arroz con pollo so everyone can enjoy eating the food they've grown up with, but without the guilt"--Cover flap.
Meet Leo Cervantes, who shares a surname with Miguel de Cervantes, author of The Ingenious Gentleman Don Quixote de La Mancha. Leo is most definitely a Don Quixote, one who always saw the positive side of life and went after it with passion, "no matter how hopeless, no matter how far." According to both men named Cervantes, no dream is impossible. This book is the story of Leo's poverty-stricken childhood, his absentee father, his loyal siblings, and his mother, a smart, creative, hard-working woman who taught her children how to make the best of any situation. And what a teacher! Within these pages Leo tells his experiences---the good, the bad, and the ugly---with unabashed pride, true stories that will guide you through sorrow, laughter, inspiration, and, ultimately, love. A Mexi-CAN, Leo shows you how one can love two countries at once: his Mexican roots and his American home. He literally "feeds" you a sense of appreciation and faith and draws you into an intriguing view of raw ambition, the sensuality of Mexican food, and the power of human connection.
Celebrate the joys of Latin cooking and healthy eating with Latin Comfort Foods Made Healthy! Cooking personality Ingrid Hoffmann presents a collection of more than 100 traditional Latin recipes that are delicious and easy with a healthy twist. Ingrid's recipes are satisfying, bursting with flavor, and designed to meet the nutritional guidelines of the American Diabetes Association.
Pamela Gillilan was born in London in 1918, married in 1948 and moved to Cornwall in 1951. When she sat down to write her poem Come Away after the death of her husband David, she had written no poems for a quarter of a century. Then came a sequence of incredibly moving elegies. Other poems followed, and two years after starting to write again, she won the Cheltenham Festival poetry competition. Her first collection That Winter (Bloodaxe, 1986) was shortlisted for the Commonwealth Poetry Prize.
Marco Armiero is Senior Researcher at the Italian National Research Council and Marie Curie Fellow at the Institute of Environmental Sciences and Technologies, Universitat Aut(noma de Barcelona. He has published extensively on-Italian environmental history and edited Views from the South: Environmental Stories from the Mediterranean World. --
James Beard, one of America's greatest authorities on food and one of out best-loved chefs, puts practically everything he has learned about cooking into this magnificent, now classic volume which includes 1,500 recipes. 144 line drawings throughout.