Our Latin Table: Celebrations, Recipes and Memories

From Publishers Weekly
This collection of non-threatening Latin-influenced recipes also doubles as a photo album for the engaging Saralegui family. Author Saralegui is one of seven children whose grandfathers emigrated from the Basque country in Spain to Cuba; the family then left Cuba in 1960 for the U.S. Chapters are arranged by holidays and occasions, with a menu of Spinach and Queso Blanco Empanadas and Caesar Salad suggested for a christening lunch (Saralegui and his siblings have produced 13 sons and daughters) and a Fourth of July Latin Clambake that consists of Grilled Oysters with Chimichurri, Corn on the Coals with Lime and Cayenne, and Grilled Pineapple with Summer Berry Compote. Some of the recipes, such as Tati's Natilla, a simple custard, are family favorites; others, such as La Floridita Sandwiches have specific Cuban roots, but most are modern pan-Latin creations, like Guava-Basted Ribs. Saralegui (who owned now-defunct New York restaurants Alva and L-Ray) maintains a pleasantly upbeat tone, and family photos-particularly those of the Saralegui family in the 1960s and '70s-add a light personal touch. This is in no way a comprehensive or particularly authentic cookbook, but it is fun. Its spirit is perhaps best exemplified by a page listing music to cook by. The suggestions, which range from David Byrne to Tito Puente, are "not all Latin, but to us they have the right vibe." The same could be said of this entire project. Copyright 2003 Reed Business Information, Inc.


From Booklist
Fernando Saralegui summons up a pastiche of memories in Our Latin Table. Born into a Basque family newly emigrated from revolutionary Cuba to New York's Westchester County, Saralegui recalls his family's many dinners and the celebratory events that prompted them. The family observes christenings, Fourth of July, Monday Night Football, engagements, and family softball games. Recipes echo both Basque and Cuban traditions, with Galician bean soup, tamales, pork, lamb, fried plantains, and coconut flan. Pitcherfuls of rum and tequila wash down these tasty foods. To round out the joyous spirit of these celebrations, Saralegui offers a discography of the family's favorite music. This portrait of immigrant life not only brims with sensory delight but it shows the encouragement and strength born of vibrantly felt family ties. Mark Knoblauch
Copyright © American Library Association. All rights reserved


Book Description
OUR LATIN TABLE is the first book to offer a complete collection of celebrations and recipes by one of the premier Cuban-American restaurateurs in the United States today. The book offers mouthwatering menus, easy recipes, and gorgeous photography. Over seventeen menus are designed around holidays, family traditions, special occasions and everyday meals. Some examples are: New Year's Eve, Christening Lunch, 4th of July Clam Bake, Cuban Thanksgiving, and Christmas Eve Mariscada. There are sections on how to set up a Cuban bar and create cocktails such as the popular mojito, as well as a Latin glossary and step-by-step instruction for Latin cooking techniques. This cookbook will set out to demystify Latin-American cooking, allowing the at-home cook to savor the tropical and spicy flavors of the Latin explosion.


About the Author
Fernando Saralegui is a restaurant consultant and former owner and designer of New York favorites ALVA and L-Ray. He is currently Executive Director of the Texas Hill Country Wine & Food Festival, and lives in Austin, Texas.


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This collection of non-threatening Latin-influenced recipes also doubles as a photo album for the engaging Saralegui family. Author Saralegui is one of seven children whose grandfathers emigrated from the Basque country in Spain to Cuba; the family then left Cuba in 1960 for the U.S. Chapters are arranged by holidays and occasions, with a menu of Spinach and Queso Blanco Empanadas and Caesar Salad suggested for a christening lunch (Saralegui and his siblings have produced 13 sons and daughters) and a Fourth of July Latin Clambake that consists of Grilled Oysters with Chimichurri, Corn on the Coals with Lime and Cayenne, and Grilled Pineapple with Summer Berry Compote. Some of the recipes, such as Tati's Natilla, a simple custard, are family favorites; others, such as La Floridita Sandwiches have specific Cuban roots, but most are modern pan-Latin creations, like Guava-Basted Ribs. Saralegui (who owned now-defunct New York restaurants Alva and L-Ray) maintains a pleasantly upbeat tone, and family photos-particularly those of the Saralegui family in the 1960s and '70s-add a light personal touch. This is in no way a comprehensive or particularly authentic cookbook, but it is fun. Its spirit is perhaps best exemplified by a page listing music to cook by. The suggestions, which range from David Byrne to Tito Puente, are "not all Latin, but to us they have the right vibe." The same could be said of this entire project. (Oct.) Copyright 2003 Reed Business Information.


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