Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond Review
Although my mom was one of the better cooks I knew, I grew up in a household where dinner was not dinner if there was no meat. I knew first hand of many other cooks who fried foods in lard, or cooked with heavy creams, whole milks, white rice and sugar (brown rice and sugar were unheard of). I loved Latin American cooking and if I ate in my adulthood as I did as a child, I would probably have died of a heart attack by age 40. Stephen Raichlen presents healthy alternatives to traditional ingredients and takes the time to explain why he's made those substitutions. This is a great book if you savor Latin American cooking and want to enjoy it for years to come.
Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond Overview
The New Look of Latin-- Lighter, Quicker, Better
Three Empanadas (Pages 80, 81, and 82)
Midnighter Sandwich (Page 182)
Flan (Page 300)
Also available in Spanish under the title Salud y Sazón.
Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond Specifications
Steven Raichlen brings the best of his culinary world to Healthy Latin Cooking: he absolutely loves Latin flavors, from Mexico to Argentina, from Cuba to Puerto Rico, and he is dedicated to a healthy diet that's low in fat yet high in flavor. (His High-Flavor, Low-Fat Cooking series is a must, as is his Miami Spice.)
Raichlen doesn't just drop the unwary cook into chapters of recipes that have been altered to reduce fat and salt and all the other nastiness. He begins with all the reasons for doing just that, and the many ways in which the true Latin diet is perfectly suited to a healthy pyramid approach. Nor does he shy away from truth, beauty, and justice, stating categorically that there are some dishes where lard just can't be left out of the flavor profile. He goes on, however, to show the reader how to cut way back on the total amount of lard used while retaining its great flavor.
Chapters are divided by kinds of food--appetizers, soups, salads, beans, and rice--not by place of origin. So it's kind of a Latin adventure to flip through this book, never knowing where you are going to land. There are Little Pots of Red Beans with Sour Cream from Nicaragua (140 calories per serving), Chicken and Vegetable Stew from Colombia (374 calories), Tamales from Mexico and from Cuba (163 versus 120 calories), Seafood Stew from Brazil (345 calories), Stuffed Pot Roast from Puerto Rico (533 calories), and flan from everywhere (423 calories). Steven Raichlen gives the reader a great way to spice up a diet, and a great diet to help life last a long, pleasurable time. --Schuyler Ingle
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Customer Reviews
Meh - Ashley R. Johnson - Boston
I was really excited for this book. I thought it would have new and innovative recipes and techniques. I think anyone with basic cooking knowledge could make the recipe changes this author made. "use low-fat tortillas" or "reduced-fat cheese". I prefer to eat food as minimally processed as possible and substituting chemically changed foods to reduce fat and calories is just not something I am interested in.
Nice Concept - DWC - LA, USA
I did like the `healthy' twist on these recipes; however, I do believe this twist did take away much of the flavor these dishes would normally have.
Great Book. - MMM - 33134
This book a very a good basic healthy latin american cookbook. The difference in the overall calories are not so huge however the dishes are much lower fat. I have done several recipes from this book and the flavors are very authentic. I would have liked more nutritional information like fiber and sat. fat content however it did have calories, carbs, protein and overall fat. GREAT BOOK
healthy latin cooking - Dennis M. Belkey - Minnensota
Excellent book, I have made several of the recepies and have not found any that I do not like......
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