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
From Publishers Weekly
In trimming a cuisine notoriously high in fats and cholesterol, James Beard and IACP Award winner Raichlen (Miami Spice) relies on today's popular approaches, increasing the ratio of vegetables and fruits to meat, and creating rich flavors with herbs, spices and chicken and vegetable stock. Nutritional data is provided for each recipe as it's usually prepared and for Raichlen's revision. To lighten his Jalape?o Poppers, Raichlen employs a favorite method he calls bake-frying, whereby food, lightly sprayed with oil, is oven-baked rather than deep-fried (reducing the per-popper fat from 11.3 grams to 1.4). Guacamole contains half the usual fat when lightened with tomatillos. Tostones?plantain slices usually fried twice?are simmered first in chicken stock and then bake-fried. Paella is healthier with reduced oil, skinless chicken breasts and dry-cured country ham instead of pork sausage. Huevos Rancheros are made with egg substitute; Picadillo becomes Turkey Picadillo with ground turkey breast substituting for beef. Grains and vegetables receive their due in dishes like Quinoa Salad and Yuca with Garlic-Lime Sauce. For fans of Latin fare who must cut their fat intake, Raichlen's latest collection offers comfort food. Photos not seen by PW. Author tour. Copyright 1998 Reed Business Information, Inc.
From Booklist
Americans love Mexican food, but they know very little about the cooking of any countries farther south than Mexico. Raichlen sets out to rectify that gap, and he also determines to make these Central and South American foods healthier by reducing the amount of fat they customarily contain. He accomplishes some of his savings in fat calories by changing cooking methods. Instead of using traditional deep-frying to cook empanadas, those ubiquitous South American meat pies, he bakes them. A handy chart with each recipe shows just how many calories and grams of fat his "improvements" eliminate. Other recipes lower fats through use of skim milk or egg substitutes. But the only satisfactory option Raichlen finds to reduce the cholesterol of Argentina's meat-centered cuisine is to cut portion size. A section on the region's beverages shows their importance in tropical climates. Mark Knoblauch
Review
"Latin with less fat! And loads of flavor. No Latin cookbook collection would be complete without this one from Steven Raichlen."--Douglas Rodriguez, author of Nuevo Latino and chef-owner of Patria restaurant in New York City
"Sometimes we are forced to choose between flavor and health. Not anymore! Steven Raichlen unites great taste and good health in a clear and simple way."--Giovanna Huyke, food columnist, author, and television host of La Cocina de Giovanna
"Steven Raichlen has done it. He has managed to keep the flavor in our traditional dishes while at the same time making them heart- and waist-healthy. His cooking secrets are explained here in full."--Cristina Saralegui, television host of El Show de Cristina
Review
"Latin with less fat! And loads of flavor. No Latin cookbook collection would be complete without this one from Steven Raichlen."--Douglas Rodriguez, author of Nuevo Latino and chef-owner of Patria restaurant in New York City
"Sometimes we are forced to choose between flavor and health. Not anymore! Steven Raichlen unites great taste and good health in a clear and simple way."--Giovanna Huyke, food columnist, author, and television host of La Cocina de Giovanna
"Steven Raichlen has done it. He has managed to keep the flavor in our traditional dishes while at the same time making them heart- and waist-healthy. His cooking secrets are explained here in full."--Cristina Saralegui, television host of El Show de Cristina
Review
"Latin with less fat! And loads of flavor. No Latin cookbook collection would be complete without this one from Steven Raichlen."--Douglas Rodriguez, author of Nuevo Latino and chef-owner of Patria restaurant in New York City
"Sometimes we are forced to choose between flavor and health. Not anymore! Steven Raichlen unites great taste and good health in a clear and simple way."--Giovanna Huyke, food columnist, author, and television host of La Cocina de Giovanna
"Steven Raichlen has done it. He has managed to keep the flavor in our traditional dishes while at the same time making them heart- and waist-healthy. His cooking secrets are explained here in full."--Cristina Saralegui, television host of El Show de Cristina
Book Description
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.
From the Back Cover
The New Look of Latin-- Lighter, Quicker, Better
Three Empanadas (Pages 80, 81, and 82)
Midnighter Sandwich (Page 182)
Flan (Page 300)
"Latin with less fat! And loads of flavor. No Latin cookbook collection would be complete without this one from Steven Raichlen."--Douglas Rodriguez, author of Nuevo Latino and chef-owner of Patria restaurant in New York City
"Sometimes we are forced to choose between flavor and health. Not anymore! Steven Raichlen unites great taste and good health in a clear and simple way."--Giovanna Huyke, food columnist, author, and television host of La Cocina de Giovanna
"Steven Raichlen has done it. He has managed to keep the flavor in our traditional dishes while at the same time making them heart- and waist-healthy. His cooking secrets are explained here in full."--Cristina Saralegui, television host of El Show de Cristina
Also available in Spanish under the title Salud y Sazón.
About the Author
Steven Raichlen is the author of 16 cookbooks including the High-Flavor, Low-Fat Cooking series, which won two James Beard Awards, and the Julia Child/IACP Award-winning Miami Spice. He is also the author of the Barbecue Bible. He lives in Coconut Grove, Florida.
Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Carribean, Brazil, and Beyond FROM THE PUBLISHER
Latin American food is famous for its vibrant colors and explosive flavors, and Americans have a passion for salsa, tortillas, and tacos. However, we also tend to prepare these foods with large amounts of lard, salt, and deep-fat frying. Steven Raichlen, master of delicious, low-fat Latin cooking, has taken 200 traditional Latin recipes and removed the fat--but not the fun!
Celebrate your own fiesta with the savory spices of Raichlen's more than 200 tempting recipes. From guacamole to Mexican hot chocolate, Raichlen blends his thorough knowledge of Latin America's diverse cuisine with his time-tested skill in healthy cooking.
Also available in Spanish under the title Salud y Saz.
SYNOPSIS
The new look of Latin—lighter, quicker, better "Latin with less fat! And loads of flavor. No Latin cookbook collection would be complete without this one from Steven Raichlen." —Douglas Rodriguez, author of Nuevo Latino and chef-owner of Patria restaurant in New York City "Sometimes we are forced to choose between flavor and health. Not anymore! Steven Raichlen unites great taste and good health in a clear and simple way." —Giovanna Huyke, food columnist, author, and television host of La cocina de Giovanna "Steven Raichlen has done it. He has managed to keep the flavor in our traditional dishes while at the same time making them heart- and waist-healthy. His cooking secrets are explained here in full." —Cristina Saralegui, television host of El Show de Cristina Also available in Spanish under the title Salud y Saz
Art & Photography
Book Info
