Latin America
 Latin Grilling
Lourdes Castro
Barbecue isn't just an American thing anymore; Latin America's grilling culture has grown fast, and sometimes people want a change from the sweet, sticky-fingered fare of the American South. Featuring recipes lighter on saucing and more about light herbs and complimentary flavors, Castro strives to educate about the virtues of this style of grilling. Softcover, 191 pp. $25.00.
 Seven Fires: Grilling the Argentine Way
Francis Mallmann
South American chef Francis Mallmann strives to uncover the mysteries of Argentine grilling to a public who are quite used to the sticky, smoky, fall-off-the-bone meat that is American BBQ. Argentine grilling is gaining a lot of traction with those who find saucy ribs to be too rich and filling. Stressing fresh herbs, citrus and light, complimentary flavors, discover why the world has developed a fever for this incredibly flavoursome method of cooking. Hardcover, 278 pp. $43.95.
 Essentials of Latin Cooking
Williams-Sonoma
The full-page photographs, along with a columnar textual layout for the recipes, provide a sense of visual ease as you peruse the fiesta of Latin flavours. An introductory section includes a description of the various Latin American regions and the tastes unique to each. A chile guide, suggested Latin menus, and a glossary are also quite helpful. Hardcover, 287 pp. $41.95.
 Dulce
Joseluis Flores
Trying to find cookbooks from Latin America can prove difficult once you leave typical Mexican fare. So to have a whole book dedicated to Latin desserts is a wonderful addition to the pastry chef's shelf. Flores's talents as an executive pastry chef shine here but recipes are doable for the home chef as well. Filled with delicious recipes for flans, cakes, ice creams, and a variety of tropical fruit desserts - its amolst worth buying just for the picture of chocolate crepes with dulce de leche and vanilla bean ice cream. Yum! Hardcover, 266 pp. $37.00.
 The Latin American Kitchen
Elisabeth Luard
A great chronicler of peasant cooking, Elisabeth Luard organized this book
by the ingredients commonly used in Latin American cooking. In each
section she discusses the ingredient then offers recipes from the
different countries
to illustrate how the ingredient is used. Colour photos.
Hardcover, 240 pp. $39.95.
 Viva la Vida:
Festive Recipes for Entertaining Latin-Style
Rafael Palomino with Arlen Gargagliano
Everyday cooking becomes a fiesta with these delicious and flavourful recipes!
To try: Chimichurri
Lamb Chops with Goat Cheese (p. 110) and Dolce de Leche (p.178)
over seasonal fruit... mmmm! Softcover, 202 pp., $29.95.
 In a Cuban Kitchen
Alex Garcia
The Cuban-born author mined his grandmother’s handwritten cookbooks for
authentic stick-to-the-ribs Latino recipes – ropa vieja, carne mechada,
moros y cristianos. Colour photos. Hardcover, 176 p, $34.95.
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