There is not just one Latino/Hispanic cuisine, instead there are great varieties with recipes from unique regions in Mexico, Central America, South America, the Caribbean Islands, Spain and other parts of the world. This list is a small selection of books from LAPL's major cookbook and food collection.
Penelope Casas was one of the modern food experts on Spanish cuisine. Greek-American, with a passion for the food of Spain, she delineated it from Mexican and South American cuisine. This is her last book which has recipes that are easy and attainable for the most challenged of home cooks.
Corn, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate and chiles were indigenous to the cultures and cuisines of the Aztecs, Mayas, and Incas. For many millennia, long before the Spanish invasion, these foods were cultivated for use in cooking. The individual foods, which have become ubiquitous, and their preparation are examined by Coe in a thorough and interesting style.
A modern take on Cuban food that encompasses its diverse culinary history with innovative new techniques.
Alicia Maher's award-winning book features traditional Salvadoran recipes and techniques, which has a recipe for Quesadilla Salvadoreña or Salvadoran sweet quesadilla cake.
Master pastry chef Joseluis Flores presents a wonderful array of desserts: flans, puddings, cookies, sweet breads, cakes and pastries, fruit desserts, chocolate desserts, ice cream, sorbert and granita.
El Cholo Cafe is a Los Angeles institution dating back to 1922, where there are fourth and fifth generations working at the restaurant. This book combines history, memories and some of the old time recipes.
Claudia Roden is an authority on the foods of the Mediterranean, North Africa, and Italy. She brings insight, history and thorough research on the regions and foods of Spain. This is a massive work.
More than a travel and culinary adventure, Matt Goulding explores and delivers mouth-watering insights about the culture, foods, wines, agriculture in eight cities and one region in Spain.
Bend the taco like Wesley Avila and you have guerrilla tacos He takes basic tacos and serves them up with mouthfuls of surprises.
Stories and recipes are combined in this memoir of Cuba in the 1940s and 1950s. This was the heyday of partying with lots of good food and drinks, tourists, music, and government corruption. Viviana Carballo's family was charming and adventurous, with big personalities. Almost all of the recipes are prefaced with some anecdote relating to family or cultural events.
Hugo Ortega, award-winning chef and restaurateur, steps outside to bring us recipes for street food of Mexico. More often than not street food is the best food. Included are full-page color photographs of food, people and markets.
Bill Esparza has written the ultimate book about Mexican food in Los Angeles, which includes: history about people and places, recipes, resources, neighborhood restaurants listed by region and by specialty. In addition there are vibrant color photographs by Staci Valentine. In the introduction Gustavo Arellano best summarizes who Esparza is and what he has created.
"He is America's finest chronicler of Mexican food right now, the Livingston of lengua, the Magellan of menudo, the Captain Cook of carnitas. He tracks down the most obscure Mexican regional dishes, whether in a tiny Mexican village or an alley in the middle of the San Fernando Valley, and lets the world know about it, bringing big, necessary business to mom-and-pop shops. And he does this with no formal journalism training and while playing sax across the world."
The book is also available on e-Media
Restaurateur, TV presenter, food writer, and recent winner of the United States National Humanities Medal (2016), Chef José Andrés presents the best of regional Spanish cooking.
Argentine grill master and South American celebrity, Francis Mallman shares basic techniques and recipes, and adds a few secret family recipes.
Unusual ice cream and sorbet flavors such as Avocado-Passion Fruit and Corn and Cacao.
Diana Kennedy is one of the key experts on Mexican cuisines. Married to a journalist who was stationed in Mexico, Kennedy became an expert historian because of her love and fascination with Mexico, its people, culture and definitely the great variety of foods. She established the Diana Kennedy Center in Mexico to preserve the native foods, resources and cuisine.
Pastry chef Fany Gerson presents a personal and professional overview of Mexican sweets. Great recipes and their origins are traced, and Gerson includes personal experiences and insights. There are numerous color photographs of the desserts and local cooks and chefs in Mexico.
Along with Diana Kennedy, Elisabeth Lambert Ortiz is the other Englishwoman who became enthralled with Mexican cuisine and its history. As with Kennedy, Ortiz thoroughly researched the food, the people, their culture and history, and conveys her fascination and love with precision, ease and wit. She traces Mexico's major contributions to world cuisine: chocolate, vanilla, corn, the great variety of chilies, tomatoes, avocados, green beans, dried beans, pumpkin, papayas, summer squashes, and other foods. The chapters on foods, with historical introductions, go way back to the original peoples of the country, the Aztecs, Mayans, Toltecs. The only dated section is for food resources. Here in Los Angeles/Southern California we have the world of foods within easy reach.
Gonzalo Guzman, head chef at San Francisco's neighborhood restaurant, give us 100 traditional recipes from Puebla, Mexico City, Michoacan, the Yucatan, Veracruz, and elsewhere, and add his own spin on all of them.
Diana Kennedy is the authority on all types of Mexican cuisine. In this very large book, 10 inches by 12 inches and weighing about 10 pounds, she has organized her thorough research on Oaxacan gastronomy, which includes recipes, preparation and cooking of produce, plants, spices and delicacies. Organized by region in the table of contents and in the index, the book includes numerous full-color pages of photographs and smaller images. There are three pillars of Oaxacan cuisine: chocolate, corn and the unique chiles of Oaxaca. A terrific book to cook from and to read.
In this revised edition of his original cookbook, Oswald Rivera adds more information about the history, food and culture of Puerto Rico, with the island's unique mix of Spanish, African and Caribbean peoples.
There are Mexidan fast-food franchises all over the United States, and although the food does not resemble anything traditional, Americans love to eat at these places. Gustavo Arellano states that Mexican food is not new to the United States, and gives us some history of how this came about. In addition he rates some of the best Mexican restaurants, cafes and dives throughout the country.
Tapas are part of a Spanish culinary tradition, eaten late in the evening as snacks or appetizers, with entire restaurants or bars devoted to them. Penelope Casas' book provides an enormous variety of recipes and ideas so that everyone can prepare, share and enjoy them with family and friends.
The author remembers Cuba from the 1920s and 1930s, and the recipes are from her family and friends.
Who is that guy smiling, holding a chopping cleaver? Actor Danny Trejo has portrayed the scariest of bad guys, but he can do more. The man can cook. He has written a cookbook, a confession about his wild life, and tales of Los Angeles. As Danny says, “It’s not how you start. It’s how you finish.”
Spanish-American chef José Andrés brings his passion, verve and innovation to vegetable dishes. There are easy-to-follow recipes for main dishes, side dishes, desserts and drinks with fabulous color photographs by Peter Frank Edwards.