New World Kitchen or Dessert Cocktails

New World Kitchen: Latin American and Caribbean Cuisine

Author: Norman Van Aken

In New World Kitchen, Norman Van Aken explores the rich influence of Latin American cuisine on the American palate. From the African-influenced Creole cuisines of Cuba, Puerto Rico, and Jamaica to South American flavors from Brazil, Peru, and Argentina to the distinct tastes of Mexico, Van Aken works his particular magic on this luscious cornucopia and emerges with a wealth of brilliant recipes, such as the exquisite Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens in Grapefruit-Honey Vinaigrette.

Well known in the culinary world for his passion and genius, Norman Van Aken has earned a reputation for innovation and artistry. Armed with his signature recipes, employing a cast of rich ingredients in inventive combinations, anyone can masterfully harness the fire-and flare of Latin American cuisine. With a preface by Anthony Bourdain, author of the bestselling Kitchen Confidential, and enticing color photo graphs by Tim Turner, winner of the James Beard Foundation's award for food photography, New World Kitchen is a lush, beautiful book that new worlds of flavor.

The New York Times

Van Aken is a good, knowledgeable host: he's careful about providing substitutes for hard-to-find ingredients, his recipes are clean and straightforward, and he provides resources (like the list of essential books about chilies) for anyone who wants to learn more. — Dwight Garner

Publishers Weekly

Five years after publishing Norman's New World Cuisine, the chef at Florida's acclaimed Norman's restaurant turns in another collection of signature fusion recipes. The selections provide an introduction to his unique blend of Caribbean, Asian and Latin and North American cooking, ranging from tapas and soups through fish and meats to basic pantry preparations and cocktails. Van Aken was not trained in a culinary school and his preparations steer clear of jargon or complex techniques; specialized ingredients are seldom more exotic than scotch bonnet chiles, tomatillos or jicama (which, nowadays, are widely available). That said, he does offer such recipes as Savory Chicken Stew with a Corn Crust and Deviled Lobster, which are straightforward but have long ingredient lists and require time and careful attention to execute correctly. Combined with Van Aken's many thoughtful sidebars and notations, the sophistication of these recipes make this a treat for serious home cooks. (Apr.) Copyright 2003 Cahners Business Information.

Library Journal

In Van Aken's fourth cookbook (after Norman's New World Cuisine), he treads increasingly familiar ground: nuevo latino cuisine. The Miami-based chef of Norman's in Coral Gables, FL, succeeds in providing recipes of great geographic range that often share common origins or ingredients. By also including recipes from the Caribbean, he moves beyond the limits of nuevo latino cooking. The recipes, however, may intimidate novice cooks. Worse still for diet-conscious readers, a number of recipes call for frying. Although Van Aken provides wine and beer pairings for the foods, he does not suggest many ways to adapt the recipes to less well stocked pantries or to cook ahead to meet a busy schedule. Happily, the book does offer a separate chapter on beverages, something many cookbooks do not explore. However, while the recipes will lure fans of the cuisine and experienced cooks, the lack of step-by-step illustrations will put off others. Readers may wish to consider instead cookbooks by Rick Bayless, Douglas Rodriguez, or others among the bibliography that Van Aken provides. Suitable for larger public libraries. (Photos and index not seen.)-Peter Hepburn, Univ. of Illinois at Chicago Lib. Copyright 2003 Reed Business Information.

New interesting book: The Performance Zone or Your Drug May Be Your Problem

Dessert Cocktails: Classic and Contemporary After-Dinner Drinks

Author: Michelle Dompierre Southern

With infused liquors, creamy rich flavors, and twists on classic favorites, dessert goes from plate to shaker in this colorfully illustrated book. Mixologist Michelle Dompierre Southern offers recipes for classics like Spanish coffee and modern creations like chocolate martinis. Frozen, hot, or sipped at room temperature, the book includes sections on Chocolate, Cream and Sugar, Sweet and Sour, Liqueurs, Fruit, Coffees, Mocktails, and more! Perfect for the holidays, special occasions, and entertaining guests, Dessert Cocktails is an irresistible addition to the cocktail shelf.