Douglas Rodriguez's
Latin Flavors on the Grill

with Andrew DiCataldo

 
"Mr. Rodriguez's reinterpretations of Latin American dishes have made him something of a godfather of contemporary Latin American cooking." — New York Times

Cuban-American chef Douglas Rodriguez may be known for his flashy, sophisticated pan-Latin cuisine, but he loves a cookout as much as the rest of us. In Latin Flavors on the Grill, he steps out of the restaurant kitchen and into the backyard to offer an astonishing repertoire of over 100 recipes for everything from grilled finger foods, main dishes, and sides to complementary drinks and desserts.

Drawing on the spices, authentic recipes, and grilling techniques from over twenty Latin American countries, Rodriguez shares the secrets of those grill-based cuisines, delivering familiar flavors with exotic flair. His recipes come together quickly—often in the time it takes to start the coals—and are a welcome antidote to the tired grilled chicken and vegetables we've come to expect.

Vying for space on the grill are:

• Grilled Mussels in Banana Leaves with Saffron-Lemon Butter
• Fire-Roasted Clam and Onion Quesadilla
• Baby Back Ribs in Rain Forest Glaze
• Pork Tenderloin with Aji Amarillo-Pineapple Mojo
• Shrimp with Avocado-Horseradish Salsa
• Tuna with Mango-Ginger-Lime Mojo
• Rum Barbecued Black Beans
• No-Rise Grilled Chicama Flatbreads
• Bacon-Wrapped Cauliflower
• Double Chocolate-Coconut S'mores>

An exuberant collection of imaginative recipes, pictured in Rodriguez's robust style, Latin Flavors on the Grill is sure to ignite the passion for grilling in dedicated and reluctant backyard chefs alike.

 

Buy the Book!

 

Douglas Rodriguez's
Latin Flavors on the Grill
With Andrew DiCataldo
Ten Speed Press, 2000
Hardback, $35.00
Color photos throughout
ISBN: 1-58008-055-3
Information provided by the publisher.

 

Douglas Rodriguez's
Latin Flavors on the Grill

Recipes

• Shrimp with Avocado-Horseradish Salsa
• Salmon with Dill Chimichurri
• Nicaraguan-Style Churrasco
• Mussels in Banana Leaves with Saffron-Lemon Butter

 

Cookbook Profile Archive

 

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This page created December 2000

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