January 2014 Cookbook of the Month: GRAN COCINA LATINA: THE FOOD OF LATIN AMERICA
- BigSal Dec 31, 2013 04:42 PM
¡Feliz Año Nuevo! Welcome to the January 2014 Cookbook of the Month. GRAN COCINA LATINA: THE FOOD OF LATIN AMERICA by Maricel E. Presilla has been selected to ring in the New Year.
To view the history of COTM and how it works, please visit this link: http://www.chow.com/cookbook_of_the_m...
To view the nomination thread, please click here: http://chowhound.chow.com/topics/926927
To view the voting thread, please click here: http://chowhound.chow.com/topics/927781
Here is the announcement thread (which includes links to many online recipes): http://chowhound.chow.com/topics/928644
Please use this thread for general discussion of our January 2014 Cookbook of the Month. Feel free to discuss which recipes to choose, how you think the whole cookbook process is going, ingredient sources or any general comments about the book.
To post a review of any recipe, please select the appropriate thread below. If you are the first to report on a recipe, please reply to the original post. If a report already exists (please check before posting), please hit the reply box within the original report. This way all of the reports on the same dish will be together.
Here are the links to the reporting threads for:
The Layers of Latin Flavor; Table Condiments; Hot Pepper Pots http://chowhound.chow.com/topics/929705
Tropical Roots and Starchy Vegetables; Squashes, Corn, Quinoa, and Beans; Rice http://chowhound.chow.com/topics/929706
Little Latin Dishes; Empanadas; The Tamal Family http://chowhound.chow.com/topics/929707
Cebiches; La Olla; Salads http://chowhound.chow.com/topics/929708
Fish and Seafood; Poultry; Meat http://chowhound.chow.com/topics/929709
Drinks; Breads; Dulce Latino http://chowhound.chow.com/topics/929711
I'd like to make the Madrid's Fresh Cheese on page 104, and the recipe calls for 1/4 tablet of junket brand rennet--no weight listed at all. The brand I have is Fromase 50, and I'm hoping that someone more knowledgeable in the ways of cheesemaking may be able to help me figure out how much tablet I should use in place of the junket. I've tried googling this information but have come up empty....