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Dec 31, 2013 04:42 PM

January 2014 Cookbook of the Month: GRAN COCINA LATINA: THE FOOD OF LATIN AMERICA

¡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:

To view the nomination thread, please click here:

To view the voting thread, please click here:

Here is the announcement thread (which includes links to many online recipes):

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

Tropical Roots and Starchy Vegetables; Squashes, Corn, Quinoa, and Beans; Rice

Little Latin Dishes; Empanadas; The Tamal Family

Cebiches; La Olla; Salads

Fish and Seafood; Poultry; Meat

Drinks; Breads; Dulce Latino

¡Cocinar Feliz!

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  1. Will someone who has the book please tell me in which chapter is the Cuban Sandwich. I've looked everywhere and cannot even find it listed in EYB. Many thanks in advance!

    2 Replies
    1. re: Gio

      It's under "Breads", page 593, in the notes at the end of the recipe for Cuban Bread.

      1. re: Allegra_K

        Thank you Allegra. Simple little recipe but I thought I should report anyway.

    2. 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....

      1 Reply
      1. re: Allegra_K

        ETA: Allegra_K,

        I'm no cheese-making expert, but I did make ricotta from My Calabria. I'm not at home, but this is the recipe that I found on line. Hopefully, the ratios will help.

      2. We are now taking nominations for Februry's COTM here.