I heard about Packit Gourmet Cajun Gumbo first on the trail in Wind River, and later Glacier. It was the best rehydrated meal I've had so far! It's not exactly as good as a slow-cooked gumbo, but I really couldn't want for more in a freeze dried meal. Three illustrated books that explore the indigenous cultures and cuisines of Latin America: 1) Feliz Nochebuena, Feliz Navidad: Christmas Feasts of the Hispanic Caribbean, 2) Life Around the Lake and 3) Mola: Cuna Life, Stories, And Art (Holt, 1995, 19, respectively).This was as delicious as everyone says.The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes (Ten Speed Press, 2001).She also heads Gran Cacao, a Latin American food marketing company specializing in chocolate research and marketing, and heirloom cocoa bean trade. The muscle-work she sought in kitchens has morphed into the muscle to research food sources, especially the cacao bean and vanilla. “Little did I think I would be writing again,” she said. The scholarturned-chef began to do what she thought she had left behind. She began to research and write in the area of food. Her inquiring academic mind and methods didn’t stop however, so Maricel looked into the culinary history of Latin America and Spain. Soon, she gave up academics and opened Zafra, a pan-Latin restaurant in Hoboken, New Jersey. She initially went for the physical workout that a restaurant kitchen could give her eventually the kitchen magnet tugged at her wholly. Presilla, teaching medieval history at New York and Rutgers universities. She couldn’t stay away from food and cooking while she was Dr. I used to go to the kitchen,” says Maricel Presilla, author, historian, chef-restaurateur and general ambassador of all cuisines and cultures Latin. Zucchini in Cuban Style Cherry Tomato SofritoĬuban Okra and Chicken Stew with Green Plantain Dumplings The only problem I had with her as a guest on the show was narrowing down all the zillions of topics she was able to discuss. I knew she was a terrific cook too because all of her restaurants in New Jersey keep getting rave reviews. It was an extremely successful trip (I still remember the corn nut snack that we ate at a little Cuban restaurant she took us to) and I was blown away by Maricel’s exhaustive knowledge of all things in the Latin culinary department. Years ago, when I needed to source Latin ingredients for a project I was working on fo Gourmet Magazine, I reached out to Maricel via a friend and she took me on an extensive tour of all her favorite stores in her neighborhood in New Jersey. Last year she opened Ultramarinos, a Latin American store and cooking atelier, also in Hoboken, NJ, where she sells Latin ingredients, prepared foods, premium chocolates and Blue Cacao, her own line of truffles with Latin flavors. She writes a weekly food column for the Miami Herald and is as comfortable sailing down the Orinoco to collect recipes in the field as she is cooking at Zafra and Cucharamama, her pan-Latin restaurants in Hoboken, New Jersey. Norton and has contributed articles for Saveur, Food & Wine, Food Arts, and Gourmet. She has completed a comprehensive Latin American cookbook for W.W. Her latest book is The New Taste of Chocolate: A Cultural and Natural History of Chocolate with Recipes (Ten Speed Press, 2001). She is the president of Gran Cacao Company, a Latin American food research and marketing company that specializes in the sale of premium cacao beans from Latin America. Presilla has done considerable research on Latin American agriculture – with special emphasis on tropical crops, cacao and vanilla agriculture, and chocolate production. She holds a doctorate in medieval Spanish history from New York University and has received formal training in cultural anthropology.ĭr. Maricel Presilla is a culinary historian specializing in the foods of Latin America and Spain.
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