THE FOOD OF LATIN AMERICA

GR AN COCINALATINA

MAR ICEL E. PR ESILLA

Gran CoCina Latina unifies the vast culinary landscape of the Latin world, from Mex-

ico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives

home cooks, armchair travelers, and curious chefs the f irst comprehensive collection of recipes

from this region. Maricel E. Presilla has spent more than thirty years visiting each country personally.

She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and

sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are

also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and informa-

tion as for its introduction to heretofore unrevealed recipes.

Ecuadorian Soupy Coastal Shrimp Ceviche (Ceviche Ecuatoriano de Camarones de la Costa)

Valencia Orange and Cheese Flan with Orange Rum Sauce (Flan de Queso y Naranja con Salsa de Naranja y Ron)

Photographs by Gentl & Hyers / Edge • Styling by Andrea Gentl

• Author tour: New York, Miami,

San Francisco, Napa Valley,

and Los Angeles

• National media interviews

• Major fall food features

• Print interviews

• Online marketing campaign including

outreach to food bloggers

• Co-op available

• Author Web site: www.maricelpresilla.com

OCTOBER 2012$45.00 hardcover ($47.50 Canada) Territory W • ISBN 978-0-393-05069-18” X 9” • 864 pageS • two-color; 32 pages of color photographs; 100 line drawingsCOOKBOOKS

BW . W . N O R T O N N e W Y O R K • L O N D O N

w w w . w w n o r t o n . c o m

MARKETING AND PUBLICITY

MARICEL E. PRESILLA has been

nominated for Best Chef: Mid-Atlantic by

the James Beard Foundation and is the

co-owner of Zafra and Cucharamama,

two Latin restaurants in Hoboken, New

Jersey. She lives in Weehawken.© J

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HOw TO COOK EvERYTHING LATIN AMER ICAN.

8 × 10 SPINE: 0

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Clockwise from top left: Venezuelan Chunky Avocado Sauce, Chunky Tomato Salsa (“Rooster’s Beak”), plantain and malanga chips, Peruvian Walnut-Mirasol Sauce

Big-Bellied Argentinean Beef empanadas (Empanadas panzudas de Carne) with red chimichurri sauce

My father’s Very Soupy Rice and Chicken (arroz con pollo a la Chorrera)

Miami Tres Leches (Tres Leches de Miami)