Daisy: Morning, Noon and Night: Bringing Your Family Together with Everyday Latin
Brilliant color, bold flavors, and an innovative mix of the traditional and modern are the hallmarks of Daisy Martinez’s cooking on her Food Network show, Viva Daisy! In this lavish collection of 150 recipes, the can’t-fail dishes Daisy learned to cook alongside her mother and grandmother in Puerto Rico mingle with the recipes she has picked up during her travels around the Spanish-speaking world, to create a classic cookbook that encompasses the very best of Latin cuisine. Daisy believes that the act of cooking and sharing food with your family is more than just a culinary experience, it’s an opportunity to create memories with your loved ones.
Conveniently divided into Morning, Noon, and Night sections, Daisy: Morning, Noon and Night begins with sweet and savory breakfast treats, such as Peruvian tamales stuffed with raisins. A light noontime meal features Berengena con Coco (braised eggplant with coconut milk) from the Dominican Republic. And then there are the nighttime meals—everything from Arepitas de Yuca (yucca fritters) with pineapple-vinegar-chile dipping sauce to Tamarind Rum Glazed Chicken Wings.
With her trademark warmth and candor, Daisy demystifies the staple ingredients of the Latin kitchen—which many people walk right by during their trips to the supermarket—and provides easy tips to help “Daisify” everyday dishes and turn each meal into an unforgettable memory.
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LEISURELY BREAKFASTS AND BRUNCHES
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15 MINUTES 20 MINUTES achiote adjust the heat adobo baking dish baking sheet bay leaves beans bell pepper boil bowl ceviche cheese chicken broth chile chopped fresh chorizo cilantro cloves garlic cook cream crepes cumin cut into 1/2-inch delicious dice dough Drain dulce de leche EMPANADAS extra-large eggs ﬁllets ﬁlling ﬁnd ﬁne sea salt ﬁnely ﬁrm ﬁrst ﬁt ﬂavor freshly ground pepper frying garlic grill homemade inch Kosher or ﬁne liquid medium heat medium-high heat milk mushrooms olive oil onion oregano pasta peeled pepper to taste phyllo picadillo pigeon peas plantains pork potatoes pound Preheat the oven PREP recipe refrigerator rice roast room temperature salad salt and freshly salt and pepper saucepan Season with salt serrano ham serving shrimp side simmering skillet slices sofrito soup spoon Stir store-bought sugar tablespoons tablespoons olive oil teaspoon ground tortilla toss vegetables Whisk