Books

Buy the book here at Amazon

“Daisy’s authentic recipes are easy to make, easy to eat, and sure to please.” –Rachael Ray

“Passion, tradition, flavor, and, most important, love–those are Daisy’s main ingredients.” –TED ALLEN, host of Chopped on the Food Network

Learn to Celebrate with the Queen of Latin Cooking

Celebrating with friends and family is one of the greatest joys, but entertaining can be downright terrifying. With this new recipe collection, Daisy Martinez gives you everything you need to make your life easy and your celebrations unforgettable. Daisy offers up timeless and mouthwatering recipes like Ruby Grapefruit Ceviche, Spaghetti with Chipotle-Pork Meatballs, Creamy Chicken-Lime Soup, and Flourless Chocolate-Chile Cake that will prepare you for everything from a cozy festive fall dinner to an elegant New Year’s Eve celebration. Brilliant color, bold flavors, and an innovative mix of traditional and modern cuisines are the hallmarks of Daisy’s cooking. Can’t-fail dishes—like Coconut and Winter Squash Soup—that Daisy learned to cook alongside her mother and grandmother in Puerto Rico mingle with recipes she’s used to entertain her family and friends through the years.

With the preparation schedules and time-saving tips included in each menu, Daisy makes it easy to relax and enjoy creating memories with those you love.

Buy the book here at Amazon

From Publishers Weekly

Unpretentious Latin home cooking gets a glossy sheen in this friendly, comprehensive cookbook. Martinez—star of the Food Network’s Viva Daisy!—draws from her own Puerto Rican traditions as well as her annual family journeys to Spanish-speaking countries around the world for her ambitious collection of recipes. Martinez also covers a wide array of events, from cocktail parties to elaborate dinner parties and weekend brunches. She tailors her recipes for the time-strapped with such dishes as Faster-Than-Takeout Chicken in Green Sauce alongside special chapters on weeknight dishes, like her guava–cream cheese turnovers with frozen puff pastry and a stitch in time tips for making dishes ahead. Though simplified, her recipes still incorporate their distinct regional flavors—with ingredients such as salt cod, alcaparrado, and coconut milk. (Mar.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

“Daisy’s authentic recipes are easy to make, easy to eat, and sure to please.” — Rachael Ray

“Daisy Martinez will make a lot of people, but particularly my wife, Gloria, happy with these Latin dishes.” — Chef Jacques PÉpin

“Daisy was a great student, but in this book she proves herself to be a great teacher as well. These recipes are warm, inviting, and intelligent…just like that young, vivacious student!” — Dorothy Cann Hamilton, founder and CEO of The French Culinary Institute

“Passion, tradition, flavor, and, most important, love — those are Daisy’s main ingredients, and you find them in every dish! From the first recipe I tried (Spicy Pineapple Vinegar!) to the latest (Fava Beans with Serrano Ham and Cream!), Daisy just propels me into the kitchen and makes me want to invite people over.” — Ted Allen, host of Chopped on the Food Network

“To dine at her home is to witness and taste one of America’s premier Latino-American chefs. Well, lucky for us, she has created a book with those same home recipes that will take you right back to your home cooking!” — Chef Art Smith, bestselling author and humanitarian

“Daisy has captured the true spirit of Latin-American cuisine and injected it with a powerful punch.” — Ivy Stark, executive chef of Dos Caminos

“A feast for all our senses!” — Esmeralda Santiago, bestselling author of When I Was Puerto Rican

“Even if you don’t have an abuelita, Daisy Martinez will teach you to cook like a true Boricua.” — Jason Perlow, founder of OffTheBroiler.com

“This is the kind of insanely flavorful food that you will want to eat all the time.” — William Schwalbe, founder of Cookstr.com

Click Here to buy the book at Amazon.com

From Publishers Weekly:

Martinez serves up a jazzy tie-in to her new public television cooking show of the same name, and while the subtitle’s claim that the recipes within will “rock your world” is pure hyperbole, Martinez does offer a decent introduction to Latin “soul food.” The overly chirpy tone can feel cloying, yet Martinez succeeds in demystifying staples of Latin cooking. Starting with important such basics as Sofrito (a blend of onions, peppers, tomatoes and herbs that adds “zing” to dishes), Achiote Oil (which also adds a “quick kick”) and Recaito (a Sofrito-like seasoning, sans the color and extra liquid), she moves on to tapas, soups, meats, vegetables, starches and desserts. Recipes for the truly cooking-impaired (e.g., Guacamole, Black Beans, Basic White Rice) are unnecessary, but exotic dishes like Breadfruit Tostones (twice-fried crispy chips), Sole Baked in a Banana Leaf, and Stuffed Flank Steak are welcome. Health-conscious readers, beware: this cuisine is laden with animal products, carbs and things fried and refried, and Martinez admits to leaning toward too-large portions, which she calls “Daisy Servings.” Still, anyone new to Latin classics like Paella, Ropa Vieja, and Dulce de Leche should find plenty of motivation within these colorful pages.

Book Description (Amazon.com)

Julia Child introduced us to French cooking. Lidia Bastianich introduced us to Italian cooking. Now Daisy Martinez will introduce all of America to Latin cookingher way. In a country where salsa now outsells ketchup, Daisy Martinez is out on a mission to change the way we cook. In her new cookbook, a tie-in to her public television show, Daisy introduces us to the mouthwatering meals of her Latin ancestryand not just to the pork, beans, rice, and burritos many people associate with Latino culture. Here are Stuffed Yucca Fritters, Peruvian Minestrone, and Braised Chicken with Figs, to name just a few. By combining the delicious flavor of Latino cultures with ingredients available in any kitchen, Daisy shows us how to daisy-fy regular meals and turn them into something extraordinary. Divided into twelve chapters such as Turnovers and Tamales, Appetizers and Little Bites, Soups and One-Bowl Meals, and Chicken, Duck, and Turkey, and filled with more than 200 recipes and color photographs throughout, this is a cookbook that will introduce a new culinary star. Special features in the book include: Daisy’s Top Ten: palate-rocking staple dishes and condiments that will expand your repertoire, Daisy’s Corner: a series of essays about the intersection of food, family, and culture.