“What a warm introduction to the world’s most satisfying portable meal. From rounds and rectangles to half-moons and footballs, empanadas of every shape, size, and nationality get a place at the table. I can’t wait to bite into these bundles of flavor—and freeze some for later!”
-David Joachim, author of Cooking Light Global Kitchen
“Good things come in small packages, as Sandra Gutierrez shows in her appetite-rousing book. It is stuffed with a huge range of little pies, from the very authentic to cutting edge. I learned something about Latino culture and cooking on virtually every page.”
-Rick Rodgers, author of The Chelsea Market Cookbook and Kaffeehaus
“Leafing through Empanadas I was torn between the impulse to dash into the kitchen and start making dough and wanting to sit down and read every word to learn about the regional differences, cultural traditions, and time-tested techniques that crowd every page of this wonderful book.”
-Dana McCauley, Food Network Canada star and author of Last Dinner on the Titanic
“Sandra Gutierrez, my go-to guide for all things culinary and Latin American, makes a strong case for this cool comfort food in Empanadas . . . Who knew that they could be hot or cold, big or little, sweet or savory, spicy or mild, plain or fancy, soft or crisp, meaty or vegetarian, even gluten-free? Sandra Gutierrez, that’s who, and you won’t find a more personable or passionate guide to lead you through the delicious world of empanadas.”
-Jean Anderson, member of the James Beard Cookbook Hall of Fame
“Sandra Gutierrez’s approach to this wondrous world of hand-held pies is nothing short of brilliant. The techniques and attention to detail are a testimony to her teaching style and the recipes are drool-worthy. Groundbreaking!”
-Raghavan Iyer, author of Indian Cooking Unfolded
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