Chef and culinary historian Maricel Presilla owns two restaurants and has written many cookbooks. But her newest book, Gran Cocina Latina: The Food of Latin America, is her attempt to give fans a heaping helping of the many cultures she blends into her world.
"It's my whole life," she tells Morning Edition host David Greene. "There are recipes there of my childhood, things that I remember my family, my aunts doing. But also things that I learned as I started to travel Latin America."
Originally published on Wed January 16, 2013 6:59 am
The tantalizing aroma of freshly baked brioche is hard to resist, while a virtuous loaf of whole wheat often lacks that same allure. Blame it on the ferulic acid.
See, whole-wheat bread contains all parts of the wheat, including the bran, but white bread does not. That bran in the wheat bread contains the aforementioned ferulic acid, which overrides the compounds that give white bread its mouthwatering smell, according to new research.