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 | Title: | Healthy Latino Recipes Made with Love Cookbook | | Alt. Title: | Recetas Latina Saludables Hechas con Amor | | Pub. date: | 2008 | | Edition: | 2nd | | Includes: | Spiral bound recipe book | | Audience: | Multiple Audiences, Hispanic, Elderly, Adult | | Language: | English, Spanish | | Description: | This cookbook “features the zesty flavors and enticing aromas of healthy Latino cooking.” Recipes are “family favorites that use a variety of colorful fruits and vegetables, while keeping the amount of fat, added sugars, and sodium per serving within healthy guidelines.” Also includes a guide to seasonal fruits and vegetables, recommended fruits and vegetables broken down by age/gender and measurement conversion chart. | | Funding Source: | California Department of Public Health, Network for a Healthy California, USDA SNAP |
| Developer: | Network for a Healthy California-Latino Campaign | | Organization: | California Department of Public Health | | Phone: | 916-449-5400 | | Mail: | networkcustomerservice@cdph.ca.gov | | Length: | 44 pages | | Readability: | 6th Grade | | Assessment Method: | Flesch-Kincaid Readability Test in Microsoft Word | | Pilot Testing: | The original cookbook was released in 1999 and was tested by Advisory Committee members who consist of people working with Latino target audiences, WIC and UC Cooperative Extension.
The second edition of the cookbook did not go through the official pilot test but incorporated feedback from the Latino lead agencies and included recipes that were more culturally appropriate. | | Assessment instrument Used? | yes | | Use Restrictions: | May copy for educational purposes. | | Reviewers Comments: | Healthy Latino Recipes Made With Love is a wonderful cookbook for nutrition educators, especially those working with Hispanic audiences. The cookbook features 38 ethnic/cultural recipes and is available in either English or Spanish. Recipes are divided into several categories: breakfast, lunch, dinner, snacks, Latino basics (such as corn tortillas, pico de gallo and refried beans) and celebration foods (such as Mexican rice, fresh fruit crepes, and rice pudding).
The recipe book is colorful and well organized. Each recipe is neatly arranged on the page alongside a mouthwatering photograph of the completed recipe, as well as nutrition information for the recipe per serving. Preparation time, cook time, serving size and yield are all provided. Most recipes use common, inexpensive ingredients. Preparation instructions are well written and easy to follow.
This cookbook is a great working tool for a nutrition educator to use in cooking demonstrations and classes with SNAP-Ed participants. It can also be used as an incentive item and handed out to participants. The printed book is spiral bound at the top and includes a folded cardboard in the back, which allows it to stand on its own. It is available to order at cost or online for free.
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