Cincinnati is certainly judged by its chili. Some claim it's not even chili, but those are just fighting words to natives who have developed the crave. Cincinnati is a long way from El Paso, and our chili is not Tex-Mex style. It is a unique blend typically served as a three-way: over spaghetti and covered in shredded cheddar cheese. From its 1922 roots with the Slavic-Macedonian immigrant brothers Kiradjieff in a burlesque theater, Cincinnati chili has become a million-dollar industry supporting 250 chili parlors. Many chili parlors have come and gone, but a few familiar names remain: Dixie, Camp Washington, Gold Star, Price Hill and Skyline. This is their amazing chili story.

Julio Fuentes, President of the Florida State Hispanic Chamber of Commerce says "Each recipe is an explosion of fl avors, a culinary fireworks display."

Lorena Castillo, Chairwoman of the Coalition of Hispanic Instructors in Support of Parental Awareness (CHISPA) says, "This book is a must read and gives it an A+."

Chef Denis Hernandez of Canada says, "If you really want to give your taste buds a culinary delight, try any recipe in this book."

For those ready to expand their palate and broaden their culinary horizons, "Now You're Cooking with Latin Flavors " shares one family's collection of simple and inexpensive recipes sure to help both novice and experienced cooks create a lifetime of memories and mouth-watering cuisine in the kitchen.

Husband-and-wife team Arlen Castillo and Laz Mur combine their love of Latin food with colorful ingredients and zesty spices in order to provide food aficionados with the basic tools needed to cook a comforting meal without breaking the family budget and relying on fast food outlets for dinner every night. From a bowl of hearty homemade chicken soup served with a thick slice of warm Cuban bread to fried green bananas with Carne Asada to tequila three-lime pie, Castillo and Mur share easy-to-make recipes without a lot of complicated ingredients that encourage families to not be afraid to be creative in the kitchen and remember that cooking is an art rather than an exact science.

This is Cuban food in its proper context. Let Cuban-born author and experienced chef Ramona Abella take you on a multilevel tour of her homeland. Learn about the roots of Cuban cuisine within the framework of the culture, humor, and psychology of her people. You will find this collection of family pictures and anecdotes to be as interesting, digestible, and satisfying as their favorite dishes. And the recipes--from delicious appetizers to fantastic desserts--all graced with a Cuban accent, will bring you pleasure and give you a glimpse into the heart of the Cuban experience.