The Latin table : easy, flavorful recipes from Mexico, Puerto Rico, and beyond
(Book)

Book Cover
Average Rating
Contributors
Fritsch, Jaime, photographer.
Published
New York, NY : Skyhorse Publishing, [2018]
ISBN
9781510728660, 151072866X
Status

Description

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Copies

LocationCall NumberStatus
Forest Park Public Library - Adult Cooking641.5972 CRUOn Shelf
Franklin Park Library District - Adult Nonfiction641.598 CRUOn Shelf
Geneva Public Library District - 2nd Floor - Nonfiction641.5972 CRUOn Shelf
Glen Ellyn Public Library - Adult Nonfiction641.598 CRUOn Shelf
Melrose Park Public Library - Stacks641.5972 CRUOn Shelf
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More Details

Format
Book
Physical Desc
168 pages : illustrations (chiefly color) ; 25 cm
Language
English
Notes
General Note
Includes index.

Citations

APA Citation, 7th Edition (Style Guide)

Cruz, I., & Fritsch, J. (2018). The Latin table: easy, flavorful recipes from Mexico, Puerto Rico, and beyond. Skyhorse Publishing.

Chicago / Turabian - Author Date Citation, 18th Edition (Style Guide)

Cruz, Isabel (Restaurant owner) and Jaime, Fritsch. 2018. The Latin Table: Easy, Flavorful Recipes From Mexico, Puerto Rico, and Beyond. Skyhorse Publishing.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 18th Edition (Style Guide)

Cruz, Isabel (Restaurant owner) and Jaime, Fritsch. The Latin Table: Easy, Flavorful Recipes From Mexico, Puerto Rico, and Beyond. Skyhorse Publishing, 2018.

UCL Harvard Citation (Style Guide)

Cruz, I. and Fritsch, J. (2018). The latin table: easy, flavorful recipes from mexico, puerto rico, and beyond. New York, NY: Skyhorse Publishing.

MLA Citation, 9th Edition (Style Guide)

Cruz, Isabel (Restaurant owner), and Jaime Fritsch. The Latin Table: Easy, Flavorful Recipes From Mexico, Puerto Rico, and Beyond. Skyhorse Publishing, 2018.

Note: Citations contain only title, author, edition, and publisher. Only UCL Harvard citations contain the year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of May 2025.

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