Gran cocina latina

Sample

with Deann Groen Bayless and JeanMarie Brownson

Chef and teacher Rick Bayless provides the inspiration and guidance that home cooks have needed, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare. He begins by introducing the building blocks of Mexican cooking. Cultural background and practical tips help readers to understand these preparations and make them their own. He includes familiar American recipes with innovative Mexican accents, details the simple techniques for getting the best out of every kind of chile, and guides us through a range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance.--From publisher description.

Sample

Ivy Stark and Joanna Pruess

Presents recipes for authentic Mexican street food favorites served at the Dos Caminos restaurant, featuring such recipes as chili and beer-braised brisket, drunken beans, and goat’s milk caramel.-- Source other than Library of Congress.

Sample

Nancy Zaslavsky

The recipes include tantalizing dishes from distinct regions of Mexico: classic meatless soups; authentic sauces and table salsas; snacks made of masa (corn dough) and tortillas; many varieties of tamales; egg dishes; beans; rice, pastas, and potatoes; salads and pickled vegetables; traditional and contemporary desserts; fruit drinks; mixed drinks; and more. Reflecting the trend toward lightness, there is a strong emphasis on using fewer full-fat dairy products.

Sample

LeAnn Bird

Even if you don't think you know how to boil water, you can create mouthwatering, authentic Mexican dishes in less time than it takes to order out. Save money by buying exactly the ingredients you need and storing them correctly to easily made dozens of dishes. There are no exotic ingredients to buy, no special stores to visit, just authentic, delicious and quick meals anytime.