Sinossi
The Complete Book of Mexican Cooking presents the rich variety of the Mexican kitchen in 340 recipes, along with explanations of basic Mexican ingredients and cooking methods. The book is divided into fourteen chapters covering Ingredients, the Corn Kitchen, Soup, Dry Soup, Sauces, Eggs, Fish, Poultry, Meat, Vegetables, Salads, Desserts and Drinks.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
From the Back Cover
Everything from soup to dessert is in this book, authentically Mexican and presented to make the foods preparation in a modem American kitchen easy and successful. Ortiz's introduction shares both her respect for Mexico and its food and her sense of fun which deserves to be a part of cooking and eating Mexican cuisine."
--Fort Wayne (Indiana) News-Sentinel
"A comprehensive sampling of authentic Mexican cuisine... There also is a list of stores where Mexican ingredients and cooking utensils can be purchased either directly or by mail."
--Seattle Post-Intelligencer
From the Inside Flap
"Beginning with the Corn Kitchen, the author takes up tortillas and follows through to tacos, tostadas and fillings for quesadillas. There's Green Chicken with Almonds, Red Stew with Mountain Chiles...Plus all of the classic desserts from Bunuelos (fritters) to Flan (caramel pudding). One chapter is devoted to Bebidas (drinks) including the Mexican grasshopper, Margarita and naturally, chocolate."
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
