A solid, accessible introduction to Mexican cooking featuring 60 easy and authentic recipes for quick-to-the-table meals; each recipe includes "Cooking Notes" that highlight equipment, ingredients, techniques, and instructions for advance preparation.
Mexico is experiencing a gastronomic revolution. A return to pre-Hispanic cooking techniques and ingredients combined with modern presentations are sweeping a wind of change through the country's legendary food.
Chefs Susan Feniger and Mary Sue Milliken, noted experts on the Mexican kitchen, celebrate the best of that nation's casual cooking. They offer their own authoritative versions of popular dishes from the Yucatan to the Rio Grande, from the Sea of Cortez to the Gulf of Mexico.
Now you can prepare Mexican dishes just like your favorites from the best resturants. This book reveals the secrets of some of the best loved recipes of famous chefs and restauranteurs from across Texas.
Diana Kennedy devotes her book to the country's traditional popular foods. From a Yucatan fisherman she gathers regional secrets for preparing an octopus dish, and a recipe for steamed cactus is surrendered by a bus driver. Celebrating the increasing availability of Mexican ingredients in North America, and aiming "to perfect things," Kennedy has modified recipes from previous books.