Truly Mexican : Essential Recipes and Techniques for Authentic Mexican...

Jasblu Junction
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Item specifics

Condition
Like New
A book that looks new but has been read. Cover has no visible wear, and the dust jacket (if applicable) is included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
Seller Notes
“Used, but hardly opened. Like new.”
ISBN
9780470499559
Subject Area
Cooking, Reference
Publication Name
Truly Mexican
Publisher
HarperCollins
Item Length
10.4 in
Subject
Regional & Ethnic / Mexican, General, Courses & Dishes / Sauces & Dressings
Publication Year
2011
Type
Not Available
Format
Hardcover
Language
English
Item Height
1 in
Author
Roberto Santibanez
Item Weight
46 Oz
Item Width
9.3 in
Number of Pages
272 Pages
Category

About this product

Product Identifiers

Publisher
HarperCollins
ISBN-10
0470499559
ISBN-13
9780470499559
eBay Product ID (ePID)
109138612

Product Key Features

Number of Pages
272 Pages
Publication Name
Truly Mexican
Language
English
Subject
Regional & Ethnic / Mexican, General, Courses & Dishes / Sauces & Dressings
Publication Year
2011
Type
Not Available
Subject Area
Cooking, Reference
Author
Roberto Santibanez
Format
Hardcover

Dimensions

Item Height
1 in
Item Weight
46 Oz
Item Length
10.4 in
Item Width
9.3 in

Additional Product Features

LCCN
2010-013151
Reviews
'…shows the true beauty of real Mexican food.' (CulinariaLibris.com, August 2011). 'Wow! Wow! Wow!...Great information. Great photography. Great design and layout. A great addition to your library.' (Yum.fi, October 2012), TRULY MEXICAN by Roberto Santibañez with J. J. Goode and Shelley Wiseman focuses on sauces, with chapters on salsas, guacamoles, adobos and moles. So rather than create composed dishes, you can use his unusual red peanut sauce or deep, rich adobo D. F., made with chiles and Mexican chocolate, to dress rotisserie chicken. Try a few more recipes from Mr. Santibañez - Rosa Mexicano's culinary director before he opened Fonda in Brooklyn - and anchos, pasillas and guajillos could become regulars in your cupboard. ( New York Times Dining Section , November 2011) Santibañez, a Le Cordon Bleu-trained chef and owner of the Brooklyn eatery, Fonda, born and raised in Mexico City, didn't set out to pen a "comprehensive" guide to Mexican cooking or the rich history of the country's food, but instead focuses solely on sauces--from salsas to adobos to moles--emphasizing techniques that home cooks can master and use in various dishes. With the goal "to convert as many readers as I could from people who would love to cook Mexican food to people who cook Mexican food they love," the author lays a solid foundation with a chapter on ingredients, technique, and equipment. The 140 recipes include a selection of guacamoles including departures from the classic such as a blue cheese guacamole, an apple-tequila guacamole, and a seafood guacamole. Recipes for adobos lead readers to main courses featuring various proteins such as adobo-braised lamb or a grilled skirt steak marinated in adobo. While one won't find desserts or suggested menus, the author's expertise is conveyed in a straightforward and inspiring tone that will instill confidence in cooks eager to prepare Mexican meals at home, regardless of previous experience or skill level. (Apr.) ( Publishers Weekly , March 2011), TRULY MEXICAN by Roberto Santibañez with J. J. Goode and Shelley Wiseman focuses on sauces, with chapters on salsas, guacamoles, adobos and moles. So rather than create composed dishes, you can use his unusual red peanut sauce or deep, rich adobo D. F., made with chiles and Mexican chocolate, to dress rotisserie chicken. Try a few more recipes from Mr. Santibañez -- Rosa Mexicano's culinary director before he opened Fonda in Brooklyn -- and anchos, pasillas and guajillos could become regulars in your cupboard. ( New York Times Dining Section , November 2011) Santibañez, a Le Cordon Bleu-trained chef and owner of the Brooklyn eatery, Fonda, born and raised in Mexico City, didn't set out to pen a "comprehensive" guide to Mexican cooking or the rich history of the country's food, but instead focuses solely on sauces--from salsas to adobos to moles--emphasizing techniques that home cooks can master and use in various dishes. With the goal "to convert as many readers as I could from people who would love to cook Mexican food to people who cook Mexican food they love," the author lays a solid foundation with a chapter on ingredients, technique, and equipment. The 140 recipes include a selection of guacamoles including departures from the classic such as a blue cheese guacamole, an apple-tequila guacamole, and a seafood guacamole. Recipes for adobos lead readers to main courses featuring various proteins such as adobo-braised lamb or a grilled skirt steak marinated in adobo. While one won't find desserts or suggested menus, the author's expertise is conveyed in a straightforward and inspiring tone that will instill confidence in cooks eager to prepare Mexican meals at home, regardless of previous experience or skill level. (Apr.) ( Publishers Weekly , March 2011), TRULY MEXICAN by Roberto Santibaez with J. J. Goode and Shelley Wiseman focuses on sauces, with chapters on salsas, guacamoles, adobos and moles. So rather than create composed dishes, you can use his unusual red peanut sauce or deep, rich adobo D. F., made with chiles and Mexican chocolate, to dress rotisserie chicken. Try a few more recipes from Mr. Santibaez - Rosa Mexicano's culinary director before he opened Fonda in Brooklyn - and anchos, pasillas and guajillos could become regulars in your cupboard. ( New York Times Dining Section , November 2011) Santibaez, a Le Cordon Bleutrained chef and owner of the Brooklyn eatery, Fonda, born and raised in Mexico City, didn't set out to pen a "comprehensive" guide to Mexican cooking or the rich history of the country's food, but instead focuses solely on sauces--from salsas to adobos to moles--emphasizing techniques that home cooks can master and use in various dishes. With the goal "to convert as many readers as I could from people who would love to cook Mexican food to people who cook Mexican food they love," the author lays a solid foundation with a chapter on ingredients, technique, and equipment. The 140 recipes include a selection of guacamoles including departures from the classic such as a blue cheese guacamole, an apple-tequila guacamole, and a seafood guacamole. Recipes for adobos lead readers to main courses featuring various proteins such as adobo-braised lamb or a grilled skirt steak marinated in adobo. While one won't find desserts or suggested menus, the author's expertise is conveyed in a straightforward and inspiring tone that will instill confidence in cooks eager to prepare Mexican meals at home, regardless of previous experience or skill level. (Apr.) ( Publishers Weekly , March 2011), TRULY MEXICAN by Roberto Santibaez with J. J. Goode and Shelley Wiseman focuses on sauces, with chapters on salsas, guacamoles, adobos and moles. So rather than create composed dishes, you can use his unusual red peanut sauce or deep, rich adobo D. F., made with chiles and Mexican chocolate, to dress rotisserie chicken. Try a few more recipes from Mr. Santibaez e" Rosa Mexicano's culinary director before he opened Fonda in Brooklyn e" and anchos, pasillas and guajillos could become regulars in your cupboard. ( New York Times Dining Section , November 2011) Santibaez, a Le Cordon Bleue"trained chef and owner of the Brooklyn eatery, Fonda, born and raised in Mexico City, didn't set out to pen a "comprehensive" guide to Mexican cooking or the rich history of the country's food, but instead focuses solely on sauces--from salsas to adobos to moles--emphasizing techniques that home cooks can master and use in various dishes. With the goal "to convert as many readers as I could from people who would love to cook Mexican food to people who cook Mexican food they love," the author lays a solid foundation with a chapter on ingredients, technique, and equipment. The 140 recipes include a selection of guacamoles including departures from the classic such as a blue cheese guacamole, an apple-tequila guacamole, and a seafood guacamole. Recipes for adobos lead readers to main courses featuring various proteins such as adobo-braised lamb or a grilled skirt steak marinated in adobo. While one won't find desserts or suggested menus, the author's expertise is conveyed in a straightforward and inspiring tone that will instill confidence in cooks eager to prepare Mexican meals at home, regardless of previous experience or skill level. (Apr.) ( Publishers Weekly , March 2011), TRULY MEXICAN by Roberto Santibaez with J. J. Goode and Shelley Wiseman focuses on sauces, with chapters on salsas, guacamoles, adobos and moles. So rather than create composed dishes, you can use his unusual red peanut sauce or deep, rich adobo D. F., made with chiles and Mexican chocolate, to dress rotisserie chicken. Try a few more recipes from Mr. Santibaez -- Rosa Mexicano's culinary director before he opened Fonda in Brooklyn -- and anchos, pasillas and guajillos could become regulars in your cupboard. ( New York Times Dining Section , November 2011) Santibaez, a Le Cordon Bleu-trained chef and owner of the Brooklyn eatery, Fonda, born and raised in Mexico City, didn't set out to pen a "comprehensive" guide to Mexican cooking or the rich history of the country's food, but instead focuses solely on sauces--from salsas to adobos to moles--emphasizing techniques that home cooks can master and use in various dishes. With the goal "to convert as many readers as I could from people who would love to cook Mexican food to people who cook Mexican food they love," the author lays a solid foundation with a chapter on ingredients, technique, and equipment. The 140 recipes include a selection of guacamoles including departures from the classic such as a blue cheese guacamole, an apple-tequila guacamole, and a seafood guacamole. Recipes for adobos lead readers to main courses featuring various proteins such as adobo-braised lamb or a grilled skirt steak marinated in adobo. While one won't find desserts or suggested menus, the author's expertise is conveyed in a straightforward and inspiring tone that will instill confidence in cooks eager to prepare Mexican meals at home, regardless of previous experience or skill level. (Apr.) ( Publishers Weekly , March 2011), TRULY MEXICAN by Roberto Santibañez with J. J. Goode and Shelley Wiseman focuses on sauces, with chapters on salsas, guacamoles, adobos and moles. So rather than create composed dishes, you can use his unusual red peanut sauce or deep, rich adobo D. F., made with chiles and Mexican chocolate, to dress rotisserie chicken. Try a few more recipes from Mr. Santibañez - Rosa Mexicano's culinary director before he opened Fonda in Brooklyn - and anchos, pasillas and guajillos could become regulars in your cupboard. ( New York Times Dining Section , November 2011) Santibañez, a Le Cordon Bleutrained chef and owner of the Brooklyn eatery, Fonda, born and raised in Mexico City, didn't set out to pen a "comprehensive" guide to Mexican cooking or the rich history of the country's food, but instead focuses solely on sauces--from salsas to adobos to moles--emphasizing techniques that home cooks can master and use in various dishes. With the goal "to convert as many readers as I could from people who would love to cook Mexican food to people who cook Mexican food they love," the author lays a solid foundation with a chapter on ingredients, technique, and equipment. The 140 recipes include a selection of guacamoles including departures from the classic such as a blue cheese guacamole, an apple-tequila guacamole, and a seafood guacamole. Recipes for adobos lead readers to main courses featuring various proteins such as adobo-braised lamb or a grilled skirt steak marinated in adobo. While one won't find desserts or suggested menus, the author's expertise is conveyed in a straightforward and inspiring tone that will instill confidence in cooks eager to prepare Mexican meals at home, regardless of previous experience or skill level. (Apr.) ( Publishers Weekly , March 2011)
Illustrated
Yes
Table Of Content
ACKNOWLEDGMENTS vi INTRODUCTION vii BASICS 1 ESSENTIAL INGREDIENTS AND TECHNIQUES SALSAS 42 IGNITING THE FIRE OF FLAVOR GUACAMOLES 100 THE CHUNKY AND THE SMOOTH ADOBOS 120 SIMPLE PUREES WITH SOULFUL APPLICATIONS MOLES & PIPIANES 148 MEXICO'S ICONIC SAUCES MORE IDEAS FOR USING MEXICAN SAUCES 210 SIDES 244 FOR ROUNDING OUT YOUR MEAL SOURCES 258 INDEX 259
Intended Audience
Trade
Synopsis
Amazing, authentic Mexican cooking for the home kitchen Mexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In Truly Mexican , Roberto Santiba ez shows you that it's the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious. An introduction to Mexican cooking covers the main ingredients as well as how they're best prepared--from toasting tortillas to roasting tomatoes--and offers a few simple kitchen commandments that make great results a given. Recipes cover main dishes, sides, salsas, guacamoles, moles, adobos, and more. Features 128 recipes for authentic Mexican favorites--from classic tacos and tamales to stunning dishes like Braised Short Ribs Adobo and Red Snapper Papillotes in Green Mole Includes a useful Sources section to help readers track down authentic Mexican ingredients Provides straightforward instructions on essential techniques like roasting chiles, making fresh tortillas, and filling enchiladas Illustrated throughout with dramatic photos that evoke bold Mexican flavors, Truly Mexican puts the real tastes of Mexico within easy reach., Praise for Truly Mexican "Roberto Santibañez is that rare bird-a great chef and a great teacher-and it's the combination of these talents that makes this book so wonderful. It's an excellent tutorial on Mexican sauces: the ingredients, the techniques, the multiple dishes you can make from each of them, as well as the lip-smacking side dishes that go with them. If you want to cook Mexican food at home more often-and who doesn't?-this is the book for you." - Sara Moulton , author of Sara Moulton's Everyday Family Dinners " Truly Mexican breathes the soul and spirit of Mexican cuisine. It is an exceptional book that discloses the essence of Mexican cuisine, from simple street foods like tacos to complex masterpieces like moles. An essential work for anyone who is passionate about this amazing cuisine." - Mark Miller , author of The Great Chile Book, Tamales, Tacos, and other books "With this text, Chef Santibañez has moved the understanding of Mexican cuisine forward in a significant way. Although the recipes in this book are, by themselves, a wonderful collection, Roberto delivers them in a format that leaves the reader with true knowledge of the Mexican kitchen." - Mark Erickson , Certified Master Chef and Vice President-Dean of Culinary Education at The Culinary Institute of America "Roberto Santibañez's excellent Truly Mexican is a book that should be on the shelves of home cooks who really want to know what Mexican food is all about." - Zarela Martinez , www.zarela.com, Amazing, authentic Mexican cooking for the home kitchen Mexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In Truly Mexican, Roberto Santibañez shows you that it's the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious. An introduction to Mexican cooking covers the main ingredients as well as how they're best prepared--from toasting tortillas to roasting tomatoes--and offers a few simple kitchen commandments that make great results a given. Recipes cover main dishes, sides, salsas, guacamoles, moles, adobos, and more. Features 128 recipes for authentic Mexican favorites--from classic tacos and tamales to stunning dishes like Braised Short Ribs Adobo and Red Snapper Papillotes in Green Mole Includes a useful Sources section to help readers track down authentic Mexican ingredients Provides straightforward instructions on essential techniques like roasting chiles, making fresh tortillas, and filling enchiladas Illustrated throughout with dramatic photos that evoke bold Mexican flavors, Truly Mexican puts the real tastes of Mexico within easy reach., Amazing, authentic Mexican cooking for the home kitchen Mexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In Truly Mexican , Roberto Santibañez shows you that it's the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious. An introduction to Mexican cooking covers the main ingredients as well as how they're best prepared--from toasting tortillas to roasting tomatoes--and offers a few simple kitchen commandments that make great results a given. Recipes cover main dishes, sides, salsas, guacamoles, moles, adobos, and more. Features 128 recipes for authentic Mexican favorites--from classic tacos and tamales to stunning dishes like Braised Short Ribs Adobo and Red Snapper Papillotes in Green Mole Includes a useful Sources section to help readers track down authentic Mexican ingredients Provides straightforward instructions on essential techniques like roasting chiles, making fresh tortillas, and filling enchiladas Illustrated throughout with dramatic photos that evoke bold Mexican flavors, Truly Mexican puts the real tastes of Mexico within easy reach., Amazing, authentic Mexican cooking for the home kitchen Mexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In Truly Mexican , Roberto Santibañez shows you that it's the flavors that are complex, not the cooking.
LC Classification Number
TX716.M4S268 2011

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  • by dancingtangodiva
    Mar 09, 2024

    Well written and filled with tempting recipes

    It’s a beautiful and colorful hard back book written in a way that entices me to try the recipes inside. It’s also in excellent condition.

    Verified purchase: YesCondition: Pre-OwnedSold by: goodwillrs

  • by healthylitecandles
    Jan 03, 2018

    Good Book

    Verified purchase: YesCondition: Pre-Owned

  • by sm7_cylisyc@deleted
    Dec 28, 2016

    Love it !

    Great read, great recipes.

    Verified purchase: YesCondition: NewSold by: barnesandnobleinc

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