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Complete Book of Mexican Cooking by Elisabeth Ortiz (1985, Mass Market)

ZBK Books (189894)

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About this product

Product Identifiers

PublisherRandom House Publishing Group

ISBN-100345325591

ISBN-139780345325594

eBay Product ID (ePID)121629

Product Key Features

Book TitleComplete Book of Mexican Cooking

Number of Pages304 Pages

LanguageEnglish

TopicRegional & Ethnic / General, Specific Ingredients / Herbs, Spices, Condiments, Regional & Ethnic / Mexican

Publication Year1985

GenreCooking

AuthorElisabeth Ortiz

FormatMass Market

Dimensions

Item Height0.8 in

Item Weight5.4 Oz

Item Length6.9 in

Item Width4.1 in

Additional Product Features

Intended AudienceTrade

ReviewsEverything 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

TitleLeadingThe

SynopsisWINNER OF THE JAMES BEARD AWARD - "A comprehensive sampling of authentic Mexican cuisine" ( Seattle Post-Intelligencer ) featuring more than 340 delicious, accessible recipes for every meal of the day "Everything from soup to dessert is in this book, authentically Mexican and presented to make the food's preparation in a modern American kitchen easy and successful."-- Fort Wayne News-Sentinel In The Complete Book of Mexican Cooking, Elizabeth Lambert Ortiz draws on her years spent in Mexico to offer a comprehensive and delectable sampling of Mexican cuisine. Recipes range from drinks to desserts, including: - Sopas (Soups): Sopa de Flor de Calabaza (Squash-Blossom Soup), Sopa de Pechuga de Pollo y Almendras (Chicken Breast and Almond Soup), Sopa de Elote con Pimientos (Corn Soup with Sweet Red Peppers) - Pescados (Fish): Pescado con Perejil (Fish in Parsley Sauce), Tapado de Robalo (Smothered Sea Bass), Pescado Yucateco (Fish Yucatán Style) - Carnes (Meat): Carne de Res con Naranjas (Mexican Beef with Oranges), Puerco con Piña (Pork with Pineapple), Ternera con Alcaparras (Veal with Capers) - Postres (Desserts): Almendrado (Almond Pudding), Flan (Caramel Pudding), Pastel de Avellana (Filbert Cake) - Bebidas (Drinks): Agua de Jamaica (Jamaica Flower Water), Piña Borracha (Drunken Pineapple) - And much more! Featuring helpful tips on pantry staples, kitchen equipment, and information on regional Mexican meals, The Complete Book of Mexican Cooking is an invaluable resource for any home chef., 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.