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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 Santibaz 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.
Illustrated throughout with dramatic photos that evoke bold Mexican flavors, Truly Mexican puts the real tastes of Mexico within easy reach.
Author: Roberto Santibanez, Jj Goode, Romulo Yanes
ISBN-10: 0470499559
ISBN-13: 9780470499559
Publisher: Houghton Mifflin
Language: English
Published: 04/19/2011
Pages: 272
Format: Hardcover
Weight: 2.85lbs
Size: 10.00h x 9.10w x 0.90d
Review Citation(s):
Publishers Weekly 03/21/2011
Booklist 06/01/2011 pg. 18
JJ Goode is a Brooklyn-based food writer who has written about food and travel for the "New York Times," "Gourmet," "Saveur," "Bon Appetit," "Food & Wine," and "Every Day with Rachael Ray." He is a contributing editor for "Details," and the coauthor of "Morimoto: The New Art of Japanese Cooking" by Masaharu Morimoto and "Serious Barbecue" by Adam Perry Lang.
Romulo Yanes is a New York-based photographer who specializes in editoril, food, and travel. He was the photographic eye for "Gourmet" for nearly 25 years, capturing memorable images for the magazine's covers and travel and food segments.
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