Mexican Cookery

Food in modern Mexico is as lively and vibrant as its people. Furthermore, it is high in fibre and protein, and extremely economical. Whether tortillas, tacos, beans or pulses, all are used in a large variety of ways to create superb starters, main courses and even desserts, and often reflecting the colours of the Mexican flag. All this is reflected in this book together with sumptuous recipes for soups, both wet and dry, substantial meat, poultry and fish dishes, soothing puddings and cooling sorbets plus an intriguing selection of baked recipes including the special "Bread for the Dead". There is also a selection of menus taken from the recipes in the book, suitable for everyday and for entertaining.
 
Food in modern Mexico is as lively and vibrant as its people. Furthermore, it is high in fibre and protein, and extremely economical. Whether tortillas, tacos, beans or pulses, all are used in a large variety of ways to create superb starters, main courses and even desserts, and often reflecting the colours of the Mexican flag. All this is reflected in this book together with sumptuous recipes for soups, both wet and dry, substantial meat, poultry and fish dishes, soothing puddings and cooling sorbets plus an intriguing selection of baked recipes including the special "Bread for the Dead". There is also a selection of menus taken from the recipes in the book, suitable for everyday and for entertaining.