Highlighting regions from the Yucatan to Oaxaca, chef Scott Linquist and cookbook expert Joanna Pruess present more than 125 fresh, inviting, and easy-to-prepare Mexican dishes ranging from Quinoa-Watermelon Salad with Arugula and Baja-Style Mahi-Mahi Tacos to Tuna Ceviche with Mango-Serrano Chile Salsa and Chocolate Layer Cake with Morita Chile-Scented Chocolate Mousse.
In addition to a diverse array of recipes and vibrant four-colour photography, informative head notes and sidebars throughout the book offer tips on day-before preparation, recipe variations, cultural insights, cooking techniques, and more.
Sprache
Verlagsort
Maße
Höhe: 287 mm
Breite: 201 mm
Dicke: 20 mm
Gewicht
ISBN-13
978-0-7407-6865-1 (9780740768651)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
A graduate of the Culinary Institute of America, chef Scott Linquist has a flair for flavor that has been praised by Food & Wine, the New York Times, New York Daily News, New York Post, New York magazine, and more. The techniques and recipes he presents are culled from more than 15 years of studying Mexican food and culture. He lives in New York, N.Y. Award-winning cookbook author Joanna Pruess has written eight cookbooks and is consistently praised for her clear prose and well-tested recipes. She lives in the Bronx, N.Y.
