Mod Mex
Cooking Vibrant Fiesta Flavors at Home
Published on 1. October 2007
Book
Hardback
224 pages
978-0-7407-6865-1 (ISBN)
Description
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.
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.
More details
Language
English
Place of publication
Kansas City
United States
Dimensions
Height: 287 mm
Width: 201 mm
Thickness: 20 mm
Weight
1021 gr
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 Classification
Other editions
Additional editions
E-Book
05/2022
Andrews McMeel Publishing, LLC
€18.18
Available for download
Persons
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.