Mod Mex
Cooking Vibrant Fiesta Flavors at Home
Published on 24. May 2022
224 pages
978-0-7407-8622-8 (ISBN)
Description
"Scott Linquist offers a pinata full of flavors... Tacos are jazzed, salsa got snazzed, ceviches have heat, moles ain't sweet, [and the] chili has meat." -
New York Magazine
Award-winning chef Scott Linquist transports Mexican flavors (and secrets) from the successful Dos Caminos restaurants to your kitchen table in Mod Mex: Cooking Vibrant Fiesta Flavors at Home. Highlighting regions from the Yucatan to Oaxaca, chef Linquist and cookbook maven 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-color photography, informative head notes and sidebars throughout the book offer tips on day-before preparation, recipe variations, cultural insights, cooking techniques, and more.
"Old Mexico meets modern cuisine with delectable results... The result is approachable, exciting, delicious food that satisfies any appetite. Beautiful four-color photographs, informative head notes, and sidebars throughout Dos Caminos Mod Mex complete the picture." - Restaurant News Resource
Award-winning chef Scott Linquist transports Mexican flavors (and secrets) from the successful Dos Caminos restaurants to your kitchen table in Mod Mex: Cooking Vibrant Fiesta Flavors at Home. Highlighting regions from the Yucatan to Oaxaca, chef Linquist and cookbook maven 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-color photography, informative head notes and sidebars throughout the book offer tips on day-before preparation, recipe variations, cultural insights, cooking techniques, and more.
"Old Mexico meets modern cuisine with delectable results... The result is approachable, exciting, delicious food that satisfies any appetite. Beautiful four-color photographs, informative head notes, and sidebars throughout Dos Caminos Mod Mex complete the picture." - Restaurant News Resource
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Other editions
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Book
10/2007
Andrews McMeel Publishing
€38.56
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Persons
A graduate of the Culinary Institute of America, chef Scott Linquist has a flair for flavor that has been praised byFood & 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.
Content
- Intro
- Half Title Page
- Title Page
- Copyright
- Dedication
- Contents
- Acknowledgments
- Introduction
- Chapter 1 - Mexican Essentials: Basic Techniques and Cooking Equipment
- Chapter 2 - Bocaditos: Little Bites and Starters
- Chapter 3 - Ensaladas Y Sopas: Salads and Soups
- Chapter 4 - Platos Principales: Main Courses
- Chapter 5 - Acompañamientos: Side Dishes
- Chapter 6 - Postresy Dulces: Pastries and Sweets
- Chapter 7 - Desayuno: Breakfast and Brunch
- Chapter 8 - Bebidas: Drinks
- Glossary
- Sources
- Metric Conversions and Equivalents
- About the Author
