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Mexico: The Cookbook

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Ramirez has already found success cooking this way—she runs Todo Verde, a plant-based Mexican catering business and pop-up in Los Angeles. With Ramirez’s detailed instructions and gentle encouragement—she warns that she’s not trying to foist vegetable soup and kale salad on everyone—the idea of making potato-carrot, nutritional-yeast cheese for nachos or soaking cashews for cream suddenly seems fun and interesting and a worthy alternative to the more typical way to cook Mexican food. He was featured in the Discovery series, Chef’s Table for his culinary expertise. Recipient of multiple gastronomy and restaurant awards, the chef is credited with bringing global fame and praise to Mexican fare. Gabriela Cámara’s writing style is also very personal and filled with tips and stories that define her cooking style. Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More [A Cookbook]

Fany Gerson is a celebrated pastry chef from Mexico who has spent years traveling across her homeland sampling sweets. Making Mexican food at home is easy, since most ingredients are readily available at your friendly neighborhood grocery store. Mexico has different food cultures that vary from state to state. “The flavors, ingredients and cuisine vary based on how the weather is in each area. For example states that are closer to the sea, usually have a wider variety of fruits and fish available,” say Amador and Mora. “Whereas in central Mexico, street food and enchiladas are more popular. And in the North, people eat more dry meats and chorizos.” Pati’s evocative and mouth watering pictures will have rushing to the kitchen whip up tasty Mexican dishes. Dishes like pozole, Guadalajara’s iconic soup and other stews are presented with simple instructions for simmering and feeding dozens.

12 of the Best Mexican Cookbooks

The recipes in the book require little in terms of time and commitment, and can be easily recreated in your home kitchen. We love Mexican food at home and a Mexican cookbook would definitely be a welcome addition in our kitchen. Reply Mexican Family Cooking: The Authentic Cuisine of Mexico in over 260 Mouthwatering Recipes: A Cookbook Margarita Carrillo is a well-known Mexican chef and restaurateur from a family with deep cultural and culinary roots. Over her 40-year career, popularizing Mexican cuisine throughout the world, Margarita has lectured at institutions and represented Mexico at the COP 16 and the G-20 summit. In addition to her appearances on Mexican television on the popular El Gourmet channel in Mexico, Margarita has authored books on Mexican food, including Phaidon's bestselling Mexico: The Cookbook .

While not strictly Mexican, this 2018 cookbook introduces Latin American cooking and fuses it with Asian cuisine, resulting in dishes I am dying to put in my mouth, such asCrispy Tofu with Cilantro Lime Sauce and Mango Salsa. Oaxaca’s regional food has been influenced by indigenous communities and later, Spanish settlers. The cuisine is also shaped by the microclimates within the state.

For the Big Green Egg Head

The 100 recipes are a combination of basic Mexican everyday dishes to contemporary twists on traditional Mexican food. For a cuisine marked by regional variations, simple and complex cooking techniques, the voices of Mexican cookbook authors are especially resourceful. For home cooks whose knowledge is limited to Tex-Mex foods, this book offers superior recipes with options to substitute ingredients. Her innovative cooking and trend-setting style has earned her a spot in Time’s list of “100 most influential people in the world.” Authored by renowned chefs, food journalists, and culinary experts who have spent years researching and exploring the country’s food, these cookbooks provide an in-depth look at Mexico’s traditional cooking methods, ingredients, and recipes, and are considered classic and authoritative works on the subject.

Mole Verde: a green Oaxacan mole that contains fresh herbs and greens, tomatillos, and pumpkin seeds—probably the easiest mole to make. Many of the recipes have been passed down by generations of indigenous home cooks. With over three hundred recipes, this book covers a wide variety of popular and little-known Oaxaca foods. I have a lot of cookbooks. I need to buy some of these as my husband goes crazy over the Mexican cuisine! Reply Mercados: Recipes from the Markets of Mexico (The William & Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere) This sounds like such a great roundup of cookbooks all of which offer a new range of delicious meals. Reply

For the Bake-Off Wannabe

Rosemary is an avid runner when she’s not eating and exploring new destinations. She has run ten marathons and counting.

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