{"product_id":"complete-book-of-mexican-cooking-isbn-9780345325594","title":"Complete Book of Mexican Cooking","description":"\u003cb\u003eWINNER OF THE JAMES BEARD AWARD • “A comprehensive sampling of authentic Mexican cuisine”\u003ci\u003e \u003c\/i\u003e(\u003ci\u003eSeattle Post-Intelligencer\u003c\/i\u003e) featuring more than 340 delicious, accessible recipes for every meal of the day\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e“Everything from soup to dessert is in this book, authentically Mexican and presented to make the food’s preparation in a modern American kitchen easy and successful.”—\u003ci\u003eFort Wayne News-Sentinel\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eIn \u003ci\u003eThe Complete Book of Mexican Cooking, \u003c\/i\u003eElizabeth Lambert Ortiz draws on her years spent in Mexico to offer a comprehensive and delectable sampling of Mexican cuisine. Recipes range from drinks to desserts, including:\u003cbr\u003e \u003cbr\u003e• \u003cb\u003eSopas\u003c\/b\u003e (Soups): \u003cb\u003eSopa de Flor de Calabaza\u003c\/b\u003e (Squash-Blossom Soup), \u003cb\u003eSopa de Pechuga de Pollo y Almendras\u003c\/b\u003e (Chicken Breast and Almond Soup), \u003cb\u003eSopa de Elote con Pimientos \u003c\/b\u003e(Corn Soup with Sweet Red Peppers)\u003cbr\u003e• \u003cb\u003ePescados\u003c\/b\u003e (Fish): \u003cb\u003ePescado con Perejil \u003c\/b\u003e(Fish in Parsley Sauce), \u003cb\u003eTapado de Robalo \u003c\/b\u003e(Smothered Sea Bass), \u003cb\u003ePescado Yucateco \u003c\/b\u003e(Fish Yucatán Style)\u003cbr\u003e• \u003cb\u003eCarnes\u003c\/b\u003e (Meat): \u003cb\u003eCarne de Res con Naranjas \u003c\/b\u003e(Mexican Beef with Oranges), \u003cb\u003ePuerco con Piña \u003c\/b\u003e(Pork with Pineapple), \u003cb\u003eTernera con Alcaparras \u003c\/b\u003e(Veal with Capers)\u003cbr\u003e• \u003cb\u003ePostres\u003c\/b\u003e (Desserts): \u003cb\u003eAlmendrado \u003c\/b\u003e(Almond Pudding), \u003cb\u003eFlan\u003c\/b\u003e (Caramel Pudding), \u003cb\u003ePastel de Avellana \u003c\/b\u003e(Filbert Cake)\u003cbr\u003e• \u003cb\u003eBebidas\u003c\/b\u003e (Drinks):\u003cb\u003e Agua de Jamaica \u003c\/b\u003e(Jamaica Flower Water), \u003cb\u003ePiña Borracha \u003c\/b\u003e(Drunken Pineapple)\u003cbr\u003e• And much more!\u003cbr\u003e \u003cbr\u003eFeaturing helpful tips on pantry staples, kitchen equipment, and information on regional Mexican meals, \u003ci\u003eThe Complete Book of Mexican Cooking \u003c\/i\u003eis an invaluable resource for any home chef.“Ortiz can always be trusted to treat her subjects accurately because she has lived and cooked in the countries she writes about.”\u003cb\u003e—Associated Press\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e“Ortiz’s introduction shares both her respect for Mexico and its food and her sense of fun, which deserves to be a part of cooking and eating Mexican cuisine.”\u003cb\u003e—\u003ci\u003eFort Wayne News-Sentinel\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003ci\u003e \u003c\/i\u003e\u003cbr\u003e“Beginning with the Corn Kitchen, the author takes up tortillas and follows through to tacos, tostados, and fillings for quesadillas. There’s Green Chicken with Almonds, Red Stew with Mountain Chiles . . . Plus all of the classic desserts from Bunuelos (fritters) to Flan (caramel pudding).”\u003cb\u003e—\u003ci\u003eSan Jose Mercury News\u003c\/i\u003e\u003cbr\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e“The author’s adventures into Mexican cooking are humorously presented as an introduction to her collection of authentic traditional recipes . . . [including] such hunger appeasers as Shrimp Tostadas, Cheese Tacos, Red Snapper Veracruz Style, Spiced Chicken, Pork Tablecloth Stainer, Mexican Pot-au-Feu, Stuffed Potatoes, Christmas Eve Salad, Viceroy’s Desserts, and Mexican Grasshoppers. These dishes look good and do not appear to be time consuming.”\u003cb\u003e—\u003ci\u003eBaton Rouge Sunday Magazine\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eElisabeth Lambert Ortiz \u003c\/b\u003eis the author of \u003ci\u003eThe Complete Book of Caribbean Cooking, The Complete Book of Japanese Cooking,\u003c\/i\u003e and \u003ci\u003eThe Book of Latin American Cooking\u003c\/i\u003e. She traveled extensively in the American South, Central America, the Caribbean, and the Far East and studied the foods and dishes unique to each area. As a journalist, she worked in Australia, England, Mexico, and the United States and wrote for \u003ci\u003eGourmet\u003c\/i\u003e and \u003ci\u003eHouse \u0026amp; Garden\u003c\/i\u003e about travel and food. Ortiz died in 2003.","brand":"Ballantine Books","offers":[{"title":"Default Title","offer_id":46305101218021,"sku":"NP9780345325594","price":7.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780345325594.jpg?v=1767723997","url":"https:\/\/k12savings.com\/es\/products\/complete-book-of-mexican-cooking-isbn-9780345325594","provider":"K12savings","version":"1.0","type":"link"}