Truly Mexican

By Roberto Santibanez; J. J. Goode; Shelley Wiseman
(Houghton Mifflin, Hardcover, 9780470499559, 264pp.)

Publication Date: April 2011

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Description
In Truly Mexican, Roberto Santibanez breaks down the intricacies of authentic Mexican cuisine so the home cook can create classic adobos of startling intensity, moles with unbelievable depth and complexity of flavor, and bright salsas both modern and traditional. Using the classic Mexican sauces as building blocks to a complete cuisine, Santibanez shows the home cook how to create unforgettable Salsas, Guacamoles, Adobos, Moles, and Pipianes--and how to use them in enchiladas, tostadas, tacquitos, and much more. Learn how to create and combine crispy, juicy carnitas with rich and creamy black beans; whip up a quick Three Chile Adobo or wow your guests with an unforgettable Oaxacan Red Mole; and dip, drizzle, and sauce with salsas from Roasted Tomato to Papaya with Habaneros. Techniques for easy, fresh, and flawless Mexican cooking are explained step by step, from toasting chiles on top of the stove to folding tamales for steaming. Chapters include: Basics, covering the essential ingredients and techniques; Salsas; Guacamoles; Adobos; Moles and Pipianes; More Ideas for Using Mexican Sauces; and Side Dishes for rounding out your meal. Stunning full-color photography of finished dishes and techniques in progress make Truly Mexican both accessible and inspiring.

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