Festive and Flavorful Mexican Appetizers
Publication Date: October 6, 2009
List Price: $22.99*
* Individual store prices may vary.
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In "Antojitos," their first cookbook, Sibley and Malfy deliver addictively authentic Mexican fare food for people who love fresh, soulful cooking. You ll find 75 luscious small plates, scintillating salsas, and refreshing drinks and a few perfect desserts. Get inspired by their classic Salsa Verde; crunchy, cheesy Chalupas con Chorizo; succulent Salmon Ceviche with Fresh Mango Salsa; earthy Crepas de Huitlacoche; spicy, ruby-red Hibiscus Margaritas with Piquin Chile Salt; silky, fragrant Kahlua and Vanilla Flan; and many more.
This is ideal party food, and "Antojitos" follows through with sidebars on Mexican cooking and entertaining, along with five suggested menus for themed parties: Ano Nuevo (New Years), Cumpleanos (Birthday), Cinco de Mayo, Dia de las Madres (Mother's Day), and Dia de los Muertos (Day of the Dead). Dozens of glorious food photographs round out the book. Authentic Mexican food has never looked so inviting, stylish, and fun.
Gloria Bakst is a nutritional lifestyle consultant and the founder of Balanced Nutritional Lifestyles. Gloria spent seven years as the food expert at ZonePerfect Nutrition and wrote the popular Cooking with Gloria column on the Zone Perfect website. Her recipes have been published in "Weight Watcher" cookbooks, "The Jewish Vegetarian Year Cookbook" and "The Healing the Heart Cookbook".
Mary Goodbody is a nationally known food writer and coauthor of the "New York Times" bestseller "Taste: Pure and Simple". She recently worked with bestselling author Debra Ponzek on "The Family Kitchen" Mary also has collaborated on cookbooks with Williams-Sonoma and Art Smith, Oprah Winfrey's chef.
"Barbara Sibley and Margaritte Malfy introduce the uninitiated to the requisite snacks that go well with tequila. Recipes in Antojitos: Festive and Flavorful Mexican Small Plates use readily available ingredients to create vibrant flavors. Learn how to make numerous salsas, some raw, others using charred and roasted chiles, that can accentuate the taste of a simple tortilla chip or grilled or fried fish tacos."
--Metro Times, 3/3/10
"Every time you turn the page in Antojitos, you stop, salivate, and ponder just stopping on the delicious idea before you. This is Mexican cooking on a level you have never seen."
--Cooking by the Book, 3/3/10