Made in Mexico: The Cookbook

Author: Danny Mena
Publisher: Rizzoli Publications
ISBN: 0847864693
Category : Cooking
Languages : en
Pages : 274

Book Description
Inspired by the best restaurants, fondas, loncherías, and taco stands in Mexico City and adapted for the home cook, Made in Mexico is a delicious blend of classic regional and contemporary Mexican cuisine from celebrated chef Danny Mena's hometown. Made in Mexico mixes recipes inspired by Mexico City street food, local eateries, and multi-starred restaurants, combining regional traditions and global trends. In more than one hundred dishes for breakfast, antojitos or snacks, salads and ceviches, main dishes, and desserts, as well as staples such as salsa roja and tortillas, chef Danny Mena shows American home cooks the depth and diversity of true Mexican cooking in the capital city, with explanations for proper technique and suggestions for ingredient variations. Transportive photography from the streets, squares, markets, fondas, and restaurants of Mexico City complements beautifully plated dishes and an alfresco backyard dinner. Each recipe is inspired by a different Mexico City restaurant, giving the book a second life as a delicious image-filled guide to one of the world's hottest culinary destinations. Fascinating sidebars illuminate aspects of Mexican food culture and feature notable locations.

Mexico

Author: Margarita Carrillo Arronte
Publisher: Phaidon Press
ISBN: 9780714867526
Category : Cooking
Languages : en
Pages : 704

Book Description
A New York Times Best Seller A Publishers Weekly Top Ten Cookbook (Fall 2014) "All my life I have wanted to travel through Mexico to learn authentic recipes from each region and now I don’t have to – Margarita has done it for me!" – Eva Longoria The first truly comprehensive bible of authentic Mexican home cooking, written by a living culinary legend, Mexico: The Cookbook features an unprecedented 700 recipes from across the entire country, showcasing the rich diversity and flavors of Mexican cuisine. Author Margarita Carrillo Arronte has dedicated 30 years to researching, teaching, and cooking Mexican food, resulting in this impressive collection of Snacks and Street Food, Starters and Salads, Eggs, Soups, Fish, Meat, Vegetables, Accompaniments, Rice and Beans, Breads and Pastries, and Drinks and Desserts. Beautifully illustrated with 200 full‐color photographs, the book includes dishes such as Acapulco‐style ceviche, Barbacoa de Pollo from Hidalgo, classic Salsa Ranchera, and the ultimate Pastel Tres Leches, each with notes on recipe origins, ingredients, and techniques, along with contributions from top chefs such as Enrique Olvera and Hugo Ortega.

Eight Flavors

Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304

Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.

Trejo's Tacos

Author: Danny Trejo
Publisher: Clarkson Potter
ISBN: 1984826859
Category : Cooking
Languages : en
Pages : 226

Book Description
Hollywood’s baddest good guy shares 75 recipes that make Trejo’s Tacos the Los Angeles go-to for award-winning tacos, donuts, and more. Long before he was a Hollywood star, Danny Trejo used to joke with his mom that they should open a restaurant. A few arrests, a couple boxing championships, and more than 300 movies later, Hollywood’s favorite bad guy did just that with Trejo’s Tacos. His unexpected journey from ex-con to actor to Narcotics Anonymous/Alcoholics Anonymous counselor to successful restaurateur is a true rags-to-riches story. Now, in Trejo’s Tacos, Trejo not only shares 75 recipes for cantina favorites like succulent carnitas, vegan cauliflower tacos, and pillowy-sweet cinnamon-sugar lowrider donuts, but offers insights into his life and pays respect to his hometown, his roots, and all of the colorful characters who helped him along the way, creating a delicious tribute to L.A. and the city’s vibrant Latino culture.

Truly Texas Mexican

Author: Adán Medrano
Publisher: Grover E. Murray Studies in th
ISBN: 9780896728509
Category : Cooking
Languages : en
Pages : 0

Book Description
Delectably steeped in tradition, a living culinary heritage

Fit Men Cook

Author: Kevin Curry
Publisher: Simon and Schuster
ISBN: 1501178733
Category : Health & Fitness
Languages : en
Pages : 320

Book Description
The fitness influencer and creator of the #1 bestselling Food & Drink app, FitMenCook, shares 100 easy, quick meal prep recipes that will save you time, money, and inches on your waistline—helping you to get healthy on your own terms. We like to be inspired when it comes to food. No one enjoys cookie-cutter meal plans, bland recipes, or eating the same thing every day. Instead of worrying about what to eat and how it’s going to affect our bodies, we should embrace food freedom—freedom to create flavorful meals, but in a more calorie-conscious way; freedom to indulge occasionally while being mindful of portions; and freedom to achieve wellness goals without breaking the bank. In Fit Men Cook, Kevin Curry, fitness expert and social media sensation with millions of followers and hundreds of thousands of downloads on his app, shares everything you need to live a healthy life each day—from grocery lists to common dieting pitfalls to his ten commandments of meal prep—as well as his personal story of overcoming depression and weight gain to start a successful business and fitness movement. This guide also includes 100+ easy and flavorful recipes like Southern-Inspired Banana Corn Waffles, Sweet Potato Whip, Juicy AF Moroccan Chicken, and many more to help you plan your week and eat something new and nutritious each day. With Fit Men Cook, you can create exciting, satisfying meals and be on your way to losing weight for good. After all, bodies may be sculpted at the gym, but they are built in the kitchen.

Fonda San Miguel

Author: Gilliland, Tom
Publisher: University of Texas Press
ISBN: 1477310223
Category : Cooking
Languages : en
Pages : 239

Book Description
“Walking through the old wooden doors at Fonda San Miguel is like a journey back to colonial Mexico. . . . World-class Mexican art and antiques decorate the interior, and famed Mexican chefs have taught and cooked here. Acclaimed as one of the best Mexican restaurants in the country serving authentic interior food . . .” —USA Today “The stately yet bright and colorful hacienda decor and standout Mexican-interior cooking . . . will transport you straight to Guanajuato.” —Vogue “It anchors the city as its premier Mexican restaurant institution.” —The Daily Meal, which named Fonda San Miguel one of “America’s 50 Best Mexican Restaurants” Updated and reissued to celebrate the restaurant’s four decades of success, Fonda San Miguel presents more than one hundred recipes. The selections include many of Fonda’s signature dishes—Ceviche Veracruzano, Enchiladas Suizas, Cochinita Pibil, Pescado Tikin Xik, and Carne Asada—as well as a delicious assortment of dishes from Mexico’s diverse regional cuisines. Supplementary sections contain tips on buying and cooking with the various chiles and other ingredients, along with information on basic preparation techniques, equipment, and mail-order sources. Full-color photographs illustrate special dishes, and representative works from the impressive Fonda San Miguel art collection are also featured, along with notes on the artists.

Simple Food, Big Flavor

Author: Aaron Sanchez
Publisher: Simon and Schuster
ISBN: 1451611501
Category : Cooking
Languages : en
Pages : 210

Book Description
Presents recipes inspired by Mexican cuisine and themed around fifteen distinctive flavor bases, in a volume complemented by Latin culinary tips and recommendations for applying sauces to everyday meals.

Mexican Cooking For Dummies

Author: Susan Feniger
Publisher: John Wiley & Sons
ISBN: 111806917X
Category : Cooking
Languages : en
Pages : 348

Book Description
Spice up your soups and add some zest to the rest! Mexican Cooking For Dummies can inspire your cooking, improve your Spanish, and give you that south-of-the-border soul. Chefs Susan Feniger and Mary Sue Milliken have attempted to reign in their vast knowledge of Mexican food and present it in that familiar ...For Dummies style that you've come to appreciate. Discover their wide array of standard Mexican ingredients. From avocados to epazote, they give you the hints and friendly advice you'll need in order to select the best ingredients for your meals. Packed with more than 100 recipes, Mexican Cooking For Dummies covers a wide array of dishes, drinks, and appetizers. Master the simple dishes, such as tortas and tacos, while washing them down with horchata or sangria. Soon, you'll be hosting your own fiestas, starting your guests off with salsas and ceviches before moving on to the main dish. Will it be the cumin-and-chile-marinated skirt steak or the baked salmon in salsa verde? Either way, you're sure to impress! The authors cover the staples (such as rice, beans, tortillas, and vegetables) and then guide you on a discovery tour that includes traditional moles and menudos. Save some room for the wide selection of desert recipes. Pick up Mexican Cooking For Dummies, and in no time, you'll be swinging spicy cilantro-covered dishes out of your kitchen and making your guests shout "Ole!"

Fresh Mexico

Author: Marcela Valladolid
Publisher: Clarkson Potter
ISBN: 0307885534
Category : Cooking
Languages : en
Pages : 376

Book Description
In her vivacious, fresh voice, Marcela Valladolid invigorates America’s taste for real Mexican food–dishes that can be accomplished on any busy weeknight but that still express the authentic flavors of her native cuisine. Growing up in Mexico, Marcela Valladolid rejoiced in the complex moles, dozens of different chiles, and homemade tortillas that graced her family’s dinner table. Going to school across the border in San Diego, and later to cooking school in Paris, she found plenty to love in the markets, quickly folding new ingredients into her repertoire. But she also encountered some curious foods masquerading as authentic Mexican: cheddar cheese—stuffed quesadillas, tortilla chips drowning in still more cheese, and the ubiquitous everything-but-the-kitchen-sink overstuffed burritos. Where were the authentic, easy-to-prepare Mexican recipes she grew up with? The brightly flavored seafood ceviches bursting with freshness? The simple, slender burritos filled with nothing more than intensely flavorful braised meat and blistered chiles? The healthy salsas that come together in minutes but can transform a meal? In Fresh Mexico, Marcela brings these dishes to life. Her food is much like her, Mexican but influenced by other cultures. You’ ll find recipes for Tilapia Ceviche; Butternut Squash—Chipotle Bisque; Roasted Pork Loin with Pineapple Glaze; Ancho-Chocolate Braised Short Ribs; and Fresh Guava Layer Cake. Inspired ideas, helpful cooking techniques, and ingredient substitutions make this the most accessible, appealing, and contemporary Mexican cookbook you’ll find today. In addition, fast recipes and dishes that are low in fat are called out with easy-to-find symbols. With more than a hundred delicious recipes and beautiful color photography throughout, Fresh Mexico introduces a new generation of Americans to the vibrant flavors of modern Mexico.