Truly Mexican
Roberto Santiba%C3%B1ez. Wiley, $35 (272p) ISBN 978-0-470-49955-9
Santiba%C3%B1ez, a Le Cordon Bleu%E2%80%93trained chef and owner of the Brooklyn eatery, Fonda, born and raised in Mexico City, didn't set out to pen a "comprehensive" guide to Mexican cooking or the rich history of the country's food, but instead focuses solely on sauces%E2%80%94from salsas to adobos to moles%E2%80%94emphasizing techniques that home cooks can master and use in various dishes. With the goal "to convert as many readers as I could from people who would love to cook Mexican food to people who cook Mexican food they love," the author lays a solid foundation with a chapter on ingredients, technique, and equipment. The 140 recipes include a selection of guacamoles including departures from the classic such as a blue cheese guacamole, an apple-tequila guacamole, and a seafood guacamole. Recipes for adobos lead readers to main courses featuring various proteins such as adobo-braised lamb or a grilled skirt steak marinated in adobo. While one won't find desserts or suggested menus, the author's expertise is conveyed in a straightforward and inspiring tone that will instill confidence in cooks eager to prepare Mexican meals at home, regardless of previous experience or skill level. (Apr.)
Details
Reviewed on: 03/21/2011
Genre: Nonfiction
Other - 272 pages - 978-1-118-39310-9
Other - 272 pages - 978-1-118-39311-6
Portable Document Format (PDF) - 272 pages - 978-1-118-39312-3