Truly Mexican

Roberto Santiba%C3%B1ez. Wiley, $35 (272p) ISBN 978-0-470-49955-9
Santibañez, a Le Cordon Bleu–trained 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—from salsas to adobos to moles—emphasizing 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.)
Reviewed on: 03/21/2011
Release date: 04/01/2011
Genre: Nonfiction
Ebook - 272 pages - 978-1-118-39311-6
Ebook - 272 pages - 978-1-118-39310-9
Portable Document Format (PDF) - 272 pages - 978-1-118-39312-3
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