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Author: Susana Trilling
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 80
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Book Description
Author: Susana Trilling
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 80
Get Book Here
Book Description
Author: Dave DeWitt
Publisher: University of New Mexico Press
ISBN: 0826363520
Category : Cooking
Languages : en
Pages : 296
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Book Description
The Mexican Chile Pepper Cookbook is the first book to explore the glories of Mexican regional cooking by focusing on this single, but endlessly variable, ingredient. Authors Dave DeWitt and José C. Marmolejo feature more than 150 recipes that celebrate the role of chiles across appetizers, soups and stews, tacos, enchiladas, tamales, moles, and vegetarian dishes. Comprehensive glossaries of Mexican chiles, cheeses, and food terminology are also included. Savor the history, culture, and recipes of Mexican regional home cooking highlighted in this unique, full-color cookbook and explore the various chile peppers showcased in this spicy trek south of the border. The only thing left to do is decide which recipe to try next!
Author: Paige R. Penland
Publisher: The Countryman Press
ISBN: 1581579055
Category : Travel
Languages : en
Pages : 299
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Book Description
A complete guide to the Mexican city offers thorough coverage of the region, from the Pacific Beaches to the Northern Sierras and the Oaxaca Valley, and Including detailed road-trip itineraries. Let Oaxaca’s wonders welcome you to this sophisticated Spanish colonial capital. Oaxaca is a kaleidoscope of colors and cultures, a place of pale green cantera stone churches, sweeping plazas with brightly clad dancers, and markets redolent with the scent of freshly ground chocolate. Enjoy impressive museums, fine restaurants, and fantastic galleries, then head up into the pine-forested mountains, cloud forests, and colorful deserts, studded with ancient ruins, indigenous villages, and incredible ecotourism opportunities. There’s so much to see and do, but be sure to save some time to soak up the sun on Oaxaca’s 300 km/186 miles of Pacific beaches and bays. More than 100 photographs and detailed maps round out the package, making this guidebook an indispensable resource. Ándale!
Author: Barbara Bryant
Publisher: Gibbs Smith
ISBN: 1423634659
Category : Cooking
Languages : en
Pages : 317
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Book Description
A treasury of information and “simple and creative” recipes that make the most of this delicious, nutritious nut (Daniel Boulud, chef and restaurateur). From the anatomy of a nut to the history of the almond in world culture, the cultivation of almond orchards in California, and nutrition provided by a favorite nut, this book provide a wealth of information about the versatile, high-protein, diet-friendly almond—along with numerous recipes that incorporate this scrumptious ingredient in snacks, starters, salads, pasta dishes, entrees, and desserts. Try over 50 recipes including Soba Noodles with Spicy Almond Butter Sauce · Almond-Crusted Pork Chops with Sweet-and-Sour Apricot Glaze • Lamb Tagine with Apricots, Almonds and Honey • Almond Florentine Cookies • Chocolate-Amaretto Torte • Moroccan Rice Pudding • Chocolate-Almond Bark • and more Includes photos
Author: Dave DeWitt
Publisher: SCB Distributors
ISBN: 1948749343
Category : Cooking
Languages : en
Pages : 161
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Book Description
They're everywhere! Thirty years ago, the only liquid hot stuff you could find outside Louisiana was Tabasco Sauce, but now hundreds of brands are falling off the shelves and being sold online. The love of spicy foods has become a full-fledged movement, and hot sauces are at the molten core of this major culinary change. Now, Dave DeWitt has gone global to assemble this gourmet guide to the tastiest ways to indulge. From the nation's hotbeds through Latin American lava and the steamy Caribbean to the sauces of the spice route, DeWitt's rich range of recipes makes clear why hot sauces are more than a trend, more than a cuisine–they're a way of life!
Author: Paul Gilligan
Publisher: Macmillan + ORM
ISBN: 1250171350
Category : Juvenile Fiction
Languages : en
Pages : 171
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Book Description
Paul Gilligan's smart and funny illustrated middle grade series stars Doug, King of the Mole People, who struggles to balance chaos both in school and in the underworld. "The Wimpy Kid's got nothing on the King of the Mole People—he's got more laughs and more mud."—Kirkus Reviews Doug Underbelly is doing his best to be normal. It's not easy: he's bad at jokes, he's lousy at sports, and he lives in a creaky old mansion surrounded by gravestones. Also Magda, the weird girl at school, won't leave him alone. And if that weren’t enough, he recently got crowned King of an underground race of Mole People. Doug didn't ask to be king—it's a job he can't really avoid, like the eel sandwiches his dad makes for him (with love). If he thought dealing with seventh grade was tricky, it's nothing compared to navigating the feud between Mole People, Slug People, Mushroom Folk and Stone Goons, not to mention preventing giant worms from rising up and destroying everything. How will Doug restore order? It's all a matter of diplomacy! Christy Ottaviano Books
Author: Raghavan Iyer
Publisher: Workman Publishing Company
ISBN: 1523520736
Category : Cooking
Languages : en
Pages : 370
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Book Description
Award-winning author and instructor Raghavan Iyer explores the origin of curry across the globe with 50 recipes in this illustrated cookbook about the simmering, scrumptious history and lore of a globally beloved dish. On the Curry Trail is an enlightening journey across Australia, Asia, Africa, Europe, and the Americas to explore the origins of curry and the signature, essential curries of each region. This diaspora of curry brings alive not only the most iconic, category-defining recipes from these continents, but also the history, lore, anecdotes, and familial remembrances that fashion each dish. It delves into the story of curry—what it was and what it is, the places to which it has traveled and the ways it has evolved en route (whether because of local ingredients, cultural tastes, or other factors)—and embraces the many interpretations and definitions of this beloved dish. It makes the flavors of these scintillating curries accessible to the everyday home cook. On the Curry Trail is at once a mash note and an education—one rich in history and sense of place—that tells the definitive, delectable story of this beguiling dish in 50 irresistible recipes. Illustrations throughout.
Author: Justin Henderson
Publisher: Moon Travel
ISBN: 1612388973
Category : Travel
Languages : en
Pages : 402
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Book Description
This full-color guide includes vibrant photos and helpful maps. Traveler and author Justin Henderson covers the best of Oaxaca, from bargaining at the Mercado Juárez to exploring the Castillo de Moctezuma Aztec pyramid. Henderson offers up unique trip strategies, including Best Beaches and Local Festivals & Native Markets, as well as experienced advice on where to go and what to see. Complete with information on sampling mezcal, Oaxaca's native liquor, and enjoying the vistas and fresh seafood of Puerto Ángel, Moon Oaxaca gives travelers the tools they need to create a more personal and memorable experience.
Author: Dave DeWitt
Publisher: Prima Lifestyles
ISBN:
Category : Cooking
Languages : en
Pages : 324
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Book Description
Continuing the popular Hot & Spicy series, Prima presents Hot and Spicy Mexican, a collection of wonderful recipes from South of the Border, plus amusing sidebar stories about region's food and its people.
Author: Susana Trilling
Publisher:
ISBN: 9780345425966
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
Nestled in the heart of the Mexican state of Oaxaca is Rancho Aurora, home of the Seasons of My Heart cooking school and inn. Ten years ago, chef and owner Susana Trilling left New York City and a very successful catering business to follow what turned out to be her calling--to immerse herself in the foods, culture, and traditions of this remote and exotic region of Mexico and share her knowledge with the rest of the world. In this book and its companion PBS series, Susana shares her deep passion and anthropologic knowledge of this fascinating region whose cuisine remains virtually untouched by influences from the outside world. The pre-Hispanic and Spanish-influenced dishes, such as empanadas, nopales, quelites, and moles, are much more complex and delicious than the usual rice and beans found north of the border. Susana not only takes us on a fascinating journey through the city markets, mountain regions, coastal villages, and low-lying coffee and cacao plantations, she introduces us to the beautiful people who work and live there. Along the way, she shares traditional recipes from each region, with her own improvisations and improvements, showing us how to easily approach this rich and delicious food in a modern American kitchen. From Dona Josefa Sanchez's empanadas de betabel (beet empanadas), served to hungry shoppers at the Etla market in the Central Valleys, to the darkly luscious and mysterious Mole Negro Oaxaqueno (Oaxacan black mole) from the bustling heart of Oaxaca City, cooked up in quantity for the Día de los Muertos (day of the dead), to a tamale-making session given by the locally infamous Candida Blas Aguilar in the sleepy Isthmus region--this is truly a culinary journey through the heart and soul of Oaxaca.
