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Mexican Tamales And Atoles
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Book Synopsis Mexican tamales and atoles by : Carrillo Arronte, Margarita Eréndira
Download or read book Mexican tamales and atoles written by Carrillo Arronte, Margarita Eréndira and published by Ediciones Larousse, S.A. de C.V. (MX). This book was released on 2024-01-12 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: Libro en inglés para elaborar tamales y atoles mexicanos, incluye guía especializada, recetas tradicionales y de autor.
Book Synopsis Mexican Tamales & Atoles by : Margarita Eréndira Carrillo Arronte
Download or read book Mexican Tamales & Atoles written by Margarita Eréndira Carrillo Arronte and published by . This book was released on 2023-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Aprenda a elaborar más de 100 recetas de tamales, desde los clásicos hasta los más novedosos, salados y dulces. Encontrará tips con los que logrará la textura y sabor perfecto, además de los pasos básicos para envolver tamales en hoja de maíz y plátano como un experto. Por otro lado, conocerá recetas de los más deliciosos atoles para disfrutar en el desayuno.
Book Synopsis Eat Mexico: Recipes from Mexico City's Streets, Markets and Fondas by : Lesley Tellez
Download or read book Eat Mexico: Recipes from Mexico City's Streets, Markets and Fondas written by Lesley Tellez and published by Hachette UK. This book was released on 2019-06-17 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eat Mexico is a love letter to the intricate cuisine of Mexico City, written by a young journalist who lived and ate there for four years. It showcases food from the city's streets: the football-shaped, bean-stuffed corn tlacoyo, topped with cactus and salsa; the tortas bulging with turkey confit and a peppery herb called papalo; the beer-braised rabbit, slow-cooked until tender. The book ends on a personal note, with a chapter highlighting the creative, Mexican-inspired dishes - such as roasted poblano oatmeal - that Lesley cooks at home in New York with ingredients she discovered in Mexico. Ambitious cooks and armchair travellers alike will enjoy Lesley's Eat Mexico.
Download or read book Oaxaca written by Bricia Lopez and published by Abrams. This book was released on 2019-10-22 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: A colorful celebration of Mexican cuisine from LA’s landmark Oaxacan restaurant—with recipes for moles, salsa, cocktails, family meals and more. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for twenty-five years. In this delightful introduction to Oaxacan cuisine, each dish articulates the Lopez family story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.
Download or read book Chicano Eats written by Esteban Castillo and published by HarperCollins. This book was released on 2020-06-30 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: The creator of the popular Chicano Eats blog and winner of the Saveur Best New Voice People’s Choice Award takes us on a delicious tour through the diverse flavors and foods of Chicano cuisine—Mexican food with an immigrant sensibility that weaves seamlessly between Mexican and American genres and cultures. Esteban Castillo grew up in Santa Ana, California, where more than three-quarters of the population is Latino. Because Mexican food was the foundation of his childhood, he was surprised to see recipes for dishes on popular food blogs that were anything but the traditional meals he grew up eating. He was inspired to create the blog, Chicano Eats, to showcase his love for design, cooking, and culture and provide a space for authentic Latino voices, recipes, and stories to be heard. Building on his blog, Chicano Eats is a bicultural cookbook that includes 85 traditional and fusion Mexican recipes as gorgeous to look at as they are sublime to eat. Chicano cuisine is Mexican food made by Chicanos (Mexican Americans) that has been shaped by the communities in the U.S. where they grew up. It is Mexican food that bisects borders and uses a group of traditional ingredients—chiles, beans, tortillas, corn, and tomatillos—and techniques while boldly incorporating many exciting new twists, local ingredients, and influences from other cultures and regions in the United States. Chicano Eats is packed with easy, flavorful recipes such as: Chicken con Chochoyotes (Chicken and Corn Masa Dumplings) Mac and Queso Fundido Birria (Beef Stew with a Guajillo Chile Broth) Toasted Coconut Horchata Chorizo-Spiced Squash Tacos Champurrado Chocolate Birthday Cake (Inspired by the Mexican drink made with milk and chocolate and thickened with corn masa) Cherry Lime Chia Agua Fresca Accompanied by more than 100 bright, modern photographs, Chicano Eats is a melting pot of delicious and nostalgic recipes, a literal blending of cultures through food that offer a taste of home for Latinos and introduces familiar flavors and ingredients in a completely different and original way for Americans of all ethnic heritages.
Book Synopsis Muy Bueno by : Yvette Marquez-Sharpnack
Download or read book Muy Bueno written by Yvette Marquez-Sharpnack and published by . This book was released on 2013-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now available in a hardcover gift edition! Spanning three generations, Muy Bueno offers traditional old-world northern Mexican recipes from grandmother Jeusita's kitchen; comforting south of the border home-style dishes from mother Evangelina; and innovative Latin fusion recipes from daughters Yvette and Veronica. Muy Bueno has become one of the most popular Mexican cookbooks available. This new hardcover edition features a useful guide to Mexican pantry ingredients. Whether you are hosting a casual family gathering or an elegant dinner party, Muy Bueno has the perfect recipes for entertaining with Latin flair! You'll find classics like Enchiladas Montadas ("Stacked Enchiladas"); staples like Homemade Tortillas and Toasted Chile de Arbol Salsa; and light seafood appetizers like Shrimp Ceviche and Scallop and Cucumber Cocktail. Don't forget tempting Coconut Flan and daring, dazzling cocktails like Blood Orange Mezcal Margaritas and Persimmon Mojitos. There is truly something in Muy Bueno for every taste! This edition features more than 100 easy-to-follow recipes, a glossary of chiles with photos and descriptions of each variety, step-by-step instructions with photos for how to roast chiles, make Red Chile Sauce, and assemble tamales, a rich family history shared through anecdotes, photos, personal tips, and more, and stunning color photography throughout.
Download or read book Tamales written by Daniel Hoyer and published by Gibbs Smith. This book was released on 2008 with total page 129 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tamales have endured for millennia, and are currently enjoying a resurgence in popularity due to the renaissance in Latin American and Mexican cooking. Today, tamales remain an important part of the traditions of Mexico, Central America, South America and the southwestern United States. In Tamales, Hoyer gives an overview of the ingredients, methods of preparation and flavor possibilities of tamales. More specifically, you'll find recipes for different types of masa, with variations on each, a variety of fillings, and enough filling, sauce, and salsa recipes to inspire you to create your own interpretations. Tamales is a book that will encourage further exploration of the subject through practice, travel to areas known for tamale making and discussion with other cooks. Chef Daniel Hoyer teaches at The Santa Fe School of Cooking, where he has been an instructor for over thirteen years, and as a guest instructor in other locations around the country; consults for restaurants internationally; writes for food magazines and newspapers and is a leader of gastronomic adventure tours in Mexico and Southeast Asia through his company Well Eaten Path-Chef Tours, www.welleatenpath.com. He is also the author of Culinary Mexico, Fiesta on the Grill, and Mayan Cuisine: Recipes from the Yucatan Region. Daniel lives near Taos, New Mexico.
Download or read book Tamales written by Alice Guadalupe Tapp and published by Ten Speed Press. This book was released on 2014-10-07 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: A cookbook for making delicious, inventive, and fast tamales using time-saving tips and tricks that simplify the prep-intensive traditional process. Tamales are a Mexican favorite, beloved year-round as well as at Christmas, when the whole family traditionally pitches in with the work of tamale preparation and assembly. Thanks to renowned tamalera Alice Guadalupe Tapp, it’s now possible to enjoy these delicious treats with a lot less labor. Tapp has worked her tamale magic to turn the classic process on its head by paring it down to three to four steps that can be done in as little as forty-five minutes using handy tips, products, and tools. All sixty dishes in the book are naturally gluten free, and include both classic tamale recipes—such as Chicken Mole, Sirloin Beef, and Fresh Poblano and Potato tamales—and novel recipes such as Chorizo and Egg, Oxtail, and Baked Fig tamales. With this book, tamales are fast and easy enough to enjoy every day, and delicious enough to serve at any celebration.
Book Synopsis Mexican Tamale Recipes by : Angel Burns
Download or read book Mexican Tamale Recipes written by Angel Burns and published by . This book was released on 2019-08-03 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditional dishes are always interesting and often very good. It's because there is always so much history behind their origin. They have stood the test of time and earned the right to be repeated in a recipe book. The tamale is no different. Making a tamale need not be difficult. Anyone can learn how to make a Mexican dish of maize flour and seasoned meat steamed or baked in maize husks. It's the technique that's important and the slight variations in ingredients. This recipe book shows you all that. There are 'how-to' lessons and recipes enclosed. Take a copy and start today.
Book Synopsis The Mexican Home Kitchen by : Mely Martínez
Download or read book The Mexican Home Kitchen written by Mely Martínez and published by Rock Point. This book was released on 2020-09-15 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bring the authentic flavors of Mexico into your kitchen with The Mexican Home Kitchen, featuring 85+ recipes for every meal and occasion.
Download or read book Oaxaca al Gusto written by Diana Kennedy and published by University of Texas Press. This book was released on 2011-12-01 with total page 822 pages. Available in PDF, EPUB and Kindle. Book excerpt: No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico, a compilation of her first three books), The Art of Mexican Cooking, My Mexico, and From My Mexican Kitchen. Her uncompromising insistence on using the proper local ingredients and preparation techniques has taught generations of cooks how to prepare—and savor—the delicious, subtle, and varied tastes of Mexico. In Oaxaca al Gusto, Kennedy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. The state of Oaxaca is one of the most diverse in Mexico, with many different cultural and linguistic groups, often living in areas difficult to access. Each group has its own distinctive cuisine, and Diana Kennedy has spent many years traveling the length and breadth of Oaxaca to record in words and photographs "these little-known foods, both wild and cultivated, the way they were prepared, and the part they play in the daily or festive life of the communities I visited." Oaxaca al Gusto is the fruit of these labors—and the culmination of Diana Kennedy's life's work. Organized by regions, Oaxaca al Gusto presents some three hundred recipes—most from home cooks—for traditional Oaxacan dishes. Kennedy accompanies each recipe with fascinating notes about the ingredients, cooking techniques, and the food's place in family and communal life. Lovely color photographs illustrate the food and its preparation. A special feature of the book is a chapter devoted to the three pillars of the Oaxacan regional cuisines—chocolate, corn, and chiles. Notes to the cook, a glossary, a bibliography, and an index complete the volume. An irreplaceable record of the infinite world of Oaxacan gastronomy, Oaxaca al Gusto belongs on the shelf of everyone who treasures the world's traditional regional cuisines.
Download or read book Tamales written by Mark Miller and published by Wiley. This book was released on 2003-04-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Mouthwatering . . . this book's a treat for eye and palate." --Metropolitan Home magazine "Nobody makes a tamale quite like Sedler." --Ruth Reichl Popular features of southwestern and Mexican cooking, tamales--little packages of corn masa dough--are quickly becoming one of America's favorite wrapped foods thanks to the genius of these three chefs. Tamales are inexpensive, easy to prepare, and highly versatile. Best of all, they can be made with all types of fillings and in limitless styles. Try these tempting variations: * Roasted Potato, Garlic, and Sun-Dried Tomato Tamales * Asparagus and Hollandaise Tamales * Caribbean Jerk Shrimp Tamales * Lobster Newburg Tamales * Smoked Salmon Tamales with Horseradish Crema * Arroz con Pollo Tamales * Chicken Tamales with Mole Poblano * Coriander-Cured Beef Tamales with Barbecue-Onion Marmalade * Lamb Tamales with Mint, Black Beans, and Blackened Tomato and Mint Salsa * Mom's Apple Pie tamales * Chocolate Bread Pudding Tamales * And more than 100 other recipes * After tasting these tantalizing recipes, you'll agree it's true that good things do come in small packages.
Book Synopsis Plant Powered Mexican by : Kate Ramos
Download or read book Plant Powered Mexican written by Kate Ramos and published by . This book was released on 2021-11-23 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plant Powered Mexican goes far beyond veggie tacos, delivering creative recipes from Al Pastor Winter Squash to Jackfruit Tinga Grain Bowls.
Download or read book Vegan Mexico written by Jason Wyrick and published by Andrews Mcmeel+ORM. This book was released on 2016-11-01 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: The bestselling author of Vegan Tacos explores the magic of Mexico’s regional cooking—exotic flavors that you can enjoy without leaving your kitchen. Jason’s delicious recipes capture the essence of the moles of Oaxaca, the Mayan legacy of the Yucatan, the smoky chile flavors of Zacatecas, the fruit-centric Southern regions, the Spanish influence of Veracruz, and the street food of Mexico City. Recipes include: Oaxacan-Style Black Beans Potato and Drunken Bean Gorditas Chilled Avocado Soup Tofu and Tortillas in Red Salsa Creamy Green Enchiladas Mushroom Crêpes in Poblano Chile Sauce Flan with Apricot Preserves Muddled Sage Margarita A leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and ties the recipes to their place in the story of Mexico. Readers will come away with a new understanding and admiration for the diversity and flavors of Mexico and be inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, snacks, and much more. “Any vegan interested in cooking unique Mexican dishes Must Have this book. Those not interested in making the recipes will find it a fascinating read and appreciate the research the author has undertaken to deliver a comprehensive look at Mexican cuisine.” —Vegetarians in Paradise
Book Synopsis A Cook's Tour of Mexico by : Nancy Zaslavsky
Download or read book A Cook's Tour of Mexico written by Nancy Zaslavsky and published by Macmillan. This book was released on 1997-03-15 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nominated for the prestigious James Beard Award, "A Cook's Tour Of Mexico" includes more than 150 extraordinary, flavorful recipes gathered from the kitchens of country farmers, village bakers, market vendors, and home cooks. The resulting effort is a collection of tantalizing, authentic recipes assembled in a cost-to-coast culinary tour of Mexico. of color photos.
Download or read book Taste of Beirut written by Joumana Accad and published by Health Communications, Inc.. This book was released on 2014-09-02 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Joumana Accad, creator of the blog TasteOfBeirut.com, is a native Lebanese, a trained pastry chef, and professional caterer. In her debut cookbook, The Taste of Beirut, she shares her heritage through exquisite food and anecdotes, teaching anyone from newbies to foodies how to master traditional Lebanese cuisine. With over 150 recipes inspired by her Teta (grandmother) in their family's kitchen, Accad captures the healthful and fabulous flavors of the Middle East and makes them completely accessible to home cooks. Each recipe features step-by-step instructions, Accad's warm teaching style and breathtaking color photographs that will make mouths water. Divided into sections including Breads, Breakfast, and Sandwiches; Soups; Mezze Delights; Main Dishes (Stews, Kibbeh, Stuffed Vegetables, and Rice Dishes); plus Pastries and Drinks, here is just a taste of the recipes featured: Spinach turnovers (Fatayer bel-sabanegh) Meat pies (Sfeeha) Kibbeh tartare (vegan) Red pepper and walnut dip (Muhammara) Lebanese couscous (Moghrabieh) Red lentils and rice purée (Mujaddara Safra) Eggplant casserole with tomato, meat and yogurt sauce topping (Fattet al-makdoos) Meat loaf with potato slices (Kafta bel-saniyeh) Zucchini or cauliflower fritters Wings, Lebanese-style Fattoush salad Beet hummus (Mama dallou'a) Zaatar and tapénade bread Wheat berry and milk pudding (Amhiyet bel-haleeb) Sesame and pistachio cookies (Barazek) Lebanese semolina cheesecake (Knafeh) Baklava in a speedy ten-minute version! While The Taste of Beirut brings to life the rich, complex, and delicious flavors of the Middle East, each recipe is refreshingly easy to make. The author's passionate, conversational style will make readers feel like they have a friend from Lebanon right in their kitchen, teaching them everything from cooking techniques to how to stock a kitchen with the best ingredients. Even more than a fabulous Lebanese cookbook, The Taste of Beirut is a proud celebration of people, culture, and cuisine.
Download or read book My Shanghai written by Betty Liu and published by HarperCollins. This book was released on 2021-03-11 with total page 698 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.
