MEXICANA - A Mexican CookBook

MEXICANA by : Williams-Sonoma Recipes and text by Marilyn Tausend. General editor: Chuck Williams, photographs by Maren Caruso Mexico's rich and diverse culinary traditions include countless complex and vibrant dishes. In these pages, you will find recipes that capture the beat of the cuisine, from mole poblano, a long-simmered blend of chiles, seeds, and spices, to bright-flavored ceviche dressed with fresh citrus juice. A chapter on desserts also tempts, whether you crave chocolate cake with chile-infused whipped cream or coffee and Kahlua flan. Williams-Sonoma Collection Mexican offers more than 40 recipes, including well-loved classics and many other timeless dishes. For a casual dinner, fill warm corn tortillas with tender morsels of carnitas or chunks of fresh fish lightly fried to a crisp golden brown. Or, plan a summer supper of watercress salad tossed with orange, jicama, and avocado; creamy corn and poblano chile soup; and delicate sea bass topped with salsa verde. Versatile and delicious, Mexican food is always irresistible. Full-color photographs of each dish help you decide which one to prepare, and each recipe is accompanied by a photographic side note that highlights a key ingredient or technique, making Mexican more than just a superb collection of recipes. Including all the basics and an extensive glossary, this essential volume will help you create and enjoy many delicious Mexican meals. Front cover: Guacamole with Homemade Tortilla Chips, page 10. MARIl.YN TAUSEND is an expert in Mexican food traditions with over 20 years of experience writing and traveling throughout Mexico. Her book Cocina de la Familia, authored with Miguel Ravago, was awarded the IACP/Julia Child Best American Cookbook. She is also the author of Savoring Mexico in the Williams-Sonoma Savoring series. Tausend leads culinary tours to numerous regions in Mexico with her staff of Culinary Adventures, Inc. CHUCK WILLIAMS, general editor, has helped to revolutionize cooking in America. He opened his first Williams-Sonoma store in the California wine country town of Sonoma in l956. More than 200 stores are now open in the United States. CONTENTS Introduction THE CLASSICS Guacamole with Homemade Tortilla Chips Ceviche Chicken Enchiladas with Salsa Roja Chilaquiles with Salsa Verde Stuffed Poblano Chiles with Walnut Sauce Pork Tamales with Red Chile Sauce Veracruz-Style Red Snapper Mole Poblano LITTLE BITES AND SNACKS Fish Tacos Quesadillas with Poblano Chiles Shrimp Empanaditas Flautas with Shredded Chicken Squid and Shrimp Tostadas SOUPS AND SALADS Tortilla Soup Pozole Verde Black Bean Soup Creamy Poblano Chile Soup with Corn and Mushrooms Watercress Salad with Orange, Jicama, and Avocado Nopales Salad SEAFOOD AND POULTRY Shrimp in Chipotle Sauce Sea Bass in Parchment with Salsa Verde Rice with Seafood Zucchini-Stuffed Chicken Breasts Pibil-Style Baked Chicken Tinga Poblana with Chicken Duck in a Green Pipian PORK, BEEF, AND LAMB Carnitas Pork Chops Marinated in Adobo Sauce Carne Asada Salpicón of Beef Meatballs in Chipotle Sauce Pork Tatemado Lamb in a Savory Chile Sauce DESSERTS Coffee and Kahlua Flan Brandy-Infused Bread Pudding Mango Ice Mandarin Mousse Polvorones Chocolate Cake with Ancho Whipped Cream Rum-Raisin Cheesecake MEXICAN BASICS Glossary Index Plz Seed... ThnXX... mAnaV...

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Punk_Rock_Zombie (2009-04-23)

Mmmmmm, mmmmmmm
Don'de es el burrito

Punk_Rock_Zombie (2009-04-23)

With classics like " Tortilla Soup"- Tortilla chips floating in a bowl of water,
And "Mole Poblano" --- Who eats moles? LOL... only Jed clampet

p25 (2009-04-24)

Did anyone who downloaded the previous unRar'd version of this book get the full chapter 4? This rar'd version has the incomplete chapter 4 from the previous posting that's hung up with no seeds.

 bill_214 (2009-04-24)

I see what you mean......
chapter 4 will only let you read 10 pages.