The Best of Mexico by Patricia Quintana
The Best of Mexico by Patricia Quintana shares Mexican recipes from the Julia Child of Mexican cuisine. Here are her top recipes like Fish Bombe, Chicken with Almond Mole, Pork Loin in Guava and Plum Sauce, Shrimp Stuffed Empanadas with Annatto Seeds, and Bunuelos (Fritters).
Format: Hardcover with dust jacket, 127 pages.
Publisher: Tabori & Chang
Author: Patricia Quintana and Ignacio Urquiza
Description: Often called the Julia Child of Mexican cooking by reviewers, Patricia Quintana is the author of ten cookbooks, including STC's The Taste of Mexico, which has 80,000 hardcover and paperback copies in print and was hailed as "... documented proof that Mexican food is sophisticated and worthy of a higher place in the culinary scheme of things," by the Chicago Tribune. Now, for the first time, sixty of this master chef's favorite recipes are collected in one volume.
Known for her easy-to-follow instructions, Quintana offers such classics as Drunken Salsa, Guacamole Mixteca Style, and Chilapitas, as well as her own creations and adaptations for her stellar innovations such as Tournedo with Morels in Chile-Cream Sauce, Oaxacan Lobster in Tamarind Sauce, and Fig Sorbet.
The Best of Mexico, lavishly illustrated with more than sixty full-color photographs, is an elegant and authoritative introduction to the food and culture of Mexico.
Condition: Good condition.
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