Cocina Cookbook - Signed

Additional Details

Description: Hot Tamales...not to mention savory enchiladas, smoky fire-roasted chiles, and subtly spicy moles. These are the sometimes elusive flavors and dishes of the Southwest -- captured in the pages of !cocina! and made accessible to any cook. 

As a chef at Mark Miller's acclaimed Red Sage restaurant, author Leland Atkinson became an expert in the techniques of the southwestern kitchen, from tying tamales to frying flautas, stove-top smoking to flan making. These are presented here, along with much more. Here are: 

• Techniques: Great recipes start with the basics, and you'll find expert instructions for over 20 crucial techniques, such as fire-roasting and peeling chiles and peppers; toasting nuts and seeds; making your own marinades, jerkies, glazes, and salsas; preparing the heartiest empanada; and many more, all beautifully illustrated with color photographs. 

• Ingredients: Wondering whether you need a jalapeno or a habanero? What exactly to do with achiote paste? How to prepare nopales (cactus pads)? Gorgeous photographs and clear descriptions make shopping easy, and suggested substitutions give the cook flexibility. 

• Recipes: Meltingly good papaya and black bean salsa, tempting goat cheese and grilled vegetable rellenos, sumptuous roasted portobello and marinated pepper enchiladas in red chile crepes, dazzling champagne and peach cobbler with dried cherries -- these and over 50 other exciting recipes to try your new skills on. 

Extensive glossaries, mail-order resources, and a section on the equipment of the southwestern kitchen make !cocina! an essential for any home chef -- as a reference to use with other cookbooks, or on its own, !cocina! will soon have you roasting chiles like a pro, experimenting with escabeches, and, of course, wrapping up those hot tamales! 

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Condition: Good condition.