By (author) Marilyn Tausend , Edited by Chuck Williams , By (photographer) Maren Caruso


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Mexico's rich and diverse culinary traditions include countless complex and vibrant dishes. In these pages, you will find recipes that capture the best 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.

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  • Hardback | 119 pages
  • 205.74 x 236.22 x 38.1mm | 635.03g
  • 03 May 2004
  • Free Press
  • Simon & Schuster Source
  • New York, NY
  • English
  • 0743253345
  • 9780743253345
  • 390,199

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