Mexican Cooking For Dummies

by Feniger, Susan; Milliken, Mary Sue; Siegel, Helene

• ISBN13: 9780764551697
• ISBN10: 0764551698
• Format: Paperback
• Copyright: 1999-09-23
• Publisher: For Dummies

Summary

Spice up your soups and add some zest to the rest! Mexican Cooking For Dummies can inspire your cooking, improve your Spanish, and give you that south-of-the-border soul. Chefs Susan Feniger and Mary Sue Milliken have attempted to reign in their vast knowledge of Mexican food and present it in that familiar ...For Dummies style that you've come to appreciate. Discover their wide array of standard Mexican ingredients. From avocados to epazote, they give you the hints and friendly advice you'll need in order to select the best ingredients for your meals. Packed with more than 100 recipes, Mexican Cooking For Dummies covers a wide array of dishes, drinks, and appetizers. Master the simple dishes, such as tortas and tacos, while washing them down with horchata or sangria. Soon, you'll be hosting your own fiestas, starting your guests off with salsas and ceviches before moving on to the main dish. Will it be the cumin-and-chile-marinated skirt steak or the baked salmon in salsa verde? Either way, you're sure to impress! The authors cover the staples (such as rice, beans, tortillas, and vegetables) and then guide you on a discovery tour that includes traditional moles and menudos. Save some room for the wide selection of desert recipes. Pick up Mexican Cooking For Dummies, and in no time, you'll be swinging spicy cilantro-covered dishes out of your kitchen and making your guests shout "Ole!"

Author Biography

Susan Feniger and Mary Sue Milliken, are radio and TV personalities, chef/owners of the Border Grill restaurants in Las Vegas and Santa Monica as well as Ciudad in Los Angeles, and the authors of five cookbooks.

Table of Contents

Introduction.

PART I: GETTING THE JUICES FLOWING.

Chapter 1: Understanding Mexican Cooking.

Chapter 2: Ingredients for Mexican Cooking.

Chapter 3:Mastering a Few Simple Tools and Techniques.

PART II: TAKING A QUICK TRIP.

Chapter 4: Bright Lights, Big Beverages.

Chapter 5: Hot Salsas, Cool Dips, and Refreshing Ceviches.

Chapter 6: Foods from the Mexican Marketplace.

PART III: ENJOYING AN EXTENDED TOUR.

Chapter 7: Stuffed Treats.

Chapter 8: Soulful Soups.

Chapter 9: Border Salads.

Chapter 10: The Essential Sides: Rice, Beans, Tortillas, and Vegetables.

Chapter 11: Best Braises, Stews, and Moles.

Chapter 12: Fish and Seafood Stars.

Chapter 13: Four Chickens and a Turkey.

Chapter 14: Main Course Meats.

Chapter 15: Sweets for Spice Lovers.

PART IV: MENUS FOR EVERY OCCASION.

Chapter 16: Fiestas and Theme Parties.

Chapter 17: Breakfast Specials.

PART V: THE PART OF TENS.

Chapter 18: Ten Ways to Set the Scene.

Chapter 19: Ten Delicious Treats to Make with Tortillas and Chips.

Chapter 20: Ten Spanish Phrases for Travelers.

Chapter 21: Ten Web Sites to Check Out.

PART VI: APPENDIXES.

Appendix A: Common Substitutions and Equivalents.

Index.

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