Truly Mexican : Essential Recipes and Techniques for Authentic Mexican Cooking

by Santibanez, Roberto; Goode, J. J.; Yanes, Romulo

• ISBN13: 9780470499559
• ISBN10: 0470499559
• Format: Hardcover
• Copyright: 2011-04-19
• Publisher: HOUGHTON MIFFLIN (A)

Summary

"It is from a place of hope that I named this book after Julia Child's groundbreaking Mastering the Art of French Cooking," begins Chef Roberto Santibanez in his own innovative work. Just as Julia Child taught thousands of home cooks confidence in the kitchen, Santibanez breaks down the intricacies of authentic Mexican cuisine so the home cook can create classic adobos of startling intensity, moles with unbelievable depth and complexity of flavor, and bright salsas both modern and traditional. Using the classic Mexican sauces as building blocks to a complete cuisine, Santibanez shows the home cook how to create unforgettable Salsas, Guacamoles, Adobos, Moles, and Pipianes-- and how to use them in enchiladas, tostadas, tacquitos, and much more. Learn how to create and combine crispy, juicy carnitas with rich and creamy black beans; whip up a quick Three Chile Adobo or wow your guests with an unforgettable Oaxacan Red Mole; dip, drizzle, and sauce with salsas from Roasted Tomato to Papaya with habaneros. Techniques for easy, fresh, and flawless Mexican cooking are explained step by step, from toasting chiles on top of the stove to folding tamales for steaming. Chapters include: Introduction; Basic Elements; Salsas; Guacamoles; Adobos; Moles and Pipianes; and Cooking with Mexican Sauces. Stunning full-color photography of finished dishes and techniques in progress make Mastering the Art of Mexican Cooking both accessible and inspiring.

Author Biography

Roberto Santibañez is a graduate of Le Cordon Bleu in Paris, the chef/owner of Fonda in Brooklyn, New York, and the Culinary Partner of The Taco Truck in Hoboken, NJ. A native of Mexico City, he is the President of Truly Mexican Consulting in New York and a member of The Culinary Institute of America's Latin Cuisines Advisory Council. He is also the author of Rosa's New Mexican Table.

JJ Goode is a Brooklyn-based food writer who has written about food and travel for the New York Times, Gourmet, Saveur, Bon Appetit, Food & Wine, and Every Day with Rachael Ray. He is a contributing editor for Details, and the coauthor of Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto and Serious Barbecue by Adam Perry Lang.

Romulo Yanes is a New York-based photographer who specializes in editoril, food, and travel. He was the photographic eye for Gourmet for nearly 25 years, capturing memorable images for the magazine's covers and travel and food segments.

Table of Contents

Acknowledgments	p. vi
Introduction	p. vii
Basics	p. 1
Essential Ingredients And Techniques
Salsas	p. 42
Igniting The Fire Of Flavor
Guacamoles	p. 100
The Chunky And The Smooth
Adobos	p. 120
Simple Purees With Soulful Applications
Moles & Pipianes	p. 148
Mexico's Iconic Sauces
More Ideas For Using Mexican Sauces	p. 210
Sides	p. 244
For Rounding Out Your Meal Sources	p. 258
Index	p. 259
Table of Contents provided by Publisher. All Rights Reserved.