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Enchiladas: Azteków do Tex-Mex–
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Znajduje się w: Pittsburgh, Pennsylvania, Stany Zjednoczone
Dostawa:
Szacowana między Cz, 13 cze a So, 15 cze do 43230
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Zwrot w ciągu 30 dni. Za wysyłkę zwrotną płaci kupujący. Zobacz szczegóły- aby uzyskać więcej informacji dotyczących zwrotów
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Nr przedmiotu eBay: 354869097576
Ostatnia aktualizacja: 07-06-2024 06:31:15 CEST Wyświetl wszystkie poprawkiWyświetl wszystkie poprawki
Parametry przedmiotu
- Stan
- ISBN
- 9781595347510
- Book Title
- Enchiladas : Aztec to Tex-Mex
- Item Length
- 10.5 in
- Publisher
- Trinity University Press
- Publication Year
- 2015
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.1 in
- Genre
- Cooking
- Topic
- Regional & Ethnic / Mexican
- Item Width
- 8.5 in
- Item Weight
- 51.5 Oz
- Number of Pages
- 264 Pages
O tym produkcie
Product Information
Enchiladas: Aztec to Tex-Mex is an in-depth exploration of one of Mexico's most historic and popular foods. Illustrated with sumptuous photography, the book showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them. The enchilada is more than an everyday Mexican food. It is the history of a people--rolled, folded, and flat--that embodies thousands of years of Mexican life. The evolving ingredients in enchiladas from pre-Columbian to modern times reveal the internal and external forces that have shaped the cuisine and culture of a nation. In this definitive cookbook, you'll explore every aspect of this iconic food, as well as gain insights into many popular Mexican ingredients, including herbs, spices, cheeses, and chiles. You'll learn the basic techniques for making many staples of the Mexican cocina , such as homemade tortillas, queso fresco, crema Mexicana, and chorizo. With Enchiladas: Aztec to Tex-Mex , you can prepare enchiladas in the traditional Mexican way--with loving hands. With this book, you'll learn to Make corn tortillas from scratch, including colorful flavor-infused versions Fire roast fresh chiles and prepare dried chiles for enchilada sauces and moles Dry roast tomatoes, onions, garlic, and chiles using a traditional comal (griddle) Make your own homemade queso fresco, crema Mexicana, and chorizo Prepare tender pot beans and savory refried beans Cook perfect Mexican rice--six ways Prepare chicken, pork, beef, seafood, and vegetables for fillings Enchiladas: Aztec to Tex-Mex is also packed with information about many other key ingredients of Mexican cuisine, including avocados, tomatoes, tomatillos, and nopales (cactus). A section on Mexican cheeses describes their flavors, textures, melting properties, and possible substitutes. Fresh and dried chiles used in enchilada cookery are presented, along with a description of their flavor profiles, heat levels, and specific uses. Experience the history of Mexico through its most delicious ambassador, the enchilada!
Product Identifiers
Publisher
Trinity University Press
ISBN-10
1595347518
ISBN-13
9781595347510
eBay Product ID (ePID)
211322822
Product Key Features
Book Title
Enchiladas : Aztec to Tex-Mex
Format
Hardcover
Language
English
Topic
Regional & Ethnic / Mexican
Publication Year
2015
Illustrator
Yes
Genre
Cooking
Number of Pages
264 Pages
Dimensions
Item Length
10.5 in
Item Height
1.1 in
Item Width
8.5 in
Item Weight
51.5 Oz
Additional Product Features
Intended Audience
Trade
Lc Classification Number
Tx716
Reviews
"A fascinating book with some of the tastiest enchiladas you could ever imagine. The breadth from the history of the technique from the earliest times in Mexican cuisine to the very useful descriptions of the world of Mexican cheeses makes this book a great addition to the kitchen library of anyone who cooks Mexican food or loves to eat it." -- Mark Miller, chef and author of Coyote Cafe, Tacos, and The Great Chile Book "Enchiladas is an expertly crafted collection of delicious recipes that will teach you the essentials of Mexican cooking while guiding you on a mouthwatering journey through the regional nuances of one of Mexico's dearest antojos--the enchilada--from Yucatán to Baja California and all the way into Texas. It's a must for anyone who loves Mexican (and Tex Mex) food!" -- Pati Jinich, chef, author, and host of PBS's Pati's Mexican Table "Cappy Lawton and Chris Waters Dunn have done a miraculous job capturing the love of enchiladas, not just in wonderful recipes but in stunning photographs as well. It is a marvelous compilation. The love of enchiladas never grows old--it's a flame that can be forever kindled. Here's the perfect book to make that lovely fire blaze." -- Robert Del Grande, chef at Café Annie's "An impressive and comprehensive work with delicious detail on everything you need to know about enchiladas. Required reading Mexican food aficionados." -- Anne Lindsay Greer, author of Cuisine of the American Southwest, Winner for USA - Best Latin American Cuisine Book published outside Latin America in the 2015 Gourmand World Cookbook Awards " Enchiladas is a fabulous book." -- Huffington Post "A fascinating book with some of the tastiest enchiladas you could ever imagine. The breadth from the history of the technique from the earliest times in Mexican cuisine to the very useful descriptions of the world of Mexican cheeses makes this book a great addition to the kitchen library of anyone who cooks Mexican food or loves to eat it." -- Mark Miller, chef and author of Coyote Cafe, Tacos, and The Great Chile Book "Enchiladas is an expertly crafted collection of delicious recipes that will teach you the essentials of Mexican cooking while guiding you on a mouthwatering journey through the regional nuances of one of Mexico's dearest antojos--the enchilada--from Yucatán to Baja California and all the way into Texas. It's a must for anyone who loves Mexican (and Tex Mex) food!" -- Pati Jinich, chef, author, and host of PBS's Pati's Mexican Table "Cappy Lawton and Chris Waters Dunn have done a miraculous job capturing the love of enchiladas, not just in wonderful recipes but in stunning photographs as well. It is a marvelous compilation. The love of enchiladas never grows old--it's a flame that can be forever kindled. Here's the perfect book to make that lovely fire blaze." -- Robert Del Grande, chef at Café Annie's "An impressive and comprehensive work with delicious detail on everything you need to know about enchiladas. Required reading Mexican food aficionados." -- Anne Lindsay Greer, author of Cuisine of the American Southwest " Enchiladas: Aztec to Tex-Mex has legs -- it could essentially help spread the gospel of enchiladas callejeras, or Tex-Mex, across the country."-- San Antonio Current "[Lawton and Dunn] use the storied dish as a lens to illuminate the rich history of Mexico."-- San Antonio Express-News "Restaurateur Cappy Lawton and acclaimed food writer Chris Waters Dunn explore the history, flavors and recipes of the enchilada, which has become one of the most beloved dishes in the world."-- The Rivard Report "A world of enchiladas you can learn to make in your own kitchen."-- La Prensa, Winner for USA - Best Latin American Cuisine Book published outside Latin America in the 2015 Gourmand World Cookbook Awards " Enchiladas is a fabulous book." -- Huffington Post "A fascinating book with some of the tastiest enchiladas you could ever imagine. The breadth from the history of the technique from the earliest times in Mexican cuisine to the very useful descriptions of the world of Mexican cheeses makes this book a great addition to the kitchen library of anyone who cooks Mexican food or loves to eat it." -- Mark Miller, chef and author of Coyote Cafe, Tacos, and The Great Chile Book "Enchiladas is an expertly crafted collection of delicious recipes that will teach you the essentials of Mexican cooking while guiding you on a mouthwatering journey through the regional nuances of one of Mexico's dearest antojos--the enchilada--from Yucatn to Baja California and all the way into Texas. It's a must for anyone who loves Mexican (and Tex Mex) food!" -- Pati Jinich, chef, author, and host of PBS's Pati's Mexican Table "Cappy Lawton and Chris Waters Dunn have done a miraculous job capturing the love of enchiladas, not just in wonderful recipes but in stunning photographs as well. It is a marvelous compilation. The love of enchiladas never grows old--it's a flame that can be forever kindled. Here's the perfect book to make that lovely fire blaze." -- Robert Del Grande, chef at Caf Annie's "An impressive and comprehensive work with delicious detail on everything you need to know about enchiladas. Required reading Mexican food aficionados." -- Anne Lindsay Greer, author of Cuisine of the American Southwest " Enchiladas: Aztec to Tex-Mex has legs -- it could essentially help spread the gospel of enchiladas callejeras, or Tex-Mex, across the country."-- San Antonio Current "[Lawton and Dunn] use the storied dish as a lens to illuminate the rich history of Mexico."-- San Antonio Express-News "Restaurateur Cappy Lawton and acclaimed food writer Chris Waters Dunn explore the history, flavors and recipes of the enchilada, which has become one of the most beloved dishes in the world."-- The Rivard Report "A world of enchiladas you can learn to make in your own kitchen."-- La Prensa, Winner for USA - Best Latin American Cuisine Book published outside Latin America in the 2015 Gourmand World Cookbook Awards " Enchiladas is a fabulous book." -- Huffington Post "A fascinating book with some of the tastiest enchiladas you could ever imagine. The breadth from the history of the technique from the earliest times in Mexican cuisine to the very useful descriptions of the world of Mexican cheeses makes this book a great addition to the kitchen library of anyone who cooks Mexican food or loves to eat it." -- -- Mark Miller , chef and author of Coyote Cafe, Tacos, and The Great Chile Book "Enchiladas is an expertly crafted collection of delicious recipes that will teach you the essentials of Mexican cooking while guiding you on a mouthwatering journey through the regional nuances of one of Mexico's dearest antojos--the enchilada--from Yucatán to Baja California and all the way into Texas. It's a must for anyone who loves Mexican (and Tex Mex) food!" -- -- Pati Jinich , chef, author, and host of PBS's Pati's Mexican Table "Cappy Lawton and Chris Waters Dunn have done a miraculous job capturing the love of enchiladas, not just in wonderful recipes but in stunning photographs as well. It is a marvelous compilation. The love of enchiladas never grows old--it's a flame that can be forever kindled. Here's the perfect book to make that lovely fire blaze." -- -- Robert Del Grande , chef at Café Annie's "An impressive and comprehensive work with delicious detail on everything you need to know about enchiladas. Required reading Mexican food aficionados." -- -- Anne Lindsay Greer , author of Cuisine of the American Southwest "Enchiladas: Aztec to Tex-Mex has legs -- it could essentially help spread the gospel of enchiladas callejeras, or Tex-Mex, across the country."---- San Antonio Current "[Lawton and Dunn] use the storied dish as a lens to illuminate the rich history of Mexico."---- San Antonio Express-News "Restaurateur Cappy Lawton and acclaimed food writer Chris Waters Dunn explore the history, flavors and recipes of the enchilada, which has become one of the most beloved dishes in the world."---- The Rivard Report "A world of enchiladas you can learn to make in your own kitchen."---- La Prensa "A wide ranging book that covers all the bases."-- Austin American-Statesma "The ultimate source on enchiladas, from recipes to a historical background."-- Texas Public Radio "Step-by-step methods for traditional techniques such as making corn tortillas from scratch and roasting chilies."-- Orange County Register, " Enchiladas is a fabulous book." -- Huffington Post "A fascinating book with some of the tastiest enchiladas you could ever imagine. The breadth from the history of the technique from the earliest times in Mexican cuisine to the very useful descriptions of the world of Mexican cheeses makes this book a great addition to the kitchen library of anyone who cooks Mexican food or loves to eat it." -- Mark Miller, chef and author of Coyote Cafe, Tacos, and The Great Chile Book "Enchiladas is an expertly crafted collection of delicious recipes that will teach you the essentials of Mexican cooking while guiding you on a mouthwatering journey through the regional nuances of one of Mexico's dearest antojos--the enchilada--from Yucatán to Baja California and all the way into Texas. It's a must for anyone who loves Mexican (and Tex Mex) food!" -- Pati Jinich, chef, author, and host of PBS's Pati's Mexican Table "Cappy Lawton and Chris Waters Dunn have done a miraculous job capturing the love of enchiladas, not just in wonderful recipes but in stunning photographs as well. It is a marvelous compilation. The love of enchiladas never grows old--it's a flame that can be forever kindled. Here's the perfect book to make that lovely fire blaze." -- Robert Del Grande, chef at Café Annie's "An impressive and comprehensive work with delicious detail on everything you need to know about enchiladas. Required reading Mexican food aficionados." -- Anne Lindsay Greer, author of Cuisine of the American Southwest " Enchiladas: Aztec to Tex-Mex has legs -- it could essentially help spread the gospel of enchiladas callejeras, or Tex-Mex, across the country."-- San Antonio Current "[Lawton and Dunn] use the storied dish as a lens to illuminate the rich history of Mexico."-- San Antonio Express-News "Restaurateur Cappy Lawton and acclaimed food writer Chris Waters Dunn explore the history, flavors and recipes of the enchilada, which has become one of the most beloved dishes in the world."-- The Rivard Report "A world of enchiladas you can learn to make in your own kitchen."-- La Prensa, "A fascinating book with some of the tastiest enchiladas you could ever imagine. The breadth from the history of the technique from the earliest times in Mexican cuisine to the very useful descriptions of the world of Mexican cheeses makes this book a great addition to the kitchen library of anyone who cooks Mexican food or loves to eat it." -- Mark Miller, chef and author of Coyote Cafe, Tacos, and The Great Chile Book "Enchiladas is an expertly crafted collection of delicious recipes that will teach you the essentials of Mexican cooking while guiding you on a mouthwatering journey through the regional nuances of one of Mexico's dearest antojos--the enchilada--from Yucatán to Baja California and all the way into Texas. It's a must for anyone who loves Mexican (and Tex Mex) food!" -- Pati Jinich, chef, author, and host of PBS's Pati's Mexican Table "Cappy Lawton and Chris Waters Dunn have done a miraculous job capturing the love of enchiladas, not just in wonderful recipes but in stunning photographs as well. It is a marvelous compilation. The love of enchiladas never grows old--it's a flame that can be forever kindled. Here's the perfect book to make that lovely fire blaze." -- Robert Del Grande, chef at Café Annie's "An impressive and comprehensive work with delicious detail on everything you need to know about enchiladas. Required reading Mexican food aficionados." -- Anne Lindsay Greer, author of Cuisine of the American Southwest " Enchiladas: Aztec to Tex-Mex has legs -- it could essentially help spread the gospel of enchiladas callejeras, or Tex-Mex, across the country."-- San Antonio Current "[Lawton and Dunn] use the storied dish as a lens to illuminate the rich history of Mexico."-- San Antonio Express-News "Restaurateur Cappy Lawton and acclaimed food writer Chris Waters Dunn explore the history, flavors and recipes of the enchilada, which has become one of the most beloved dishes in the world."-- The Rivard Report "A world of enchiladas you can learn to make in your own kitchen."-- La Prensa
Copyright Date
2015
Lccn
2015-034729
Dewey Decimal
641.5972
Dewey Edition
23
Opis przedmiotu podany przez sprzedawcę
Sprzedawca ponosi pełną odpowiedzialność za wystawienie tej oferty sprzedaży.
Nr przedmiotu eBay: 354869097576
Ostatnia aktualizacja: 07-06-2024 06:31:15 CEST Wyświetl wszystkie poprawkiWyświetl wszystkie poprawki
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| Bezpłatna wysyłka | Bezpłatnie | Stany Zjednoczone | Standard Shipping | Szacowana między Cz, 13 cze a So, 15 cze do 43230 |
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