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Nov 12, 1985 | ISBN 9780345325594 Buy
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Nov 12, 1985 | ISBN 9780345325594
"Beginning with the Corn Kitchen, the author takes up tortillas and follows through to tacos, tostadas and fillings for quesadillas. There’s Green Chicken with Almonds, Red Stew with Mountain Chiles…Plus all of the classic desserts from Bunuelos (fritters) to Flan (caramel pudding). One chapter is devoted to Bebidas (drinks) including the Mexican grasshopper, Margarita and naturally, chocolate."
Elisabeth Lambert Ortiz is the author of The Complete Book of Caribbean Cooking, The Complete Book of Japanese Cooking, and The Book of Latin American Cooking. She traveled extensively in the American South, Central America, the Caribbean, and the Far… More about Elisabeth Ortiz
Everything from soup to dessert is in this book, authentically Mexican and presented to make the foods preparation in a modem American kitchen easy and successful. Ortiz’s introduction shares both her respect for Mexico and its food and her sense of fun which deserves to be a part of cooking and eating Mexican cuisine."–Fort Wayne (Indiana) News-Sentinel"A comprehensive sampling of authentic Mexican cuisine… There also is a list of stores where Mexican ingredients and cooking utensils can be purchased either directly or by mail."–Seattle Post-Intelligencer
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