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This prize winning book presents the rich variety of the Mexican kitchen in 340 recipes, along with explanations of the basic Mexican ingredients and cooking methods as well as a list of stores where ingredients and cooking utensils can be found.
Product Details

About the Author

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 East and studied the foods and dishes unique to each area. As a journalist, she worked in Australia, England, Mexico, and the United States and wrote for Gourmet and House & Garden about travel and food. Ortiz died in 2003.

Reviews

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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