The New Complete Book of Mexican Cooking by Elisabeth Lambert Ortiz

Author(s): Elisabeth Lambert Ortiz

Mexican Cooking Cookbook. Mexican recipes.

This book begins with a list of ingredients and their descriptions, which is very helpful before moving into a fabulous chapter called The Corn Kitchen, where you will learn to produce necessities from tortillas to enchiladas to flautas. Tamales, Sauces and Pickles, and Soups each have their own chapters with recipes like Hazelnut and Asparagus Soup and Pork and Hominy Soup with Pumpkin Seeds. The author dedicates an entire chapter to Eggs, including the ever-popular Huevos Rancheros, and another chapter to Rice, with simple dishes like Mexican-style Green Rice. The Vegetables and Salads chapter contains wonderful dishes that would be perfect for the meat-free table, like Swiss Chard with Potatoes and Chick Peas, and Christmas Eve Salad, with its wonderful assortment of produce and colors. Fish, Meat and Poultry each have their own chapters featuring dishes like Red Snapper Vera Cruz-Style, Beef with Cactus Pieces and Drunken Chicken. Or for that special occasion how about Pheasant in Green Pumpkin Seed Sauce From Yucatan! The Desserts & Pudding section contains everything from Bride's Cookies to Fritters and Hazelnut Cake. When you've finished your meal, the Drinks chapter has a variety of Tequila drinks, among others, just perfect for that evening entertaining friends.