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In this cookery book, the author offers ideas for quick, authentic Mexican food, all made from ingredients available in your local supermarket. Examples of recipes are: guacamole; gazpacho; burritos; enchiladas; and tortillas.
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British columnist and cookbook writer Beattie (The Table of Content: A Vegetarian Dinner Party Book for All Seasons) has come up with over 100 meatless Mexican soups, main courses, salads, snacks and desserts to be prepared quickly. Savory offerings include chili-spiked chickpea soup, Sopa de Garbanzos; tomato-tortilla layered Mexican Lasagne; and eggplant and roasted pepper Fajitas. Desserts are highlighted by super-fast coconut ice cream (Helado de Coco), prepared with canned coconut milk, corn syrup, half-and-half and flavored with rum. The use of canned corn or canned creamed corn?called for in Corn Soup, the corn-based stew, Pepian, and Mexican Corn Pudding?may strike American cooks as somewhat odd, but when speed's the issue, such products can be a blessing. Occasionally other British usages (e.g., "Blacken the tomato skins") might give pause to inexperienced American cooks, but many of Beattie's selections will please adventurous palates?and beat the clock. (July) FYI: This book and a simultaneous publication, 30-Minute Vegetarian Indian Cookbook by Mridula Baljekar ($21.95 176p ISBN 0-88001-600-0), launch Ecco's new ethnic 30-Minute Vegetarian Cookbook series.
Copyright 1998 Reed Business Information, Inc.
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Book Description Thorsons, 1997. Paperback. Condition: New. Never used!. Seller Inventory # P110722534264
Book Description Thorsons, 1997. Condition: New. book. Seller Inventory # M0722534264