Synopsis
Using a few basic and inexpensive ingredients, the author of "Neither Fish Nor Fowl" and "Meatfree Eating for Pleasure" has created a collection of more than 100 quick and easy vegetarian recipes with a distinctive Mexican flair.
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From Publishers Weekly
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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30 Minute Vegetarian Mexican
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30 Minute Vegetarian Mexican Cookbook
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