Cantina: Recipes from a Mexican Kitchen
Author: Wilson, Paul
ISBN: 9781742703992
Publisher: Hardie Grant Books
Year First Published: 2014
Pages: 328
Dimensions: 10.551 inches x 8.543 inches x
Format: Hardback
Description:
The definitive Mexican cookbook by our foremost expert on Latin-American food: Cantina is a feast for the senses, exploring the inventive, fresh recipes and food traditions of a country whose vibrant cuisine has captivated food-lovers all over the world. Not satisfied with taco-kit tacos, celebrity chef Paul Wilson unveils all of the secrets and unearths the hidden gems of culinary Mexico, with a focus on achievable dishes and bold flavours, enjoy black bean bocoles with seared scallops, prawn tacos with green mango and jicama salad, lobster tamales, pork carnitas caramelized with pineapple adobo sauce, and empanadas de picadillo with mission fig mole. The book is divided into nine chapters to help guide the reader through this diverse country’s cuisine: Sauces and Condiments; Street Food; Soups and Fragrant Stews; Salads and Ceviches; Fish and Shellfish; Meat and Wood Barbecue; Rice, Beans and Vegetables; Desserts; and Drinks. With 150 deliciously authentic recipes and a killer design that will make you feel like you’re hanging in a tacqueria in Mexico City, Cantina is everything you need to bring your new favourite food to your own table.
ISBN: 9781742703992
Publisher: Hardie Grant Books
Year First Published: 2014
Pages: 328
Dimensions: 10.551 inches x 8.543 inches x
Format: Hardback
Description:
The definitive Mexican cookbook by our foremost expert on Latin-American food: Cantina is a feast for the senses, exploring the inventive, fresh recipes and food traditions of a country whose vibrant cuisine has captivated food-lovers all over the world. Not satisfied with taco-kit tacos, celebrity chef Paul Wilson unveils all of the secrets and unearths the hidden gems of culinary Mexico, with a focus on achievable dishes and bold flavours, enjoy black bean bocoles with seared scallops, prawn tacos with green mango and jicama salad, lobster tamales, pork carnitas caramelized with pineapple adobo sauce, and empanadas de picadillo with mission fig mole. The book is divided into nine chapters to help guide the reader through this diverse country’s cuisine: Sauces and Condiments; Street Food; Soups and Fragrant Stews; Salads and Ceviches; Fish and Shellfish; Meat and Wood Barbecue; Rice, Beans and Vegetables; Desserts; and Drinks. With 150 deliciously authentic recipes and a killer design that will make you feel like you’re hanging in a tacqueria in Mexico City, Cantina is everything you need to bring your new favourite food to your own table.
