Rick Stein: The Road to MexicoAuthor :
Hardback
Published : Thursday 19 October 2017
You may also like ...
by
Hardback
29 Jul 2015
>>
€30.42
Extended stock – Dispatch 5-7 days
by
Hardback
03 Jun 2013
>>
€35.10
Extended stock – Dispatch 5-7 days
by
Hardback
09 Jun 2011
>>
€35.10
Extended stock – Dispatch 5-7 days
Description
Starting in San Francisco and Baja California, and working his way down to the southernmost tip of Mexico, the author cooks, eats and experiences Mexican food at its very best and most diverse. He covers topics ranging from seafood of the north Pacific coast, and the mole of Oaxaca, to the spices and salsas of Yucatan and Quintana Roo.
My family's favourite TV chef (he's done more to teach my children to cook than I have)... [he] has a knack for pulling together the dishes that best sum up countries and regions. Diana Henry, The 20 best cookbooks to buy this autumn OFM Food Personality of the Year 2017 Rick Stein brings his unrivalled enthusiasm and trusted expertise to the fresh, flavourful food of Mexico and California. No one better captures the food essence of a country and brings the best recipes into our kitchens like Rick. Starting in San Francisco and Baja California, and working his way down to the southernmost tip of Mexico, Rick Stein cooks, eats and experiences Mexican food at its very best and most diverse. Whether it's the farmers' markets of California, full of sourdough bread, new season garlic and a profusion of citrus fruit; the prawns, snapper and tuna of the Pacific or the glorious street food and colourful markets of Mexico with their avocados, chillies, tomatillos, cheese and corn, this is a part of the world packed with natural, healthy and satisfying ingredients. Showcasing Rick's authentic style, with recipes like Ensenada Fish Tacos with Chilli, Deep Fried Coconut Prawns and Slow Cooked Pork Tacos, this cookbook will encourage anyone to try out the bold food of these sunshine states.
Reviews