The New Complete Book of Mexican Cooking by Elisabeth Lambert Ortiz

  • Tortillas

    from The New Complete Book of Mexican Cooking The New Complete Book of Mexican Cooking by Elisabeth Lambert Ortiz

    • Categories: Bread & rolls, savory; Mexican; Dairy-free; Egg-free; Vegan
    • Ingredients: masa harina; store-cupboard ingredients
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Notes about this book

  • robm on January 11, 2011

    Not the newest, but still one of the best books on Mexican cooking ever published. Clear, straightforward recipes that are easy to follow and result in authentic-tasting Mexican food! This is one of my "go-to" cookbooks when I'm in the mood for Mexican! Excellent and highly recommended! For anyone intimidated by Diana Kennedy's books, this is an ideal alternative. Ortiz takes a more relaxed approach and offers good substitutes for ingredients difficult to find outside of Mexico or areas with large Mexican populations. I grew up in Mexico City and Ortiz's food tastes like the dishes I remember from those days! By the way, you're also likely to want her equally fine books on Latin American and Caribbean cooking!

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  • ISBN 10 1904010679
  • ISBN 13 9781904010678
  • Published May 31 2004
  • Format Paperback
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

Authentic Mexican cooking is nothing like the poor quality, Tex-mex offerings of the fast food outlets in this country. It is an ancient cuisine, full of vibrant flavours, textures and colours with its tastes of chilli, coriander and peppers which suit the modern palate very well. With more than 300 recipes Elisabeth Lambert Ortiz- the expert on Latin American cooking - brings the true flavour of Mexican cooking into your kitchen. The familiar items of avocados, tomatoes, corn, pork and beans are transformed into unexpected combinations that evoke the rich heritage of Mexico. In the lively headnotes to each recipe she explores the fascinating history of this cuisine, from original Aztec and Mayan cooking of pre-colonial civilizations to the cooking that developed after the Spanish conquest.

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