Mexican Light/Cocina Mexicana Ligera by University Of North Texas Press

Mexican Light/Cocina Mexicana Ligera by University Of North Texas Press

Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in today's kitchen, thanks to Kris Rudolph's thoroughly researched cookbook. And because cooks from both sides of the border will be eager to try these recipes, Rudolph presents the recipes and text in Spanish on facing pages. The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties. The fifty recipes cover everything from appetizers to after-dinner refreshers and each includes the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness.

KRIS RUDOLPH is a native of Houston and owner of the restaurant El Buen Cafe in San Miguel de Allende, Mexico, where she lives. She also runs culinary tours and teaches Mexican cooking classes, as well as a workshop called ""Salsa and Salsa,"" which combines dancing and cooking classes.

SKU	Nicht verfügbar
ISBN 13	9781574412185
ISBN 10	1574412183
Titel	Mexican Light/Cocina Mexicana Ligera
Autor	Rudolph Kris
Buchzustand	Nicht verfügbar
Bindungsart	Paperback
Verlag	University of North Texas Press,U.S.
Erscheinungsjahr	2006-12-30
Seitenanzahl	232
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.