Mod Mex by Scott Linquist
Highlighting regions from the Yucatan to Oaxaca, chef Scott Linquist and cookbook expert Joanna Pruess present more than 125 fresh, inviting, and easy-to-prepare Mexican dishes ranging from Quinoa-Watermelon Salad with Arugula and Baja-Style Mahi-Mahi Tacos to Tuna Ceviche with Mango-Serrano Chile Salsa and Chocolate Layer Cake with Morita Chile-Scented Chocolate Mousse. In addition to a diverse array of recipes and vibrant four-colour photography, informative head notes and sidebars throughout the book offer tips on day-before preparation, recipe variations, cultural insights, cooking techniques, and more.
A graduate of the Culinary Institute of America, chef Scott Linquist has a flair for flavor that has been praised by Food & Wine, the New York Times, New York Daily News, New York Post, New York magazine, and more. The techniques and recipes he presents are culled from more than 15 years of studying Mexican food and culture. He lives in New York, N.Y. Award-winning cookbook author Joanna Pruess has written eight cookbooks and is consistently praised for her clear prose and well-tested recipes. She lives in the Bronx, N.Y.
| SKU | Nicht verfügbar |
| ISBN 13 | 9780740768651 |
| ISBN 10 | 0740768654 |
| Titel | Mod Mex |
| Autor | Scott Linquist |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Hardback |
| Verlag | Andrews McMeel Publishing |
| Erscheinungsjahr | 2008-06-16 |
| Seitenanzahl | 224 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |