Rosa's New Mexican Table by Roberto Santibanez
Roberto Santibanez introduces readers to the basics of preparing tortillas and salsas, cooking with chillies, and techniques for stuffing enchiladas, slow-cooking achiote pork, and making perfect Mexican rice. There's chilli-marinated grilled steak and chilli-spiced croutons, quesadillas filled with roasted poblanos, Veracruz-style fish, and an avocado soup seasoned with mint and citrus juice. Santibanez redefines the classics with inventive twists and turns, making classic guacamole plus two variations - shrimp with crabmeat, and a grape and mango version. From ceviche to coconut flan, the flavours are sweet, smoky, crisp, and spicy, making this fresh and accessible cookbook a delicious experience.
Santibanez, Roberto: - ROBERTO SANTIBANEZ is a graduate of Le Cordon Bleu in Paris and the chef/owner of Fonda restaurant in Brooklyn and Manhattan, New York. A native of Mexico City, he is the President of Truly Mexican Consulting and a member of The Culinary Institute of America's Latin Cuisines Advisory Council. He is also the author of Rosa's New Mexican Table and Truly Mexican. His website is www.robertosantibanez.com.
| SKU | Unavailable |
| ISBN 13 | 9781579653248 |
| ISBN 10 | 1579653243 |
| Title | Rosa's New Mexican Table |
| Author | Roberto Santibanez |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Artisan |
| Year published | 2007-05-05 |
| Number of pages | 288 |
| Prizes | Commended for IACP Crystal Whisk Award (Food Photography) 2008, Short-listed for James Beard Foundation Book Awards (Americana) 2008 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |