Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking by

Description: Truly Mexican by Roberto Santibanez Amazing, authentic Mexican cooking for the home kitchen Mexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In Truly Mexican , Roberto Santibanez shows you that its the flavors that are complex, not the cooking. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description Amazing, authentic Mexican cooking for the home kitchenMexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In "Truly Mexican," Roberto Santibanez shows you that it's the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious.An introduction to Mexican cooking covers the main ingredients as well as how they're best prepared—from toasting tortillas to roasting tomatoes—and offers a few simple kitchen commandments that make great results a given. Recipes cover main dishes, sides, salsas, guacamoles, moles, adobos, and more. - Features 128 recipes for authentic Mexican favorites—from classic tacos and tamales to stunning dishes like Braised Short Ribs Adobo and Red Snapper Papillotes in Green Mole- Includes a useful Sources section to help readers track down authentic Mexican ingredients- Provides straightforward instructions on essential techniques like roasting chiles, making fresh tortillas, and filling enchiladas Illustrated throughout with dramatic photos that evoke bold Mexican flavors, "Truly Mexican" puts the real tastes of Mexico within easy reach. Notes A fresh and flavourful guide to Mexican cooking. Back Cover Praise for truly Mexican "Roberto Santiba_ez is that rare bird-a great chef and a great teacher-and its the combination of these talents that makes this book so wonderful. Its an excellent tutorial on Mexican sauces: the ingredients, the techniques, the multiple dishes you can make from each of them, as well as the lip-smacking side dishes that go with them. If you want to cook Mexican food at home more often-and who doesnt?-this is the book for you." -Sara Moulton, author of Sara Moultons Everyday Family Dinners "Truly Mexican breathes the soul and spirit of Mexican cuisine. It is an exceptional book that discloses the essence of Mexican cuisine, from simple street foods like tacos to complex masterpieces like moles. An essential work for anyone who is passionate about this amazing cuisine." -Mark Miller, author of The Great Chile Book, Tamales, Tacos, and other books "With this text, Chef Santiba_ez has moved the understanding of Mexican cuisine forward in a significant way. Although the recipes in this book are, by themselves, a wonderful collection, Roberto delivers them in a format that leaves the reader with true knowledge of the Mexican kitchen." -Mark Erickson, Certified Master Chef and Vice President-Dean of Culinary Education at The Culinary Institute of America "Roberto Santiba_ezs excellent Truly Mexican is a book that should be on the shelves of home cooks who really want to know what Mexican food is all about." -Zarela Martinez, Author Biography Roberto Santibanez is a graduate of Le Cordon Bleu in Paris, the chef/owner of Fonda in Brooklyn, New York, and the Culinary Partner of The Taco Truck in Hoboken, NJ. A native of Mexico City, he is the President of Truly Mexican Consulting in New York and a member of The Culinary Institute of Americas Latin Cuisines Advisory Council. He is also the author of Rosas New Mexican Table . JJ Goode is a Brooklyn-based food writer who has written about food and travel for the New York Times , Gourmet , Saveur , Bon Appetit , Food & Wine , and Every Day with Rachael Ray . He is a contributing editor for Details , and the coauthor of Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto and Serious Barbecue by Adam Perry Lang. Romulo Yanes is a New York-based photographer who specializes in editoril, food, and travel. He was the photographic eye for Gourmet for nearly 25 years, capturing memorable images for the magazines covers and travel and food segments. Table of Contents ACKNOWLEDGMENTS vi INTRODUCTION vii BASICS 1 ESSENTIAL INGREDIENTS AND TECHNIQUES SALSAS 42 IGNITING THE FIRE OF FLAVOR GUACAMOLES 100 THE CHUNKY AND THE SMOOTH ADOBOS 120 SIMPLE PUREES WITH SOULFUL APPLICATIONS MOLES & PIPIANES 148 MEXICOS ICONIC SAUCES MORE IDEAS FOR USING MEXICAN SAUCES 210 SIDES 244 FOR ROUNDING OUT YOUR MEAL SOURCES 258 INDEX 259 Review ...shows the true beauty of real Mexican food. (CulinariaLibris.com, August 2011). Wow! Wow! Wow!...Great information. Great photography. Great design and layout. A great addition to your library. (Yum.fi, October 2012) Long Description Praise for Truly Mexican "Roberto Santiba Review Text TRULY MEXICAN by Roberto Santibañez with J. J. Goode and Shelley Wiseman focuses on sauces, with chapters on salsas, guacamoles, adobos and moles. So rather than create composed dishes, you can use his unusual red peanut sauce or deep, rich adobo D. F., made with chiles and Mexican chocolate, to dress rotisserie chicken. Try a few more recipes from Mr. Santibañez — Rosa Mexicano's culinary director before he opened Fonda in Brooklyn — and anchos, pasillas and guajillos could become regulars in your cupboard. (New York Times Dining Section, November 2011) Santibañez, a Le Cordon Bleu–trained chef and owner of the Brooklyn eatery, Fonda, born and raised in Mexico City, didn't set out to pen a "comprehensive" guide to Mexican cooking or the rich history of the country's food, but instead focuses solely on sauces--from salsas to adobos to moles--emphasizing techniques that home cooks can master and use in various dishes. With the goal "to convert as many readers as I could from people who would love to cook Mexican food to people who cook Mexican food they love," the author lays a solid foundation with a chapter on ingredients, technique, and equipment. The 140 recipes include a selection of guacamoles including departures from the classic such as a blue cheese guacamole, an apple-tequila guacamole, and a seafood guacamole. Recipes for adobos lead readers to main courses featuring various proteins such as adobo-braised lamb or a grilled skirt steak marinated in adobo. While one won't find desserts or suggested menus, the author's expertise is conveyed in a straightforward and inspiring tone that will instill confidence in cooks eager to prepare Mexican meals at home, regardless of previous experience or skill level. (Apr.) (Publishers Weekly, March 2011) Review Quote TRULY MEXICAN by Roberto Santibaez with J. J. Goode and Shelley Wiseman focuses on sauces, with chapters on salsas, guacamoles, adobos and moles. So rather than create composed dishes, you can use his unusual red peanut sauce or deep, rich adobo D. F., made with chiles and Mexican chocolate, to dress rotisserie chicken. Try a few more recipes from Mr. Santibaez -- Rosa Mexicanos culinary director before he opened Fonda in Brooklyn -- and anchos, pasillas and guajillos could become regulars in your cupboard. ( New York Times Dining Section , November 2011) Santibaez, a Le Cordon Bleu-trained chef and owner of the Brooklyn eatery, Fonda, born and raised in Mexico City, didnt set out to pen a "comprehensive" guide to Mexican cooking or the rich history of the countrys food, but instead focuses solely on sauces--from salsas to adobos to moles--emphasizing techniques that home cooks can master and use in various dishes. With the goal "to convert as many readers as I could from people who would love to cook Mexican food to people who cook Mexican food they love," the author lays a solid foundation with a chapter on ingredients, technique, and equipment. The 140 recipes include a selection of guacamoles including departures from the classic such as a blue cheese guacamole, an apple-tequila guacamole, and a seafood guacamole. Recipes for adobos lead readers to main courses featuring various proteins such as adobo-braised lamb or a grilled skirt steak marinated in adobo. While one wont find desserts or suggested menus, the authors expertise is conveyed in a straightforward and inspiring tone that will instill confidence in cooks eager to prepare Mexican meals at home, regardless of previous experience or skill level. (Apr.) ( Publishers Weekly , March 2011) Details ISBN0470499559 Author Roberto Santibanez Language English ISBN-10 0470499559 ISBN-13 9780470499559 Media Book Format Hardcover Year 2010 Publication Date 2010-09-30 DEWEY 641.597 Imprint John Wiley & Sons Ltd Place of Publication Chichester Short Title TRULY MEXICAN Subtitle Essential Recipes and Techniques for Authentic Mexican Cooking Pages 264 Illustrations Yes Photographer Romulo Yanes Audience General/Trade Country of Publication United States Publisher Houghton Mifflin AU Release Date 2011-04-01 NZ Release Date 2011-04-01 Imprint US Harvest Publisher US HarperCollins We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:43662139;

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