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The Art Of Mexican Cooking, by Jan Aaron, Georgine Sachs Salom
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THE ART OF MEXICAN COOKING was written by the authors after spending many years traveling and eating in Mexico. The recipes included are authentic ethnic dishes from villages to the poshest restaurants in Mexico City and resort areas. The Table of Contents includes: **A Guide to the Art of Mexican Cooking; **Aperitivos (appetizers); **Sopas (soups); **Huevos y Queso (eggs and cheese); **Pescados (fish); **Carnes (meats); **Aves (poultry); **Barbacoa (barbacue); **Salsas (sauces); **Enchiladas, Tacos, Tamales, Tostadas, Empanadas; **Frijoles y Arroz (beans and rice); **legumbres (vegetables); **Ensaladas (salads); **Panes y Reposteria (breads, cakes, cookies; **Postres y Dulces (desserts and confections); **Brebajes (beverages); and Fiestas. The cookbook is fully indexed.
- Sales Rank: #1529080 in Books
- Published on: 1965
- Number of items: 1
- Binding: Hardcover
- 309 pages
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