mexican cooking

Describes food customs and preparation in Mexico, regional dishes, and cooking techniques; includes recipes for a variety of meals.

A retelling of the traditional Mexican tale explaining the origins of mol?, the savory chocolate sauce that is served over turkey or chicken.

Offers a full range of recipes from six regions of Mexico.

Three hundred plus easy-to-fix recipes from the American Southwest and Northern Mexico, covering all courses from breakfast to dessert.

A collection of regional recipes and location photography which profiles the native cuisine of Mexico.

Presents more than ninety recipes for authentic Mexican food, including meat, poultry, and seafood dishes, appetizers, soups, salads, tortillas, rice and beans, sauces, beverages, desserts, and breakfasts, and includes a glossary and conversion tables.

Shows step by step of some exciting dishes for mexican food lovers.

A compilation of three cookbooks by Diana Kennedy, featuring "The Cuisines of Mexico," "The Tortilla Book," and "Mexican Regional Cooking," containing over three hundred updated recipes for appetizers, tortillas, tamales, soups, vegetables, meats and poultry, desserts, and other dishes; and including thirty new selections.

Illustrations and step-by-step instructions teach children how to make simple, delicious Mexican dishes, including enchiladas, tortilla chips, and burritos.

Illustrations and rhyming text, sprinkled with some Spanish words, introduce a variety of Mexican foods.