Mexican Family Cooking

From Publishers Weekly
In this fine volume, Gabilondo, a professional chef, shares a full range of more than 260 appealing recipes from her native Mexico, including a number of desserts and corn tortilla dishes. A chapter on fiesta fare contains the author's favorite recipes: meatball soup; stuffed green chilis with walnut sauce; shrimp, pineapple and jalapeno salad; exotic crabmeat hash; pork ribs and hominy soup; zucchini and cheese crepes; broiled wrapped oysters; tamale pie. Gabilondo describes, in glossary form, various ingredients and their specialized use in Mexican cookery, and where to obtain the more unusual items; the array of fresh, dried and canned chilis and recommended methods of handling them; basic cooking techniques and equipment; and mail-order sources for Mexican food. The chatty, exaggerated narrative is more than compensated for by excellent, step-by-step, well-illustrated instructions that will ease the entree of Mexican cuisine into American homes. Author tour. Copyright 1987 Reed Business Information, Inc.


From the Inside Flap
A well-known Mexican cook, Aida Gabilondo offers a wonderful array of dishes -- zesty red snapper baked in a sause of tomato, pimento, and jalapeno peppers, a mouth-watering version of the classic Mole Poblano (chicken in a spicy sauce subtly flavored with chocolate), a fast and easy tamale pie, festive stuffed green chiles with walnut sauce, and many, many more.
Elegantly designed and beautifully illustrated, this marvelous cookbook is a complete cooking course and more. Throughout, Aida Gabilondo relates the origins of a dish, and the local lore and custom, so that we learn not just about the food but also about the magnificent Mexican landscape, culture, and people. Here is the very best of Mexican cooking written with the needs of the American cook in mind.
"Excellent, step-by-step, well-illustrated instructions that will ease the entree of Mexican cuisine into American homes." -- Publishers Weekly


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In this fine volume, Gabilondo, a professional chef, shares a full range of more than 260 appealing recipes from her native Mexico, including a number of desserts and corn tortilla dishes. A chapter on fiesta fare contains the author's favorite recipes: meatball soup; stuffed green chilis with walnut sauce; shrimp, pineapple and jalapeno salad; exotic crabmeat hash; pork ribs and hominy soup; zucchini and cheese crepes; broiled wrapped oysters; tamale pie. Gabilondo describes, in glossary form, various ingredients and their specialized use in Mexican cookery, and where to obtain the more unusual items; the array of fresh, dried and canned chilis and recommended methods of handling them; basic cooking techniques and equipment; and mail-order sources for Mexican food. The chatty, exaggerated narrative is more than compensated for by excellent, step-by-step, well-illustrated instructions that will ease the entree of Mexican cuisine into American homes. Author tour. (July 7)


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