Mexican Cooking at the Academy

From Publishers Weekly
Developed in conjunction with the California Culinary Academy, Mexican Cooking sets high standards for its varied and authentic recipes. Included are tostadas and empanadas, pork stew with cactus leaves, salads of jicama and orange slices, red snapper with orange juice and cilantro, and many salsas. Ingredients are carefully described, and line drawings neatly illustrate preparation techniques. Headnotes suggest other dishes to round out the menu and provide the history of some foods in Mexican cuisine. The color photos are mouthwateringly evocative. This book, one of the first of Ortho's Easy and Elegant Meals series, should find an appreciative audience among those who have made Mexican cuisine so popular in recent years. NovemberCopyright 1985 Reed Business Information, Inc.


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