Marilyn TausendCocina de La Familia
More Than 200 Authentic Recipes from Mexican-American Home Kitchens
Contents
Introduction
Basic Techniques of the Mexican-American Kitchen:
Roasting, Toasting, Searing, and Souring
Everyday Basic Ingredients
New Mexico Impressions
Beginnings/Botanas
California Impressions
Salads and Seafood Cocktails/Ensaladas y Cocteles de Marisco
Texas Impressions
Soups and Meals in a Pot/Sopas, Caldos, Pozoles, y Menudos
Arizona Impressions
Quick Bites/Antojitos y Tortas
Illinois Impressions
Main Dishes: Fish, Poultry, Meat, and Lighter Fare/Platillos Principales
Colorado Impressions
Comfortable Companions: Beans, Lentils, Rice, and Vegetables/Comidas
Adicionales: Frijoles, Lentejas, Arroz, y Legumbres
Washington Impressions
Finishing Touches: Salsas, Relishes, Condiments/Salsas y Encurtidos
Michigan Impressions
Tamales/Tamales
Florida Impressions
Bread and Breakfast/Pan, Pan Dulce, y Huevos
New York Impressions
Sweet Endings/Postres
Oregon and Idaho Impressions
And to Wash It All Down/Bebidas
Selected Bibliography
Product Sources
Permissions Acknowledgments
Index
Metric Equivalencies
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