Mexican Flavors - Carpenter, Hugh
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"Mexican Flavors includes classic recipes such as Guacamole, Tortilla Soup, and Barbecue Chicken with Mole Sauce. But there are many gastronomic surprises such as Banana Salsa, Quesadillas with Papaya and Brie, Barbecued Caesar Salad with Chile Croutons, and Fallen Kahlua Chocolate Cake. The recipes use a wide range of seasonings to achieve innovative flavors with a Mexican flair - all from ingredients available at every American supermarket. Throughout the book, Hugh is at your side showing you easy preparation and cooking techniques, what can be completed in advance, and in page-after-page…mehr

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Produktbeschreibung
"Mexican Flavors includes classic recipes such as Guacamole, Tortilla Soup, and Barbecue Chicken with Mole Sauce. But there are many gastronomic surprises such as Banana Salsa, Quesadillas with Papaya and Brie, Barbecued Caesar Salad with Chile Croutons, and Fallen Kahlua Chocolate Cake. The recipes use a wide range of seasonings to achieve innovative flavors with a Mexican flair - all from ingredients available at every American supermarket. Throughout the book, Hugh is at your side showing you easy preparation and cooking techniques, what can be completed in advance, and in page-after-page illuminating the techniques, the history, and the unique flavors of Mexican cuisine."--Inside front cover
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Autorenporträt
Hugh Carpenter received the award "Cooking Teacher of the Year" from the International Association of Culinary Professionals (IACP) in 2010. Hugh Carpenter is a popular Napa Valley chef, cooking teacher, and writer. During the last 36 years, over 100,000 people have attended his classes at cooking schools throughout North America. In addition, he has run his own cooking school, Camp Napa Culinary, in Napa Valley for 22 years, and for 9 years Hugh and his wife, Teri Sandison, have operated a cooking school in the Mexican colonial town of San Miguel de Allende. He is the author of 15 cookbooks, all of which have been photographed by his wife. Fusion Food Cookbook was nominated for a James Beard Award in 1995, Chopstix received the IACP nomination for Best Food Photography of 1990, and Pacific Flavors won the IACP award for Best Asian Cookbook and the Who's Who of Cooking Best Food Photography Award in 1988. Teri Sandison began her art career in painting and drawing at U.C.L.A. She then studied photography at Art Center College of Design, where she specialized in food and wine photography and later was a member of the photography faculty for more than three years. She has done the photography for more than 60 cookbooks from leading publishers, and has clients who have come from across the United States to work with her in her studio. She was also adjunct instructor in food photography and food styling for four years at the Culinary Institute of America, St. Helena. She has collaborated with her chef husband, the cookbook author, Hugh Carpenter, for all 16 of their cookbooks.