Mexican flavors - Modern Recipes Camp San Miguel
by Hugh Carpenter and Teri Sandison
Andrews McMeel | August 2014 | ISBN-10: 144945366X | EPUB | 148 pages | 36,5 mb
http://www.amazon.com/Mexican-Flavors-contemporary-recipes-Miguel/dp/144945366X
Let bestselling author and cooking teacher of teachers, Hugh Carpenter, you will be centered on a delicious adventure with new approaches to Mexican food that can be easily reproduced in the kitchen, including 115 recipes and 130 beautiful location and food photos on San Miguel take Allende .
Mexican flavors is your opportunity to learn about contemporary Mexican cuisine with a teacher, Hugh Carpenter. Hundreds of Americans have traveled to San Miguel to Hugh in seminars Cook on Six Days runs with his wife, Teri Sandison, during the winter months. The recipes are in Hugh Cooking School in San Miguel de Allende, Mexico, based a famous artist community in the high mountain country north of Mexico City.
Flavors are classic Mexican dishes such as guacamole, tortilla soup and grilled chicken with mole sauce. But there are many culinary surprises such as Banana Salsa, papaya quesadillas and Brie, the Caesar salad with croutons BBQ Chile and Fallen Chocolate Cake Kahlua. The recipes use a variety of spices to achieve innovative flavors with a Mexican flair - from those in the supermarkets all Americans ingredients. Throughout the book, Hugh is on your side to show you the simple preparation and cooking techniques that can be completed in advance, and page after page of lighting techniques, history and the unique taste of Mexican food.
Three special sections show an innovative approach to some of the most famous Mexican dishes approach. Chile Rellenos with pulled pork and pine nut herb goat cheese filling, then smoked barbecue. Tacos and tostadas are deconstructed, so that even those who are new to Mexican cuisine, you can create your own masterpiece. And Enchiladas garnished with duck, shrimp and shiitake mushrooms are a master class on how to create the perfect failsafe.
Celebrated as a food photographer, Teri Sandison brings recipes to life with great pictures of food. Shows the same ability, the atmosphere of San Miguel by everyday dings, festivals, markets, scenarios and action plans for cooking classes to capture. Visit San Miguel, a city declared World Heritage by UNESCO, through the lens of the camera Teri. Mexican flavors and opens into the life of San Miguel de Allende scenario; Walk through farmers' markets; People watching in the garden; see behind the doors of colonial houses; and cooking classes in San Miguel warehouse. Let master cooking teacher, Hugh Carpenter, resulting in a magnificent adventure with new approaches to Mexican food, that can be easily reproduced in the kitchen.
About the Authors
Hugh Carpenter was awarded with the "Cooking Teacher of the Year" by the International Association of Culinary Professionals (RPS) in 2010, Hugh Carpenter is a popular Napa Valley chef, cooking teacher, and writer. During the last 36 years more than 100,000 people attended his classes in cooking school in North America. In addition, he managed his own cooking school, Cooking Camp Napa in the Napa Valley for 22 years, and 9 years Hugh and his wife Teri Sandison, run a cooking school in the Mexican colonial city of San Miguel de Allende. He is the author of 15 cookbooks, all photographed by his wife. Fusion Food Cookbook was nominated for a James Beard Award in 1995, received a nomination for Chopstix Best Picture IACP Food 1990 Flavors of the Pacific and won the prize for the best IACP Book of Asian recipes and who's who is cooking the best photography Foods 1988 .
Teri Sandison began his artistic career in painting and drawing at UCLAÂ later studied photography at the Art Center College of Design, where he worked in food and wine and photography specialized by the Member after the photography art faculty for more than three years. She did photography for over 60 cookbooks with key suppliers and customers in the United States to work with her in his study. She was also an Assistant Instructor in food photography and food style for four years at the Culinary Institute of America, St. Helena. She worked with her husband, chef, cookbook author, Hugh Carpenter, 16 of their cookbooks.
Executive Summary
Prologue: INDEPENDENCE ROAD
Introduction: The SAN MIGUEL culinary scene
CHAPTER 1: Building blocks TASTE
CHAPTER 2: BASIC INCOME
CHAPTER 3: prepare the ground Starters: opening act
CHAPTER 4: four beloved country food: tacos, tostadas, enchiladas and Chile rellenos
CHAPTER 5: Surprise SALAD
CHAPTER 6: tasting soup COMPLEX
CHAPTER 7: Inspired by Coast Seafood MEXICO
Chapter 8: TASTE OF MEXICO fat poultry and meat
Chapter 9: TRIM easy with OF MEXICO KEY
Chapter 10: Desserts friends
CHAPTER 11: Update to drink and to lift the spirits
Thank you
METRIC EQUIVALENTS
CONTENTS
No comments:
Post a Comment