Deleites De La Cocina Mexicana
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Deleites de la Cocina Mexicana
Author | : María Luisa Urdaneta,Daryl F. Kanter |
Publsiher | : University of Texas Press |
Total Pages | : 264 |
Release | : 2010-07-05 |
Genre | : Cooking |
ISBN | : 9780292786851 |
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Mexican food, Tex-Mex, Southwestern cuisine—call it what you will, the foods that originated in Mexico have become everyone's favorites. Yet as we dig into nachos and enchiladas, many people worry about the fats and calories that traditional Mexican food contains. Deleites de la Cocina Mexicana proves that Mexican cooking can be both delicious and healthy. In this bilingual cookbook, Maria Luisa Urdaneta and Daryl F. Kanter provide over 200 recipes for some of the most popular Mexican dishes-guacamole, frijoles, Spanish rice, chiles rellenos, chile con carne, chalupas, tacos, enchiladas, fajitas, menudo, tamales, and flan-to name only a few. Without sacrificing a bit of flavor, the authors have modified the recipes to increase complex carbohydrates and total dietary fiber, while decreasing saturated and total fats. These modifications make the recipes suitable for people with diabetes-and all those who want to reduce the fats and calories in their diet. Each recipe also includes a nutritional analysis of calories, fats, sodium, etc., and American Diabetic Association exchange rates. Because diabetes is a growing problem in the Mexican-American community, Deleites de la Cocina Mexicana is vital for all those who need to manage their diet without giving up the foods they love. Let it be your one-stop guide to cooking and eating guilt-free Mexican food.
La Cocina Mexicana
Author | : Marilyn Tausend,Ricardo Muñoz Zurita |
Publsiher | : Univ of California Press |
Total Pages | : 320 |
Release | : 2012-10-22 |
Genre | : Cooking |
ISBN | : 9780520261112 |
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Collects recipes from the different cultures of Mexico and celebrates their many differences and variations, from poblano chiles in Mexico City to marinated steamed fish in Oaxaca and Mayan-inspired roasted pork.
Los espacios de la cocina mexicana
Author | : Margarita de Orellana,Bernal Díaz del Castillo |
Publsiher | : Unknown |
Total Pages | : 140 |
Release | : 1997 |
Genre | : Cooking |
ISBN | : UCSD:31822035086040 |
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Mexican Light Cocina mexicana ligera
Author | : Kris Rudolph |
Publsiher | : University of North Texas Press |
Total Pages | : 545 |
Release | : 2006 |
Genre | : Cooking |
ISBN | : 9781574414868 |
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Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties.
M xico sabor y deleite
Author | : Graciela Patiño |
Publsiher | : Unknown |
Total Pages | : 204 |
Release | : 2005 |
Genre | : Cooking, Mexican |
ISBN | : UCSD:31822035096346 |
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Short history, uses, and recipes for native Mexican foods. A resource for hard-to-find recipes for the more exotic vegetables, fruits, flowers, seeds, and other foods. Some examples include: Huauzontle, Tuna, Biznaga, Chile fresco, Flor de Sabila, Cabuches, Izote, Hoja Santa, Quelite, Zapote Negro, Huitlacoche, Charal, Escamoles, Achiote.
Texas Tortes
Author | : Arthur L. Meyer |
Publsiher | : University of Texas Press |
Total Pages | : 132 |
Release | : 1997-01-01 |
Genre | : Cooking |
ISBN | : 0292752016 |
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With layer upon layer of rich, dense cake and delicate buttercream subtly flavored with fruit, chocolate, or nuts, classic European tortes crown the pinnacle of Old World baking. Make them with the freshest produce of the fields and orchards of Texas--oranges, peaches, pecans, raspberries, blueberries, plums, apricots, figs, strawberries, and kiwis--and you will discover the New World's ultimate desserts. In this cookbook, Master Baker Arthur L. Meyer presents forty-three original, kitchen-tested recipes for fruit, nut, and chocolate tortes, cassate, tarts and pies, cheesecakes, and other classic European desserts. The recipes take advantage of fresh Texas ingredients, and each recipe contains clear, easy-to-follow instructions that demystify the processes involved in creating these desserts. In addition to the recipes, Meyer guides the home baker through the basic steps in producing tart and cheesecake crusts, fillings and icings, and other standard components of special desserts. Throughout the book, he gives tips on proper techniques and equipment drawn from many years of experience.
Naturally Healthy Mexican Cooking
Author | : Jim Peyton |
Publsiher | : University of Texas Press |
Total Pages | : 526 |
Release | : 2014-10-01 |
Genre | : Cooking |
ISBN | : 9780292758674 |
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“Valuable to anyone who loves cooking and eating south-of-the-border food and doesn’t want to sacrifice taste for healthy choices or vice versa.” ―Foreword Just about everyone loves Mexican food, but should you eat it if you want to manage your weight or diabetes? Absolutely! There are countless authentic Mexican dishes that are naturally healthy—moderate in calories, fat, and sugar—and completely delectable. Naturally Healthy Mexican Cooking presents some two hundred easy recipes with exceptional nutrition profiles. Substitutions that alter the taste and pleasure of food have no place here. Instead you’ll find flavorful low-calorie dishes from the various schools of Mexican and Mexican American cooking in Texas, New Mexico, Arizona, and California. From traditional meat, seafood, and vegetarian entrees andm antojitos mexicanos, including tacos, enchiladas, and tamales, to upscale alta cocina Mexicana such as shrimp ceviche and mango salsa, these recipes are authentic, simple to prepare with supermarket ingredients, and fully satisfying in moderate portions. Every recipe includes nutritional analysis: calories, protein, carbs, fat, cholesterol, fiber, sugar, and sodium. You’ll also find information on Mexican cooking and nutrition, ingredients, techniques, and equipment. Try the recipes in Naturally Healthy Mexican Cooking, and you’ll discover that comfort food can be both delicious and good for you. ¡Buen provecho!
Cocina mexicana al natural
Author | : Patricia Quintana |
Publsiher | : Oceano |
Total Pages | : 0 |
Release | : 2007 |
Genre | : Cooking (Natural foods) |
ISBN | : 9707774762 |
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With light, healthy, and easy dishes to prepare that reclaim the most typical ingredients of Mexican food and nutritious recipes that combine gastronomic tradition in a new and unexpected way, this book includes an ample variety of dishes. The international chef, Patricia Quintana, invites us to explore the possibilities that Mexican cuisine has to offer for those who desire to eat clean, but do not want to give up the richness of flavors, colors, and different textures of national cuisine. These dishes use natural key ingredients by means of organic cultivation. The reader will discover dishes that include fresh juices, nutritious salads, and smoky consommés and broths. Platillos saludables, ligeros y fáciles de preparar que recuperan algunos de los ingredientes más típicos de la comida mexicana; nutritivas recetas que combinan, deforma nueva e inesperada, la tradición gastronómica del país con ideas divertidas, originales y llenas de sabor. La chef internacional Patricia Quintana nos invita a explorar las diversas posibilidades que ofrece la cocina mexicana. En este caso, a través de recetas dirigidas a todos aquellos que desean una comida sana, pero no quieren renunciar a la riqueza de sabores, aromas, colores y texturas propios de la gastronomía nacional. Una propuesta que pide prestados a la naturaleza algunos de sus mejores productos a través de cultivos orgánicos. En estas páginas el lector encontrará una amplia variedad de platillos, los cuales incluyen lo mismo jugos frescos y nutritivas ensaladas, que humeantes consomés y caldos. También encontramos sencillez culinaria tan atractiva como unos deliciosos tacos de jícama al salpicón de jaiba.