Mexican Light Cocina Mexicana Ligera
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Mexican Light Cocina mexicana ligera
Author | : Kris Rudolph |
Publsiher | : University of North Texas Press |
Total Pages | : 230 |
Release | : 2006 |
Genre | : Cooking |
ISBN | : 9781574412185 |
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Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in today's kitchen, thanks to Kris Rudolph's thoroughly researched cookbook. And because cooks from both sides of the border will be eager to try these recipes, Rudolph presents the recipes and text in Spanish on facing pages. 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. The fifty recipes cover everything from appetizers to after-dinner refreshers and each includes the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness.
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.
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.
Mexican Light
Author | : Martha Rose Shulman |
Publsiher | : Bantam |
Total Pages | : 440 |
Release | : 1996 |
Genre | : Cooking |
ISBN | : UTEXAS:059173004364193 |
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America's favorite low-fat gourmet cook and author of the bestselling Mediterranean Light now turns her magical hand to lighten America's favorite ethnic cuisine. Shulman's restorative soups make a meal in themselves and her zesty salads are full of the fresh, sparkling tastes of Mexican fruits and vegetables.
Light Cooking
Author | : Anonim |
Publsiher | : Unknown |
Total Pages | : 96 |
Release | : 1994 |
Genre | : Cooking |
ISBN | : 078530780X |
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A collection of Mexican recipes without the high fat, calorie and cholesterol counts associated with traditional Mexican cooking.
The British National Bibliography
Author | : Arthur James Wells |
Publsiher | : Unknown |
Total Pages | : 870 |
Release | : 2007 |
Genre | : Bibliography, National |
ISBN | : UOM:39015066381453 |
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American Book Publishing Record
Author | : Anonim |
Publsiher | : Unknown |
Total Pages | : 834 |
Release | : 2006 |
Genre | : American literature |
ISBN | : UOM:39015066180426 |
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T Bone Whacks and Caviar Snacks
Author | : Sharon Hudgins |
Publsiher | : University of North Texas Press |
Total Pages | : 416 |
Release | : 2018-05-15 |
Genre | : Cooking |
ISBN | : 9781574417227 |
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T-Bone Whacks and Caviar Snacks is the first cookbook in America to focus on the foods of the Asian side of Russia. Filled with fascinating food history, cultural insights, and personal stories, it chronicles the culinary adventures of two intrepid Texans who lived, worked, and ate their way around Siberia and the Russian Far East. Featuring 140 traditional and modern recipes, with many illustrations, T-Bone Whacks and Caviar Snacks includes dozens of regional recipes from cooks in Asian Russia, along with recipes for the European and Tex-Mex dishes that the author and her husband cooked on the “Stoves-from-Hell” in their three Russian apartments, for intimate candlelight dinners during the dark Siberian winter and for lavish parties throughout the year. You'll learn how to make fresh seafood dishes from Russia's Far East, pine nut meringues and frozen cranberry cream from Irkutsk, enticing appetizers from the dining car of a Trans-Siberian luxury train, and flaming “Baked Siberia” (the Russian twist on Baked Alaska). And here's the bonus: All of these recipes can be made with ingredients from your local supermarket or your nearest delicatessen.