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Wahaca - Mexican Food at Home Relié – 21 juin 2012
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'Thomasina Miers is bringing a large slice of genuine Mexico to the mainstream' Independent
Eat your way around the markets of Mexico with this collection of over 130 mind-blowing recipes from Thomasina Miers, co-founder of the award-winning Wahaca restaurants.
Inspired by the flavours of Mexico but using ingredients easily found in Britain, Wahaca - Mexican Food at Home is all about cooking authentic Mexican food in your own kitchen. Mexican cooking is fresh, colourful and full of flavour, with breakfasts to get you through the day, hearty dinners, sensational puddings, and zingy cocktails. Follow Tommi on her trip through the markets, cantinas and fiestas of Mexico to discover recipes bursting with flavour you'll want to eat and share.
Description du produit
Revue de presse
We've waited two years for Thomasina Miers' follow-up to her cookbook Mexican Food Made Simple, but thankfully it was well worth the wait. Wahaca - Mexican Food At Home is a vividly bright and mouth-watering selection of Mexican-inspired recipes, developed from Thomasina's extensive travels across the country. (Stylist)
If you love proper Mexican food, the recipes will hit the spot - and if you haven't tried it yet, you'll soon be a convert to la vida Mexicana (Delicious)
Just reading the introduction to Wahaca is enough to inspire even the most unadventurous of cooks... colour bursts from the pages - mouth-watering photography gives way to easy to follow diagrams for burritos, taquitos and tacos. (Country Life)
Quite apart from having opened up a cocktail bar in Mexico City and won Masterchef in 2005, Miers is the moving force behind the street food chain Wahaca. Her cookbook proves that Mexican food can be a matter of subtle flavours and zinging colours. (Telegraph)
There's lots of good stuff, including a generous breakfast section, a guide to chillies and lots of little essays conjuring the magic of a Mexican food market. (Metro)
Biographie de l'auteur
Détails sur le produit
- Éditeur : Hodder & Stoughton (21 juin 2012)
- Langue : Anglais
- Relié : 256 pages
- ISBN-10 : 1444722395
- ISBN-13 : 978-1444722390
- Poids de l'article : 920 g
- Dimensions : 19.05 x 2.79 x 24.13 cm
- Classement des meilleures ventes d'Amazon : 75 en Cuisine de l'Amérique latine
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À propos de l'auteur
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I am vegan and find this book caters very well for my diet. In contrast with some books that foreground meat and dairy (e.g. any book with many recipes based around a hunk of roast meat) this is a book that focuses much more on seasoning and veg, especially chili, herbs, tomatoes and avocado. Whereas you can't really substitute something easily for a centrepiece of roast lamb, this book makes substitution easy. That recipe for pulled pork tacos? Replace it with jackfuit or Linda McCartney vegan pulled pork/shredded duck (available in any moderate sized Sainsburys). Fish dishes can even be replicated with tofu (and if you're feeling adventurous, a bit of shredded seaweed) or you can leave the meat/fish out entirely, replacing it with beans of some kind. A recipe including feta? No problem, Sainsburys do a lovely dairy free feta made of coconut oil (they do other dairy free cheeses too, though that one is my favourite). The recipes are wonderful and unfussy (even if you do make substitutions) and make it easy to cook delicious, inventive Mexican food at home. It's a real winner.
To assist you:
If you like large type that you can read from across a kitchen then Mexican Food Made Simple wins.
On the other hand, if you prefer a very comprehensive Index (that means you don't have to remember each obscure recipe title but can find things under categories as well as ingredients) then "his book is better. (Consider both contain roughly the same number of recipes: this book has an 8 page index, the other has only 4 pages.)
(Or do as I did and find space for both.)
The author's love and reverence for the cuisine shines out in her writing. It's hard not to feel her enthusiasm.
I am coming to the conclusion, though, that cookbooks are best enjoyed as paper copies, although e-books are great for following recipes if you already know what you want to cook. For leisurely browsing through, and seeking inspiration though, tree books are supreme.
I did learn that much of authentic Mexican cuisine is not suitable for a halal diet, as almost every recipe contained lard, pork, copious quantities of alcohol, or all 3, lols.
It's OK, I can work around that mostly, and substitute, but it's something to be aware of I suppose.
This book teaches you that authentic Mexican food is so much better and more diverse than old el paso meal kits. Don't get me wrong, they have their place too, but they are such poor, pale imitations of authentic, cooked from scratch Mexican food.
For those working with Asian chilli powders, its worth noting that Mexican chilli powders are far less spicy, and quantities will need to be adjusted downwards significantly if substituting.
There was advice and links given for purchasing authentic Mexican ingredients like masa harina, tomatillos and arbol chilli powder.