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Thomasina Miers

Wahaca - Mexican Food at Home Relié – 21 juin 2012

Édition en Anglais de Thomasina Miers (Auteur)

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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.

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Nombre de pages de l'édition imprimée

256 pages
Langue

Anglais
Éditeur

Hodder & Stoughton
Date de publication

21 juin 2012
Dimensions

19.05 x 2.79 x 24.13 cm
ISBN-10

1444722395
ISBN-13

978-1444722390
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Description du produit

Revue de presse

Masterchef winner Thomasina Miers has produced another winner... wonderfully fresh tasting recipes dispel the illusion that Mexican cooking is just refried beans, mince and guacamole. (Daily Express)

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

Thomasina Miers first arrived in Mexico aged 18, and the country and its food had such an impact that she went back to live there. She opened up a cocktail bar in Mexico City and used her free time to travel the country and cook with some of Mexico's top chefs. After returning to London and winning BBC2's MasterChef in 2005, Thomasina worked for six months with Skye Gyngell at Petersham Nurseries in Richmond. Thomasina and Mark Selby soon opened their first Mexican street food cantina, Wahaca, which promptly won the Observer Food Monthly's 'best cheap eats' award. Wahaca has since been included in the Cool Brands list, and was voted London's best Mexican. Wahaca has now has sites across the south-east of Britain, including Covent Garden, Soho, Bluewater, Canary Wharf, White City and Stratford. Thomasina is the co-editor of Soup Kitchen and the author of Cook, Wild Gourmets and Mexican Food Made Simple. She lives in London with her husband and daughter.

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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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Commentaires client

5 étoiles		64%
4 étoiles		21%
3 étoiles		8%
2 étoiles		5%
1 étoile		2%

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wanna B

Ca a l’air délicieux

Commenté en France le 30 octobre 2019

Achat vérifié

Recettes compliquées à réaliser si on n’a pas accès aux produits mexicains

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Diana Prince

Easy, tasty home made Mexican food (even for vegans!)

Commenté au Royaume-Uni le 21 novembre 2018

Achat vérifié

This is a really special book. I try to buy cookery books only by people from/who have lived in the country or region they're writing about. Miers lived in Mexico and clearly loves the food. This especially comes through in the little sections dotted throughout which provide information about Mexican foodstuffs such as the many varieties of chili and even cactus, which sounds delicious. Also included throughout are pronunciations of ingredients/dishes which is a wonderful idea. I really liked this as it felt like a mini cookery course was included.

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.

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37 personnes ont trouvé cela utile

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Cafegirl

Bought this and "Mexican Food Made Simple" - so which is best?

Commenté au Royaume-Uni le 17 juillet 2017

Achat vérifié

I bought this, and Thomasina Miers "Mexican Food Made Simple" and having spent hours comparing recipes (many of which are duplicated across both books), categorising difficulty and how likely I was to actually make the recipes that were unique to each book, and deciding which had the better font and colour scheme I concluded ... that I would have to keep both.

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.)

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22 personnes ont trouvé cela utile

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saffieknowsbest

I think I'd love this so much more as a "tree book"

Commenté au Royaume-Uni le 19 août 2021

Achat vérifié

I purchased the kindle version of this book, because I'm really interested in mexican and South/Central American cuisine. And the e-book seemed like a good place to start.
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.

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Lauren Amy

Lacking in recipe photographs

Commenté au Royaume-Uni le 4 mai 2020

Achat vérifié

As lovers of Wahaca, my Husband liked receiving this book as an anniversary present, but we both commented on the lack of photos in the book. I also feel like there could be more taco recipes. I don’t feel it’s the best Mexican book in our collection, but a good addition and one we will definitely use.

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4 personnes ont trouvé cela utile

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JB43

Lovely book but recipes require skill

Commenté au Royaume-Uni le 17 décembre 2018

Achat vérifié

I consider myself a very competent cook and knew very little about Mexican street food so wanted to challenge my skills with this book. Apart from struggling to get some of the ingredients I feel you need to be relatively confident to tackle a lot of these recipes. I would need to be cooking this type of food pretty regularly to justify keeping a ‘Mexican pantry’ of all I need. However there are some good tips and info about chilli (heat and taste)

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5 personnes ont trouvé cela utile

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