Celebrate the Rain: Cooking With the Fresh and Abundant Flavors of the Pacific Northwest
Author: Inc In Ass The Junior League of Seattl
Celebrate the Rain is the highly anticipated follow-up to the award-winning Simply Classic. Enjoy the culinary riches of the Pacific Northwest through more than 175 recipes, such as Walla Walla Onion Soup, Mixed Greens with Yakima Nectarines, Pacific Northwest Cedar Planked Salmon, and Lemon Boutique Cookies. A 2004 West Regional Winner of the Tabasco Community Cookbook Award.
New interesting textbook: Syndrome X the Silent Killer or Your Own Perfect Medicine
Culinary Mexico: Authentic Recipes and Traditions
Author: Daniel Hoyer
Join Chef Daniel Hoyer on a culinary adventure through the vibrant culture, history, and cuisines of Mexico. Mexico's rich history and myriad cultural influences are reflected in its cuisine, and it's high time we abandon old notions of Mexican food as tacos, enchiladas, burritos, and refried beans all smothered in melted cheese. Dismissing these long-standing stereotypes, Culinary Mexico presents an extensive collection of surprisingly distinct recipes from the diverse regions of Mexico. The delicious food that has evolved from each region makes a bold statement of what a true Mexican feast can and ought to be.
Culinary Mexico presents cuisines from six distinct Mexican regions, from the Northern Frontier to the Yucatan Peninsula. The book also includes complete menus for pairing these unique foods, process photos for cooking, a chapter on techniques, and a resource section. Brimming with full-color photography and interesting lore, this suburb cookbook brings you an unexplored world of nuanced flavors, unique ingredients, and all things good of culinary Mexico.
back flap
Daniel Hoyer first learned to cook as a young boy by helping his two grandmothers in the kitchen. By the time we was a teenager, he began working in restaurants, and he supported himself in college-where he studied preveterinary medicine-by cooking. He finally followed his love of cooking to make his career as a chef. His stint as sous chef for Mark Miller's Coyote Cafe inspired his interest in Mexican and Latin American cooking.
Chef Daniel has traveled extensively in Mexico, exploring the cooking, as well as the history and culture, of that colorful country. He is currently a restaurant consultant,cooking-school instructor, and guide for gastronomic-adventures tours in Mexico. He resides in Santa Fe, New Mexico.
Table of Contents:
Chapter 1: General Techniques and Ingredients
Overview
Discussion of ingredients
Specific Techniques
Chapter 2: La Frontera, The Northern Frontier
Baja California, Sonora, Chihuahua, Coahuila, Nuevo Leon, Durango, and Tamaulipas
Intro
Roast Cabrito Nuevo Leon
Queso fundido Photo
Caldillo Norteno
Shredded beef with tomatoes
Empanadas de harina
Durango-Style White beans Photo
Caldo de queso
Sopa con Albondigas de pescado Photo
Tacos de pescado (Baja)
Caldo de Habas con Nopales
Sour Cream (jocoque)
Churros Photo
Chapter 3: La Costa Oro, The Pacific Coast
Guerrero, Michoacan, Jalisco, Colima, Nayarit, Sinaloa
Intro
Tepache
Al Pastor
Sopa del Pan-Bread Soup Photo
Pollo a los brasas (asado) Photo
Chilatole
Sopa de Flor de Calabaza [Squash Blossom and Sweet Corn Soup]
Camarones en el mojo de ajo Photo
Guacamole
Pineapple Vinegar Photo
Chapter 4: El Istmo, The Isthmus of Tehuantepec
Tabasco, Oaxaca, and Veracruz
Overview
Mole Colorado
Manchamanteles Photo
Mole Negro
Huachinango Veracruzano Photo
Robalo relleno de camaron y jaiba (Dona Rafaela)
Tamales de Anis
Coctel de Camaron con Chipotle y Aguacate Photo
Tapiste (Dona Angela) Photo
Mojara (minilla)
Pollo en escabeche Photo
Salpicon de venado (Dona Chevalita)
Chilpachole de Jaiba
Pescado ajillo
Arroz verde
Helado de Coco
Salsa de cacahuate
Ropa vieja
Pierna de cerdo adobada Photo
Pay de queso con Pina (cheese pie with pineapple)
Cecina enchilada Photo
Bocadillos-Potato Snacks
Puerco en mole verde
Pasta de Chile Seco Xiqueno
Camarones enchipotlados Photo
Rellenos de chipotle
Chapter 5:La Encrucijada, The Central Crossroads
Mexico, Hidalgo, Distrito Federal (Mexico City), Tlaxcala, Puebla, Morelos
Overview
picadillo
Chiles en Nogada
Sopa Tlaxqueno
Mixiote Photo
Chorizo
Pepeto-Mexico Photo
Salpicon de res
Sopa tortilla
Caldo Tlapeno
Carne asada Tampiqueno
Gorditas
Enfrijoladas
Tortas
Frijoles de olla
Pollo en oregano
Molotes
Mole Poblano de Convento
Arroz a la Poblana (blanco) Photo
Xolostle Photo
Crema de Cacahuate y Chipotle Photo
Caldos (broths or stocks)
Pollo (chicken)
Res (beef)
Pescado (fish)
Salsas Photos
Mexicana (salsa fresca)
Verde
Corn tortillas Photo
Chapter 6: El Centro Colonial, The Colonial Plains and Highlands
Guanajuato, Zacatecas, San Luis Potosi, Guadalajara, Aguascalientes, Eastern Jalisco and Michoacan.
Overview
Pozole
Lomo de Cerdo Negro a la Queretaro
Pico de gallo (jicama)
Quesadillas de maiz con Garbanzos frescos
Flores de Calabaza
Sopes Tapatios
Patzcuaro Pickled Whitefish
Uchepos Photo
Cajeta de Celaya
Sopa de ajo
Barbacoa
Tamales de Muerto Queretaro
Carnitas Photo
Churipo
Sopa de tomate con fideos
Elotes asados
Frijoles Charros
Chapter 7: La Tierra Maya, The Yucatan Peninsula
Yucatan, Quintana Roo, Campeche, and Chiapas.
Overview
Papadzules
Panuchos or Salbutes, Quintana Roo
Tamales Brazo de la Reina Photo
Carne asada a la Yucateca (Silvio Campo)
Ensalada de chiles xcatiques rellenos (Yaxche)
Poc Chuc
Cochinita pibil
Pickled red onions and veggies
Pan de cazon (tortillas stuffed or layered with fish and black beans with a sauce of tomato and habanero chile)
Tres recados
Colorado
Negro
De Bistec
Pavo en relleno negro
Sopa de lima
Queso relleno
Frijoles Colados Yucateco
Frijol con puerco (cerdo) [
Tikin xik (grilled achiote fish)
Sopa Chiapicana (greens (chipilin) w/ herbed masa balls, Palenque)
Tamalitos Chayas (Chiapas)
Chapter 8: Menus
Sources
Bibliography
Glossary
Index
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