The Aztec Cookbook
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| Author | : Cappy Lawton |
| Publisher | : Trinity University Press |
| Total Pages | : 265 |
| Release | : 2015-08-17 |
| Genre | : Cooking |
| ISBN | : 1595347526 |
Enchiladas: Aztec to Tex-Mex is an in-depth exploration of one of Mexico’s most historic and popular foods. Illustrated with sumptuous photography, the book showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them. The enchilada is more than an everyday Mexican food. It is the history of a people--rolled, folded, and flat--that embodies thousands of years of Mexican life. The evolving ingredients in enchiladas from pre-Columbian to modern times reveal the internal and external forces that have shaped the cuisine and culture of a nation. In this definitive cookbook, you’ll explore every aspect of this iconic food, as well as gain insights into many popular Mexican ingredients, including herbs, spices, cheeses, and chiles. You’ll learn the basic techniques for making many staples of the Mexican cocina, such as homemade tortillas, queso fresco, crema Mexicana, and chorizo. With Enchiladas: Aztec to Tex-Mex, you can prepare enchiladas in the traditional Mexican way--with loving hands. With this book, you'll learn to make corn tortillas from scratch, including colorful flavor-infused versions; fire roast fresh chiles and prepare dried chiles for enchilada sauces and moles; dry roast tomatoes, onions, garlic, and chiles using a traditional comal (griddle); make your own homemade queso fresco, crema Mexicana, and chorizo; prepare tender pot beans and savory refried beans Cook perfect Mexican rice--six ways; prepare chicken, pork, beef, seafood, and vegetables for fillings. Enchiladas: Aztec to Tex-Mex is also packed with information about many other key ingredients of Mexican cuisine, including avocados, tomatoes, tomatillos, and nopales (cactus). A section on Mexican cheeses describes their flavors, textures, melting properties, and possible substitutes. Fresh and dried chiles used in enchilada cookery are presented, along with a description of their flavor profiles, heat levels, and specific uses. Experience the history of Mexico through its most delicious ambassador, the enchilada!
| Author | : Robb Walsh |
| Publisher | : Ten Speed Press |
| Total Pages | : 202 |
| Release | : 2015-09-29 |
| Genre | : Cooking |
| ISBN | : 1607747952 |
A cookbook devoted to the family friendly, tailgate party classic--featuring more than 60 tried-and-true recipes--from veteran cookbook author and Americana expert Robb Walsh. Americans love chili. Whether served as a hearty family dinner, at a potluck with friends, or as the main dish at a football-watching party, chili is a crowd-pleaser. It’s slathered over tamales in San Antonio, hot dogs in Detroit, and hamburgers in Los Angeles. It’s ladled over spaghetti in Cincinnati, hash browns in St. Louis, and Fritos corn chips in Santa Fe. In The Chili Cookbook, award-winning author Robb Walsh digs deep into the fascinating history of this quintessential American dish. Who knew the cooking technique traces its history to the ancient Aztecs, or that Hungarian goulash inspired the invention of chili powder? Fans in every region of the country boast the “one true recipe,” and Robb Walsh recreates them all—60 mouth-watering chilis from easy slow-cooker suppers to stunning braised meat creations. There are beef, venison, pork, lamb, turkey, chicken, and shrimp chilis to choose from—there is even an entire chapter on vegetarian chili. The Chili Cookbook is sure to satisfy all your chili cravings.
| Author | : Janie Hoffman |
| Publisher | : Ten Speed Press |
| Total Pages | : 162 |
| Release | : 2014-09-30 |
| Genre | : Cooking |
| ISBN | : 1607746654 |
Mamma Chia founder Janie Hoffman presents recipes for incorporating superfood chia seeds into flavorful smoothies, snacks, meals, and desserts. Chia is a powerful little seed with incredible health benefits. In this mouthwatering recipe collection, Mamma Chia founder Janie Hoffman invites you into her kitchen to learn the secrets of incorporating this ancient superfood into modern meals from breakfast to dinner and happy hour to dessert.
| Author | : Arnold van Huis |
| Publisher | : Columbia University Press |
| Total Pages | : 218 |
| Release | : 2014-03-04 |
| Genre | : Cooking |
| ISBN | : 0231166842 |
Insects will be appearing on our store shelves, menus, and plates within the decade. In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world’s most chic dishes. Insects are delicious and healthy. A large proportion of the world’s population eats them as a delicacy. In Mexico, roasted ants are considered a treat, and the Japanese adore wasps. Insects not only are a tasty and versatile ingredient in the kitchen, but also are full of protein. Furthermore, insect farming is much more sustainable than meat production. The Insect Cookbook contains delicious recipes; interviews with top chefs, insect farmers, political figures, and nutrition experts (including chef René Redzepi, whose establishment was elected three times as “best restaurant of the world”; Kofi Annan, former secretary-general of the United Nations; and Daniella Martin of Girl Meets Bug); and all you want to know about cooking with insects, teaching twenty-first-century consumers where to buy insects, which ones are edible, and how to store and prepare them at home and in commercial spaces.
| Author | : Aster |
| Publisher | : Aster |
| Total Pages | : 128 |
| Release | : 2018-10-04 |
| Genre | : Cooking |
| ISBN | : 1783252995 |
Cacao was once considered by ancient Mayan and Aztec civilisations as a food of the gods. In modern day it is undeniably one of the nature's healthiest ingredients; this Amazonian superfood is full of potent antioxidants (40 times more than blueberries), vitamins and minerals. Research shows that raw cacao contains anti-inflammatory and heart protective antioxidants which can help reduce the risk of strokes and improve blood circulation. Other elements found in cacao can help prevent premature ageing, balance hormones, improve digestion, combat fatigue and lower blood pressure. From the sweet to the savoury, The Cacao Cookbook is packed with nutritious cacao recipes including breakfast smoothies, raw brownies, snack bars, steak, ice cream and homemade beauty products.
| Author | : Sean Williams |
| Publisher | : Routledge |
| Total Pages | : 314 |
| Release | : 2013-10-31 |
| Genre | : Music |
| ISBN | : 1135518963 |
Named one of New York Times Top-20 Cookbooks of 2006. Have you ever wanted to host a full evening of Indian food, culture, and music? How about preparing a traditional Balinese banquet? Or take a trip to Cairo and enjoy an Egyptian feast? The Ethnomusicologists' Cookbook takes you around the world on a culinary journey that is also a cultural and social odyssey. Many cookbooks offer a snapshot of individual recipes from different parts of the world, but do nothing to tell the reader how different foods are presented together, or how to relate these foods to other cultural practices. For years, ethnomusicologists have visited the four corners of the earth to collect the music and culture of native peoples, from Africa to the Azores, from Zanzibar to New Zealand. Along the way, they've observed how music is an integral part of social interaction, particularly when it's time for a lavish banquet or celebration. Foodways and cultural expression are not separate; this book emphasizes this connection through offering over thirty-five complete meals, from appetizers to entrees to side dishes to desserts and drinks. A list of recommended CDs fills out the culinary experience, along with hints on how to present each dish and to organize the overall meal. The Ethnomusicologists' Cookbook combines scholarship with a unique and fun approach to the study of the world's foods, musics, and cultures. More than just a cookbook, it is an excellent companion for anyone embarking on a cultural-culinary journey.
| Author | : Corin Mullins |
| Publisher | : Douglas & McIntyre |
| Total Pages | : 192 |
| Release | : 2016-11-19 |
| Genre | : Cooking |
| ISBN | : 1771621761 |
When Corin and Brian Mullins started their company, HapiFoods, in 2009 with just $129, they had no idea that in less than a decade they would be shipping millions of bags of cereals around the world. They just wanted to make a nourishing product that would both taste good and be compatible with Brian's food allergies—and perhaps sell it locally for a bit of extra retirement income. After much experimentation, Corin came across the tiny black chia seed—a complete protein, rich in omega 3 fatty acids as well as minerals, antioxidants and fibre. Corin blended chia with nutrient-rich buckwheat and hulled hemp seeds and, inspired by an enthusiastic comment from one of their first customers, she and Brian decided to label their first creation "Holy Crap, the World's Most Amazing Cereal." Thanks in part to an appearance on the hit CBC show Dragons' Den, their products gained the attention of Canadian consumers, many of whom became loyal customers. Starting with HapiFoods' cereals and adding other healthy ingredients, this inspirational cookbook emphasizes a plant-based, gluten-free diet and includes over 60 simple-to-prepare but simply awesome recipes that harness the power of superfoods. From protein-packed breakfast fare like refreshing smoothies and perfect pancakes, to satisfying savory dishes and decadent desserts that don't sacrifice nutrition for flavour, all the recipes in The Holy Crap Cookbook are in keeping with the Holy Crap philosophy: what you eat should be good for you and taste great.
| Author | : Nick Polizzi |
| Publisher | : Hay House, Inc |
| Total Pages | : 289 |
| Release | : 2024-10-01 |
| Genre | : Body, Mind & Spirit |
| ISBN | : 1401978878 |
Now in paperback, discover the healing power of food using over 100 ancient recipes and ingredients adapted for the modern world, from the author of The Sacred Science. Satisfy your tastebuds, appetite, and soul with this inspiring collection of easy-to-make, flavorful recipes. Nick Polizzi grew up in a restaurant and has spent much of his life traveling the world studying traditional healing foods, from Northern Africa all the way to remote regions of the Amazon rainforest. In their home kitchen, Nick and his wife, Michelle, have translated this hard-earned culinary wisdom into everyday meals meant for sharing. Every recipe meets three fundamental criteria: 1) it has ingredients that can be traced back at least 500 years, 2) it has well-documented health benefits, and 3) it's absolutely delicious. Accessible and easy-to-follow, this cookbook focuses on: Soups and stews Medicinal spices and sauces Fermented superfoods Dried and cured snacks Nutrient-dense proteins Savory mushroom dishes Greens, petals, and grasses Forgotten ancient grains Enzyme-rich breads Healing elixirs and spirits Teas and tonics Appealing to a broad palate, this full-color cookbook provides tips and substitutions for adjusting to different needs, including gluten-free and vegan diets.
| Author | : Margaret Kaeter |
| Publisher | : Simon and Schuster |
| Total Pages | : 477 |
| Release | : 2008-12-18 |
| Genre | : Cooking |
| ISBN | : 1605505188 |
The Everything® Mexican Cookbook guarantees that you won't have to head out in the middle of the night ever again: you can make your favorite authentic Mexican cuisine right in your own kitchen. The Everything® Mexican Cookbook guides you step by step through creating hundreds of traditional and exotic Mexican recipes. From basic Mexican flavors and ingredients (hot chili peppers) to regional cuisine (Mayan Potatoes with Spicy Beef), The Everything® Mexican Cookbook offers a diverse set of recipes perfect for both vegetarians and meat-eaters alike. Featuring delicious recipes for: Unique salsas such as Pineapple, Mango, Cucumber Salsa Bean favorites, such as Refried Beans Spicy breads such as Jalapeño Corn Bread Traditional favorites, such as Chili con Queso Tempting desserts, such as Mexican Wedding Cake Whether you want to prepare a feast for one or plan a fiesta for friends, The Everything® Mexican Cookbook will have you shouting "Olé!" in no time!
| Author | : Dave DeWitt |
| Publisher | : University of New Mexico Press |
| Total Pages | : 296 |
| Release | : 2022-03-15 |
| Genre | : Cooking |
| ISBN | : 0826363520 |
The Mexican Chile Pepper Cookbook is the first book to explore the glories of Mexican regional cooking by focusing on this single, but endlessly variable, ingredient. Authors Dave DeWitt and José C. Marmolejo feature more than 150 recipes that celebrate the role of chiles across appetizers, soups and stews, tacos, enchiladas, tamales, moles, and vegetarian dishes. Comprehensive glossaries of Mexican chiles, cheeses, and food terminology are also included. Savor the history, culture, and recipes of Mexican regional home cooking highlighted in this unique, full-color cookbook and explore the various chile peppers showcased in this spicy trek south of the border. The only thing left to do is decide which recipe to try next!
