The Mexican Vegetarian Cookbook
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An essential guide to vibrant, vegetarian Mexican home cooking,
including naturally vegan, gluten-free, and dairy-free dishes
Vegetarian food is deeply woven into Mexico's diverse culinary
history. In this blockbuster recipe collection from the bestselling
author of Mexico: The Cookbook, home cooks will discover delicious
traditional and modern dishes made with corn, beans, spices, and
the incredible bounty of fruit, vegetables, legumes, seeds, and
edible flowers grown across Mexico. These healthy, wholesome
recipes are meat-free by design, spotlighting Mexico's outstanding
foods, instead of relying on hard-to-source ingredients or
substitutions.Each is presented with clear, straightforward
instructions accessible to home cooks of all skill levels. Along
with authentic breakfasts, lunches, dinners, and desserts, the book
includes an entire chapter dedicated to pulses - high-protein
superfoods such as chickpeas, beans and lentils - as well as
special sections for breads, drinks, sauces, and basics that every
fan of Mexican cuisine should master. Beautifully designed, with an
eye-popping cover and vivid photography throughout, The Mexican
Vegetarian Cookbook is an inspiring addition to any home cook's
kitchen shelf.Chapters and recipes include: Breakfasts : Huevos
Ahogados, Oaxacan Mushroom Turnovers Lunches : Pasilla Chiles
Stuffed with Beans and Wrapped in Plantain, Vegetarian Ceviche
Snacks (Botanas y Antojitos) : Pickled Jalapenos Salads and Sides :
Potato Salad with Watercress and Avocado Soups : Mexican Corn Soup
Entradas : Watermelon and Tequila Jicama Salad Platos Fuertes :
Ancho Chiles Stuffed with Vegetable Tamal Pulses : White Bean Salad
with Vegetables Desserts : Mango Tarte Tatin, Quick Flourless
Chocolate and Pecan Cake Breads : Goat Cheese and Zucchini Bread
Drinks : Watermelon and Strawberry Cooler Basics : Corn Tortillas
Moles, Sauces, and Marinades (Moles, Salsas, y Adobos) : Spicy
Adobo