Average customer rating:
- Great book from a great author!
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El gusto del mercado mexicano / A Taste of the Mexican Market
Nancy Maria Grande Tabor
Manufacturer: Charlesbridge Publishing
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Binding: Paperback
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Similar Items:
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La tortiller¡a
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Market Day: A Story Told with Folk Art
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El piñatero/ The Piñata Maker
ASIN: 0881068209 |
Book Description
Let's visit a Mexican market!
Along the way you can compare, weigh, count, and learn about culture and customs. From bunches of hanging bananas and braids of garlic to pyramids of melons and baskets of sweet cheese, this Mexican market is full of fun and surprises.
Colorful cut-paper art sets the scene for a creative way to build new vocabulary for beginning readers of Spanish or English.
Customer Reviews:
Great book from a great author!.......2001-11-21
There are not nearly enough bilingual children's books available in this country, but Nancy Maria Grande Tabor writes some of the very best! They are beautiful books that are very educational and show cultural differences in a fun way...Great!
Book Description
Since 1952, Matt's El Rancho has provided the Austin area with authentic Mexican food in a great family atmosphere. The recipes from the restaurant and those included in this cookbook have been handed down from generation to generation through Matt's family, who settled in this region long before any Anglo settlers moved in.
Matt is the first chef to reintroduce unique "prairie/range" style cooking since cowboys used a similar technique. His focus is on indigenous, high flavor, low fat foods with Mexican Texan roots. Matt has personally developed hundreds of recipes, spice combinations and operating procedures that ensure a unique, enjoyable experience time after time.
Using traditional methods and native ingredients, Matt Martinez, Jr. brings authentic Tex-Mex taste to your home kitchen. Some of the recipes included are Bob Armstrong Dip, Chiles Relleños, Casa Martinez Guacamole, Chili de Joya "Home Style" Hot Sauce, Avocado Soup, Carne Asada, and Shrimp Martinez. Is your mouth watering yet?
Customer Reviews:
Traditional Mexican Food--and delicious!.......2007-08-04
It was 1986 when Matt's El Rancho opened at its new location on South Lamar in Austin that I savored their wonderful food for the very first time. Surrounded by a sea of people waiting to be seated, we were greeted warmly by Matt, Sr. with his gracious smile and sincere welcome. When we finally got a table and ordered our food, the Chile Rellenos were to die for! Since leaving Austin a decade later--having made countless trips to Matt's through the years for a Mexican food "fix"--the challenge became bringing Matt's El Rancho to our own dinner table.
Thankfully, Matt Martinez, Jr. (Little Matt), has generously extended to homesick Texas expatriates, and to the world, the wonderful gift of his family's culinary heritage through his series of cookbooks. Mex Tex: Traditional Tex-Mex Taste is the latest and by far the best contribution of all. Unlike Matt's earlier efforts, Mex Tex is a rich and colorful tapestry of wonderful photographs that immediately transport the reader to the restaurant. It makes for an absolutely delightful dining-with-the-eyes experience. For those who've eaten often at Matt's, and treasure this family's vital contribution to "making Austin, Austin," the journey is enhanced greatly by many older photos and Matt's personal accounts, most notably the origin of "Bob Armstrong Dip."
While Matt's delightful array of recipes is absolutely wonderful, and quite accessible to virtually anyone with cooking experience, the larger contribution of Mex Tex should not be overlooked. Beginning with his first book, Matt Martinez's Culinary Frontier appearing ten years ago; to, Matt Makes a Run for the Border: Recipes and Tales from a Tex-Mex Chef; to Mex Tex, Matt Martinez, Jr. is clearly concerned to establish for all time the legitimacy of Mexican food made by himself and many generations of Tejanos (Texans of Mexican descent) as being "authentic" in every sense of the word.
This formidable challenge emerged in 1972 with the appearance of Diana Kennedy's, The Cuisines of Mexico. On the one hand, Kennedy did a good job of exploring much of the culinary picture and meaning and recipes of "Mexican food" as it exists in great variety within Mexico proper. Sadly, Kennedy, followed by legions of her admirers, has also been a mouthpiece of misinformation and misunderstanding regarding Mexican food as it has long been prepared by Texas Mexicans. Kennedy sought to convince the world (and with considerable success) that the Rio Grande River exerts a kind of magical demarcation, with the foods made south of it qualifying as "authentic," while food made to the north of it--tacos, burritos, enchiladas, etc.--as somehow counterfeit. The most obvious result of these misguided efforts was the emergence of the term, "Tex-Mex"--perceived initially (and accurately) as nothing less than a slur, as though Tejanos were unworthy of their own noble ethnic heritage.
To his great credit, Matt Martinez, Jr. responded to this indignity, not with rancor and invective (at least not in print!), but by following Kennedy's lead in publishing cookbooks, in order to set the record straight. Without apology, Matt embraces the necessity of "Tex-Mex" by turning it into MEX TEX, so as to awaken the reader to the actual truth of the matter: Mexican Texas food, while differing in many respects from the "cuisines of Mexico," is genuine--and delicious!--in its own right. The proof (if such is necessary) is that "authentic" Texas-style Mexican food has never been more popular.
Unfortunately, it has been years since I have dined at Matt's El Rancho on South Lamar. And yet, because of his wonderful cookbooks--the best being Mex Tex--Matt Martinez, Jr. makes it possible for us to get our "Mexican Food fix" with great regularity. It is a cookbook no Mexican food junky should be without.
Tasty/Simple Tex-Mex Recipes.......2007-07-23
I go to Austin a lot and have eaten at Matt's restaurant there (and loved it). But I bought this book after a recommendation (and meal) from a friend -- and a great recommendation it was! There is wide variety in the book and only a few of the recipes are really complex. Most of it is amazingly simple, and much of it can be adapted into meals and recipes that you already use.
Two things to be aware of:
1) It does call for a lot of secondary recipes -- in other words you'll need to spend a little time making some sauces before you start exploring this book. Again, many of these sauces are quick/easy and will work well in other recipes you have.
2) The recipes in this book have a good amount of assumed knowledge about cooking. So the novice cook would have to spend extra time in the beginning getting familiar with the processes, etc.
For the right audience, this is the best way to explore Tex-Mex cooking that I know.
One of the better ones, but still a ways to go.......2007-07-06
Let me first say that if you're in Dallas or Austin, Texas then you must try one of Matt's restaurants as his contribution to Tex-Mex cuisine is notable. I think you'll find he offers some of the best of Tex-Mex in the great state of Texas.
This nicely bound hardcover cookbook has excellent color photos of many appetizers, drinks, sides, sauces, and main dishes accompanied with an interesting story about his family, the business, and the cultural complexity yet simplicity of this under-rated cuisine,but with some not so slight shortcomings.
While he does give you a glimpse of dishes and sides, et al., used in his different restaurants, I found my results, after carefully imitating the recipes, left something to be desired and wondered if he's "telling all" or holding back with a few secrets as my finished product didn't taste like what I find in excellent Tex-Mex establishes, namely his. Furthermore, there are a few spots where editing mistakes confuse the cooking method or times. Also, the nice, colorful pictures aren't always related to the adjacent recipes. Some examples of where I think the book could've excelled fall within his enchilada sauce section. I found this to be a mix of satisfaction and disappointment. This is arguably the most important aspect of the cuisine as it can make or break enchiladas, tamales, and other dishes that require some kind of sauce or gravy. His chile con carne proportions, in my view, produces a meaty chile rather than a gravy with chile meat. And the flavor was off. His original enchilada sauce (or what I would call gravy) is fine and maybe the best in the book but it doesn't look or taste like what he uses in his restaurants. Believe me when I write such comments because I carefully followed the recipes. Lastly, his refried bean recipe doesn't taste like what you have in his restaurants which makes be wonder if the rendered pork lard or pinto beans they use are somehow processed differently than what one can do at home or some method that wasn't added in what was provided; I cannot see how though.
On the other hand, his Tex-Mex spice and Bob Armstrong appear to be on target. There are many recipes I intend on trying and flavorings to use such as Black Magic, but the main thing I hope to try is a new and expanded version, with better attention and focus, on how to create this wonderful cuisine from your own kitchen.
All in all, I wasn't disappointed with this purchase but hope that Matt will provide a forum for question or answer regarding his revealed recipes and techniques and/or expand the topic with another volume.
John in Dallas
TEX MEX CLASSICS.......2007-06-27
Matt has been cooking great food in Austin for a long time. This cookbook is a great guide for anyone who isn't Puro Mexicano!
A 'must' for gourmet club member culinary reference collections!.......2007-02-04
A savory tour-de-force of authentic and profusely illustrated Tex-Mex cuisine, successful restauranteur whose family has been in the restaurant business from more than 80 years, Matt Martinez draws upon both his family's history and his own experience and expertise running the El Rancho restaurant in Austin, Texas, to compile and organize a fabulous compendium of delicious and "kitchen cook friendly" recipes that will provide any meal time occasion with that true Tex-Mex taste! From Chile Con Queso (and how to roast your own peppers for it), to Summer Sangria, Creamy Enchilada Sauce, 20-Minute Taco Meat, Tortilla Pizza, Huevous Rancheros, Mexican Coffee, Sweet Potato Eggnog with Dark Rum, and so much more, "Mex Tex" is a very highly recommended addition to family and community library cookbook collections - and a 'must' for gourmet club member culinary reference collections!
Book Description
This book is a wonderful introduction to the wide world of Mexican cooking. Kippy Nigh presents vegetarian recipes that showcase the unique qualities of Mexican regional cooking. This authentic collection of Mexican dishes is presented with clear, easy-to-understand instructions for making popular favorites, as well as regional specialties.
Customer Reviews:
Delightful cookbook.......2007-06-26
Very nice indeed! If they added pictures, this one would move up to a 5. I love to read cookbooks, and "A Taste of Mexico" made me smile.
Little too fat for me........2007-02-03
I'm a vegetarian because I try to be careful about the food I eat. While there some useful recipes in the book. I found that many were just way to high on the fat-o-meter and I will probably not use the book too much.
The ONLY Mex/Veg Cookbook to Buy!!!.......2005-06-17
This cookbook is one of my alltime favorites, and I have A LOT of cookbooks. The recipes are simple yet delicious. The bits of history and folklore are delightful. The classics are here in top form, and are often presented with new and innovative twists in addition to traditional preparation. This is a must have for ANYBODY wanting to cook up some good Mexican food, not just vegetarians!
Excellent.......2003-09-07
All the favorites are in here - quesadillas, guacamole, wide variety of salads, enchiladas, moles, cillies rellenos, tamales etc. A number of dishes I'm not familiar with too which makes it fun. Recipes are all pretty straightforward and easy except for a few. Would have been nice to have some photographs but the text is good.
Vegetarian Spin on Classic Southern Mexican Cuisine.......2003-01-01
I bought this book in San Cristobal during a backpacking trip through Mexico a number of years ago. Thinking what an unusual and serendipitous find this was - authentic southern Mexican dishes retooled for the vegetarian - I was excited to get it home and sample some of the recipes.
I've been consistently impressed with the book and the dishes made from it since. Thankfully, Kippy Nigh provides a detailed listing of Mexican ingredients and techniques as primer for the non-Mexican cook, who has most likely never tasted let alone attempted to prepare authentic Mexican cuisine. In "A Taste of Mexico" you'll find recipes for typical market food such as quesadillas filled with unusual but delicious ingredients such as huitlacoche or fleur de calabasa (which I became addicted to while traveling), chilaquiles, chayotes, empanadas, and horchata, as well as more familiar favorites.
Much of the book focuses on recipes that don't traditionally call for meat such as vegetable soups, appetizers, salads, beans, and accompaniments. However, many main dishes are modified by replacing the meat with TVP, a soy product that does a reasonable job replicating the taste and texture of ground meat, as in the case of her enchilada, chile relleno and tostada recipes. When I've made these dishes for non-vegetarian friends they're always surprised that they don't contain meat.
This is definitely a book I recommend to vegetarians and non-vegetarians alike.
Customer Reviews:
The Soul of Mexican Food.......2005-08-07
Having had the unique opportunity to sit in the kitchen of Patricia Quintana and watch her turn simple ingredients into savory gourmet cuisine, this book was like revisiting her table. Her recipes are concise and easy to follow; though some of the ingredients may be a challenge. My own experience recreating a few of her works was very successful and any cook who is seriously seeking the true flavor of Mexico would be well advised to get this book.
Patricia is a national treasure in Mexico and her legacy will be preserved in the recipes she has collected.
The best Quintana book you can purchase.......2005-04-25
For those who aren't already familiar with authentic Mexican cuisine, you should know that it has been long regarded as one of the world's five great cuisines...along with Chinese, French, Italian & Spanish (of course more recently Turkish has cracked the top five...and depending on who you ask either Italian or Spanish leaves the list). It has earned its billing as a great cuisine through its 6,000 year history of creativity & complex, sophisticated development of flavor. As such, don't expect these recipes to be simplistic, effortless solutions to a quick weeknight dinner....these are for serious foodies who have grown tired of repeating their French & Italian recipes...and who are looking for a cuisine that is equally gourmet, but a lot healthier, with a greater reliance on colorful produce rather than cream, butter & cheese.
For those who aren't already familiar with Patricia Quintana, you should know that she was Mexico City's premier cookbook author for many years, and in the last decade she has become the most celebrated Chef & Restarateur. This is one of the must have books for a serious Mexican foodie. However, I must agree with the editor...if you don't know how to make a basic seared Mexican sauce, or dry roast garlic then you will be a little lost. In that case, I wholeheartedly recommend purchasing Bayless' Mexican Kitchen first, then buying this book once you have exhuasted his recipes.
Authentic, delicious, stunning photos!.......2000-12-10
I purchased this incredible book while living in Mexico for two years. Bringing it back to the U.S. presents a challenge when trying to find the right ingredients, but the hunt is half the fun. This is not a book for people looking to whip up a quick meal, the recipes are complex and detailed. One concern is that since it was originally written in Spanish, some details are lost in the English translation, so be prepared to figure stuff out along the way. My favorite - Filete al Chipotle!
Beautiful but Impracticle.......1999-06-11
This book is filled with many beautiful pictures and is the ideal "coffee table book". It also provides insight on the vast variety of mexican dishes. But buyer beware!!! I grew up on mexican cooking and thought this book would be a great addition to my collection, but I was wrong. This is not a practicle cook-book, and definitely not intended for the novice cook. Most recipes contain numerous ingredients (some very rare and difficult to find, even at ethnic food stores). This is a gourmet cooking book, intended for advanced cooks who are up to the challenge of hunting down rare ingredients and cooking up rare wonders.
The bible of true Mexican cuisine!.......1998-09-19
This is the bible of authentic Mexican cooking. I lived 12 years in Mexico, immersed in a family food business, so I feel I can vouch for its authenticity. It is a refreshing divergence from what many Americans think Mexican food is all about. The photography is beautiful, and the book is a visual feast, providing a tour of Mexico's ceramics, textiles, architecture, art and culture as well as its culinary coverage. I have used this book for years and will continue to do so. If you have only one Mexican cookbook this is the one to have!
Book Description
Pompano tamales. Shrimp enchiladas. Candied sweet papaya. These are some of the foods whose recipes reside in the pages of Nancy and Jeffrey Gerlach's Foods of the Maya. The authors have spent years traveling throughout Mexico, familiarizing themselves with the cultures and cuisines of the people they have encountered. They created this cookbook to bring the flavors of the Yucatán to tables north of the border.
In an easy-to-follow format, Foods of the Maya provides handy background and travel information about the region and some of its ruins before dipping into the ninety-one recipes included here, organized according to meal course. There are recipes that will suit most everyone's palate, from sauces and salsas to soups and sausages; from vegetarian and meat appetizers and main dishes to simple drinks and desserts. Each section begins with a brief description of the course and the types of food involved. The recipes are clear and easy to understand—one need not be a trained chef with a vast kitchen to create a tasty Yucatecan meal.
Foods of the Maya incorporates an array of cooking tips and techniques and a brief glossary of terms to help in food preparation—the authors have ensured that ingredients for their recipes are readily available at local food stores. This edition also includes an introduction by historian Jeffrey Pilcher which helps familiarize readers with the history and cultures of the Yucatán peninsula. So the next time you get a hankering for something different, you might consider cooking up a platter of Yucatán ribs or preparing a bowl of chayote pudding. Take a short trip to the Yucatán—without leaving your kitchen.Nancy and Jeffrey Gerlach live in Albuquerque. Jeffrey Pilcher teaches history at The Citadel.
A trip to the Yucatán in your own kitchen.
Customer Reviews:
A highly recommended sampler of Yucatan cuisine.......2002-08-10
Foods Of The Maya is a highly recommended sampler of Yucatan cuisine that will intrigue any who enjoy regional cookbooks. Foods Of The Maya focuses on local versions of Mayan cooking, from Garlic Pork with Rice and Black Beans to an orange juice/allspice seasoned Motul Chicken. No photos, but the recipes don't need them.
Book Description
Authentic sauces, delectable side dishes, zesty salsas, and many more selections that remain true to the culinary traditions of Mexico fill this vegan cookbook. One hundred and thirty recipes provide detailed instructions for preparing a wide range of dips, soups, and salads as well as main courses, desserts, and cakes that do not use animal ingredients.
Customer Reviews:
A different perspective.......2007-08-24
I happen to quite like this book and the series as a whole. They are very much about giving people options and suggestions when venturing into a new way of cooking and a great help with easing the transition that many folks struggle with.
With regards to the previous review, I am not really sure how many cookbooks out there actually contain nutritional info. I would suggest it's advisable that anyone starting to eat a vegan diet, should have (and/or should seek) a basic sense of vegan nutrition.
And yes, many of the recipes contain nuts. But that is because nuts are one important source of minerals, vitamins, protein and fat when eating vegan. There are also a large number of recipes with wheat, which doesn't help folks out that are gluten intolerant. Yet it is a *vegan* cookbook. Not a 'nut-free' or 'gluten-free' cookbook.
Nor does it claim to contain authentic vegan recipes from Mexico. Mexican food is generally not vegan. (Neither is Italian, Thai...etc)But the series uses the influences and spices of the different countries, altering recipes in order to fit into a range of ingredients that don't contain animal products. It does what it says on the tin - it's a vegan cook book.
So I would recommend this book and the series as a whole, especially for people just starting out with vegan food or those simply wanting to learn how to fix tasty food without meat, eggs or diary.
Finally, as for the 'dessertspoons' etc. The books are published in the UK, by a British author. US cookbooks rarely translate cups, teaspoons and tablespoons into grams (which tends to be a more common way of communicating amounts of ingredients required for a recipe in the UK). It's a small cultural difference and not something that should hold folks off from ordering the books. Anyone with the ability to use a web browser should be able to handle a quick search on the internet in order to translate. :)
whole series terrible.......2004-11-10
I ordered four vegan cookbooks from this author (Italian, Mexican, Indian, Caribbean). I hate them all. First off, they are small and contain few recipes. Half the recipes they contain are for items I either wouldn't cook from scratch (tortilla's) or are so basic they are found in every other cookbook on my shelf (tomato sauce).
Next, the books are from the UK so you better know how much a dessertspoon is, what "hard vegan cheese" is, as well as know what an aubergine or courgette is. There is no glossary or nutritional information given in any of the books for any of the recipes.
But by far, the most irritating feature of this author and her books is her love of nuts. No matter what cuisine the book is suppose to be about, the recipes are filled with nuts....walnuts, filbernuts, hazelnuts, etc. It would be fair to say that at least 2/3'rds of the recipes in each book contain nuts. In the Italian book 7 of 8 recipes in one chapter contain nuts! I've eaten in many an Italian restaurant and not once have I ever had a dish with walnuts in it. This woman is nuts for nuts.
So, even at the low price, I cannot recommend these books to anyone, especially those with nut allergies.
Customer Reviews:
Vegetarian With A Mexican Flair.......2003-05-23
Kippy Nigh's book provides an interesting view into the healthy side of Mexican cuisine with recipes that are appealing to anyone's palate, vegetarian or not. Of course, it is written in Spanish and the measurements are metric so that may put a crimp in the ease of reading if your brain is not fine-tuned in both. There are several wonderfully easy recipes for anyone who entertains Mexican guests---agua de horchata, agua de jamaica, and yummy atoles. There are also clever recipes that incorporate tofu and chile sauces. This book was recommended to me by an expert native Mexican chef which testifies to its authenticity and "buen sabor", good flavor---the touchstone and measuring stick to a Mexican and anyone else for that matter. I recommend the book to anyone who reads Spanish and desires help in learning some of the basics of Mexican cuisine, a cuisine that rathers naturally incorporates vegetarian principles.
Book Description
El Charro Café is famous throughout the United States and the world for its vibrant, fresh Mexican food and fiesta-like atmosphere.
In this beautifully illustrated color hardcover cookbook, owner and chef Carlotta Flores shares her recipes, her family history and her love of this flavorful cuisine.
Carlotta includes prized family recipes as well as those that make El Charro a Tucson delight and tradition. She tells stories of the four generations of her family who have worked at El Charro since its beginnings in 1922, making it the oldest family-run restaurant in the Southwest.
A glossary of Spanish terms and foods helps you learn your way around a Mexican menu. You'll learn the secrets to making authentic, traditional Sonoran Mexican dishes and also ways to make light, healthy and equally delicious newer ones.
You'll absorb tortilla etiquette along with the recipes for El Charro's savory sauces and soups.
Photographs of the patio and restaurant are interspersed with "notitas" (little notes and tips) and Carlotta's stories. The heart of the book: Wonderful recipes, including all the classic dishes you expect from a Mexican restaurant as well as ones that may be new to you such as Puerco con Mangos (pork with mango sauce), Tacos de Camaron (shrimp tacos), Almendrado (almond meringue pudding), and Capirotada (Lenten bread pudding).
Vegetable dishes such as Rajitas de Nopalitas y Cebollitas (sautéed prickly pear with onions and green chile), Enchiladas de Hongos (mushroom enchiladas), Papas Molidas de Navidad (mashed potatoes with green chile and salsa) will open your eyes and tastebuds.
A book so representative of Tucson that is was chosen for the City of Tucson's Millennium Time Capsule.
You will enjoy your visit to El Charro Café, sampling Tucson's heritage as well as its cuisine ... Bienvenidos!
Customer Reviews:
A family, its traditions and its famous cafe in a cookbook.......1998-11-03
Many of us collect cookbooks for their unique and/or useful recipes. Rarely does a recipe-book come along that is one you want to curl up with on the couch and read and enjoy for its own sake.
Carlotta Flores' El Charro Cafe is one. It is a joyful tribute to past and future by the author and is full of the color of Mexican flavor in the Southwest U.S. Fisher Books did an outstanding job on the full-color photography on nearly every page, not only of platters of food but of kichey artifacts and symbols of the rich culture as it is lived on both sides of our long border and especially at El Charro.
Throughout the pages are amusing and touching family anecdotes from the time Carlotta's great-aunt Monica began serving cowboys and their familias frijoles and tamales in the dusty, wild Tucson of 1922,to the third and fourth generation's tasteful updates that have made El Charro an international destination-restaurant.
I can think of dozens of friends and relatives who would love to find this prize under the Christmas tree. It would not need wrapping!
Excellent regional cookbook........1998-10-30
I first encountered this cookbook at my in-laws' house in Florida. They had dined at El Charro on a recent trip to Tucson, and were so enamored with the restaurant and the food, they bought the book. Unfortunately for them, they can't get many of the authentic spices and foodstuffs in Florida. Fortunately for me in Colorado, I can (excepting the preparation of the carne seca, which is one of the few drawbacks of this book). Gracias, El Charro e Senora Flores.
MY FAMILY LOVED EVERY RECIPE!!!.......1998-10-20
BEING FROM THE WEST COAST, I THOUGHT I KNEW EVERYTHING ABOUT MEXICAN FOOD, AND BEING FROM TUCSON AND KNOWING THE EL CHARRO QUALITY MADE ME THINK I KNEW IT ALL. I WAS WRONG!!! THIS BOOK IS GREAT, IT TELLS A GREAT STORY OF THE TRADITION AND HISTORY OF THE CULTURE BEHIND THE FOOD. THE RECIPES WERE CLEAR AND CONCISE AND FUN TO MAKE. MY FAMILY WAS AMAZED HOW GOOD A COOK THIS BOOK MADE ME. I WAS MORE INTRIGUED WITH MAKING FOOD FROM A BOOK THAT I FELT A CONNECTION TO THE CULTURE THAT MADE THE RECIPES POSSIBLE. I HAVE NOT BEEN TO THE RESTAURANTS FOR SOME TIME NOW AND I FEAR IT MAY BE LONGER AS I AM ENJOYING COOKING AT HOME SO MUCH! BUY THIS BOOK!
Customer Reviews:
The Lowfat Mexican Cookbook.......2006-05-24
Now you can enjoy great tasting Mexican food without all of the fat and cholesterol. The authors have created simple fat busting recipes that will allow you to enjoy savory food without having to buy a new wardrobe.
Imagine learning how to prepare low-fat tacos, flautas, enchiladas, chicken, seafood and more without any loss of the fantastic flavors that have made this cuisine one of the most popular in the world. At the same time, you will discover how to combine these recipes with virtually unlimited quantities of "fat minimum" foods such as potatoes, pasta, rice, beans, fruits and vegetables to create completely satisfying meals for you and your family.
Although this is not a book on nutrition, you can use these techniques to make other styles of cooking wholeness and delicious. It will help you make good health and great eating a way of life.
--- from book's back cover
Average customer rating:
- Gorman loves to eat and shares his favorites with class
- "It is a very Interesting"
|
R. C. Gorman's Nudes & Foods in Good Taste
R. C. Gorman , and
Virginia Dooley
Manufacturer: Clear Light Books
ProductGroup: Book
Binding: Hardcover
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Southwest
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
General
| Artists, A-Z
| Arts & Photography
| Subjects
| Books
General
| Arts & Photography
| Subjects
| Books
Similar Items:
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Nudes and Foods: Gorman Goes Gourmet
ASIN: 0940666413 |
Customer Reviews:
Gorman loves to eat and shares his favorites with class.......2001-02-21
R.C. wrote that he (in his youth) went hungry. He has made up any pain and now loves to watch Cooking shows and has a wonderful cook, Rose. Sharing all this in the book plus friends favorites then his "gift" of art is really a bonus. Love this book.
"It is a very Interesting".......1999-09-22
This is a very good book. It depicts R C Gorman as a wonderful artist and a an artist on foods as well.
Books:
- Everyday Food: Great Food Fast
- Everyday Pasta
- Everyday Pasta
- Everything Kids' Cookbook: From Mac ' N Cheese to Double Chocolate Chip Cookies-All You Need to Have Some Finger Lickin' Fun (Everything Kids Series)
- Frankenstein Makes a Sandwich
- Frankenstein Makes a Sandwich
- Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are
- Fruits and Vegetables/Frutas y vegetales (English and Spanish Foundation Series) (Book #10) (Bilingual)
- Fruits and Vegetables/Frutas y vegetales (English and Spanish Foundation Series) (Book #10) (Bilingual)
- Garden Party: Applique Quilts That Bloom (That Patchwork Place)
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- Adaptation in Natural and Artificial Systems: An Introductory Analysis with Applications to Biology,
- The Computer Science Resumes and Job-Finding Guide
- The Jobbank Guide to Employment Services 2000-2001
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