Petits Fours Chocolate Frozen Desserts and Sugar Work or Mexican Family Cooking

Petits Fours, Chocolate, Frozen Desserts, and Sugar Work, Vol. 3

Author: Alain Escoffier

This book provides a complete overview of basic techniques and applications for making petits fours, chocolate, and an assortment of frozen desserts, and also provides a thorough description of sugar work.

Interesting textbook: Chocolate Bar or The Taste of Dreams

Mexican Family Cooking

Author: Aida Gabilondo

"I think the cuisine of my country is one of the most exciting in the world." So writes Aida Gabilondo as she takes us on a culinary adventure through the wonderful cuisine of her native Mexico. From the hearty beef dishes of the northern cattle ranches to the delicate seafood specialties of the coastal states, here is the very best of Mexican cooking in easy-to-follow recipes written with the needs of the American cook in mind.

Elegantly designed and beautifully illustrated, this marvelous cookbook is a complete cooking course and more. Throughout, Aida Gabilondo relates the origins of a dish, and the local lore and custom, so that we learn not just about the food but also about the magnificent Mexican landscape, culture, and people.

Publishers Weekly

In this fine volume, Gabilondo, a professional chef, shares a full range of more than 260 appealing recipes from her native Mexico, including a number of desserts and corn tortilla dishes. A chapter on fiesta fare contains the author's favorite recipes: meatball soup; stuffed green chilis with walnut sauce; shrimp, pineapple and jalapeno salad; exotic crabmeat hash; pork ribs and hominy soup; zucchini and cheese crepes; broiled wrapped oysters; tamale pie. Gabilondo describes, in glossary form, various ingredients and their specialized use in Mexican cookery, and where to obtain the more unusual items; the array of fresh, dried and canned chilis and recommended methods of handling them; basic cooking techniques and equipment; and mail-order sources for Mexican food. The chatty, exaggerated narrative is more than compensated for by excellent, step-by-step, well-illustrated instructions that will ease the entree of Mexican cuisine into American homes. Author tour. (July 7)

Table of Contents:

	Acknowledgments	ix
	Introduction	3
	Ingredients and Utensils	9
	Basic Techniques	27
	Corn Tortilla Dishes	41
	Appetizers	55
	Soups	79
	Meats	105
	Poultry	137
	Seafood	163
	Eggs	189
	Rice and Pasta	211
	Vegetables	231
	Salads, Relishes, and Salad Dressings	255
	Sauces	281
	Fiesta Dishes	305
	Desserts	345
	Mail Order Sources for Mexican Foods	365
	Index	367