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Title details for TexMex by Catherine Kazar - Available

TexMex

by Catherine Kazar
Dennis Kazar
ebook
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Since the time of Montezuma and Cortez, the ancient Aztec civilization and Spain, the roots of Mexican cooking, has there been a greater fusion than the combination of South Texas and North Mexico cooking that developed into the cuisine of TexMex. You have to cook it, you have to taste it and experience it. It is a cuisine like no other. After the tasting you might scratch your head and say, "I think if I added this other thing it would work." I add fresh diced cucumber to my Pico (the excellent one) and even though all the original ingredients are fresh, the cucumber adds another fresh kick. TexMex is a cooking style in progress, it never stops evolving and only your imagination sets the limits. This is a book for beginners and seasoned cooks, it is for everyone. Just like any other cuisine, you have to cook and play, have a good time, taste and enjoy. Then change the recipe to fit your taste. The next time around, it probably won't be the same again. But you can smile and say to yourself, "I like it." By the way, so you don't get a hitch in your get along, the book is completely indexed and linked, 193 pages, 218 recipes.
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Publisher: Thunderball Press

OverDrive Read

  • ISBN: 0971371741
  • Release date: July 14, 2002

PDF ebook

  • ISBN: 0971371741
  • File size: 753 KB
  • Release date: July 14, 2002

Formats

OverDrive Read
PDF ebook

subjects

Cooking & Food Reference Nonfiction

Languages

English

Since the time of Montezuma and Cortez, the ancient Aztec civilization and Spain, the roots of Mexican cooking, has there been a greater fusion than the combination of South Texas and North Mexico cooking that developed into the cuisine of TexMex. You have to cook it, you have to taste it and experience it. It is a cuisine like no other. After the tasting you might scratch your head and say, "I think if I added this other thing it would work." I add fresh diced cucumber to my Pico (the excellent one) and even though all the original ingredients are fresh, the cucumber adds another fresh kick. TexMex is a cooking style in progress, it never stops evolving and only your imagination sets the limits. This is a book for beginners and seasoned cooks, it is for everyone. Just like any other cuisine, you have to cook and play, have a good time, taste and enjoy. Then change the recipe to fit your taste. The next time around, it probably won't be the same again. But you can smile and say to yourself, "I like it." By the way, so you don't get a hitch in your get along, the book is completely indexed and linked, 193 pages, 218 recipes.
Expand title description text
Cooking & Food Reference Nonfiction
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