内容

目次

Introduction. PART I: GETTING THE JUICES FLOWING. Chapter 1: Understanding Mexican Cooking. Chapter 2: Ingredients for Mexican Cooking. Chapter 3:Mastering a Few Simple Tools and Techniques. PART II: TAKING A QUICK TRIP. Chapter 4: Bright Lights, Big Beverages. Chapter 5: Hot Salsas, Cool Dips, and Refreshing Ceviches. Chapter 6: Foods from the Mexican Marketplace. PART III: ENJOYING AN EXTENDED TOUR. Chapter 7: Stuffed Treats. Chapter 8: Soulful Soups. Chapter 9: Border Salads. Chapter 10: The Essential Sides: Rice, Beans, Tortillas, and Vegetables. Chapter 11: Best Braises, Stews, and Moles. Chapter 12: Fish and Seafood Stars. Chapter 13: Four Chickens and a Turkey. Chapter 14: Main Course Meats. Chapter 15: Sweets for Spice Lovers. PART IV: MENUS FOR EVERY OCCASION. Chapter 16: Fiestas and Theme Parties. Chapter 17: Breakfast Specials. PART V: THE PART OF TENS. Chapter 18: Ten Ways to Set the Scene. Chapter 19: Ten Delicious Treats to Make with Tortillas and Chips. Chapter 20: Ten Spanish Phrases for Travelers. Chapter 21: Ten Web Sites to Check Out. PART VI: APPENDIXES. Appendix A: Common Substitutions and Equivalents. Index. Book Registration Information.