{"product_id":"truly-mexican-hardcover","title":"Truly Mexican - Hardcover","description":"\u003cp\u003eby \u003cb\u003eRoberto Santibanez\u003c\/b\u003e (Author), \u003cb\u003eJj Goode\u003c\/b\u003e (Author), \u003cb\u003eRomulo Yanes\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAmazing, authentic Mexican cooking for the home kitchen\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003eMexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In \u003cem\u003eTruly Mexican\u003c\/em\u003e, Roberto Santibañez shows you that it's the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious. \u003c\/p\u003e\u003cp\u003eAn introduction to Mexican cooking covers the main ingredients as well as how they're best prepared--from toasting tortillas to roasting tomatoes--and offers a few simple kitchen commandments that make great results a given. Recipes cover main dishes, sides, salsas, guacamoles, moles, adobos, and more. \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFeatures 128 recipes for authentic Mexican favorites--from classic tacos and tamales to stunning dishes like Braised Short Ribs Adobo and Red Snapper Papillotes in Green Mole \u003c\/li\u003e\n\u003cli\u003eIncludes a useful Sources section to help readers track down authentic Mexican ingredients \u003c\/li\u003e\n\u003cli\u003eProvides straightforward instructions on essential techniques like roasting chiles, making fresh tortillas, and filling enchiladas\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIllustrated throughout with dramatic photos that evoke bold Mexican flavors, \u003cem\u003eTruly Mexican\u003c\/em\u003e puts the real tastes of Mexico within easy reach.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003ePraise for \"Truly Mexican\"\u003c\/p\u003e\u003cp\u003e\"Roberto Santibanez is that rare bird--a great chef and a great teacher--and it's the combination of these talents that makes this book so wonderful. It's an excellent tutorial on Mexican sauces: the ingredients, the techniques, the multiple dishes you can make from each of them, as well as the lip-smacking side dishes that go with them. If you want to cook Mexican food at home more often--and who doesn't?--this is the book for you.\"\u003cbr\u003e--Sara Moulton, author of \"Sara Moulton's Everyday Family Dinners\"\u003c\/p\u003e\u003cp\u003e\"\"Truly Mexican\" breathes the soul and spirit of Mexican cuisine. It is an exceptional book that discloses the essence of Mexican cuisine, from simple street foods like tacos to complex masterpieces like moles. An essential work for anyone who is passionate about this amazing cuisine.\"\u003cbr\u003e--Mark Miller, author of \"The Great Chile Book, Tamales, Tacos, and other books\"\u003c\/p\u003e\u003cp\u003e\"With this text, Chef Santibanez has moved the understanding of Mexican cuisine forward in a significant way. Although the recipes in this book are, by themselves, a wonderful collection, Roberto delivers them in a format that leaves the reader with true knowledge of the Mexican kitchen.\"\u003cbr\u003e--Mark Erickson, Certified Master Chef and Vice President-Dean of Culinary Education at The Culinary Institute of America\u003c\/p\u003e\u003cp\u003e\"Roberto Santibanez's excellent \"Truly Mexican\" is a book that should be on the shelves of home cooks who really want to know what Mexican food is all about.\"\u003cbr\u003e--Zarela Martinez, www.zarela.com\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eRoberto Santibanez is a graduate of Le Cordon Bleu in Paris, the chef\/owner of Fonda in Brooklyn, New York, and the Culinary Partner of The Taco Truck in Hoboken, NJ. A native of Mexico City, he is the President of Truly Mexican Consulting in New York and a member of The Culinary Institute of America's Latin Cuisines Advisory Council. He is also the author of \"Rosa's New Mexican Table.\"\u003c\/p\u003e\u003cp\u003eJJ Goode is a Brooklyn-based food writer who has written about food and travel for the \"New York Times,\" \"Gourmet,\" \"Saveur,\" \"Bon Appetit,\" \"Food \u0026amp; Wine,\" and \"Every Day with Rachael Ray.\" He is a contributing editor for \"Details,\" and the coauthor of \"Morimoto: The New Art of Japanese Cooking\" by Masaharu Morimoto and \"Serious Barbecue\" by Adam Perry Lang.\u003c\/p\u003e\u003cp\u003eRomulo Yanes is a New York-based photographer who specializes in editoril, food, and travel. He was the photographic eye for \"Gourmet\" for nearly 25 years, capturing memorable images for the magazine's covers and travel and food segments.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10 x 9.1 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 19, 2011\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51756035768608,"sku":"9780470499559","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/5a667fd3d0f629974d0b5a7e8e488158.webp?v=1780073106","url":"https:\/\/ebocreations.com\/products\/truly-mexican-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}