The Bajío's Bounty

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About the author:
Nicole Salgado is of both Mexican and European descent, and grew up in Central New York. She holds a B.S. from Cornell University, and an M.A. from San Jose State University. A biologist and educator by training, she is also an avid artist. Nicole was exposed to authentic Mexican cooking early on, during travels to Mexico, and while living in the San Francisco Bay Area. Since 2006, she has lived in her husband's home state of Querétaro, Mexico. There she was exposed to her extended family's traditional corn farming practices and the preparation of nixtamal among other native Mexican foods. In an effort to combine their passion for good food and environmental well-being, she and her husband undertake a number of sustainable projects such as an organic garden. For more information, please visit www.losmesquites.com

The Bajío's Bounty
 

Home Cooking from the Querétaro, Mexico Region

Authored by Nicole Salgado
Illustrated by Nicole Rayalle Salgado
Photographs by Nicole Rayalle Salgado

Budget-conscious, vegetarian-friendly, tasty, and nutritious recipes from traditional Mexican cuisine, with a special section about native Mexican food plants, recipe anecdotes, and all original photos and illustrations by the author.

Packed with traditional Mexican recipes for vegetarians and meat-eaters alike, the Bajio's Bounty authentic Mexican cookbook is sure to offer a new favorite Mexican recipe for you and your family. Authored by a "gringa" who married into a farming family big on traditional Mexican food in Queretaro, Mexico; the book was written and tested with American tastes and cooking experiences in mind, but with the unique tips about authentic Mexican food that only an insider can provide. If you thought vegetarian Mexican cooking meant beans and rice, you are in for a treat. Low(er) fat, meat-free and poultry-based versions of popular traditional Mexican dishes such as enchiladas, chile relleno, tamales, mole, pastel tres leches, are included. From the state where the mesquites and cacti rule, you will discover traditional Mexican recipes for local favorites you may have never tried before, or have only seen in authentic Mexican restaurants. They have colorful names such as the Paloma, Michelada, Nopales, Chilaquiles, Posole, and Tinga. As if these weren't enough, you will also find several Mexican fusion recipes that combine the best of Mexican with other world flavors.


Publication Date:
2009-07-28
ISBN/EAN13:
1448611857 / 9781448611850
Page Count:
112
Binding Type:
US Trade Paper
Trim Size:
5.5" x 8.5"
Language:
English
Color:
Black and White
Related Categories:
Cooking / Regional & Ethnic / Mexican




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