Enchiladas: Aztec to Tex-Mex

Enchiladas: Aztec to Tex-Mex

NOOK Book(eBook)

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Overview

Enchiladas: Aztec to Tex-Mex is an in-depth exploration of one of Mexico’s most historic and popular foods. Illustrated with sumptuous photography, the book showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them.

The enchilada is more than an everyday Mexican food. It is the history of a people--rolled, folded, and flat--that embodies thousands of years of Mexican life. The evolving ingredients in enchiladas from pre-Columbian to modern times reveal the internal and external forces that have shaped the cuisine and culture of a nation. In this definitive cookbook, you’ll explore every aspect of this iconic food, as well as gain insights into many popular Mexican ingredients, including herbs, spices, cheeses, and chiles. You’ll learn the basic techniques for making many staples of the Mexican cocina, such as homemade tortillas, queso fresco, crema Mexicana, and chorizo. With Enchiladas: Aztec to Tex-Mex, you can prepare enchiladas in the traditional Mexican way--with loving hands.

With this book, you'll learn to
Make corn tortillas from scratch, including colorful flavor-infused versions
Fire roast fresh chiles and prepare dried chiles for enchilada sauces and moles
Dry roast tomatoes, onions, garlic, and chiles using a traditional comal (griddle)
Make your own homemade queso fresco, crema Mexicana, and chorizo
Prepare tender pot beans and savory refried beans
Cook perfect Mexican rice--six ways
Prepare chicken, pork, beef, seafood, and vegetables for fillings

Enchiladas: Aztec to Tex-Mex is also packed with information about many other key ingredients of Mexican cuisine, including avocados, tomatoes, tomatillos, and nopales (cactus). A section on Mexican cheeses describes their flavors, textures, melting properties, and possible substitutes. Fresh and dried chiles used in enchilada cookery are presented, along with a description of their flavor profiles, heat levels, and specific uses. Experience the history of Mexico through its most delicious ambassador, the enchilada!

Product Details

ISBN-13: 9781595347527
Publisher: Trinity University Press
Publication date: 08/17/2015
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 264
Sales rank: 713,246
File size: 46 MB
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About the Author

Cappy Lawton has designed, developed, and operated 29 restaurants throughout Texas. After studying business and engineering at the University of Texas at Austin and having a successful career as a corporate engineer, he entered the restaurant business. Lawton and his wife, Suzy, love food and travel and have spent many years traveling throughout Mexico. Today the Lawtons and their son own and operate three restaurants in San Antonio: La Fonda on Main, Cappy’s, and Cappyccino’s.

Chris Waters Dunn is a San Antonio native and holds a graduate degree in creative writing from the University of Denver. Dunn worked for decades in Nashville as a songwriter and record producer. As Chris Waters, he wrote dozens of hits, including nine #1 country songs. Dunn retired from the music business to pursue a second career in culinary studies, graduating with honors from the Culinary Institute of America.

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Enchiladas: Aztec to Tex-Mex 5 out of 5 based on 0 ratings. 1 reviews.
SandrasBookNook More than 1 year ago
Everything you ever wanted to know about enchiladas! From Mayan and Aztec, all the way to Tex-Mex, it's all covered here. Classic recipes, history, information about the various ingredients and more fill the pages of this delightful cookbook. It's sorted by main ingredient such as Pork, Beef, Cheese, Vegetable and more ending with Tex-Mex. The instructions are clear and easy to follow. This is a gorgeous, heavy, well-made book. It would have benefited from more photos of the finished dishes, but it's still a wonderful book! Why not try some authentic enchiladas to surprise and delight your family with? I won a copy of this book through Goodreads Giveaways. All thoughts and opinions are my own.