Mexican Cooking For Dummies

Spice up your soups and add some zest to the rest! Mexican CookingFor Dummies can inspire your cooking, improve your Spanish, andgive you that south-of-the-border soul. Chefs Susan Feniger andMary Sue Milliken have attempted to reign in their vast knowledgeof Mexican food and present it in that familiar ...For Dummiesstyle that you've come to appreciate. Discover their wide array ofstandard Mexican ingredients. From avocados to epazote, they giveyou the hints and friendly advice you'll need in order to selectthe best ingredients for your meals.Packed with more than 100 recipes, Mexican Cooking For Dummiescovers a wide array of dishes, drinks, and appetizers. Master thesimple dishes, such as tortas and tacos, while washing them downwith horchata or sangria. Soon, you'll be hosting your own fiestas,starting your guests off with salsas and ceviches before moving onto the main dish. Will it be the cumin-and-chile-marinated skirtsteak or the baked salmon in salsa verde? Either way, you're sureto impress!
The authors cover the staples (such as rice, beans, tortillas, andvegetables) and then guide you on a discovery tour that includestraditional moles and menudos. Save some room for the wideselection of desert recipes. Pick up Mexican Cooking For Dummies,and in no time, you'll be swinging spicy cilantro-covered dishesout of your kitchen and making your guests shout "Ole!"

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, andVegetables.
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 andChips.
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.