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Rosa's New Mexican Table: Friendly Recipes for Festive Meals Mexican food is downright delicious, and Chef Roberto Santibañez’s food is triumphant because it succeeds in being true to its antecedents yet open to the tastes of the cities this growing family of restaurants now calls home. Since it first opened its doors nearly twenty-five years ago, it’s been the place to meet up with friends, to talk, to drink, to eat. All day long people drop by for a quesadilla or torta or for the famed guacamole dubbed by one food critic “green ecstasy in a bowl.” Come evening, the bar hums and crowds arrive for Rosa’s homey entrees: short ribs served off the bone with a sauce of roasted tomatillo and chipotle chiles, or its red snapper Veracruz, or one of the many vegetarian meals, such as the roasted poblanos stuffed with spinach and goast cheese. Each is the epitome of contentment, and each is in this book.

Rosa’s New Mexican Table is entirely about the food we want to eat today, and it’s simple enough so that we can enjoy it on any given work night. Every page is the product of Santibañez’s determination to simplify the complexities of his native cuisine and to share his fascination with its multicultural currents with you.

His twists and innovative takes bring magic to cooked and uncooked sauces, such as his delicious mahogany-hued pecan-prune mole. There are fork-tender meats redolent of classic Mexican pit roasts (barbacoas), as well as great moist adobos—made from chiles, garlic, and spices and used as rubs—which make fowl and grilled meats sparkle.

Expect surprises: spectacular haricots verts baked with tomatoes, orange juice, achiote paste, and oregano in a slow oven for two hours; a ceviche green with basil; salmon served with a sauce that’s both sweet and hot; and a stunning orange-gold-colored roasted yellow tomato salsa, uncommon in Mexico, and uncommonly good. Each dish is a study in intriguing contrasts: spicy and sweet (chile with pineapple); or rich and lean (a chorizo and turkey enchilada). Even desserts excite: the individual baked chocolate cakes called bocas negras offer a mix of chocolate, smoke, heat, and sweet that’s heavenly.

Roberto Santibañez makes all these good flavors accessible with virtually no last-minute work. Dishes can be made ahead and most improve with time. Step-by-step plans for festive dinners—a traditional taco party, a cocktail party, a dinner for vegetarians, a barbecue—make for lively get-togethers that provide happy times for all.

This is the perfect book for those new to the joys of cooking Mexican food at home as well as anyone in search of delicious, low-stress recipes with a modern approach.

Rosa’s New Mexican Table: Friendly Recipes for Festive Meals
Hardcover: 288 pages
Publisher: Artisan (March 30, 2007)
Language: English
ISBN-10: 1579653243

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Posted on Feb 6, 2009

My Sweet Vegan: passionate about dessert

Do words such as creamy, luscious, and decadent sound like impossibilities without the use of eggs and dairy? Would you love to find delicious desserts that are worthy of serving to all guests? Well look no further, as this full-color cookbook will satisfy any sweet tooth, and leave people asking, Are you sure this is vegan?

My Sweet Vegan is a truly amazing collection of original recipes produced and photographed by Hannah Kaminsky. Enticing people into the kitchen, Hannah displays a wide array of desserts, including her:

Triple Threat Chocolate Cheese Cake
Coconut Crème Pie
Golden Glazed Donuts
Orange Dreamsicle Snack Cake
Butterscotch Blondies
Chocolate Chip Cookie Pie
Brilliant Berry Parfaits
Pumpkin Toffee Trifle
Award-Winning Mocha Devastation Cake

Insisting that her creations must have the potential to impress all taste buds, every recipe has been taste-tested and approved by both vegans and non-vegans alike. For ease in preparation, each recipe includes simple, well-detailed instructions and a photo representing the actual finished product. So go ahead and enjoy a thick slice of Silken Chocolate Mousse Cake, everyone deserves a little indulgence now and then!

Paperback: 184 pages
Publisher: Fleming Ink; 1st edition (December 3, 2007)
Language: English
ISBN-10: 0979128617


Posted on Dec 10, 2008


CakeLove How to Bake Cakes from Scratch Warren Brown has a bachelor’s degree from Brown University, and a J.D. and master’s degree from The George Washington University. After establishing a career in health education and law, he realized his calling was baking. In 2002 he opened his bakery, CakeLove, and LoveCafe followed in 2003. He lives in Washington, D.C. Warren Brown wants you to bake your cake and eat it too. And he wants you to conquer your fear of baking cakes and learn to love every step of cake baking including, of course, the step in which you present your made-from-scratch masterpiece to bedazzled, hungry-eyed family and friends.

Every page of CakeLove communicates that satisfaction, as well as Brown’s can-do approach to the art of baking. As he asserts, baking cakes isn’t a cakewalk, but it’s not rocket science, either and getting it right isn’t nearly as hard as you think. Warren Brown provides all the basics on ingredients, equipment, and techniques, as well as recipes for more than 50 cakes that range from the classic (Chocolate Butter Cake) to the adventurous (Sassy, a pound cake made with mango puree and cayenne pepper). The informative step-by-step shots make you want to run to the kitchen and start baking, and the scrumptious color photos of completed cakes look good enough to sink your teeth into. For Brown, love and baking are inseparable!

CakeLove: How to Bake Cakes from Scratch
File Size: 3060 KB
Print Length: 224 pages
Publisher: Stewart, Tabori & Chang (May 18, 2012)
Language: English

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Posted on Sep 2, 2008


The Best of American Beer and Food: Pairing & Cooking with Craft Beer

In The Best of American Beer and Food Lucy Saunders covers both pairing food and beer and cooking with beer. She begins by exploring the art of pairing flavorful beers with specific foods, considering today’s wide range of beer styles and the foods and flavors that they compliment from salad through dessert. She then turns to recipes that incorporate beer, using the diverse tastes available from today’s ales and lagers as flavor components.

LUCY SAUNDERS has chronicled the microbrewery movement since 1987, for such publications as Restaurants & Institutions, The Chicago Tribune, Market Watch, and more. A syndicated columnist (The Beer & Food Companion), and food editor of All About Beer, Saunders has also apprenticed in restaurants specializing in cuisine a la biere in the U.K. and Belgium. She has conducted beer tastings for cooking schools, food writers and magazine editors, and organizations such as the International Association of Culinary Professionals. Her cookbook, Cooking With Beer, was published by Time Life in 1996.

The Best of American Beer and Food: Pairing & Cooking with Craft Beer
Paperback: 180 pages
Publisher: Brewers Publications (October 25, 2007)
Language: English
ISBN-10: 0937381918

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Posted on Jul 15, 2008


The Native Foods Restaurant CookbookTanya Petrovna is the co-owner and head chef of the five Native Foods restaurants in southern California (in Aliso Viejo, Los Angeles, Palm Springs, Palm Desert, and Costa Mesa). She developed her cooking style during years of travel in Europe and Asia. She teaches vegetarian cooking to adults and children, and she is the author of The Meat-Lover’s Vegetarian Cookbook.

Tanya treats her customers to a vegan cuisine that is so tasty, and hearty that it draws praise from nonvegetarians and vegetarians alike. Tanya is known for creating delicious and satisfying meat substitutes from soy and wheat products such as tofu, tempeh, and seitan. And with signature dishes like her dairy-free cheesecake made from cashew nuts, she proves that healthy, animal-friendly eating can be indulgent and fun.

In The Native Foods Restaurant Cookbook, Tanya’s best recipes can be made at home, including: “Fun Mung Curry,” “Seitan Ole Mole,” and “Rockin’ Moroccan Skewers.” Plus, there are plenty of outrageous desserts such as “Elephant Chocolate Cake with Cinnamon Peanut Butter Topping,” “Sam’s Vegan Cheesecake,” and “Chocolate French Silk Lingerie Pie.” The Native Foods Restaurant Cookbook also features instructions on basic cooking methods, helpful definitions, nutritional information, and a simple kitchen pantry setup.

The Native Foods Restaurant Cookbook
File Size: 753 KB
Print Length: 256 pages
Publisher: Shambhala Publications (May 1, 2013)
Sold by: Amazon Digital Services, Inc.
Language: English

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Posted on Jul 15, 2008

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