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Vegan Mexico : Soul-Satisfying Regional Recipes from Tamales to Tostadas by Jason Wyrick (2016, Trade Paperback)
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About this product
Product Identifiers
PublisherBelvedere Books
ISBN-101941252214
ISBN-139781941252215
eBay Product ID (ePID)219620856
Product Key Features
Book TitleVegan Mexico : Soul-Satisfying Regional Recipes from Tamales to Tostadas
Number of Pages292 Pages
LanguageEnglish
TopicRegional & Ethnic / Mexican, Vegetarian
Publication Year2016
IllustratorYes
GenreCooking
AuthorJason Wyrick
FormatTrade Paperback
Dimensions
Item Height0.6 in
Item Weight22.4 Oz
Item Length9 in
Item Width7.5 in
Additional Product Features
Intended AudienceTrade
LCCN2016-019244
Dewey Edition23
Dewey Decimal641.5972
SynopsisThe first cookbook of vegan regional Mexican recipes. The author of the best-selling Vegan Tacos explores the magic of Mexico's regional cooking. Enjoy the exotic flavors of these diverse cuisines without leaving your kitchen. Jason's delicious recipes capture the essence of the moles of Oaxaca, the Mayan legacy of the Yucatan, the smoky chile flavors of Zacatecas,the fruit-centric Southern regions, the Spanish influence of Veracruz, and the street food of Mexico City. Recipes include: Oaxacan Black Beans Blue Corn Mushrooms Bocoles Four Chile Noodle Soup Classic Sweet Corn Tamales Old-Style Street Enchiladas Sonoran Machaca Burritos Sweet Potato Pastelitos Tres Leches Cake A leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and tie the recipes to their place in the story of Mexico. Readers will come away with a new understanding and admiration for the diversity and flavors of Mexico and be inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, snacks, and much more., The first cookbook of vegan regional Mexican recipes. The author of the best-selling Vegan Tacos explores the magic of Mexico's regional cooking. Enjoy the exotic flavors of these diverse cuisines without leaving your kitchen. Jason's delicious recipes capture the essence of the moles of Oaxaca, the Mayan legacy of the Yucatan, the smoky chile flavors of Zacatecas, the fruit-centric Southern regions, the Spanish influence of Veracruz, and the street food of Mexico City. Recipes include: Oaxacan Black Beans Blue Corn Mushrooms Bocoles Four Chile Noodle Soup Classic Sweet Corn Tamales Old-Style Street Enchiladas Sonoran Machaca Burritos Sweet Potato Pastelitos Tres Leches Cake A leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and tie the recipes to their place in the story of Mexico. Readers will come away with a new understanding and admiration for the diversity and flavors of Mexico and be inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, snacks, and much more.
LC Classification NumberTX716.M4W97 2016
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