Mexican Light/Cocina Mexicana Ligera
Healthy Cuisine for Today's Cook/Para el Cocinero Actual
Nonfiction, Food & Drink, International, Mexican
| Author: | Kris Rudolph | ISBN: | 9781574414868 |
| Publisher: | University of North Texas Press | Publication: | November 15, 2006 |
| Imprint: | Language: | English |
| Author: | Kris Rudolph |
| ISBN: | 9781574414868 |
| Publisher: | University of North Texas Press |
| Publication: | November 15, 2006 |
| Imprint: | |
| Language: | English |
Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in today’s kitchen, thanks to Kris Rudolph’s thoroughly researched cookbook. The fifty recipes cover everything from appetizers to after-dinner refreshers, such as Roasted Garlic Soup with Spinach and Chicken, Shrimp Ceviche Salad, Chicken Poblano, Beef with Chile Pasilla Sauce, Shrimp Salad-Stuffed Poblano Chiles, and Mango Mousse. Each includes the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness. Finally, because cooks from both sides of the border will be eager to try these recipes, this e-book is fully bilingual with English and Spanish sections.
Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in today’s kitchen, thanks to Kris Rudolph’s thoroughly researched cookbook. The fifty recipes cover everything from appetizers to after-dinner refreshers, such as Roasted Garlic Soup with Spinach and Chicken, Shrimp Ceviche Salad, Chicken Poblano, Beef with Chile Pasilla Sauce, Shrimp Salad-Stuffed Poblano Chiles, and Mango Mousse. Each includes the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness. Finally, because cooks from both sides of the border will be eager to try these recipes, this e-book is fully bilingual with English and Spanish sections.
