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Mexican Food Made Simple

By Thomasina Miers
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
In Mexican Food Made Simple by Thomasina Miers, you'll explore authentic Mexican cuisine with recipes designed to make cooking simple and accessible. The book offers a rich selection of vibrant dishes and introduces culinary techniques, ingredients, and flavours essential to creating delicious Mexican meals at home. Whether you're a beginner or an experienced cook, this guide provides insights and inspiration to bring a taste of Mexico to your kitchen.
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Format: Hardback
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you love exploring bold flavours and authentic Mexican cuisines presented in an uncomplicated way. The author draws from her experiences to demystify traditional recipes, making them accessible for anyone eager to bring vibrant Mexican dishes to their own kitchen. Whether you're a novice or an experienced cook, this delightful read invites you to embrace the joy of cooking with fresh ingredients and simple techniques.

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Cook authentic Mexican food at home with top chef and food writer Thomasina Miers's simple, accessible recipes.

Cook authentic Mexican food at home with top chef and food writer Thomasina Miers's simple, accessible recipes.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

If you love having friends and family round for dinner or simply enjoy rustling up fresh, fast food, Mexican cooking is fun, fantastic, and full of flavour.

Whether you're looking for street snacks full of punch, rich, hearty stews, or sensational, spicy wraps, Mexican Food Made Simple is bursting with recipes you'll want to eat and share: soft corn tacos and tostados; little cheesy things (Quesadillas); a great Mexican chile con carne; Grilled Seabass or succulent Lamb Chops with homemade salsas and tortilla chips; and to finish, churros with chocolate sauce.

The book features vibrant food photography throughout and includes step-by-step guides to folding the perfect burrito, eating a taco (no knives and forks allowed), making a sizzling table salsa, and much more. With a guide to the world's hottest chillis, ingenious cheats, and a helpful menu planner, Mexican Food Made Simple has everything you need to put together a fantastic Mexican feast at home.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

A celebrated work by Thomasina Miers, Mexican Food Made Simple is praised for its vibrant and authentic approach to Mexican cuisine, moving away from the Tex-Mex stereotypes. Critics commend Miers' engaging writing style and the book's collection of achievable and flavourful recipes. It is noted for its ability to inspire readers to cook immediately and is recommended for its appeal to those who enjoy lively and healthful dishes.

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Book Details

INFORMATION

ISBN: 9780340994979

Publisher: Hodder & Stoughton

Format: Hardback

Date Published: 04 March 2010

Country: United Kingdom

Imprint: Hodder & Stoughton

Illustration: Full Colour Throughout

Audience: General / adult

DIMENSIONS

Spine width: 25.0mm

Width: 196.0mm

Height: 247.0mm

Weight: 850g

Pages: 224

Collections

Cook Books & Recipes Cooking & Food Non-Fiction Thomasina Miers

About the Author

When Thomasina Miers first arrived in Mexico aged eighteen, she fell so in love with its food that she went back to live there, opening up a cocktail bar in Mexico City and using her free time to travel the country and cook with some of Mexico s top chefs. After returning to London and winning BBC2 s MasterChef in 2005, Thomasina opened the Mexican street food cantina, Wahaca, which won the Observer Food Monthly s best cheap eats award, and has now opened three branches. She writes a regular recipe column in the Times and is co-editor of Soup Kitchen (2005) and the author of Cook (2006) and Wild Gourmets (2007).

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