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Mexican Table
100 Recipes, 12 Everyday Ingredients From the Heart of Mexico
Brief Description
Mexican cooking centres around 12 staple ingredients: Citrus, Nuts, Tomatoes, Chillies, Beans, Courgettes, Sesame, Herbs, Onions, Eggs, Cinnamon, and Chocolate. Acclaimed chef Thomasina Miers brings vibrant, smart ways to use these ingredients to bring maximum flavour with minimum effort. Taste bold flavours every day like guajillo...
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Format: Hardback
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Mexican Table
12 ingredients at the heart of Mexican cooking – how to use them in interesting, innovative and exciting ways
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Description
Mexican cooking centres around 12 staple ingredients: Citrus, Nuts, Tomatoes, Chillies, Beans, Courgettes, Sesame, Herbs, Onions, Eggs, Cinnamon, and Chocolate.
Acclaimed chef Thomasina Miers brings vibrant, smart ways to use these ingredients to bring maximum flavour with minimum effort.
Taste bold flavours every day like guajillo prawn burritos with lime slaw, cauliflower and orange salad with turmeric and almond honey dressing, whole roast chicken with Yucatecan almond & garlic mole, waste-less houmous with toasted chillies, sticky dulce de leche & tahini buns, garlic fried courgette tagliatelle, smoky kimchi quesadilla with herb salad, and coconut & tequila sorbet.
Using ingredients that are easy to source and packed with flavour and nutrients, with each recipe using under 12 ingredients, Modern Mexican Pantry will be a staple for anyone who loves filling their plate abundantly, championing variety and diversity in your diet.
Book Details
INFORMATION
ISBN: 9781837833900
Publisher: Quadrille Publishing Ltd
Format: Hardback
Date Published: 21 August 2025
Country: United Kingdom
Imprint: Quadrille Publishing Ltd
Illustration: Full-colour photography throughout
Audience: General / adult
DIMENSIONS
Spine width: 30.0mm
Width: 200.0mm
Height: 258.0mm
Weight: 1086g
Pages: 256
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About the Author
Cook, writer and winner of MasterChef UK, Thomasina Miers has made cheese in Ireland, cheffed in Michelin-starred kitchens and, having travelled to Mexico in 1994, went to live there to research the cuisine. In 2007, she co-founded Wahaca and in 2017 she helped set up Chefs in Schools. She was awarded an OBE in 2019 for her services to the food industry. Tommi has a regular column in the Guardian's Feast and has written eight cookbooks. In 2024, Tommi went back to live in Mexico with her husband and three children, to introduce her children properly to the country she so loves.
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