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    Books: Cooking by Cuisine -> Cooking Mexican

    Rosa Mexicano

    Howard, Josefina

    Viking Adult
    Published: November 1, 1998
    ISBN: 0670879479

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    Book Description
    Diners at Manhattan's top-rated Rosa Mexicano have long begged its owner-chef, Josefina Howard, to write a cookbook. She has done better. Rosa Mexicano: A Culinary Autobiography with 70 Recipes provides an introduction to Mexico itself, as well as examples of her restaurant's vibrant, authentic cooking. In chapters such as "Tacos: An Endless Adventure," "My First Pozole," and "Mexico City: Life in Another Dimension," Howard seamlessly weaves memoir, social history, and culinary investigation. Lovers of richly personal food books will be delighted, as will cooks who enjoy learning about the world's great dishes.

    The recipes themselves are as diverse as the country of their birth. Dishes such as Lamb Shanks Coated with Three Chiles, Garlic and Spices, a savory meal wrapped and steamed in parchment; a superbly delicate Corn and Chipotle Soup; and the mighty pozole itself, a stew made with pork, chicken, and hominy, are delectable and uncomplicated to prepare. Howard also provides a brief dictionary of chiles, an exploration of Mexican herbs such as the pivotal epazote, and ongoing information about other typical ingredients, which most cooks will find readily available. The book is illustrated with Howard's own award-winning color photographs, providing yet another glimpse of the real Mexico. --Arthur Boehm

    Product Description:
    No one knows Mexican food--or Mexico--like Josefina Howard. Her Rosa Mexicano is not only rated by Zagat's as the top Mexican restaurant in New York, its fare is honored by Mexicans themselves. Cooks who have seen her on PBS, CNN, the Television Food Network, and Martha Stewart Living have longed to re-create her mouth-watering dishes at home. Now they can. Overflowing with Josefina's passion for Mexican culture and cuisine, her vibrant snatches of personal memoir and social history, and her own award-winning color photographs, Rosa Mexicano is the fruit of a lifetime love affair with a country and far outshines mere cookbooks. This book, which took ten years to create, is the result of her frequent trips to Mexico--as many as four or five a year. As for the astonishing recipes, they are as colorful and diverse as the culture that gave birth to them and far surpass their popular Americanized counterparts. Unusual herbs add distinctive flavors to a host of uniquely south-of-the-border delectables: delicate soups made with zucchini blossoms, pozole (Mexican chicken soup, except it's made with pork!), and stuffed peppers garnished with pomegranate seeds. This is the real face of one of the most misunderstood great cuisines of the world, and a tantalizing holiday gift for all cooks and ethnic culture mavens.

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