Books: Cooking by Cuisine -> Cooking Mexican
Mexican Light : Exciting, Healthy Recipes from the Border and Beyond
SHULMAN, MARTHA ROSE
Published: September 1, 1996
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From Publishers Weekly
Rife with lard and cheese, Mexican food (at least as it's often served in the U.S.) has always seemed the least reformable of high-fat cuisines. Shulman (Mediterranean Light) has managed, however, to reconstruct it successfully.
With its focus mainly on the food of border towns and from the southern states of Oaxaca and Veracruz, this is not a comprehensive Mexican cookbook, but Shulman has a knack for spotting fresh foods and unique combinations. The chapter on salsas features
such variations as Cooked Tomato and Black Bean Salsa and Green Tomatillo Mole with pumpkin seeds and ground toasted corn tortilla that are surely good enough to eat with a spoon. Each recipe includes nutritional information, as well as helpful tips for
advance preparation and quick alternatives when appropriate (usually replacing dried beans with canned). There are some clever low-fat alternative methods such as cooking lard-free Refried Beans in a broth reduction and crisping tortilla chips in the
microwave rather than frying them. The latter appear often, and the author, or her editor, courteously repeats the instructions in small-type footnotes rather than constantly sending the reader back to an index. An extensive list of suggested menus is
offered in a final chapter.
Copyright 1996 Reed Business Information, Inc.
Cilantro and chiles, mole and salsa, succulent sweet shrimp and red snapper, zesty tacos, nachos, and quesadillas--no cuisine in the world is
more fun than that of Mexico. In Mexican Light, first published in hardcover in 1996, Martha Rose Shulman takes the fat out of America's favorite good-time food, creating mouthwatering and healthy adaptations of Mexican classics. Mexican Light lets you
eat all the irresistible foods from south of the border without any of the guilt.
Savor creamy Chipotle Dip; luscious Refried Black Beans with Plantain Pancakes; delicious Soft Tacos with Chicken, Corn, and Avocado; smoky Pan-Cooked Salmon Fillets
with Tomatillo Salsa; and homey Green Hominy Stew with Chicken. Desserts include delectable fruits and ices, and traditional Mexican rice pudding and flan, adapted for lower fat content. Even snacks are healthier versions of our favorite indulgences:
crisp nachos and toppings, soft tacos, green enchiladas, and fabulous quesadillas with wild mushrooms and smoked jalapenos.
Each recipe is accompanied by a complete nutritional breakdown, including calories, sodium, and fat. Mexican Light
captures the essence of one of the world's greatest cuisines in healthful versions so good you'll never miss the fat!and#160; Cilantro and chiles, mole and salsa, succulent sweet shrimp and red snapper, zesty tacos, nachos, and quesadillas--no cuisine in
the world is more fun than that of Mexico. --This text refers to the
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