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Books: Cooking by Cuisine -> Cooking Mexican
30-Minute Vegetarian Mexican Cookbook (The 30-Minute Vegetarian Cookbook Series)
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by:
Beattie, Sarah
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Publisher:
Ecco Press
Published: July 1, 1998
ISBN: 0880015985
Format:Hardcover
Pages:144
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Book Description
From Publishers Weekly
British columnist and cookbook writer Beattie (The Table of Content: A Vegetarian Dinner Party Book for All Seasons) has come up with over 100 meatless Mexican soups, main courses, salads, snacks and desserts to be prepared
quickly. Savory offerings include chili-spiked chickpea soup, Sopa de Garbanzos; tomato-tortilla layered Mexican Lasagne; and eggplant and roasted pepper Fajitas. Desserts are highlighted by super-fast coconut ice cream (Helado de Coco), prepared with
canned coconut milk, corn syrup, half-and-half and flavored with rum. The use of canned corn or canned creamed corn?called for in Corn Soup, the corn-based stew, Pepian, and Mexican Corn Pudding?may strike American cooks as somewhat odd, but when speed's
the issue, such products can be a blessing. Occasionally other British usages (e.g., "Blacken the tomato skins") might give pause to inexperienced American cooks, but many of Beattie's selections will please adventurous palates?and beat the clock. (July)
FYI: This book and a simultaneous publication, 30-Minute Vegetarian Indian Cookbook by Mridula Baljekar ($21.95 176p ISBN 0-88001-600-0), launch Ecco's new ethnic 30-Minute Vegetarian Cookbook series.
Copyright 1998 Reed Business Information, Inc.
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