Mexican Cooking For Dummies®

Includes lighter, healthier versions of Mexican favorites!

The fun and easy way to prepare Mexican menus for every occasion!

Make mouthwatering Mexican meals – in your own kitchen! With tips, techniques, and color photos, acclaimed chefs Feniger and Milliken show you how to serve up over 100 recipes – from Smoky Chicken Quesadillas to Green Corn Tamales and Mexican Bread Pudding.

Discover How To: Work with an array of fresh and dried chiles Make zesty homemade salsas Navigate the world of Mexican beers and tequila Prepare vegetarian and low–fat recipes Throw your own Mexican fiestas

Introduction.

PART I: GETTING THE JUICES FLOWING.

Chapter 1: Understanding Mexican Cooking.

Chapter 2: Ingredients for Mexican Cooking.

Chapter 3:Mastering a Few Simple Tools and Techniques.

PART II: TAKING A QUICK TRIP.

Chapter 4: Bright Lights, Big Beverages.

Chapter 5: Hot Salsas, Cool Dips, and Refreshing Ceviches.

Chapter 6: Foods from the Mexican Marketplace.

PART III: ENJOYING AN EXTENDED TOUR.

Chapter 7: Stuffed Treats.

Chapter 8: Soulful Soups.

Chapter 9: Border Salads.

Chapter 10: The Essential Sides: Rice, Beans, Tortillas, and Vegetables.

Chapter 11: Best Braises, Stews, and Moles.

Chapter 12: Fish and Seafood Stars.

Chapter 13: Four Chickens and a Turkey.

Chapter 14: Main Course Meats.

Chapter 15: Sweets for Spice Lovers.

PART IV: MENUS FOR EVERY OCCASION.

Chapter 16: Fiestas and Theme Parties.

Chapter 17: Breakfast Specials.

PART V: THE PART OF TENS.

Chapter 18: Ten Ways to Set the Scene.

Chapter 19: Ten Delicious Treats to Make with Tortillas and Chips.

Chapter 20: Ten Spanish Phrases for Travelers.

Chapter 21: Ten Web Sites to Check Out.

PART VI: APPENDIXES.

Appendix A: Common Substitutions and Equivalents.

Index.

Book Registration Information.

Susan Feniger and Mary Sue Milliken, are radio and TV personalities, chef/owners of the Border Grill restaurants in Las Vegas and Santa Monica as well as Ciudad in Los Angeles, and the authors of five cookbooks.