Rick Stein: The Road to Mexico
by Rick Stein
Editor: Ebury Publishing
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My family’s favourite head of TV (he did more to teach my kids to cook than I have)It] has the chic to pull together dishes this sum best country and regions.”Diana Henry, the top 20 cookbooks to buy this fall’s BCI Food Personality of the Year 2017 Rick Stein brings his unparalleled enthusiasm and reliable expertise for fresh and tasty foods from Mexico and California.Better yet, nobody captures the essence of a country’s food and brings the best recipes to our kitchens like Rick.From San Francisco and Lower California and working his way to the southern tip of Mexico, Rick Stein, cooks, eats and Mexican cuisine at his best and most diverse experiences.Whether it’s the agricultural markets of California, full of sourdough bread, garlic from the new season and a profusion of citrus fruits; shrimp, snapper and tuna from the Pacific or the glorious street food and colorful markets of Mexico with their avocados, peppers, tomatillos, cheese and corn, it’s a part of the world is full of natural, healthy and satisfying ingredients.Featuring Rick’s authentic style, with recipes such as Tacos Fish Ensenada in Chile, Deep Fried Coconut Shrimps and slow cooked pork Tacos, this cookbook will encourage anyone to try out the “BOLD” food from these sunny states.
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