{"product_id":"mexican-food-the-ultimate-cookbook","title":"Mexican Food: The Ultimate Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tHailing from the culturally rich border town of El Paso, Texas, Top Chef Season 18 winner Gabe Erales has a passion for preserving Mexican corn and culture, and has infused that passion into everything he creates in the kitchen. His cooking philosophy focuses on locality through strong relationships with local farmers. Erales also seeks honesty in his roots by sourcing unique varieties of landrace corn, chiles, and other ingredients from different regions of Mexico. Married with four children, Erales recently launched his scholarship program, Niños de Maíz, with the Culinary Institute of America. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eLuis Robles is a chef based in Los Angeles. Born and raised in East Los Angeles to Mexican immigrants, he began by washing dishes in 1998. Robles works with chefs across the country and abroad, and has held chef positions at The Disneyland Hotel, Patina Restaurant Group, Bon Appétit, and Wolfgang Puck Catering. Cooking for special events are creative opportunities, such as the Food \u0026amp; Wine Festival, the 2010 Winter Olympics and the annual Governor's Ball at the Academy Awards. In 2016, he was a presenter at the MAD Symposium. \n\u003cp\u003e\u003c\/p\u003e As an Associate Professor of Culinary Arts at Los Angeles Trade-Technical College, Robles teaches whole animal butchery and oversees a restaurant open to the public. He is inspired by the resilience of his students at the inner-city community college. Teaching future generations of cooks the skills for culinary success is his passion.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Mexican Food: The Ultimate Cookbook is a beautiful and thorough collection of recipes drawn from the many rich traditions of Mexican cuisine and inspired by contemporary influences. This comprehensive guide takes you on a tour of Mexican cuisine. From Indigenous traditions to colonial influence and beyond, Mexico has absorbed different local and foreign influences for generations, which is what makes the country's food so delicious and varied. With these recipes, you can enjoy dozens of bold entrees, sauces, salsas, sides, beverages, and desserts, alongside tips and techniques that help you extract maximum flavor from each ingredient. In this collection you will find: 300+ easy-to-follow recipes that utilize regional authenticity and modern flair. Stunning original photography and illustrations that will inspire you to make these mouthwatering meals. Insights and recipes from industry insiders. Comprehensive breakdowns of elemental ingredients like masa, chile peppers, epazote, and mezcal. A fascinating history of this culture's cuisine. This cookbook captures the spirit of this cuisine and provides a detailed look into the diverse approaches that shaped Mexican tradition over the centuries. Spanning coastal delicacies, hearty mountain dishes, and delicious street tacos, the recipes in this cookbook reflect the many types of Mexican food. Explore the rich flavors of this region with Mexican Food: The Ultimate Cookbook\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eMexican Food: The Ultimate Cookbook\u003c\/em\u003e is a beautiful and thorough collection of recipes drawn from the many rich traditions of Mexican cuisine and inspired by contemporary influences.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis comprehensive guide takes you on a tour of Mexican cuisine. From Indigenous traditions to colonial influence and beyond, Mexico has absorbed different local and foreign influences for generations, which is what makes the country's food so delicious and varied. With these recipes, you can enjoy dozens of bold entrees, sauces, salsas, sides, beverages, and desserts, alongside tips and techniques that help you extract maximum flavor from each ingredient.\u003c\/p\u003e\n\u003cp\u003eIn this collection you will find: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e300+ easy-to-follow recipes that utilize regional authenticity and modern flair\u003c\/li\u003e\n\u003cli\u003eStunning original photography and illustrations that will inspire you to make these mouthwatering meal\u003c\/li\u003e\n\u003cli\u003eInsights and recipes from industry insiders\u003c\/li\u003e\n\u003cli\u003eComprehensive breakdowns of elemental ingredients like masa, chile peppers, epazote, and mezcal\u003c\/li\u003e\n\u003cli\u003eA fascinating history of this culture's cuisine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis cookbook captures the spirit of this cuisine and provides a detailed look into the diverse approaches that shaped Mexican tradition over the centuries. Spanning coastal delicacies, hearty mountain dishes, and delicious street tacos, the recipes in \u003cem\u003eMexican Food: The Ultimate Cookbook\u003c\/em\u003e reflect the many types of Mexican food. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eErales, Gabe\u003cbr\u003e\n\t\t\t\t\t\t\t\tHailing from the culturally rich border town of El Paso, Texas, Top Chef Season 18 winner Gabe Erales has a passion for preserving Mexican corn and culture, and has infused that passion into everything he creates in the kitchen. His cooking philosophy focuses on locality through strong relationships with local farmers. Erales also seeks honesty in his roots by sourcing unique varieties of landrace corn, chiles, and other ingredients from different regions of Mexico. Married with four children, Erales recently launched his scholarship program, Niños de Maíz, with the Culinary Institute of America.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRobles, Luis\u003cbr\u003e\n\t\t\t\t\t\t\t\tLuis Robles is a chef based in Los Angeles. Born and raised in East Los Angeles to Mexican immigrants, he began by washing dishes in 1998. Robles works with chefs across the country and abroad, and has held chef positions at The Disneyland Hotel, Patina Restaurant Group, Bon Appétit, and Wolfgang Puck Catering. Cooking for special events are creative opportunities, such as the Food \u0026amp; Wine Festival, the 2010 Winter Olympics and the annual Governor's Ball at the Academy Awards. In 2016, he was a presenter at the MAD Symposium.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Erales, Gabe\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Cider Mill Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2021-11-23\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Mexican|Cooking|Regional \u0026amp; Cultural|Central American \u0026amp; South American|Cooking|History\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Mexican|Cooking|Cookbook|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.25 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781646431892\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781646431892\u003c\/p\u003e","brand":"Cider Mill Press","offers":[{"title":"Default Title","offer_id":51154307875094,"sku":"SP-9781646431892","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781646431892_spiral.png?v=1774941299","url":"https:\/\/lusper.myshopify.com\/products\/mexican-food-the-ultimate-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}