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Mexican Food Made Simple [Anglais] [Broché]

Thomasina Miers

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Description de l'ouvrage

2 avril 2015

If you love having friends and family round for dinner or simply rustling up fresh, fast food, Mexican cooking is fun, fantastic and full of flavour. One of its brightest stars, Wahaca chef and food writer Thomasina Miers shares the recipes she has gathered since she first fell in love with the country aged 18, reinventing the classics with accessible ingredients to demonstrate how exciting and delicious traditional Mexican food can be.

Whether you're looking for street snacks full of punch, rich, hearty stews, or sensational, spicy wraps, Thomasina's Mexican Food Made Simple is bursting with recipes you'll want to eat and share: soft corn tacos and tostados; little cheesy things (Quesadillas); a great Mexican chille con carne; Grilled Seabass or succulent Lamb Chops with homemade salsas and tortilla chips; and to finish churros with chocolate sauce.

The book features vibrant food photography throughout, and step-by-step guides to folding the perfect burrito, eating a taco (no knives and forks allowed), making a sizzling table salsa, and much more. And with Thomasina's guide to the world's hottest Chillis, ingenious cheats, and helpful menu planner, Mexican Food Made Simple has everything you need to put together a fantastic Mexican feast at home.

--Ce texte fait référence à l'édition Relié .

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Descriptions du produit

Revue de presse

'Mexican food is one of the world's great cuisines and there is no one I'd rather read on the subject than Tommi. I love her writing and the recipes in this book are wonderful too' 

(Tom Parker Bowles, Market Kitchen )

'When I read this book I wanted to cook from it immediately ... then jump on a plane to Oaxhaca. Colourful and inviting, full of scrummy-looking and achievable recipes, it's for anyone who likes their food vibrant, healthy and ballsy...just like the author!'

(Allegra McEvedy )

'A world away from Tex-Mex sizzling fajitas with cheesy nachos, Thomasina Miers, former MasterChef champ and Wahaca restaurant founder, is bringing a large slice of genuine Mexico to the mainstream'

(Independent )

'Perfect for summer, this book from the MasterChef 2005 winner is full of easy flavourful recipes.' (BBC Good Food Magazine )

'A great introduction to the breadth of real Mexican cooking, which goes way beyond the Tex-Mex cliches.' (Delicious )

Biographie de l'auteur

When Thomasina Miers first arrived in Mexico aged eighteen, she fell so in love with its food that she went back to live there, opening up a cocktail bar in Mexico City and using her free time to travel the country and cook with some of Mexico's top chefs. After returning to London and winning BBC2's MasterChef in 2005, Thomasina opened the Mexican street food cantina, Wahaca, which won the Observer Food Monthly's 'best cheap eats' award, and has now opened three branches. She writes a regular recipe column in the Times and is co-editor of Soup Kitchen (2005) and the author of Cook (2006) and Wild Gourmets (2007).

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: 4.2 étoiles sur 5  4 commentaires
8 internautes sur 8 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Mexican food from the UK? 26 mars 2010
Par Richard Rankin - Publié sur Amazon.com
Format:Relié|Achat vérifié
I've been a fan of Thomi Meirs from when she won the UK Master Chef competition a few years ago. She caught the British judges by surprise with her take on Mexican food with products available in the UK. I understand she has her own Mexican restaurant in London now, and is a major force in introducing Mexican food more widely in the UK.

Ms Meirs spent several years working in Mexico, learning how Mexican food was done firsthand. She counts Dianne Kennedy as one of her mentors. This book was published originally in the UK, and is geared to the UK market. Because of that, the recipes use fewer 'exotic' ingredients than a cookbook from, say, New Mexico. This makes these dishes very accessible and all only require a limited pantry. Most any supermarket in the US would be able to provide the ingredients.

There are a number of vegetarian dishes, and many that could be also be made vegan with a change of cheese here and there. Her soft taco recipes are excellent - one for each season. The list of sauces, etc is not the longest, but they are all very flavorful and well-conceived.

One of my favorite recipes is one to make your own chipotles in adobo sauce. While I haven't tried the recipe yet, I suspect it, alone, will make the book worth the money to me. I normally consider a cookbook a worthwhile addition to my bookshelf if I get 3-4 recipes from it that I will use long term. I expect to get many more than that from this book, such as spring tacos with mushrooms, Swiss chard tamales, The Great Mexican Breakfast, Spinach & Ricotta Enchiladas, and more.

The chapters are: Introduction; The Basics; Salsa, sauces, and relishes; Nibbles and side dishes; Soups; Salads; Street Food; Cheesy Things; Slow-cooked main courses; From the grill; Soul Food; Puddings (desserts); and drinks.

This is an attractive book full of good, usable recipes.

Update Note: This book is from the UK, so measurements are in grams. Conversions on most things are fairly simple, but if that intimidates you, be forewarned.
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Yum! 31 mars 2011
Par barbara jacksier - Publié sur Amazon.com
Format:Relié|Achat vérifié
Last summer while in London, I wandered into Wahaca and ate a fabulous Mexican lunch. I was intrigued and googled the owner. Soon I was downloading every recipe by Thomasina Meirs that I could find, then I bought this book. Her recipes always turn out delicious. The British conversions make it easy to use in America.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Accessible Mexican Cookbook for those not in the US/Mexico 26 septembre 2012
Par Lia Mahony - Publié sur Amazon.com
Format:Relié
Mexican ingredients can be difficult to source outside the States, this is a great little book to introduce traditional Mexican ingredients and techniques to the novice.

No more hard tacos and mince meat.
try the spicy warm corn salad.
2.0 étoiles sur 5 Food doesn't turn out very well half the time 6 octobre 2013
Par Tall Chef - Publié sur Amazon.com
Format:Relié
I've used Jamie Olver's books (another UK chef) and all of the recipes turn out really good. (Especially Food Revolution)
Even when it's Italian or other cuisine he hasn't grown up with

Not so much for this book.
It was very hit and miss, more miss than hit.

The chile turned out tasting really weird (so many spices it was like Christmas cake)
The tortillas didn't work at all, I wasted a bunch of cornmeal and time, then used Emeril's recipe, which uses corn flour, and it turned out great.

I would advise not to buy this book, maybe get it from the library and try it out first.

This woman may be a great chef in her own rights, but is unable to translate that ability to recipe form, so that others can make the food.
I've had the same issues with Ramsey's books, really great looking food, but was unable to create anything like what it was described as based on the recipe.
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