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Rosa's New Mexican Table: Friendly Recipes for Festive Meals
A fresh, exciting, accessible approach to Mexican cooking, in glorious full-color, by the highly respected chef of the wildly popular Rosa Mexicano restaurants.
Rosa Mexicano has been named Best New York City Mexican Restaurant by New York Magazine , The Village Voice , CitySearch , and Zagat . Rosa’s chef, Roberto Santibañez, has been featured everywhere from Martha Stewart Living , Gourmet , and Bon Appétit to Us and Life . Together, this chef and these restaurants are at the very pinnacle of Mexican food—a mediagenic star and his extraordinarily popular restaurants that serve more than 1 million (!) customers a year. Rosa's contemporary approach—lighter, easier, more accessible—is a much needed breath of fresh air for Mexican cooking,
• Starters such as Rosa's world-famous Guacamole and incredibly easy ceviches like Red Snapper with Mango
• Triumphant tortilla creations like Tacos with Grilled Adobo-Marinated Chicken, and Octopus Enchiladas with Yellow Tomato Sauce
• Entrées such as Salmon in a Fruity Mole, Boneless Slow-Braised Short Ribs, Shrimp and Vegetable Skewers, and Rack of Lamb with Pistachio Pipian
• Simple, delicious sides like Grilled Corn Street Vendor Style and Traditional Refried Black Beans, and irresistible desserts such as Chili-Spiked Chocolate Cake, Cajeta and Cream Cheese Flan, and Almond Cinnamon Cookies.
An exhaustive, authoritative section on essential ingredients, equipment, and techniques rounds out this eminently useful, home-cook-friendly—and beautifully photographed—book, which is destined to set a new standard in the category.
Rosa Mexicano has been named Best New York City Mexican Restaurant by New York Magazine , The Village Voice , CitySearch , and Zagat . Rosa’s chef, Roberto Santibañez, has been featured everywhere from Martha Stewart Living , Gourmet , and Bon Appétit to Us and Life . Together, this chef and these restaurants are at the very pinnacle of Mexican food—a mediagenic star and his extraordinarily popular restaurants that serve more than 1 million (!) customers a year. Rosa's contemporary approach—lighter, easier, more accessible—is a much needed breath of fresh air for Mexican cooking,
• Starters such as Rosa's world-famous Guacamole and incredibly easy ceviches like Red Snapper with Mango
• Triumphant tortilla creations like Tacos with Grilled Adobo-Marinated Chicken, and Octopus Enchiladas with Yellow Tomato Sauce
• Entrées such as Salmon in a Fruity Mole, Boneless Slow-Braised Short Ribs, Shrimp and Vegetable Skewers, and Rack of Lamb with Pistachio Pipian
• Simple, delicious sides like Grilled Corn Street Vendor Style and Traditional Refried Black Beans, and irresistible desserts such as Chili-Spiked Chocolate Cake, Cajeta and Cream Cheese Flan, and Almond Cinnamon Cookies.
An exhaustive, authoritative section on essential ingredients, equipment, and techniques rounds out this eminently useful, home-cook-friendly—and beautifully photographed—book, which is destined to set a new standard in the category.
288 pages, Hardcover
First published January 1, 2007
28 people want to read
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Displaying 1 - 5 of 5 reviews
December 4, 2021
There are good recipes in this book. However this ended up being a dnf for me, the library that converted this into audio format put the index at the beginning of the book and it did not make it easy to skip through without cutting off a good chunk of the first chapter. So did not end up finishing it.
December 4, 2008
having lived my life in new mexico, arizona, and california, mexican food has always been a staple in my diet. this book offers a breath of fresh air to what i know about cooking the food. instead of the stodgy heavy greasier stand by's this offers lighter dishes, seafood, fresh fruit and vegetables without sacrificing flavor. there are several ceviche recipes i can't wait to try and the avocado factors heavily throughout the book. my mouth is watering just writing this review.
there is a dictionary of the foods and descriptions of all the different chilis in the front of the book. the pictures are beautiful, the recipes are clear and straightforward. another favorite point is the very glossy and slick paper. i spill food in cookbooks. a lot of it. the food wipes right off of this paper!
thank you Ginnie!
there is a dictionary of the foods and descriptions of all the different chilis in the front of the book. the pictures are beautiful, the recipes are clear and straightforward. another favorite point is the very glossy and slick paper. i spill food in cookbooks. a lot of it. the food wipes right off of this paper!
thank you Ginnie!
April 9, 2008
Mouth watering pictures, easy to follow recipes, engaging reading and tons of information on ingredients, history, variations and customs linked to Mexican cooking, this is an ideal book for anyone seeking an in depth look into this vibrant cuisine.
August 9, 2020
if you want to try a prune and pecan derived mole sauce this is your book!
July 15, 2011
read my review at my food blog: http://www.potlikkery.com/2007/10/bea...
Displaying 1 - 5 of 5 reviews