| 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.
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