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Mexican Cooking For Dummies (111806917X) cover image

Mexican Cooking For Dummies

ISBN: 978-1-118-06917-2
E-book
336 pages
May 2011
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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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