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Rick Stein: The Road to Mexico: 120 Vibrant Recipes from California and Mexico Hardcover – 30 October 2017
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"My family's favourite TV chef (he's done more to teach my children to cook than I have)... he has a knack for pulling together the dishes that best sum up countries and regions." Diana Henry, The 20 best cookbooks to buy this autumn
OFM Food Personality of the Year 2017
Rick Stein brings his unrivalled enthusiasm and trusted expertise to the fresh, flavourful food of Mexico and California. No one better captures the food essence of a country and brings the best recipes into our kitchens like Rick.
Starting in San Francisco and Baja California, and working his way down to the southernmost tip of Mexico, Rick Stein cooks, eats and experiences Mexican food at its very best and most diverse.
Whether it's the farmers' markets of California, full of sourdough bread, new season garlic and a profusion of citrus fruit; the prawns, snapper and tuna of the Pacific or the glorious street food and colourful markets of Mexico with their avocados, chillies, tomatillos, cheese and corn, this is a part of the world packed with natural, healthy and satisfying ingredients.
Showcasing Rick's authentic style, with recipes like Ensenada Fish Tacos with Chilli, Deep Fried Coconut Prawns and Slow Cooked Pork Tacos, this cookbook will encourage anyone to try out the bold food of these sunshine states.
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From the Publisher
- Publisher : BBC EBURY (30 October 2017)
- Language : English
- Hardcover : 320 pages
- ISBN-10 : 178594200X
- ISBN-13 : 978-1785942006
- Dimensions : 19.69 x 3.3 x 25.4 cm
- Best Sellers Rank: 9,442 in Books (See Top 100 in Books)
- Customer Reviews:
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As with nearly all of Rick's books, you get a travelogue and his personal opinions and history, which I like. However, the recipes, more than any of his other books, contain ingredients that are virtually impossible to obtain even by mail order. US supermarkets contain them, with large displays of edible cactus, chillis, blue maize and similar but European ones are just pale imitations. Which means most of the recipes are almost impossible to create.
Rick has really done his research for this book and i can't wait to make more.
I may even buy some other people a copy of it too as it is THAT good!