The New Complete Book of Mexican Cooking

Elisabeth Lambert Ortiz

Revised and updated Edition

Paperback (31 May 2004)

Not available for sale

Out of stock

Publisher's Synopsis

With more than 300 recipes Elisabeth Lambert Ortiz brings the true flavour of Mexican cooking into your kitchen. The familiar items of avocados, tomatoes, corn, pork and beans are transformed into unexpected combinations that evoke the rich heritage of Mexico.

About the Publisher

Grub Street

Grub Street is an award-winning small, niche independent publisher, publishing only books on cookery and military aviation history. Voted International Publisher of the Year at the World Cookbook Awards in 2000, a number if our cookbooks have won prizes over the years. Most recently, these have included the highly acclaimed Ice Creams, Sorbets and Gelati by Caroline and Robin Weir. This was voted cookbook of the year by the Guild of Food Writers in 2011. The Complete Robuchon, by the influential chef Joel Robuchon, was awarded with Best Translation at the Gourmand Awards in 2010.

Book information

ISBN:	9781904010678
Publisher:	Grub Street
Imprint:	Grub Street
Pub date:	31 May 2004
Edition:	Revised and updated Edition
DEWEY:	641.5972
DEWEY edition:	22
Number of pages:	352
Weight:	638g
Height:	234mm
Width:	156mm
Spine width:	24mm