Meat-free Mexican: Vibrant Vegetarian Recipes

£12.5
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Meat-free Mexican: Vibrant Vegetarian Recipes

Meat-free Mexican: Vibrant Vegetarian Recipes

RRP: £25.00
Price: £12.5
£12.5 FREE Shipping

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An ambassador for the Soil Association, she was awarded an OBE in 2019 for her services to the food industry. Meat-Free Mexican proves that you don’t need meat to make bold, tasty and exciting Mexican food, from the comfort of your own home. YOTAM OTTOLENGHI'Meat-Free Mexican proves that you don't need meat to make bold, tasty and exciting Mexican food, from the comfort of your own home.

We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. Pound a quarter of the chilli to a paste in a pestle with the garlic and several pinches of salt, the cumin and the sugar. Mexican is my favourite cuisine and this book is simple to follow and delicious healthy meals created. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

Cooking should be fun, it should be about feeding the people you love, it should be about pleasure, but within limits. Cook on one side for 20-30 seconds, until the tortilla starts to look cooked, with lovely browned spots of toasting.

Each is presented with clear, straightforward instructions accessible to home cooks of all skill levels. As an American-born ovo-lacto-vegetarian who has lived in México for 32 years, I am delighted by the incredible versatility of plant-based dishes that are part of the typical (mostly pre-Hispanic) Mexican diet. I've also found that mixing and matching the sides and salsas that weren't necessarily the recommended ones have worked brilliantly too. To make the chili salt, blitz the chillies with the salt in a spice grinder or small food processor, then stir in the sugar and lime zest.

Alice Waters Every time I speak about food or life with Thomasina, she radiates a passion that immediately makes you feel welcome and happy, I honestly could not think of a better host than her. Follow Tommi on her trip through the markets, cantinas and fiestas of Mexico to discover recipes bursting with flavour you'll want to eat and share. Whether you're looking for street snacks full of punch, rich, hearty stews, or sensational, spicy wraps, Thomasina's Mexican Food Made Simple is bursting with recipes you'll want to eat and share: soft corn tacos and tostados; little cheesy things (Quesadillas); a great Mexican chille con carne; Grilled Seabass or succulent Lamb Chops with homemade salsas and tortilla chips; and to finish churros with chocolate sauce.

The smoky fieriness of the chillies and the sweet grilled corn are the definition of finger-licking. To make the tortillas, combine the dry ingredients in a bowl, then gradually stir in the warm water until a dough begins to form. Peel away the top plastic, then pick up the sheet that the tortilla is on and flip it face down onto the opened palm of your hand, tortilla to skin. Yotam Ottolenghi Meat-Free Mexican proves that you don't need meat to make bold, tasty and exciting Mexican food, from the comfort of your own home. What a thrill to have such a great cookbook that includes cheese and eggs -- as well as having vegan options.To download and read this eBook on a PC or Mac you need Adobe Digital Editions (This is a free app specially developed for eBooks. Change country: -Select- Albania Algeria American Samoa Andorra Angola Antigua and Barbuda Argentina Armenia Aruba Australia Austria Azerbaijan Republic Bahamas Bahrain Bangladesh Barbados Belgium Belize Benin Bermuda Bhutan Bosnia and Herzegovina Brazil British Virgin Islands Brunei Darussalam Bulgaria Burkina Faso Burundi Cambodia Cameroon Canada Cape Verde Islands Cayman Islands Chile China Colombia Cook Islands Costa Rica Cyprus Czech Republic Côte d'Ivoire (Ivory Coast) Democratic Republic of the Congo Denmark Dominican Republic Egypt Equatorial Guinea Eritrea Estonia Ethiopia Falkland Islands (Islas Malvinas) Finland France Gabon Republic Gambia Georgia Germany Ghana Gibraltar Greece Greenland Grenada Guam Guatemala Guernsey Guinea Hong Kong Hungary Iceland India Indonesia Iraq Ireland Israel Italy Jamaica Japan Jersey Jordan Kazakhstan Kenya Kiribati Kuwait Kyrgyzstan Laos Latvia Lebanon Lesotho Liberia Liechtenstein Lithuania Luxembourg Macau Macedonia Malawi Malaysia Maldives Mali Malta Marshall Islands Mauritania Mauritius Mayotte Mexico Micronesia Monaco Montenegro Montserrat Morocco Mozambique Namibia Nauru Nepal Netherlands Netherlands Antilles New Caledonia New Zealand Niger Nigeria Niue Norway Oman Pakistan Palau Panama Paraguay Peru Philippines Poland Portugal Puerto Rico Qatar Republic of Croatia Republic of the Congo Romania Saint Helena Saint Kitts-Nevis Saint Lucia Saint Pierre and Miquelon Saint Vincent and the Grenadines San Marino Saudi Arabia Senegal Serbia Seychelles Singapore Slovakia Slovenia Solomon Islands South Africa South Korea Spain Sri Lanka Swaziland Sweden Switzerland Taiwan Tajikistan Tanzania Thailand Togo Turkey Turkmenistan Turks and Caicos Islands Uganda United Arab Emirates United Kingdom United States Uruguay Uzbekistan Vatican City State Vietnam Virgin Islands (U. Thomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking – herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes.



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