Book description
If you love having friends and family round for dinner or simply
rustling up fresh, fast food, Mexican cooking is fun, fantastic and full
of flavour. One of its brightest stars, Wahaca chef and food writer
Thomasina Miers shares the recipes she has gathered since she first fell
in love with the country aged 18, reinventing the classics with
accessible ingredients to demonstrate how exciting and delicious
traditional Mexican food can be. 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 book features vibrant food
photography throughout, and step-by-step guides to folding the perfect
burrito, eating a taco (no knives and forks allowed), making a sizzling
table salsa, and much more. And with Thomasina's guide to the world's
hottest Chillis, ingenious cheats, and helpful menu planner, Mexican
Food Made Simple has everything you need to put together a fantastic
Mexican feast at home. When Thomasina Miers first arrived in Mexico
aged eighteen, she fell so in love with its food that she went back to
live there, opening up a cocktail bar in Mexico City and using her free
time to travel the country and cook with some of Mexico's top chefs.
After returning to London and winning BBC2's MasterChef in 2005,
Thomasina opened the Mexican street food cantina, Wahaca, which won the
Observer Food Monthly's 'best cheap eats' award, and has now opened
three branches. She writes a regular recipe column in the
Times
and is co-editor of Soup Kitchen
(2005) and the author of Cook
(2006) and Wild Gourmets
(2007).
