Best of Mexico or Small Plates

Best of Mexico, Vol. 1

Author: Evie Righter

Among the world's great cuisines, the foods of Mexico stand out in their diversity and creativity. Rooted in its history of great and ancient Indian civilizations, inspired by the Spanish Conquistadores of the sixteenth century, and influenced by European tastes in the later revolutionary years, it is indeed a dynamic cuisine -- adaptable but remarkably complete even in its melding of different cultures.

In The Best of Mexico, food editor Evie Righter has chosen the finest examples of culinary creativity from this intriguing and vibrant country. From the chiles, chocolate, nuts, and tomatoes puréed into exquisite sauces, to the corn, beans, avocados, and seafood combined into flavorful dishes, she presents the Mexican cook's ingredients and techniques in a clear and accessible style that will enlighten and inspire.

Here are the favorite drinks, salsas, and tacos; festive dishes including enchiladas, tamales, and pozoles; elegant entrées like Mole Poblano de Guajolote and Pescado a la Veracruzana, and well-loved desserts like Flan and Buñuelos.

Color photographs throughout feature the dishes themselves as well as the bountiful waters and lively marketplaces so representative of Mexico. An essential guide to this distinctive cuisine, The Best of Mexico helps turn an ordinary meal into a fiesta.

See also: Partisan Politics in the Global Economy or Historical Perspectives on the American Economy

Small Plates: Appetizers as Meals

Author: Marguerite Marceau Henderson

Passionate chef, caterer, cooking instructor, and consultant Marguerite Henderson presents an exciting new book on a revolutionary new way to eat and entertain: small! Small Plates collects tried-and-true recipes and inventive new selections for bite-size dishes, tapas, appetizers, and hors d'oeuvres for every occasion. They highlight flavors around the world-from Greece, Italy, and Spain to Mexico, India, and beyond. Small is haute, especially when you can mix and match flavors and textures, offering bold and adventuresome combinations of food that won't weigh you down and will keep your palate guessing! With an emphasis on fresh ingredients, ease of preparation, and visual appeal, these flavorful small plates make the perfect meal, or come together to bring out the culinary explorer in everyone.

MEATS AND POULTRY: Coffee and Spice Lamb Kebobs, Holiday Spiced Game Hens, Italian Sausages with White Beans on Swiss Chard, Pork Tenderloin Sandwiches with Onion Relish

PASTA AND GRAINS: Asparagus, Peas, and Chive Risotto; Lemon Mint Rice Pasta con Ceci (with Garbanzo Beans); Pesto alla Trapani and Sausage Pasta; Roasted Autumn Squash Risotto

SAUCES AND SALSAS: Corn-Tomato-Mint Salsa, Grilled Peach and Red Pepper Salsa

SALADS: Asian Scallop Salad; Cajun Shrimp and Andouille Salad; Arugula and Asparagus Pasta Salad; Fennel, Orange, and Pecan Salad; Five-Herb Heirloom Tomatoes and Mozzarella Pasta Salad; Portobello Mushroom Salad

SAVORY PIES AND TARTS: Pancetta, Caramelized Onion, and Brie Tarts; Pear or Fig and Gorgonzola Crostada; Tomato and Olive Tart

SEAFOOD: Calamari with Fingerling Potatoes and Fennel, Feta and Herb Stuffed Shrimp, Mussels inCreamy Tomato Sauce, Sea Scallop Skewers with Gremolata (Parsley-Lemon Sauce)

SOUPS AND STEWS: Italian Lentil Stew with Sausage, Roasted Tomato and Basil Soup, Spicy Corn and Crab Chowder

VEGETABLES: Asparagus Cheese Timbale, Eggplant Caviar with Pita Chips, Sicilian Swiss Chard, Pancetta and Beans, Wild Mushrooms on Creamy Polenta

Library Journal

Building on the growing popularity of tapas, mezze, and dim sum, Henderson's second cookbook (after Savor the Memories) presents over 100 recipes geared toward easy entertaining. There is a wide variety of dishes to accommodate different tastes and occasions, including starters with Asian, Middle Eastern, and Mediterranean flavors, yet most of the ingredients can be found in supermarkets. The flavors of these dishes are bright, fresh, and seasonal. The Chicken Piccata Brochettes imply a spring menu; the Gazpacho Crabmeat Martinis, summer; and the Pear and Gorgonzola Crostada, fall. Henderson's background as a food consultant, teacher, and writer is evident, as the recipes are straightforward and work well together. In her introduction, she encourages readers to use the recipes as a "guideline" and tailor them to suit favorite flavors or ingredients. Several of the recipes would benefit from some adjusting of cooking time or ingredients, which experienced cooks would be able to do with little effort. Accompanied by many lush photographs, Henderson's latest will excite home chefs. Recommended for public libraries.-Kimberly Bartosz, Univ. of Wisconsin-Parkside, Kenosha Copyright 2006 Reed Business Information.