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by Adrienne Petterson © 2007     About Me

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Rosa's New Mexican Table
by Roberto Santibañez
Artisan
ISBN 1-57965-324-3
Published April 2007 - Hardcover - 278 pages - $35.00

Artisan and Workman Books really do have beautifully crafted books, which in turn makes handling and reading them more than a pleasure.  This one is no exception.  Its vibrant colors and the texture of the paper are very alluring.
I love Mexican food but am a little intimidated when it comes to making it for myself.  This book insists however, that "many of the dishes can be executed in thirty to sixty minutes - or less..." which is great news.  Author and culinary director of the Rosa Mexicano family of restaurants, Roberto Santibañez has put together a stunning array of Mexican dishes.  And, there's no excuse these days as Mexican ingredients are readily available almost everywhere.  If not in your neck of the woods, you can get them online from one of the "Sources" on page 268.  Before you get going, read the sections on Chiles (toasting them), Other Ingredients (who knew you could toast avocado leaves?), Equipment (you don't need much), and Techniques, as you do want to put your best foot forward, right?  Contents include: To Start; Tacos; Enchiladas; Quesadillas and Tortas; Ensaladas; Main Courses; On the Side, and Desserts.  Recipes that beg to be tried (when, I don't know) are: Shrimp with Cilantro Cream; Guacamole (theirs apparently is legendary); Swiss Enchiladas; Chicken Hash Salad (with Jalapeño Dressing); Rosa's Cobb Salad (give me strength!); Red Snapper Veracruz-Style; Beef Tenderloin with Wild Mushrooms and Tequila, and Rice Pudding Cheesecake (I've got to try this).  I found the recipes tempting and enticing, and I just loved this gorgeous book so much.  I think it would make a great gift.  How do you pronounce "Oaxaxa?
Illustrated.  No nutritional guides.
Conclusion - An exquisite necessity in every kitchen where food is lovingly prepared.

book cover


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