Chiles

by Patricia Quintana

Overview

Mexico offers us a rich variety of peppers, or chilies, that are distinguished by their bite, texture, aroma, and color. Learn the characteristics of each and soften or sharpen your taste by combining them with other flavors. Patricia Quintana reveals her secrets in this extraordinary book. The chili pepper is the soul of the Mexican kitchen. Patricia Quintana presents diverse recipes featuring various presentations—fresh peppers like the Serrano, which offer an explosive taste whether in fresh or cooked salsa; the poblano with its brilliant green skin; the mora, morita, pasilla oaxaqueño, and chiplote meco, which are derived from different varieties of jalapeño; the pasilla or mulato with its plum like flavor—all of which are a festival for the palate.

Product Details

ISBN-13:	9789707772281
Publisher:	Editorial Oceano de Mexico
Publication date:	11/01/2012
Series:	La cocina de patricia quintana Series
Edition description:	Spanish-language Edition
Pages:	96
Product dimensions:	7.00(w) x 9.50(h) x 0.30(d)
Language:	Spanish

About the Author

Patricia Quintana is a renowned international chef and an expert in Mexican gastronomy. She has studied cooking in Canada, Switzerland, and France. For more than twenty years she has been dedicated to rescuing the culinary heritage of the country and her research has enabled her to travel throughout the different regions of Mexico. With her sensibility and experience, she has created numerous avant-garde dishes, without losing the essence of Mexican traditions. Her culinary art has been featured and published in more than fifteen books, among them The Taste of Mexico, Feast of Life, Puebla, Kitchen of the Angels, A Journey through the Kitchens of Mexico, and Jade Powder. She has collaborated on numerous television programs and has written many articles on cooking for newspapers and national and international magazines. She is considered a promoter of Mexican traditions.