Details
Synopsis
Milliken and Feniger, co-chefs at Border Grill in Los Angeles, present their take on Mexican cuisine. Highlights include Quesadillas with Roasted Garlic and Carnitas; Roast Duck with Chipotle Glaze; and Grilled Turkey Breast with Vinegar and Cracked Pepper.
| Size | | Height: | 8.3 in | | Width: | 8.5 in | | Thickness: | 1.0 in | | Weight: | 22.4 oz |
Industry Reviews
"The food in this book is not strictly authentic, but it is simple to make and powerfully flavorful."
Abbey
"[T]wo restaurant chefs share their enthusiasm for Mexican cooking with a series of inspired riffs. Some are variations of classic Mexican dishes like chilaquiles [tortilla stew] or albóndigas [meatball] stew; others -- duck tacos, lamb chops with tamarind in a mixed seed crust, Oaxacan chocolate mocha cake -- are creations of their own. Almost always, their interpretations are bold, persuasive, and appealing. As in many restaurant cookbooks, the recipes call for sauces that chefs always have at hand and we mostly don't -- green chile paste, achiote sauce, chipotle salsa, and the like. But under their cheerful, knowledgeable guidance (the section on ingredients is especially fine), they may soon have you stocking up the fridge."
Simple Cooking - John Thorne (01/01/1994)
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