Details
| Size | | Length: | 226 pages | | Height: | 8.3 in | | Width: | 8.3 in | | Thickness: | 0.8 in | | Weight: | 21.6 oz |
Industry Reviews
Milliken and Feniger are the talented chef/owners of the Border Grill in Los Angeles and the authors of Mesa Mexicana (LJ 9/15/94). In this companion to their popular TV series, they feature traditional and new-wave Latin and Spanish cuisine, with an emphasis on spicy, robust, casual dishes, ideal for festive entertaining. The 150 recipes include tamales, of course, along with other, inspired appetizers; soups, salads, and brunch dishes; main courses such as Brazilian Marinated Steaks with Chile Lime Sauce and side dishes; imaginative desserts; and spirited cocktails. The book is peppered with useful cooking tips, information on ingredients, and food anecdotes, and the style is personal and approachable. (The small photos from the Food Network set are more about the chefs than their food.) Strongly recommended. Susan Lantzius, formerly with San Domenico Restaurant, New York
Ives
Mary Sue Milliken and Susan Feniger, with Helene Siegel. Morrow, $22 (240p) ISBN 0-688-15121-3
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