[PDF.03qs] The ¡Salpicón! Cookbook: Contemporary Mexican Cuisine

The ¡Salpicón! Cookbook: Contemporary Mexican Cuisine

[PDF.di65] The ¡Salpicón! Cookbook: Contemporary Mexican Cuisine

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 | #1740319 in Books |  Chronicle Books |  2009-03-25 | Original language:English | PDF # 1 |  11.00 x.75 x9.50l,2.72 | File type: PDF | 192 pages

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||2 of 2 people found the following review helpful.| great mexican cookbook|By Frank Nelson|For those people who are following the current trends in food, this is a great book to set some foundations for how to translate Mexican food from its humble and functional origins to haute cuisine. I would actually say these recipes border on the molecular gastronomy trends of Alinea, Fat Duck, etc. but do not use the chemical compounds|About the Author|Priscila Satkoff is the chef and proprietor of the Salpicon! restaurant in Chicago. She lives in Chicago.||Vincent Satkoff is the wine director and proprietor of Salpicon! He lives in Chicago.||Charlie Trotter is an eight-time James Beard Award

Salpicn! is the beloved Chicago restaurant renowned for its upscale Mexican menu. Its unique culinary approach fuses classic European dishes with traditional Mexican seasonings and flavors that result in such wonderful dishes as salmon tartare cured with tequila. This elegant cookbook includes recipes for every course and provides wine pairing suggestions for each dish. With stunning photographs throughout featuring the food and the restaurant itself, The Salpicn! Co...

You easily download any file type for your gadget.The ¡Salpicón! Cookbook: Contemporary Mexican Cuisine   |  Priscila Satkoff, Vincent Satkoff. Which are the reasons I like to read books. Great story by a great author.

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