The complete book of Mexican cooking

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M. Evans; Distributed in association with Lippincott, Philadelphia, 1967 - Cooking - 352 pages
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"Beginning with the Corn Kitchen, the author takes up tortillas and follows through to tacos, tostadas and fillings for quesadillas. There's Green Chicken with Almonds, Red Stew with Mountain Chiles...Plus all of the classic desserts from Bunuelos (fritters) to Flan (caramel pudding). One chapter is devoted to Bebidas (drinks) including the Mexican grasshopper, Margarita and naturally, chocolate."

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Contents

Foreword
7
Introduction to Mexican Food
15
Note on Availability of Ingredients
31
Copyright

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