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Cocina al natural
     

Cocina al natural

by Patricia Quintana
 

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With light, healthy, and easy dishes to prepare that reclaim the most typical ingredients of Mexican food and nutritious recipes that combine gastronomic tradition in a new and unexpected way, this book includes an ample variety of dishes. The international chef, Patricia Quintana, invites us to explore the possibilities that Mexican cuisine has to offer for those

Overview

With light, healthy, and easy dishes to prepare that reclaim the most typical ingredients of Mexican food and nutritious recipes that combine gastronomic tradition in a new and unexpected way, this book includes an ample variety of dishes. The international chef, Patricia Quintana, invites us to explore the possibilities that Mexican cuisine has to offer for those who desire to eat clean, but do not want to give up the richness of flavors, colors, and different textures of national cuisine. These dishes use natural key ingredients by means of organic cultivation. The reader will discover dishes that include fresh juices, nutritious salads, and smoky consommés and broths.

Product Details

ISBN-13:
9789707774766
Publisher:
Editorial Oceano de Mexico
Publication date:
03/15/2008
Series:
La cocina de patricia quintana Series
Edition description:
Spanish-language Edition
Pages:
96
Product dimensions:
6.60(w) x 9.40(h) x 0.40(d)

Related Subjects

Meet 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.

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