Mod Mex: Cooking Vibrant Fiesta Flavors at Home

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Andrews McMeel Publishing, Jan 1, 2009 - Cooking - 224 pages
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Scott Linquist offers a pinata full of flavors. . . . Tacos are jazzed, salsa got snazzed, ceviches have heat, moles ain't sweet, [and the] chili has meat. --New York Magazine * Award-winning chef Scott Linquist transports Mexican flavors (and secrets) from the successful Dos Caminos restaurants to your kitchen table in Mod Mex: Cooking Vibrant Fiesta Flavors at Home. Highlighting regions from the Yucatan to Oaxaca, chef Scott Linquist and cookbook maven Joanna Pruess present more than 125 fresh, inviting, and easy-to-prepare Mexican dishes ranging from Quinoa-Watermelon Salad with Arugula and Baja-Style Mahi-Mahi Tacos to Tuna Ceviche with Mango-Serrano Chile Salsa and Chocolate Layer Cake with Morita Chile-Scented Chocolate Mousse. * In addition to a diverse array of recipes and vibrant four-color photography, informative head notes and sidebars throughout the book offer tips on day-before preparation, recipe variations, cultural insights, cooking techniques, and more. * From the kitchens at Dos Caminos on Park Avenue, SoHo, and Midtown, Linquist satisfies more than 1,000 palates each day. Beyond the three Dos Caminos restaurants in New York City, there are plans for future locations in other major cities.
 

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Just like being at the Restaurant!

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Contents

BOCADITOSLittle Bites and Starters
11
ENSALADAS y SOPASSalads and Soups
59
PLATOS PRINCIPALESMain Courses
83
ACOMPAñAMIENTOSSide Dishes
127
POSTRES y DuLCESPastries and Sweets
147
DESAyuNOBreakfast and Brunch
169
BEBIDASDrinks
185
Glossary
203
Index
210
Copyright

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Page 14 - The remaining marinade may be kept in a tightly covered container in the refrigerator for up to 1 week or frozen for up to 3 months.

About the author (2009)

A graduate of the Culinary Institute of America, chef Scott Linquist has a flair for flavor that has been praised by Food & Wine, the New York Times, New York Daily News, New York Post, New York magazine, and more. The techniques and recipes he presents are culled from more than 15 years of studying Mexican food and culture. He lives in New York, N.Y.

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