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Mexico and California /
by Stein, Rick.
Material type:
BookPublisher: London : BBC Books, 2017Description: 320 pages ; 26 cm.ISBN: 9781785942006 (hbk.) :; 178594200X (hbk.) :.Classification number: 641.5972 STESubject(s): Cooking, Mexican | Cooking, American -- California style | Food and Drink | Food and DrinkSummary: A landmark book from Rick Stein, celebrating one of the most popular world cuisines. Starting in San Francisco and Baja California, and working his way down to the southernmost tip of Mexico, Rick Stein cooks, eats and experiences Mexican food at its very best and most diverse. From the incredible seafood of the north Pacific coast, and the mole of Oaxaca, to the spices and salsas of Yucatan and Quintana Roo, no one better captures the foodie essence of a country like Rick.
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
| Book - Adult Hardback | Formby Library | Adult Non-Fiction | 641.5972 STE (Browse shelf(Opens below)) | Available | 002949309X | |||
| Book - Adult Hardback | Southport Library | Adult Non-Fiction | 641.5972 STE (Browse shelf(Opens below)) | Available | 002949190X |
Total holds: 0
Browsing Formby Library shelves, Collection: Adult Non-Fiction Close shelf browser (Hides shelf browser)
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| 641.5964 AMI A taste of Morocco | 641.5964 BA?2 Tagines & couscous: delicious recipes for Moroccan one-pot cooking | 641.5972 MIE Wahaca: Mexican food at home | 641.5972 STE Mexico and California / | 641.5973 MAR James Martin's American adventure : 80 classic American recipes / | 641.61 VIC The canny cook : freezer + storecupboard meals on a budget / | 641.6153 DIN Dinner in the freezer: hearty soups, casseroles, curries, oven bakes, savoury tarts |
A landmark book from Rick Stein, celebrating one of the most popular world cuisines. Starting in San Francisco and Baja California, and working his way down to the southernmost tip of Mexico, Rick Stein cooks, eats and experiences Mexican food at its very best and most diverse. From the incredible seafood of the north Pacific coast, and the mole of Oaxaca, to the spices and salsas of Yucatan and Quintana Roo, no one better captures the foodie essence of a country like Rick.
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