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 Southport Library shelves, Collection: Adult Non-Fiction Close shelf browser (Hides shelf browser)
641.5972 FOR Real Mexican food | 641.5972 MIE Mexican food made simple | 641.5972 ROO Caribbean food made easy with Levi Roots | 641.5972 STE Mexico and California / | 641.5973 MAR James Martin's American adventure : 80 classic American recipes / | 641.5976 DRU The pioneer woman cooks : recipes from an accidental ranch wife / | 641.6153 JAM Fresh from the freezer: |
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.
There are no comments on this title.
Log in to your account to post a comment.