Mexican Light / Cocina Mexicana Ligera: Healthy Cuisine for Today's Cook / Para el Cocinero Actual

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Paperback Price: $19.95

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Paperback ISBN-13: 9781574412185
Paperback ISBN-10: 1574412183
Physical Description: 10x8. 224 pp. 20 illus. Index.
Publication Date: October 2006
Read excerpt: PDF
Series: Great American Cooking Series | Volume: 3

Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in today’s kitchen, thanks to Kris Rudolph’s thoroughly researched cookbook. And because cooks from both sides of the border will be eager to try these recipes, Rudolph presents the recipes and text in Spanish on facing pages.

The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties. The fifty recipes cover everything from appetizers to after-dinner refreshers and each includes the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness.

“The recipes are easy to make, well written, and mouth-watering. I got hungry reading them!”—Sharon Hudgins, former editor Chili Pepper magazine and author of Spain: The Cuisine, The Land, The People

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About Author:

KRIS RUDOLPH is a native of Houston and owner of the restaurant El Buen Café in San Miguel de Allende, Mexico, where she lives. She also runs culinary tours and teaches Mexican cooking classes, as well as a workshop called “Salsa and Salsa,” which combines dancing and cooking classes.