
The Essential Cuisines of Mexico: A Cookbook

MAGNIT’S SPICY THAI CUCUMBER SALAD Peel and deseed cucumber and slice paper-thin, preferably on a mandolin. Put cucumber slices in a colander, sprinkle with salt, and let drain, squeezing out excess water. In a bowl, mix rice vinegar, lime juice, thin slices of garlic, lots of finely diced Thai bird’s-eye chilies, nam pla (fish sauce), chopped cila
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The second technique that gives Mexican distinction to many cooked dishes is the initial searing of the pureed sauce ingredients, the “frying of the sauce”
Rick Bayless • Authentic Mexican: Regional Cooking from the Heart of Mexico
Mango Salsa Blackened Fish Tacos.pdf
083950260099-filekit-attachments.s3.us-east-2.amazonaws.comSally's Baking Addiction: Irresistible Cupcakes, Cookies, and Desserts for Your Sweet Tooth Fix
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