Product Description
I am proud to share these 30 special Mexican Dishes, Salads, Appetizers and Dessert recipes with you. I have cut out difficult to purchase ingredients and substituted easier to find supermarket ingredients. Also, I have greatly simplified numerous steps to make the recipes much easier and quicker to make.
I hope you enjoy cooking this fabulous collection of very delicious authentic Mexican regional recipes.
--Jane Butel
In more than 29 years of successful teaching, I have received many, many endorsements and accolades.
Here are some recent ones—
"Your knowledge and experience is invaluable. Your willingness to share it is generous, Your spirit is infectious, Thank you, Len Kochendorfer, July 10-15 week long class, 2011."
"Your unique approach to recipes, giving the history and background of ingredients, clearly communicating how the recipe comes together, then demonstrating 'you eat with your eyes' techniques, presents the whole package to students...that's a wonderful talent, Jane...and you do it in a fun way! When it came time to leave each day, I just couldn't believe all those hours had gone by, I was having such a good time!" Kathy Preziosi, July 10 -15, 2011 weeklong class.
“You will never know how much I enjoyed the cooking school last weekend. You are a great teacher.” Phil Dommer 2010
The Mexican specialties in the week long classes include--
Fabulous moles
Chiles en Nogada
Pipian Sauce
Salsas and Guacamole
Tres Leches Cake and many other regional specialties
I hope you enjoy cooking this fabulous collection of very delicious authentic Mexican regional recipes.
--Jane Butel
In more than 29 years of successful teaching, I have received many, many endorsements and accolades.
Here are some recent ones—
"Your knowledge and experience is invaluable. Your willingness to share it is generous, Your spirit is infectious, Thank you, Len Kochendorfer, July 10-15 week long class, 2011."
"Your unique approach to recipes, giving the history and background of ingredients, clearly communicating how the recipe comes together, then demonstrating 'you eat with your eyes' techniques, presents the whole package to students...that's a wonderful talent, Jane...and you do it in a fun way! When it came time to leave each day, I just couldn't believe all those hours had gone by, I was having such a good time!" Kathy Preziosi, July 10 -15, 2011 weeklong class.
“You will never know how much I enjoyed the cooking school last weekend. You are a great teacher.” Phil Dommer 2010
The Mexican specialties in the week long classes include--
Fabulous moles
Chiles en Nogada
Pipian Sauce
Salsas and Guacamole
Tres Leches Cake and many other regional specialties
