- Paperback: 224 pages
- Publisher: Golden West Publishers (AZ) (December 1996)
- Language: English
- ISBN-10: 1885590164
- ISBN-13: 978-1885590169
- Product Dimensions: 25.4 x 17.8 x 1.6 cm
- Shipping Weight: 472 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (3 customer reviews)
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Product Details |
Product Description
Ingram
"Gourmet Gringo" introduces "Gringo-Mex", traditional Mexican cooking for the American kitchen. "Gourmet Gringo" runs a wide gamut: fast-food favorites, tempting appetizers, festive dips and salads, one-dish meals and dinner casseroles, spicy entrees, and some thoroughly "gringoized" foods, as well as the trendy and sweet innovations, too. Includes generous insider information on Mexico including culture, fiestas, foods, and more.
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
Hard-to-find recipes of my favorite Mexican restaurant food,
By A Customer
This review is from: Gourmet Gringo (Paperback)
I looked for a long time for a Mexican cookbook with the recipes for my favorite foods - cheese enchiladas, chile rellenos, tamales, burritos, tacos, etc. Most Mexican cookbooks have a bunch of weird recipes for stuff I never heard of, but this cookbook has really good recipes for my favorites. They turn out great, too. I recommend this book!
5.0 out of 5 stars
Hard-to-find recipes of my favorite Mexican restaurant food,
This review is from: Gourmet Gringo (Paperback)
I looked for a long time for a Mexican cookbook with the recipes for my favorite foods - cheese enchiladas, chile rellenos, tamales, burritos, tacos, etc. Most Mexican cookbooks have a bunch of weird recipes for stuff I never heard of, but this cookbook has the really good recipes that I was looking for. They turn out wonderful, plus the author has little Mexican sayings and extra tidbits at the bottoms of some of the pages. I recommend this book!
5.0 out of 5 stars
Greatest recipes ever!!,
By jhkraft@ix.netcom.com (Arizona) - See all my reviews
This review is from: Gourmet Gringo (Paperback)
Mexican recipes are just what we needed for our dinner tonight.Thanks James H. Kraft
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