WINNER OF THE JAMES BEARD AWARD • “A comprehensive sampling of authentic Mexican cuisine” ( Seattle Post-Intelligencer ) featuring more than 340 delicious, accessible recipes for every meal of the day “Everything from soup to dessert is in this book, authentically Mexican and presented to make the food’s preparation in a modern American kitchen easy and successful.”— Fort Wayne News-Sentinel   In The Complete Book of Mexican Cooking, Elizabeth Lambert Ortiz draws on her years spent in Mexico to offer a comprehensive and delectable sampling of Mexican cuisine. Recipes range from drinks to desserts, including:   • Sopas (Soups): Sopa de Flor de Calabaza (Squash-Blossom Soup), Sopa de Pechuga de Pollo y Almendras (Chicken Breast and Almond Soup), Sopa de Elote con Pimientos (Corn Soup with Sweet Red Peppers) • Pescados (Fish): Pescado con Perejil (Fish in Parsley Sauce), Tapado de Robalo (Smothered Sea Bass), Pescado Yucateco (Fish Yucatán Style) • Carnes (Meat): Carne de Res con Naranjas (Mexican Beef with Oranges), Puerco con Piña (Pork with Pineapple), Ternera con Alcaparras (Veal with Capers) • Postres (Desserts): Almendrado (Almond Pudding), Flan (Caramel Pudding), Pastel de Avellana (Filbert Cake) • Bebidas (Drinks): Agua de Jamaica (Jamaica Flower Water), Piña Borracha (Drunken Pineapple) • And much more!   Featuring helpful tips on pantry staples, kitchen equipment, and information on regional Mexican meals, The Complete Book of Mexican Cooking is an invaluable resource for any home chef. “Ortiz can always be trusted to treat her subjects accurately because she has lived and cooked in the countries she writes about.” —Associated Press   “Ortiz’s introduction shares both her respect for Mexico and its food and her sense of fun, which deserves to be a part of cooking and eating Mexican cuisine.” — Fort Wayne News-Sentinel “Beginning with the Corn Kitchen, the author takes up tortillas and follows through to tacos, tostados, and fillings for quesadillas. There’s Green Chicken with Almonds, Red Stew with Mountain Chiles . . . Plus all of the classic desserts from Bunuelos (fritters) to Flan (caramel pudding).” — San Jose Mercury News “The author’s adventures into Mexican cooking are humorously presented as an introduction to her collection of authentic traditional recipes . . . [including] such hunger appeasers as Shrimp Tostadas, Cheese Tacos, Red Snapper Veracruz Style, Spiced Chicken, Pork Tablecloth Stainer, Mexican Pot-au-Feu, Stuffed Potatoes, Christmas Eve Salad, Viceroy’s Desserts, and Mexican Grasshoppers. These dishes look good and do not appear to be time consuming.” — Baton Rouge Sunday Magazine "Beginning with the Corn Kitchen, the author takes up tortillas and follows through to tacos, tostadas and fillings for quesadillas. There's Green Chicken with Almonds, Red Stew with Mountain Chiles...Plus all of the classic desserts from Bunuelos (fritters) to Flan (caramel pudding). One chapter is devoted to Bebidas (drinks) including the Mexican grasshopper, Margarita and naturally, chocolate." "Beginning with the Corn Kitchen, the author takes up tortillas and follows through to tacos, tostadas and fillings for quesadillas. There's Green Chicken with Almonds, Red Stew with Mountain Chiles...Plus all of the classic desserts from Bunuelos (fritters) to Flan (caramel pudding). One chapter is devoted to Bebidas (drinks) including the Mexican grasshopper, Margarita and naturally, chocolate." Elisabeth Lambert Ortiz is the author of The Complete Book of Caribbean Cooking, The Complete Book of Japanese Cooking, and The Book of Latin American Cooking . She traveled extensively in the American South, Central America, the Caribbean, and the Far East and studied the foods and dishes unique to each area. As a journalist, she worked in Australia, England, Mexico, and the United States and wrote for Gourmet and House & Garden about travel and food. Ortiz died in 2003.