FLAVOURS OF MEXICO

by DONNA HAY

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Brand new softcover book, beautiful colour photos. 84 pages, measures 21 x 28 cm.

When the conquistadors arrived in Mexico in the 16th century, they discovered beans, chillies, corn, squash, tomatoes, avocados, peanuts, potatoes and turkey - these foods were the basis of the traditional Aztec diet. The Spanish introduces the Mexican people to wheat, beef, chicken and dairy products and it is a combination of these old and new world foods which form the basis of what we think of today as Mexican food.

This book puts the authentic flavours of Mexico within easy reach of the home cook, adapting the traditional methods and ingredients to suit today's lifestyle - most of the recipes in this book use less fat and the techniques are more suited to the modern way of cooking and eating.

Features step-by-step recipes for popular dishes such as Stuffed Poblano Chillies, Pork with Mole and Dumplings, Black Bean Nachos and Sweet Pumpkin Coyotas

A comprehensive glossary explains less familiar ingredients including the more popular varieties of fresh and dried chillies.

About the author

Donna Hay is one of the best–known names in cookbook and magazine publishing in the world. Her books have sold more than 2.2 million copies internationally and are renowned for their fresh style, easy–to–follow recipes and inspirational photography. Donna's first job post-TAFE home economics diploma was in the test kitchens of the Australian Women's Weekly. She began to not only develop recipes but to style them, too. Distracted by the plethora of extras : candles, glasses, flowers, sauce boats, fancy folded napkins that went into photographing a dish, Donna started to pare down the props and let the food be the hero. By the time Donna had become the food editor of marie claire magazine her style was set: fresh, modern food on white plates, with simple backgrounds that has captured the imagination of cooks worldwide and set a new benchmark for modern food styling and publishing.

Ten phenomenally successful cookbooks later (including off the shelf and modern classics books 1&2), Donna Hay has a swag of prestigious international food awards. Her popular donna hay magazine continues to inspire cooks of all levels of experience with each new seasonal addition of simple but special recipe and entertaining ideas.

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