Cocina Mexicana Ligera: Healthy Cuisine for Today’s Cook/Para el Cocinero
By Kris Rudolph
Review by Steve Labinski
Salsa and Salsa
id you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in todays kitchen, thanks to Kris Rudolphs thoroughly researched cookbook. And because cooks from both sides of the border will be eager to try these recipes, Rudolph presents the recipes and text in Spanish on facing pages.
The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties. The fifty recipes cover everything from appetizers to after-dinner refreshers and each includes the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness.
Start a healthy meal with Fiesta Salad, followed by Shrimp with Pumpkin Seed Sauce, Zucchini with Tomatoes and Corn, and topped off with refreshing Hibiscus Water.
On Mexican Light: “The recipes are easy to make, well written, and mouth-watering. I got hungry reading them!” — Sharon Hudgins, former editor Chili Pepper magazine and author of Spain: The Cuisine, The Lane, The People.“
Book Mexican Light/Cocina Mexicana Ligera: Healthy Cuisine for Today’s Cook/Para el Cocinero Actual
Softcover 232 pages
Publisher University of North Texas Press
2006-11-10