Mexican Cooking at the Academy: At the Academy (California Culinary Academy Series) [Paperback]

Vicki Barrios Schley (Author), Vicki B. Schley (Author), Angelo Villa (Author)

Editorial Reviews

From Publishers Weekly

Developed in conjunction with the California Culinary Academy, Mexican Cooking sets high standards for its varied and authentic recipes. Included are tostadas and empanadas, pork stew with cactus leaves, salads of jicama and orange slices, red snapper with orange juice and cilantro, and many salsas. Ingredients are carefully described, and line drawings neatly illustrate preparation techniques. Headnotes suggest other dishes to round out the menu and provide the history of some foods in Mexican cuisine. The color photos are mouthwateringly evocative. This book, one of the first of Ortho's Easy and Elegant Meals series, should find an appreciative audience among those who have made Mexican cuisine so popular in recent years. November
Copyright 1985 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Paperback: 128 pages
• Publisher: California Culinary Academy (February 1993)
• Language: English
• ISBN-10: 1564260402
• ISBN-13: 978-1564260406
• Product Dimensions: 10.9 x 8.2 x 0.3 inches
• Shipping Weight: 14.6 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #410,843 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

5.0 out of 5 stars As authentic as being there, January 4, 2001

By 

Martha Leon (IA, USA) - See all my reviews

This review is from: Mexican Cooking at the Academy: At the Academy (California Culinary Academy Series) (Paperback)

This is a book that reminds me of my favorite restaurants back in Mexico and it is great for those who are not familiar with most of the ingredients. I'm from Mexico and even for me it is a good ABC of the most popular dishes. The brief introduction to Mexican culinary art and eating habits, the description of basic techniques and the guide to the spices and chiles is great. Other books have dishes I have not heard in my life and the food they present looks more like something out of a fast food resataurant. Here the dishes have their original name in Spanish and the tips for ingredient substitutions are a great help. For those who are looking for a book with the basics in real Mexican food and one that is easy to follow, this is it. Enjoy!