Mexican Light or Best of the Best from the Great Plains

Mexican Light: Healthy Cuisine for Today's Cook

Author: Kris Rudolph

Did 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 today's kitchen, thanks to Kris Rudolph's 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.

What People Are Saying

Sharon Hudgins
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 Land, The People)

Interesting textbook: Victoria or Martha Stewarts Hors dOeuvres

Best of the Best from the Great Plains: Selected Recipes from the Favorite Cookbooks of North Dakota, South Dakota, Nebraska, and Kansas, Vol. 27

Author: Gwen McKe

From the Badlands to the Black Hills, around Mt. Rushmore and along the Oregon Trail, 88 cookbooks from all over North Dakota, South Dakota, Nebraska and Kansas have contributed their favorite recipes to make up the impressive collection in Best of the Best from the Great Plains, the 27th book in Quail Ridge Press' renowned "Best of the Best" State Cookbook Series. These favorite recipes are prepared one of three ways: quick and easy, make ahead, or well worth the effort. Once you've tried the likes of Blue Ribbon Barbecue Country Back Ribs, Flint Ridge Pheasant, Cow Punching Chili and Dumplings, Orange Roughy Almondine, God's Country White Chocolate Cheesecake with Raspberry Sauce, Lollipop Cookies, or Walking Tacos, they are sure to become your favorites, too. In addition to outstanding recipes, there are beautiful photographs, original illustrations, fascinating quips, and informative facts about the states, plus a cross-referenced index and a catalog of contributing cookbooks-a treasury of information for people who collect cookbooks.