When Schneider discovered that using her trusty slow cooker to make authentic Mexican foods actually enhanced flavors while reducing cooking time, it was a revelation. Packed with her favorite south-of-the-border recipes such as Tortilla Soup, Zesty Barbacoa beef, Mole Negro, the best tamales ever, and more, The Mexican Slow Cooker is packed with 55 fix-it-and-forget-it sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers so popular.
ABOUT THE AUTHOR Deborah Schneider is the executive chef/partner of SOL Cocina in Newport Beach, CA, and was dubbed "the reigning queen of San Diego chefs" by Bon Appétit. She is the author of the James Beard-nominated Cooking with the Seasons at Rancho La Puerta, Amor y tacos, ¡Baja! Cooking on the Edge, which was one of Food & Wine's "Best of the Best of 2006," and is the co-author of Williams-Sonoma's Essentials of Latin Cooking. More »
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