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 Richard Sandoval, the celebrated chef of Maya, artfully interprets traditional Mexican recipes by applying some of the principles of European cuisine to create his own imaginative style of Mexican cooking. Key to this style, which he originated in Mexico and refined at his restaurants in New York City, San Francisco, and Denver, is a perfect balance of contrasting favors. In this his first cookbook, Sandoval shares adaptations of his popular restaurant dishes and master recipes for flavorful sauces, which form the basis of his innovative cuisine. He explains the origins and evolution of each of his contemporary Mexican dishes, such as Chiles Rellenos with a seafood stuffing and Mole Poblano, a chicken mole with plantains and cilantro rice. He also explores the little-known world of fine Mexican wines, suggesting food and wine pairings, and includes descriptions and sources of Mexican ingredients, in case they're not available locally. The refinement and artistry with which Sandoval prepares the dishes is remarkable; tips about "painting" culinary designs using sauces and fried-tortilla threads and other spectacular presentation effects are included. Modern Mexican Flavors shows the home cook how to duplicate this fine dining experience and at the same time imparts a new appreciation of Mexican food.  224 pages - 8" x 11" - (11/02)
ZC1616 Modern Mexican Flavors $35.00
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