Mexican Food Made Simple

If you love having friends and family round for dinner or simply rustling up fresh, fast food, Mexican cooking is fun, fantastic and full of flavour. One of its brightest stars, Wahaca chef and food writer Thomasina Miers shares the recipes she has gathered since she first fell in love with the country aged 18, reinventing the classics with accessible ingredients to demonstrate how exciting and delicious traditional Mexican food can be.

Whether you’re looking for street snacks full of punch, rich, hearty stews, or sensational, spicy wraps, Thomasina’s Mexican Food Made Simple is bursting with recipes you’ll want to eat and share: soft corn tacos and tostados; little cheesy things (Quesadillas); a great Mexican chille con carne; Grilled Seabass or succulent Lamb Chops with homemade salsas and tortilla chips; and to finish churros with chocolate sauce.

The book features vibrant food photography throughout, and step-by-step guides to folding the perfect burrito, eating a taco (no knives and forks allowed), making a sizzling table salsa, and much more. And with Thomasina’s guide to the world’s hottest Chillis, ingenious cheats, and helpful menu planner, Mexican Food Made Simple has everything you need to put together a fantastic Mexican feast at home.

Reviews:

‘Mexican food is one of the world’s great cuisines and there is no one I’d rather read on the subject than Tommi. I love her writing and the recipes in this book are wonderful too’

(Tom Parker Bowles, Market Kitchen )

‘When I read this book I wanted to cook from it immediately … then jump on a plane to Oaxhaca. Colourful and inviting, full of scrummy-looking and achievable recipes, it’s for anyone who likes their food vibrant, healthy and ballsy…just like the author!’

(Allegra McEvedy )

‘A world away from Tex-Mex sizzling fajitas with cheesy nachos, Thomasina Miers, former MasterChef champ and Wahaca restaurant founder, is bringing a large slice of genuine Mexico to the mainstream’

(Delicious )

‘Perfect for summer, this book from the MasterChef 2005 winner is full of easy flavourful recipes.’ (BBC Good Food Magazine )

‘A great introduction to the breadth of real Mexican cooking, which goes way beyond the Tex-Mex cliches.’ (Delicious )

The Good Cook

Simon Hopkinson loves food and he knows how to cook it. The Good Cook is the result of over 40 years’ experience and is based on Simon’s belief that a good cook loves eating as much as cooking.

How the ingredients you choose and the way you cook them will turn a good recipe into a great dish. That a cheap cut of meat cooked with care can taste as nice as a choice cut prepared by indifferent hands.

Structured around Simon’s passion for good ingredients (Anchovy and Aubergine, Cheese and Wine, Smoked and Salted Fish, Ham, Bacon and A Little Pig) and written with Simon’s trademark perfectionism and precision, this is the book that you will cherish for life.

Rick Stein’s Spain

Driving his chum’s rather clapped out camper van, which he describes as his Rocinante, Rick Stein embarks on a culinary journey laced with history, literature and stunning photography through Spain.

I’ve wanted to make a series in Spain for a long time. I love Spanish food, I’ve been going there since I was a young boy – but until quite recently I don’t think people really took the food seriously. French and Italian cooking was felt to have more finesse. Thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. No one cooks fish with more respect or grills meat better.

To me the underlying point of journeying to Spain would be to discover the ‘duende’ in the cooking. By that I mean a sense of soul, of authenticity. The word is normally used for the soul of flamenco but I think it could be equally applied to the art of Spanish cooking because to my mind, in really good food, there is a communication between the cook and diner that amounts to art.” Rick Stein

Programme 1 – Galicia, Andalusia, Asturias, Gijon and Basque
Programme 2 – Rioja, Navarra, Catalonia, the Mediterranean and Lleida
Programme 3 – Catalonia, Valencia, Sueca and La Mancha
Programme 4 – Extremadura, Guadalupe, Seville and Granada

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