Cantina: Recipes from a Mexican Kitchen

(Hardback)

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Description

The definitive Mexican cookbook by our foremost expert on Latin-American food: Cantina is a feast for the senses, exploring the inventive, fresh recipes and food traditions of a country whose vibrant cuisine has captivated food-lovers all over the world. Not satisfied with taco-kit tacos, celebrity chef Paul Wilson unveils all of the secrets and unearths the hidden gems of culinary Mexico, with a focus on achievable dishes and bold flavours, enjoy black bean bocoles with seared scallops, prawn tacos with green mango and jicama salad, lobster tamales, pork carnitas caramelized with pineapple adobo sauce, and empanadas de picadillo with mission fig mole. The book is divided into nine chapters to help guide the reader through this diverse countrys cuisine: Sauces and Condiments; Street Food; Soups and Fragrant Stews; Salads and Ceviches; Fish and Shellfish; Meat and Wood Barbecue; Rice, Beans and Vegetables; Desserts; and Drinks. With 150 deliciously authentic recipes and a killer design that will make you feel like youre hanging in a tacqueria in Mexico City, Cantina is everything you need to bring your new favourite food to your own table.

Reviews

Mexico has the most misunderstood, underrated, underrepresented cuisine on earth. It is far, far older, deeper, richer and more sophisticated than most who claim to love it know. Its a large and varied, distinctly regional cuisinelike China or Italy haveand right now, one of the fastest growing, most exciting and progressive areas of the modern food scene. It's where the action is. Paul Wilson brings it all home. Brilliantly. A little time, a little love, you too can get it right. Anthony Bourdain

Author Bio

Credited with serving some of Australias most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in Australia and continues to receive critical acclaim for creating inspiring dishes that take an innovative approach to culinary traditions. Lured to Australia by Sir Terence Conran after working as Executive Chef at Quaglinos in London (where, at the age of 27, he was awarded the prestigious Acorn Award), he re-launched Melbournes retail icon Georges and its cutting-edge restaurants. He went on to make the Melbourne Park Hyatts signature restaurant Radii one of Australias finest, and it was here that he was awarded Melbournes highest culinary honour: 3 chefs hats, as well as the 2002 Chef of the Year, in The Age Good Food Guide. Paul is regarded as Australias foremost expert on Latin-American food cultures, with his Mexican-inspired ventures at the Newmarket Hotel and Acland St Cantina among the most popular and celebrated restaurants in Australia. Wilsons latest endeavours include relaunching iconic Bondi restaurant Icebergs and transforming Surry Hills legendary Macquarie Hotel; after a sojourn to Canggu, Bali, to establish a beach club in Echo Beach, he will return to Melbourne to set up his first restaurant based on the foods of Mexico, Cuba and Peru.