Vegetariano (La Cocina De Patricia Quintana)

During the last few decades, vegetarian food has become increasingly popular in many areas of the world, including areas where it was not considered a traditional dish. This is due to the fact that vegetarianism is synonymous with health. This book contains an extraordinary selection of recipes that demonstrate the wide variety of vegetarian dishes starting with a basic set of ingredients. These are delicious and healthy suggestions that are also in reach of a tight budget. The celebrated chef Patricia Quintana offers, among these exquisite dishes, cold watermelon soup, mozzarella cheese balls with poblano pesto, a kettledrum of popcorn and black mushrooms, purslane in marinade, baked quail eggs with buttermilk and cream, and soybeans and yucca with garlic sauce.

Patricia Quintana is a renowned international chef and an expert in Mexican gastronomy. She has studied cooking in Canada, Switzerland, and France. For more than twenty years she has been dedicated to rescuing the culinary heritage of the country and her research has enabled her to travel throughout the different regions of Mexico. With her sensibility and experience, she has created numerous avant-garde dishes, without losing the essence of Mexican traditions. Her culinary art has been featured and published in more than fifteen books, among them The Taste of Mexico, Feast of Life, Puebla, Kitchen of the Angels, A Journey through the Kitchens of Mexico, and Jade Powder. She has collaborated on numerous television programs and has written many articles on cooking for newspapers and national and international magazines. She is considered a promoter of Mexican traditions.