Comida Casera
More Than 100 Vegan Recipes, from Traditional to Modern Mexican Dishes
- Publisher's listprice GBP 35.00
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17 713 Ft (16 870 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 15% (cc. 2 657 Ft off)
- Discounted price 15 056 Ft (14 340 Ft + 5% VAT)
17 713 Ft
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Product details:
- Publisher Hachette Go
- Date of Publication 10 April 2025
- ISBN 9780306832819
- Binding Hardback
- No. of pages336 pages
- Size 231x187 mm
- Language English
- Illustrations 100 4C photos 700
Categories
Long description:
Culinary Institute of America-trained, Mexico-born chef and the voice behind popular blog and Instagram account @dorastable, Dora Ramírez, shares more than 100 plant-based Mexican recipes from traditional and Indigenous to modern.
When Dora Ramírez gave up eating animal-based foods, she worried that it also meant giving up her favorite Mexican dishes. But once she started reinventing her favorite recipes, she realized that plant-based ingredients actually enhance the dishes. Now in Comida Casera, Dora shares her fresh take on traditional cuisine in chapters devoted to everything from tamales to mole, favorite home comfort foods to fine dining. From Indigenous recipes created in partnership with cocineras tradicionales to Mexico's markets and street vendors, Comida Casera is a delicious love letter to food and culture, celebrating the interconnectedness of both through a plant-based lens.
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With recipes for: Almond Queso Fresco, Green Chilaquiles, Chilorio Burritos, Pumpkin Seed Enchiladas, Mushroom Chorizo, Porcini Mushroom Chicharrones, Al Pastor Tacos, Mushroom Carnitas Tacos, Bean and Nopal Tostadas, Potato and Poblano Stuffed Corn Cakes, Mole Poblano Enchiladas, Pumpkin Seed Green Mole, Jackfruit Pozole Rojo, Tres Leches Cake, Vanilla Flan, and more!
"Comida Casera is the cookbook I wish I had when I first stopped eating meat in 2015. At the time, there were hardly any resources on adapting Mexican cuisine to a vegan diet, and it was quite difficult for me to make the transition. My cookbook is a love letter to my country and my people. It is a book that honors traditional Mexican flavors and techniques, but relies on the immense world of plants to do so."
