The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker

Deborah Schneider

ISBN 10: 0399582495 / ISBN 13: 9780399582493

Published by Ten Speed Press, 2018

About this Item

2018. Hardcover. . . . . .

Seller Inventory # V9780399582493

Bibliographic Details

• Title: The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker
• Publisher: Ten Speed Press
• Publication Date: 2018
• Language: English
• ISBN 10: 0399582495
• ISBN 13: 9780399582493
• Binding: Hardcover
• Condition: New

About this title

Synopsis

The vibrant flavors of Mexican food are celebrated in this enticing collection of 75 fresh and authentic recipes for soups, tacos, burritos, tamales, beans, salsas, desserts, all ready in minutes, thanks to the Instant Pot's revolutionary cooking power.

The best-selling Instant Pot--an electric, programmable pressure cooker--has quickly become one of the most popular kitchen appliances on the market for its hands-off and speedy-fast cooking abilities. The Essential Mexican Instant Pot Cookbook harnesses this revolutionary techonology to create straightforward, streamlined, and delicious recipes for Mexican favorites such as hearty posole soup, sizzling steak fajitas, tender carnitas tacos, cheesy enchiladas, stuffed tamales, classic refried beans, salsas galore, flan, churro bread pudding, and much more.

This complete guide to Mexican cooking with your Instant Pot is authored by Chef Deborah Schneider, a James Beard Award-nominated author and chef/owner of six Mexican restaurants, and includes all of her best tips and tricks, as well as the authentic dishes you'll want to make over and over again.

About the Author

Deborah Schneider is the executive chef/partner of SOL Cocina in Newport Beach, CA, and was dubbed "the reigning queen of San Diego chefs" by Bon Appétit. She is the author of the James Beard-nominated Cooking with the Seasons at Rancho La Puerta; Amor y Tacos; ¡Baja! Cooking on the Edge, which was one of Food & Wine's Best of the Best of 2006; and is the coauthor of Williams-Sonoma's Essentials of Latin Cooking.