Did you know that Pre-Columbian Mexican cuisine was low in fat 
and high in fiber and vitamins? Based on corn, squash, tomatoes, 
beans, and lean meats, the everyday diet of the first Americans was 
remarkably close to the recommendations for healthy eating we hear 
about every day. Now for the first time, cooks can use the secrets of 
the Aztecs in today's kitchen, thanks to Kris Rudolph's thoroughly 
researched cookbook. And because cooks from both sides of the 
border will be eager to try these recipes, Rudolph presents the 
recipes and text in Spanish on facing pages.

    The book opens with a short introduction outlining the history of 
Mexican cooking, followed by an overview of healthy eating habits, 
a description of the most common ingredients, and a useful guide to 
planning for parties. The fifty recipes cover everything from 
appetizers to after-dinner refreshers and each includes the number of 
calories, amounts of total fat and saturated fat, grams of 
carbohydrates, and amount of fiber. Rudolph suggests low-fat and 
low-carbohydrate alternatives, as well as ways to vary the spiciness.

_________________________________________________________

KRIS RUDOLPH is a native of Houston and owner of the restaurant 
El Buen Café in San Miguel de Allende, Mexico, where she lives. 
She also runs culinary tours and teaches Mexican cooking classes, 
as well as a workshop called "Salsa and Salsa," which combines 
dancing and cooking classes.


Number Three: Great American Cooking Series


What people are saying about this book

"The recipes are easy to make, well written, and mouth-watering. I 
got hungry reading them!"—Sharon Hudgins, former editor Chili 
Pepper magazine and author of Spain: The Cuisine, The Land, 
The People