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About La Parilla: The Mexican Grill
Product Description From the tropical coast of Quintana Roo to the rugged countryside of northern Mexico, the grill-- la parilla--defines the essence of Mexican cooking. Acclaimed chef Reed Hearon's exciting new cookbook explores the limitless range of possibilities for grilling, Mexican style, with over 80 sensational recipes for everything from a simple snack to a fullfledged fiesta. Easy-to-follow instructions for creating sumptuous appetizers, entrees, and even desserts ensure carefree grilling, indoors or out. Topped with one of Hearon's scintillating signature marinades, salsas, or dry-rub recados, fish, meat, poultry, vegetables, and fruits sizzle to perfection. With a section on both grilling techniques and alternative cooking methods that do not require a grill, as well as a listing of sources specializing in unusual ingredients, this lavishly photographed volume makes it easier than ever to add a Mexican accent to any table. From Publishers Weekly Hearon, chef-owner of the Bay Area's Restaurant Lulu and Cafe Marimba, takes a deceptively simple subject, plumbs its depths and comes up with great, earthy, satisfying fare. With tacos and burritos blur in the distance, Hearon tempts Norte?os to Pork Ribs with Tamarind Recado; Grilled Whole Lobster (parboiled and split before grilling, served with garlic-infused melted butter mixed with olive oil and lime juice); Spicy Quail with Green Chorizo (sausage flavored with pumpkin seeds, epazote and jalape?o); and Grilled Corn on the Cob with Chipotle Rub and Lime. The chapters on techniques and equipment will help even beginners get the fire started, while those on recados?spicy rubs-cum-marinades used on most of the meats to keep them moist?and salsas will spark the imaginations of barbecue veterans. Salsas and recados range from the familiar Pico de Gallo to the uncommon Mint Recado and Pumpkin Seed Salsa. A chapter on "fiesta dishes," special holiday meals to serve a crowd, suggests adventuresome choices like Leg of Lamb in Maguey Cactus Leaves. Hearon offers logical substitutes (lamb for goat and banana leaves for harder-to-find maguey cactus leaves), making this vibrant book, with photos by Laurie Smith, a source of fun and excitement without frustration. Copyright 1996 Reed Business Information, Inc. Review --Publishers Weekly, June 3, 1996 Hearon, former chef-owner of the Bay Area's Restaurant Lulu and owner of Cafe Marimba, takes a deceptively simple subject, plumbs its depths and comes up with great, earthy, satisfying fare. With tacos and burritos blur in the distance, Hearon tempts Norteños to Pork Ribs with Tamarind Recado; Grilled Whole Lobster (parboiled and split before grilling, served with garlic-infused melted butter mixed with olive oil and lime juice); Spicy Quail with Green Chorizo (sausage flavored with pumpkin seeds, epazote and jalapeno); and Grilled Corn on the Cob with Chipotle Rub and Lime. The chapters on techniques and equipment will help even beginners get the fire started, while those on recados -- spicy rubs-cum-marinades used on most of the meats to keep them moist -- and salsas will spark the imaginations of barbecue veterans. Salsas and recados range from the familiar Pico de Gallo to the uncommon Mint Recado and Pumpkin Seed Salsa. A chapter on "fiesta dishes," special holiday meals to serve a crowd, suggests adventuresome choices like Leg of Lamb in Maguey Cactus Leaves. Hearon offers logical substitutes (lamb for goat and banana leaves for harder-to-find maguey cactus leaves), making this vibrant book, with photos by Laurie Smith, a source of fun and excitement without frustration. About the Author Reed Hearon was chef at the famed Coyote Cafe in Santa Fe for two years, and co-authored the Coyote Cafe Cookbook. In 1987, he was selected one of the 30 most promising young chefs in the country and went on to earn numerous critical acclaims as chef at San Francisco's Corona Bar and Grill. He is currently bringing to market his
