Professor and chef Lourdes Castro thrives on sharing her passion for food, equally at home in the classroom and the kitchen. Her journey as a self-taught cook allows her to connect deeply with students, fostering a dynamic and approachable teaching style. Castro is dedicated to demystifying culinary arts, aiming to deepen understanding of food and flavor for a broad audience. Her accessible approach has garnered recognition in prominent culinary publications, making complex concepts engaging and understandable.
"A solid, accessible introduction to Mexican cooking featuring 60 easy and authentic recipes for quick-to-the-table meals; each recipe includes "Cooking Notes" that highlight equipment, ingredients, techniques, and instructions for advance preparation"--Provided by publisher
Recipes to Share, from Patagonian Asado to Yucatecan Barbecue and More
A James Beard Foundation associate and high-profile Latin personal chef presents a tribute to traditional Latin-American grilling that shares professional tips on ingredients and techniques, sharing recipes for such fare as Skewered Shrimp With Coconut Lime Sauce and Grilled Salt-Crusted Beef Tenderloin. Original.