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La Parilla - The Mexican Grill PDF Print E-mail
Saturday, 07 August 2010 09:00

by: Reed Hearon

On Mexico's balmy, moonlit beaches, flower-filled private patios, and bustling city streets, nightfall signals the lighting of the grill - la parilla. Friends and family gather around the fire as tangy ribs, lean steaks, and delicate red snapper sizzle. (Conviviality and music accompany the dancing flames. The festive spirit is captured in this beautifully photographed cookbook, which offers clear, simple recipes from the Mexican grill to turn any meal into a lively celebration.

In La Parilla, acclaimed chef Reed Hearon reveals the simple glories of this South-of-the-border grilling tradition with dozens of easy-to-prepare recipes, all in his inimitable signature style. He shows how to create the flavorful marinades that Mexican cooks call recados, intended to bring out the natural flavors of fish, poultry, beef, pork, vegetables, and even fruits, as well as how to make vibrant salsas to enliven every course of the grilled meal providing an unexpected and delightful accent.

Fabulous entrees, including Spicy Quail with Green Chorizo and Pork Ribs with Tamarind Recado; zesty accompaniments, such as Grilled Corn on the Cob with Chipotle Rub and Lime; and tempting desserts, like Grilled Tropical Fruits in Banana Leaves, fill this collection of inspired dishes. Uniquely satsifying and undeniably sophisticated, the recipes in La Parilla will fire up your next fiesta with the flavors of the Mexican grill. Que' rico!

About The Author:

Reed Hearon is the critically and popularly acclaimed owner and chef of the Cafe Marimba restaurants, featuring the best of contemporary Mexican cooking, as well as of the Mediterranean-inspired Restaurant LuLu, all in the San Francisco Bay Area. Prior to these successes, Hearon was the executive chef at Denver's Rattlesnake Club and at San Francicso's Corona Bar & Grill. He is the author of Salsa, also published by Chronicle Books.
 
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