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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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08- About Author |
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Print this Recipe Marge Poore is the author of five cookbooks, including 365 Easy Mexican Recipes, The Complete Chicken Breast Cookbook, and The Best Stove-Top Grill Pan Cookbook Ever. Poore is a graduate of Chico State University, Chico, California, with a Bachelor's degree in Education. During her 18-year teaching career, she made several moves with her husband, Bill, as his career assignments took them from California to Hawaii, Oregon, Arizona, and back to California, and she taught in elementary schools in each of those locations. In between moving from location to location, Poore and her husband made their first trips to Mexico, where they both became enthralled with the culture, people, folk art, crafts, and the cuisine of the country. Poore also began her study of Mexican cooking then. She left her first career in elementary teaching and pursued her second career in culinary teaching, after she attended cooking school in Leon, Mexico, in 1978 to learn the basics of Mexican cooking. She has since traveled widely in Mexico and has taken classes from native cooks in Mexico City, Oaxaca, San Miguel de Allende, Merida, Villahermosa, and Veracruz. She has also taken classes from Mexican cooking authorities Diana Kennedy, Patricia Quintana, and Rick Bayless, to broaden her knowledge and hone her skills. Poore has taught cooking classes all around the San Francisco Bay Area, Southern California, Oregon, Nevada, and Vancouver, British Columbia. She completed the tour leader program at the International Tour Management Institute in San Francisco and has led culinary tours to Mexico, Spain, the American Southwest, and New Orleans. For twenty years, Poore was a partner of and participated in a popular summer program of cooking classes at Lake Tahoe, California. She has been a guest instructor for the Yosemite Chef's Holidays at the Ahwahnee Hotel in Yosemite National Park, the College of Marin, Santa Rosa Community College, and the Sonoma County Culinary Guild. Poore has written articles for newspapers, Mexicana Airlines' in-flight magazine, and Food and Wine magazine. She is a member of the International Association of Culinary Professionals, The American Institute of Wine and Food, and the Sonoma County Culinary Guild. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
04- Techniques 02- Ingredients for the Mexican Pantry 01- Introduction 03- Kitchen Equipment 05- Menus 06- Mexican Cooking Glossary 07- Mail-Order Sources for Ingredients 08- About Author __Roasting, Peeling and Seeding Fresh Chiles __Roasting Tomatoes __Toasting Dried Chiles __Toasting Dried Herbs and Spices __Toasting Nuts and Seeds __Grinding, Blending, and Frying __Using Banana Leaves __Using Fresh Cactus Paddles __Pressing Tortillas __Hot Tamales For Every Taste __Handling and Preparing Cactus __Chicharrón, a National Snack __Fried Corn Tortilla Chips and Strips __Moles with Poultry __Making Beans Easier to Digest __Pan Tip for Baking Bread __Mexican Chocolate |
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