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La Parilla

La Parilla

The Mexican Grill

By Reed Hearon,Photographs by Laurie Smith

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.

More Details

Size: 10 x 9-5/8 in;
Pages: 144 pp;
24 Full-Color Photographs
Format: Paperback
Publication: June 1996
ISBN: 9780811810340
ISBN10: 811810348
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 own line of Mexican spices and sauces.

Laurie Smith has had her gorgeous photographs appear in such publications as the Washington Post and the Los Angeles Times as well as in Saveur, Time, and Garden Designmagazines.

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