Jane Milton Boeken

The book includes information on the basics of the Mexican cuisine - ingredients, techniques and equipment - as well as all the best-loved national favourite dishes.

Mexican food is a vibrant fusion of culinary traditions, and this accessible cookbook brings the best of its home cooking to your kitchen.

A comprehensive introduction to every aspect of Mexican cooking, including its historical and geographical influences, its contemporary social background, and its worldwide popularity.

Mexican food is one of the most popular cuisines for the home cook, and this enticing, colourful book contains the very best traditional recipes, from spicy southern specialities, such as Red Snapper Veracruz-style, to fiery and flavourful fast-foods like Chilli and Cheese-stuffed Quesadillas.The book has a substantial introduction to the world of Mexican cooking, from the amazing variety of authentic ingredients to Mexican feasts and festivals and from culinary traditions to the equipment you will need to cook authentic Mexican cuisine. There then follows 5 chapters filled with over 150 mouth-watering recipes, all with clear step-by-step photographs and glorious pictures of every finished dish.With its fascinating introduction, peppered with facts about the history of Mexican cuisine, colourful photography and information on all the authentic ingredients from chillies to chocolate, The World Encyclopedia of Mexican Cooking is the essential guide to this fiery and flavourful cuisine.

A complete guide to the fiery and flavorful cuisine that has become a world favorite. A comprehensive introductory section explores every aspect of Mexican cooking, including its historical and geographical influences, and how it has gained international popularity. A fabulous range of 150 authentic recipes from every region of the country. From simple salsas and soups to combinations of exquisite and complex tastes, recipes include the ever-popular tacos, chimichangas, and enchiladas. Concise step-by-step instructions with colorful photographic references make each recipe clear and easy-to-follow, ensuring perfect finished results.

A Short Introduction to Psychoanalysis, now in its updated second edition, offers a clear and accessible overview of psychoanalysis, its concepts, and historical development. It includes clinical examples, discussions on parent-infant psychotherapy, and insights into the training process for aspiring psychoanalysts, making it an ideal resource for newcomers.

A visual guide to ingredients, preparation techniques and oer 150 traditioinal recipes from every region of the country.

The narrative centers on two cows and a calf who found themselves stranded on a small 'island' after a significant 7.8M earthquake in New Zealand caused their paddock to shift dramatically. Their decision to remain in place ultimately led to their rescue by farmers a day later. This remarkable incident garnered widespread media attention both locally and internationally, highlighting the resilience of animals in the face of natural disasters.

A thorough exploration of Kleinian psychoanalytic concepts is presented through twelve major themes, including Unconscious Phantasy and Projective Identification, organized both historically and thematically. The text updates RD Hinshelwood's original work, incorporating two decades of advancements in the field. Additionally, the book features an alphabetical listing of entries, enabling readers to engage with specific topics from Karl Abraham to Whole Object at varying depths. This resource is essential for psychoanalysts, psychotherapists, and anyone interested in Kleinian theory.

This book is a must for adventurous cooks who want to bring fun, color and spice into their kitchens.