By Roberto Santibanez with JJ Goode and Shelley Wiseman John Wiley & Sons, Inc., 2011 Do your customers love salsa? Would you like to know the three keys to not just good, but great salsa? Can you picture yourself punching up an enchilada platter with a sophisticated thick red mole? Readers of Roberto Santibanez's new cookbook, Truly Mexican, will get a feel for the foundations of truly great, truly classic Mexican cooking. Santibanez, a graduate of Le Cordon Bleu in Paris and ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.