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Amalia's Special Mexican Dishes
GREAT RECIPES MAKE BETTER FOOD!
Amalia Ruiz Clark knows better than most that tamales aren't just for Christmas but for any special occasion that merits a feast. Clark, at 94 years of age, may no longer teach classes and may not make tamales, but her updated cookbook, "Amalia's Special Mexican Dishes," is still around for those who truly value wonderful Sonoran flavors with simple to follow recipes. Born in Tucson, Arizona, from immigrant parents who came from Sonora, Mexico, Amalia was reared in a traditional family centered around the kitchen. It was in this traditional family environment where she learned to cook firsthand from her mother. Helping and experiencing these exciting recipes, Amalia grew her appreciation for the flavors, smells and trials of traditional Sonoran Cooking.
Since the first publication, "Amalia's Special Mexican Dishes" has been received with great enthusiasm and acceptance, so much as to excite both author and publisher to revise and enlarge upon the first edition. Every recipe in this book, from soups to desserts, is authentically Mexican and presented to make the food preparation in a modern American kitchen easy and successful.
As Earle R MacAusland, publisher of Gourmet Magazine maintained: "man takes pleasure in his food artistically, emotionally, and imaginatively." Amalia's cookbook is one of those rare publications of original Sonoran recipes that are the backbone of that region with all its emotion and artistic imagination, these recipes come alive. As Amalia always says: "Remember great recipes make better food!"
Amalia Ruiz Clark
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