JIM PEYTON brings four decades of cooking, teaching, and recipe development experience to this cookbook. He is the author of Jim Peyton’s The Very Best of Tex-Mex Cooking: Plus Texas Barbecue and Texas Chile; Jim Peyton’s New Cooking from Old Mexico; La Cocina de la Frontera: Mexican-American Cooking from the Southwest; and El Norte: The Cuisine of Northern Mexico. Peyton has been featured on Bobby Flay’s Food Network show and in Southern Living; he has written about Mexican food and drink for three Lonely Planet guidebooks to Mexico, and he consults in the areas of recipe and product development for the Mexican food industry. He lives in San Antonio, Texas.

This book will be valuable to anyone who loves cooking and eating south-of-the-border food-and doesn’t want to sacrifice taste for healthy choices, or vice versa. (Foreword) Peyton’s cookbook . . . offer[s] recipes that may seem strange at first but could signal the beginning of a long love affair with the real food of Mexico. Emphasizing genuine ingredients . . . the recipes take advantage of Mexican food’s versatility to retain characteristic flavors while keeping medical appointments to a minimum. - Chris Walters (Acres)

• PrefaceAcknowledgmentsIntroduction Diet and Healthy EatingDiabetics and DietMexican Cooking and NutritionIngredientsCooking TechniquesCooking EquipmentIntroduction to the RecipesDrinksTortillasSalsas and RelishesBotanasRice, Beans, and Other Side DishesSoupsSaladsEgg DishesAntojitos MexicanosPoultry EntrÉesBeef EntrÉesPork EntrÉesLamb EntrÉesSeafood EntrÉesVegetarian EntrÉesDessertsBibliographyIndex

JIM PEYTON brings four decades of cooking, teaching, and recipe development experience to this cookbook. He is the author of Jim Peyton’s The Very Best of Tex-Mex Cooking: Plus Texas Barbecue and Texas Chile; Jim Peyton’s New Cooking from Old Mexico; La Cocina de la Frontera: Mexican-American Cooking from the Southwest; and El Norte: The Cuisine of Northern Mexico. Peyton has been featured on Bobby Flay’s Food Network show and in Southern Living; he has written about Mexican food and drink for three Lonely Planet guidebooks to Mexico, and he consults in the areas of recipe and product development for the Mexican food industry. He lives in San Antonio, Texas.

This book will be valuable to anyone who loves cooking and eating south-of-the-border food-and doesn’t want to sacrifice taste for healthy choices, or vice versa. (Foreword) Peyton’s cookbook . . . offer[s] recipes that may seem strange at first but could signal the beginning of a long love affair with the real food of Mexico. Emphasizing genuine ingredients . . . the recipes take advantage of Mexican food’s versatility to retain characteristic flavors while keeping medical appointments to a minimum. - Chris Walters (Acres)

• PrefaceAcknowledgmentsIntroduction Diet and Healthy EatingDiabetics and DietMexican Cooking and NutritionIngredientsCooking TechniquesCooking EquipmentIntroduction to the RecipesDrinksTortillasSalsas and RelishesBotanasRice, Beans, and Other Side DishesSoupsSaladsEgg DishesAntojitos MexicanosPoultry EntrÉesBeef EntrÉesPork EntrÉesLamb EntrÉesSeafood EntrÉesVegetarian EntrÉesDessertsBibliographyIndex