Dos Caminos Mexican Street Food
120 Authentic Recipes to Make at Home
Dos Caminos Street Food Authored by Ivy Stark with Joanna Pruess
NEW YORK, Oct. 26, 2011 /PRNewswire/ --
In Stores Now
BR Guest Hospitality's Corporate Executive Chef Ivy Stark, the force behind modern Mexican fare at Dos Caminos in New York City, Las Vegas, Atlantic City and Fort Lauderdale, has brought her signature bold flavors to pen and paper for home cooks everywhere with Dos Caminos Mexican Street Food (Skyhorse Publishing; October 24, 2011; $24.95; ISBN: 978-1-61608-279-6).
From ceviche at seaside road stands to urban food carts serving carnitas, everyone loves the comforting, accessible aspects of Mexican street foods. These beloved, homespun traditions, which are inspired and learned recipes from her many trips to Mexico, are Stark's focus in the newly released cookbook with recipes ranging from the popular Esquites de la Calle (Pan-Fried Street Corn) and Perros Calientes (Mexican Hot Dogs) to the lesser known Crepas de Poblano (Poblano Crepes) and Agua de Chilacayota (Oaxacan Squash Tea), Dos Caminos Mexican Street Food offers simple techniques and equipment essentials to build the foundation of Mexican home cooking in your kitchen.
Packed with 120 recipes, delightful anecdotes, and profiles of real Mexican cooks, Dos Caminos Mexican Street Food is a must-have for serious lovers of this authentic cuisine.
ABOUT THE AUTHORS
Ivy Stark is the corporate executive chef of the popular modern Mexican restaurant Dos Caminos with seven U.S. locations in New York City, Las Vegas, Atlantic City, and Fort Lauderdale. A graduate of Peter Kump's (now the Institute for Culinary Education), she has worked in many highly-acclaimed restaurants including Border Grill, Cena, Ciudad, Zocalo, and Rosa Mexicano. Regarded as a trusted authority on Mexican cuisine, Stark is ranked among New York's top chefs and has been consistently featured on national TV, radio and print media throughout her career. Ivy Stark resides in Brooklyn, NY.
Joanna Pruess is an award-winning author, whose cooking articles and recipes have appeared in the New York Times Sunday Magazine, the Washington Post, Food Arts, Saveur, Food & Wine, and the Associated Press. Her cookbooks include Mod Mex and Seduced by Bacon. She and her husband, restaurant critic Bob Lape, live in the Bronx, NY.
Press Contact: Carolyna De Laurentiis
Marketing and Promotions, BR Guest Hospitality
T: 212.331.0317/ E: email@example.com
SOURCE BR Guest Hospitality