Rick Stein: The Road to Mexico

Rick Stein

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Rick Stein: The Road to Mexico

Starting in San Francisco and Baja California, and working his way down to the southernmost tip of Mexico, the author cooks, eats and experiences Mexican food at its very best and most diverse. He covers topics ranging from seafood of the north Pacific coast, and the mole of Oaxaca, to the spices and salsas of Yucatan and Quintana Roo.

320 pages

Media	Books Hardcover Book (Book with hard spine and cover)
Released	October 19, 2017
ISBN13	9781785942006
Publishers	Ebury Publishing
Pages	320
Dimensions	199 × 254 × 31 mm · 1.43 kg
Language	English

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