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Chevys & Rio Bravo Fresh Mex Cookbookby Ten Speed Press and Chevys Inc
Synopses & Reviews
When Chevys-everybody's favorite Mexican restaurant-first opened in the San Francisco Bay Area in 1986, they pledged that everything would be made fresh from scratch every single day. True to their word, Chevys and Rio Bravo (its cousin in the southwest and southeast) make their salsa hourly from blackened tomatoes and serve their tortillas piping hot less than three minutes after they are made. Now for the first time, Chevys' classic recipes are made available for the home. In this flashy, full-color Fresh Mex primer, you'll learn how to make fabulous fajitas, smoky salsas, tasty tacos, and more, and serve them up with the same festive flair that is the hallmark of the Chevys.
Two popular "fresh Mex" restaurant chains boast that there are no cans in their kitchens--ever. Now for the first time, their classic recipes are made available for the home cook, including fabulous fajitas, smoky salsas, tasty tacos and more. Full color.
About the Author
Peter Serantoni is the "The Big Enchilada" behind Chevy's and Rio Bravo's Fresh Mex cuisine. Famous for breaking rules and making up new ones, he was born in Italy, raised in Sweden and has cooked his way across America in many of the finest restaurants and hotels. In 1994 Peter joined Chevy's as exective chef and vice president so that he could trade in his toque for a sombrero.
Chevys & Rio Bravo FRESH MEX COOKBOOK features the rule-breaking recipes of executive chef and vice president of food and beverage, PETER SERANTONI. Peter is the "big enchilada" behind Fresh Mex--of course, he's a creative Italian chef who was raised in Sweden.
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