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Rick Stein: The Road to Mexico
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Rick Stein: The Road to Mexico
Rick Stein
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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