Creative Mexican Cooking supports her motto that "Mexican food does not have to be fattening, greasy or spicy."
Her most recent cookbook is for foodservice and is a culmination of 20 years of consulting.
hese books are products of extensive world travel, research and teaching on cooking healthy gourmet foods.
She embellishes the principles of excellence learned at the Cordon Bleu, as she creatively enhances classic recipes by replacing heavy foundation ingredients with healthy, savoury alternatives.
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