|資料類型：||政府刊物, 州政府或者省政府刊物, 網際網路資源|
|語言註釋：||Parallel text in Spanish and English.|
|描述：||vi, 223 p. : ill. ; 21x 26 cm.|
|叢書名：||Great American cooking series, no. 3.|
|其他題名：||Cocina mexicana ligera|
The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties. The fifty recipes cover everything from appetizers to after-dinner refreshers and each includes the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness.