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Author: Martha Chapa Publisher: Aguilar ISBN: 9781616058654 Category : Cooking, Mexican Languages : es Pages : 0
Book Description
Includes a directory by state of where to buy ingredients in the United States and a glossary = Incluye un directorio de "ADaonde comprar?" ingredientes en los Estados Unidos y un glosario.
Author: Martha Chapa Publisher: Aguilar ISBN: 9781616058654 Category : Cooking, Mexican Languages : es Pages : 0
Book Description
Includes a directory by state of where to buy ingredients in the United States and a glossary = Incluye un directorio de "ADaonde comprar?" ingredientes en los Estados Unidos y un glosario.
Author: Marilyn Tausend Publisher: Univ of California Press ISBN: 0520954165 Category : Cooking Languages : en Pages : 321
Book Description
After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world’s most celebrated cuisines. Cooks from a variety of cultures share recipes and stories that provide a glimpse into the preparation of both daily and festive foods. In a Maya village in Yucatán, cochinita de pibil is made with the native peccary instead of pig. In Mexico City, a savory chile poblano is wrapped in puff-pastry. On Oaxaca’s coast, families of African heritage share their way of cooking the local seafood. The book includes a range of recipes, from the delectably familiar to the intriguingly unusual.
Author: Enrique Olvera Publisher: Ediciones Larousse (MX) ISBN: 9786072108592 Category : Cooking Languages : es Pages : 0
Book Description
Enrique Olvera es uno de los chefs vivos más famosos de México. Con más de 40 recetas, este libro contiene algunas de sus creaciones más singulares y revolucionarias. Desde pescados y mariscos hasta aves y pasteles, estos impresionarán incluso a sus invitados con los paladares más exigentes.
Author: Diana Kennedy Publisher: Grupo Planeta Spain ISBN: 6070707818 Category : Self-Help Languages : es Pages : 620
Book Description
Hace 50 años el amor trajo a Diana Kennedy a México. Desde entonces ha recorrido incansablemente el país en una investigación gastronómica sin paralelo a fin de descubrir y preservar la historia y los más recónditos colores, sabores y olores de las cocinas pueblerinas; prueba de ello son los datos que revela acerca de los recursos e ingredientes propios de cada región y sobre todo la forma de preparar los alimentos, desde la hechura de la masa para antojitos, la elaboración de carnes, pescados, sopas, moles, adobos, tamales y ensaladas, hasta postres, pan y salsas para cada día. En esta nueva edición de su obra clásica, enriquecida con ilustraciones y fotografías, Diana presenta con gran pasión y detalle su vasto conocimiento acerca de las fiestas tradicionales y las recetas más representativas y suculentas de la comida mexicana.
Author: James W. Peyton Publisher: Museum of NM Press/Red Crane Books ISBN: Category : Cooking Languages : en Pages : 324
Book Description
Jim Peyton's New Cooking from Old Mexico introduces a contemporary and richly varied style of cooking practiced in Mexico called nueva cocina mexicana. Nueva cocina mexicana combines the elegance of Mexican "court" cooking with traditional Mexican cuisine--maintaining the earthy, soul-nurturing appeal that has made Mexican cuisine one of the world's greatest culinary achievements. Book jacket.
Author: Kris Rudolph Publisher: University of North Texas Press ISBN: 1574414860 Category : Cooking Languages : en Pages : 545
Book Description
Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? 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.
Author: Martha Chapa
Author: Martha Chapa
Author: Martha Chapa
Author: Martha Chapa
Author: Marilyn Tausend
Author: Enrique Olvera
Author: Diana Kennedy
Author: 
Author: James W. Peyton
Author: J. Francisco Saldierna
Author: Kris Rudolph