La Cocina Mexicana

Editore: University of California Press Data di rilascio: 2012-10-22

Descrizione

After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Munoz 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 Yucatan, 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.

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Informazioni Aggiuntive

Genere: Mexico

Raccolta: University of California Press

Genere: Adobe PDF

Pagine 336

ISBN: 9780520954168

Informazioni Aggiuntive

Genere: Mexico

Raccolta: University of California Press

Genere: Adobe PDF

Pagine 336

ISBN: 9780520954168

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