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books
| book details |
La Cocina Mexicana: Many Cultures, One Cuisine
By (author) Marilyn Tausend, By (photographer) Ignacio Urquiza, Contributions by Ricardo Muñoz Zurita
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normal price: R 1 253.95
Price: R 1 128.95
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| book description |
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 people 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.
| product details |
Normally shipped |
Publisher | University of California Press
Published date | 22 Oct 2012
Language |
Format | Hardback
Pages | 336
Dimensions | 235 x 178 x 25mm (L x W x H)
Weight | 816g
ISBN | 978-0-5202-6111-2
Readership Age |
BISAC | cooking / regional & ethnic / mexican
| other options |
Normally shipped |
Readership Age |
Normal Price | R 1 280.95
Price | R 1 152.95
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