La Cocina Mexicana: Many Cultures, One Cuisine

Marilyn Tausend (Author) Ricardo Muñoz Zurita (Contribution by)
& 1 more
Available

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.

Product Details

Price
$39.95  $36.75
Publisher
University of California Press
Publish Date
October 22, 2012
Pages
310
Dimensions
7.42 X 9.42 X 0.98 inches | 0.02 pounds
Language
English
Type
Hardcover
EAN/UPC
9780520261112
BISAC Categories:

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About the Author

Marilyn Tausend is the author of Cocina de la Familia: More than 200 Authentic Recipes from Mexican-American Home Kitchens (winner of the IACP Julia Child Award for the Best American Cookbook of 1998), Mexico the Beautiful, Savoring Mexico, and Mexican. Ricardo Muñoz Zurita is the author of the acclaimed Diccionario Enciclopédico de Gastronomía Mexicana, soon to be published in English, in addition to numerous Mexican cookbooks.

Reviews

"A fascinating and educational approach, told through recipes, personal relationships, anecdotes, and family culinary genealogies documented through years of travel and research."--"Austin Chronicle"