Mexico : the cookbook

Title:

Author:

Summary:

"Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations. The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world. Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs"-- from publisher's web site.

Contents:

Street food and snacks -- Salads and starters -- Eggs -- Soups -- Fish and seafood -- Meat -- Vegetables -- Sauces -- Rice and beans -- Breads and pastries -- Drinks and desserts -- Guest chefs.

Physical Description:

704 pages : color illustrations ; 28 cm

Genre:

Cookbooks.

Subject Term:

Cooking, Mexican.

Publisher:

Phaidon Press Limited,

Electronic Access:

Contributor biographical information
Publisher description

Publication Date:

2014

ISBN:

9780714867526

Publication Information:

London : Phaidon Press Limited, 2014.

Call Number:

641.5972 CARRILL

Holds: Copies:

Available:*

Item Barcode	Collection	Call Number	Status	Item Holds
33607003259325	Adult Nonfiction	641.5972 CARRILL	Searching... Unknown	Searching... Unavailable

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Summary

Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations.

The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world.

Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.

Author Notes

Born in Mexico, Margarita Carrillo Arronte has dedicated more than 25 years to researching, studying, teaching and cooking Mexican cuisine. From 1996 to 2006, she was the Mexican Ministry of Agriculture's chef and organized Mexican food festivals and gala dinners across North America, Europe and Asia. In 2010, she led a campaign to get Mexican cuisine recognized as a UNESCO cultural property. In addition to teaching Mexican Cuisine at Cucul Cultura Culinaria A.C. and the National University of Mexico, Carillo Arronte is also the leader of the Slow Food movement in Baja and runs the restaurants, Don Emiliano (San Jose del Cabo) and Casa Mexico (Mexico City). She lives in Mexico City.

Reviews (1)

Publisher's Weekly Review

Arronte, owner of Turtux restaurant in Mexico City, offers a glimpse into the geography, history, and agriculture of the country as well as an introduction to Mexican staples such as corn, chiles, and tortillas. She explores the country's distinct regions, from Central Mexico's pickled pigs' trotters to Falta's rice with coconut milk. In addition to standard cookbook chapters by course, Arronte also includes snacks and street food, eggs, rice and beans, and bread and pastries. Cactus paddles and banana leaves may not be easy for U.S. readers to find, but dishes such as drunken chicken, stuffed avocados, and wedding stew can easily be made from a well-stocked kitchen. Marinated lamb chops, cream of lentil soup, and pickled mushrooms are surprising but appetizing contributions that will dispel food stereotypes. And dishes such as Oaxaca-style fish or short ribs in chili and coffee sauce will broaden and educate American palates. Full-color photos of food, landscapes, and people round out this hefty and appealing collection. For those interested in learning how to make authentic Mexican cuisine, Arronte has provided the definitive guide. (Oct.) © Copyright PWxyz, LLC. All rights reserved.