La Cocina Mexicana

La Cocina Mexicana

Many Cultures, One Cuisine

eBook - 2012
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After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Mu#65533;oz 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 Yucat#65533;n, 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.

Publisher: Berkeley : University of California Press, c2012
ISBN: 9780520954168
0520954165
Characteristics: 1 online resource (x, 310 p., [16] p. of plates) : col. ill., map
Additional Contributors: Muñoz Zurita, Ricardo

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