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La cocina mexicana : many cultures, one cuisine /
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 engr...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Berkeley :
University of California Press,
©2012.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Tausend, Marilyn. | |
| 245 | 1 | 3 | |a La cocina mexicana : |b many cultures, one cuisine / |c Marilyn Tausend ; with Ricardo Muñoz Zurita ; photographs by Ignacio Urquiza. |
| 260 | |a Berkeley : |b University of California Press, |c ©2012. | ||
| 300 | |a 1 online resource (x, 310 pages, 16 unnumbered pages of plates) : |b color illustrations, map | ||
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| 588 | 0 | |a Print version record. | |
| 546 | |a In English. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a 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 p. | ||
| 505 | 0 | |a Cover; Halftitle; Title; Copyright; Dedication; Contents; Preface; Introduction; The Basics of Mexican Cooking; SALSAS Y ENCURTIDOS: Salsas and Condiments; BOTANAS, ENTREMESÉS Y ANTOJITOS: Snacks, Appetizers, and Quick Bites; CALDOS Y SOPAS: Broths and Soups; PLATOS DE DESAYUNO Y CENA CASERA: Casual Meals for Breakfast and Supper; PLATOS FUERTES: Main Dishes; Poultry; Meat; Seafood; Moles and Pipianes; Chiles Rellenos and Other Regional Specialties; GUARNICIÓNES Y ENSALADAS: Accompaniments and Salads; POSTRES: Desserts; BEBIDAS: Cooling Drinks and Hot Restoratives; Acknowledgments; Sources. | |
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| 650 | 0 | |a Cooking, Mexican. | |
| 650 | 6 | |a Cuisine mexicaine. | |
| 650 | 7 | |a COOKING |x Regional & Ethnic |x Mexican. |2 bisacsh | |
| 650 | 7 | |a COOKING |x History. |2 bisacsh | |
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| 700 | 1 | |a Muñoz Zurita, Ricardo. | |
| 776 | 0 | 8 | |i Print version: |a Tausend, Marilyn. |t Cocina mexicana. |d Berkeley : University of California Press, ©2012 |z 9780520261112 |w (DLC) 2012004373 |w (OCoLC)780288552 |
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