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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Tausend, Marilyn
Otros Autores: Muñoz Zurita, Ricardo
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Berkeley : University of California Press, ©2012.
Temas:
Cooking, Mexican.
Cuisine mexicaine.
COOKING > Regional & Ethnic > Mexican.
COOKING > History.
Cookbooks.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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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