Includes bibliographical references (p. 271-272) and index.
|Statement||Bruce Kraig, Dudley Nieto ; illustrations by Nicolás de Jesús.|
|LC Classifications||TX716.M4 K73 1996|
|The Physical Object|
|Pagination||ix, 278 p. :|
|Number of Pages||278|
|LC Control Number||95032185|
The Book of Latin American Cooking: Superb Recipes from All the Latin American Cuisines--From the Northern Border of Mexico to the Southernmost Tip of Chile Cuisines of Mexico Remembered and Reimagined. Zarela Mart?nez. Published by Wiley & Sons, Incorporated, John. Cuisines of Hidden Mexico: A Culinary Journey to Guerrero and. Cuisines of Hidden Mexico: A Culinary Journey to Guerrero and Michoacan Bruce Kraig, Author, Dudley Nieto, With John Wiley & Sons $ (p) ISBN More By and About This Author. Get this from a library! Cuisines of hidden Mexico: a culinary journey to Guerrero and Michoacán. [Bruce Kraig; Dudley Nieto; Nicolás De Jesús] -- A digestible travelog as the authors focus on Guerrero and Michoacan, telling of scenic places to visit, the history and social place of food, and eating customs. The Cuisines of Mexico is the first of Diana Kennedy’s nine cookbooks, credited with introducing Americans to Mexican food beyond Tex-Mex.. Background to the book. The book was the result of Kennedy’s love of Mexican food, which she discovered when she moved to Mexico City to live with her husband, New York Times reporter Paul P. Kennedy in The couple moved to .
The Cuisines of Mexico book. Read 7 reviews from the world's largest community for readers. A classic! The world's foremost authority on Mexican cuisine /5. Friends of the Library book sale, July ; de-accessioned (RRL still has Essential Cuisines of Mexico, which is a revised & updated compilation of this, Tortilla, and Regional). My copy is a trade paperback issued ; ISBN /5(1). Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, the most important. The cuisines of Mexico by Diana Kennedy and a great selection of related books, art and collectibles available now at
This is one of my favorite cookbooks. Reading and cooking the recipes in this book is both a culinary and cultural adventure. Tracing the history of colonization, indigenous foods, and the widely varying traditions of different regions of Mexico, Diane Kennedy has brought a lot of joy to my life and kitchen by making these cuisines available to a wider audience/5. Recipe books by Recipe Organizer Deluxe: Cuisines of Hidden Mexico: A Culinary Journey to Guerrero and Michoacan (Wiley Culinary Journeys S.), Nieto, Dudley. The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book became best-sellers, and Diana Kennedy was recognized as the authority on Mexican a new generation has discovered that Mexican food is more than chimichangas, that they can find fresh hierbas de olor (pot herbs, including marjoram and Mexican bayleaf) and chilacas /5(3). Mexican cuisine is as complex as other ancient cuisines, such as those of India, China and Japan, with techniques and skills developed over thousands of years of history. It is created mostly with ingredients native to Mexico, as well as those brought over by the Spanish conquistadors, with some new influences since then. Mexican cuisine has been influenced by its proximity to the .