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Author: Alejandro von Waberer O'Gorman
Publisher:
ISBN:
Category : Cooking
Languages : es
Pages : 199
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Author: Alejandro von Waberer O'Gorman
Publisher:
ISBN:
Category : Cooking
Languages : es
Pages : 199
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Book Description
Author: Diana Kennedy
Publisher: Grupo Planeta Spain
ISBN: 6070707818
Category : Self-Help
Languages : es
Pages : 620
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Book Description
Hace 50 años el amor trajo a Diana Kennedy a México. Desde entonces ha recorrido incansablemente el país en una investigación gastronómica sin paralelo a fin de descubrir y preservar la historia y los más recónditos colores, sabores y olores de las cocinas pueblerinas; prueba de ello son los datos que revela acerca de los recursos e ingredientes propios de cada región y sobre todo la forma de preparar los alimentos, desde la hechura de la masa para antojitos, la elaboración de carnes, pescados, sopas, moles, adobos, tamales y ensaladas, hasta postres, pan y salsas para cada día. En esta nueva edición de su obra clásica, enriquecida con ilustraciones y fotografías, Diana presenta con gran pasión y detalle su vasto conocimiento acerca de las fiestas tradicionales y las recetas más representativas y suculentas de la comida mexicana.
Author: Martha Chapa
Publisher:
ISBN: 9789684600133
Category : Cooking
Languages : es
Pages : 174
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Author: Diana Kennedy Southwood
Publisher:
ISBN: 9789681326319
Category :
Languages : es
Pages : 519
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Book Description
Author: Margarita de Orellana
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 140
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Book Description
Author: Marilyn Tausend
Publisher: Univ of California Press
ISBN: 0520954165
Category : Cooking
Languages : en
Pages : 321
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Book Description
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 preparation of both daily and festive foods. In a Maya village in Yucatán, 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.
Author:
Publisher:
ISBN:
Category : Cooking, Mexican
Languages : es
Pages : 0
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Author: Artes de México
Publisher:
ISBN:
Category :
Languages : es
Pages :
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Author: Martha Chapa
Publisher:
ISBN:
Category : Cooking, Mexican
Languages : es
Pages : 0
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking, Mexican
Languages : en
Pages : 104
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Book Description
